Castor Oil

Detail:

Castor oil is a vegetable oil obtained from the castor bean (technically castor seed) that has an unusual structure and many uses. It is obtained by pressing the seeds of the castor plant, Ricinus communis (Euphorbiaceae). Sometimes called castor bean oil, this plant is not a member of the bean family.

Castor oil is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m3.

Industry uses yearly 600-800 million pounds of castor oil and its derivatives have applications in the manufacturing of soaps, lubricants, hydraulic and brake fluids, paints, dyes, coatings, inks, cold resistant plastics, waxes and polishes, nylon, pharmaceuticals and perfumes.

Food and preservative[edit]In the food industry, castor oil (food grade) is used in food additives, flavorings, candy (e.g., Polyglycerol polyricinoleate or PGPR in chocolate), as a mold inhibitor, and in packaging. Polyoxyethylated castor oil (e.g., Kolliphor EL)is also used in the food industries.

In India, Pakistan, Nepal and Bangladesh, food grains are preserved by applying castor oil. It stops rice, wheat, and pulses from rotting. For example the legume Toor dal is commonly available coated in oil for extended storage.

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