معلومات سريعة Composition, Fat content ...
{{{name}}} |
{{{caption}}} |
Composition |
Fat content |
{{{fat}}} |
Water content |
{{{water}}} |
Nonfat solids |
{{{solids}}} |
Sterols |
{{{sterols}}} |
Fat composition |
Saturated fats |
{{{sat}}} |
Interesterified fats
| {{{interster}}}
|
Trans fats |
{{{trans}}} |
Unsaturated fats |
{{{unsat}}} |
Monounsaturated fats
| {{{monoun}}}
|
Palmitoleic acid
| {{{Palmitoleic}}}
|
Vaccenic acid
| {{{Vaccenic}}}
|
Oleic acid
| {{{Oleic}}}
|
Polyunsaturated fats
| {{{polyun}}}
|
Omega-3 fatty acids
| {{{o3}}}
|
Omega-6 fatty acids
| {{{o6}}}
|
Omega-9 fatty acids
| {{{o9}}}
|
Properties |
Food energy per 100 g |
{{{energy}}} |
Melting point |
{{{melt}}} |
Boiling point |
{{{boil}}} |
Smoke point |
{{{smoke}}} |
Solidity at 20 °C |
{{{roomtemp}}} |
Solid fat index at 20 °C
| {{{sfi20}}}
|
Specific gravity at 20 °C |
{{{sg20}}} |
Viscosity at 20 °C |
{{{visc20}}} |
Refractive index |
{{{refract}}} |
Iodine value |
{{{iodine}}} |
Acid value |
{{{acid}}} |
Acid degree value |
{{{aciddeg}}} |
pH |
{{{ph}}} |
Saponification value |
{{{sapon}}} |
Unsaponifiable |
{{{unsapon}}} |
Reichert value |
{{{reichert}}} |
Polenske value |
{{{polenske}}} |
Kirschner value |
{{{kirschner}}} |
Shortening value |
{{{shortening}}} |
Peroxide value |
{{{peroxide}}} |
إغلاق
Paramaters
- Image: link to a Wikipedia Image file of the fat or oil in question.
- Name: Name of the fat or oil (use article title if article is on the fat or oil in question)
- Composition: - enable section bar
- Water content: Total percentage, by weight. Give minimum and maximum values if there's a range.
- Fat content: Total percentage, by weight. Give minimum and maximum values if there's a range.
- Nonfat solids: Total percentage, by weight. Give minimum and maximum values if there's a range.
- Sterols: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
- Fat Composition: - enable section bar
- Saturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
- Interesterified fats: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
- Trans fats: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
- Unsaturated fats: Total percentage
- Monounsaturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
- Palmitoleic acid: Total percentage
- Vaccenic acid: Total percentage
- Oleic acid: Total percentage
- Polyunsaturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
- Omega-3 fatty acids: Total percentage
- Omega-6 fatty acids: Total percentage
- Omega-9 fatty acids: Total percentage
- Properties: - enable section bar
- Food energy per 100 g: Food energy in kJ (food energy in kcal in parentheses)
- Melting point: Melting point temperature (at sea level) in °C (in °F in parentheses)
- Boiling point: Boiling point temperature (at sea level) in °C (in °F in parentheses)
- Smoke point: Smoke point temperature (at sea level) in °C (in °F in parentheses)
- Solidity at 20 °C: solid or liquid
- Solid fat index at 20 °C: SFI at 20 °C.
- Specific gravity at 20 °C: Specific gravity at 20 °C
- Viscosity at 20 °C: Viscosity (in centipoise) at 20 °C
- Refractive index: Refractive index
- Iodine value: Iodine value
- Acid value: Acid value
- Acid degree value: Acid degree value
- pH: pH value
- Saponification value: Saponification value
- Unsaponifiable: Percentage of unsaponifiable matter
- Reichert value: Reichert value
- Polenske value: Polenske value
- Kirschner value: Kirschner value
- Shortening value: Shortening value
- Peroxide value: Peroxide value
- This markup produces the infobox on the right. Every parameter is optional.
معلومات سريعة Composition, Fat content ...
Fat of the land |
Olive oil: drink up! |
Composition |
Fat content |
98% |
Water content |
0% |
Nonfat solids |
1.9% |
Sterols |
0.1% |
Fat composition |
Saturated fats |
1% |
Interesterified fats
| 0.1%
|
Trans fats |
1% |
Unsaturated fats |
99% |
Monounsaturated fats
| 90%
|
Oleic acid
| 80%
|
Polyunsaturated fats
| 9%
|
Omega-3 fatty acids
| 3%
|
Omega-6 fatty acids
| 2%
|
Omega-9 fatty acids
| 1%
|
Properties |
Food energy per 100 g |
900 kcal |
Melting point |
0°C (32°F) |
Boiling point |
100°C (212°F) |
Smoke point |
200°C (392°F) |
Solidity at 20 °C |
liquid |
Solid fat index at 20 °C
| n/a
|
Specific gravity at 20 °C |
0.9 |
Viscosity at 20 °C |
84 |
Refractive index |
1.02 |
Iodine value |
0.1 |
Acid value |
0.01 |
Acid degree value |
2 |
pH |
7.8 |
Saponification value |
10 |
Unsaponifiable |
0.2% |
Reichert value |
1 |
Polenske value |
2 |
Kirschner value |
3 |
Shortening value |
4 |
Peroxide value |
5 |
إغلاق
{{Infobox oils
|name=Fat of the land
|image=Olive oil.jpg
|imagesize=100px
|caption=Olive oil: drink up!
|composition=y
|fat=98%
|water=0%
|solids=1.9%
|sterols=0.1%
|fatcomposition=y
|sat=1%
|interster=0.1%
|trans=1%
|unsat=99%
|monoun=90%
|Oleic=80%
|polyun=9%
|o3=3%
|o6=2%
|o9=1%
|properties=y
|energy=900 [[kcal]]
|melt=0°C (32°F)
|boil=100°C (212°F)
|smoke=200°C (392°F)
|roomtemp= liquid
|sfi20= n/a
|sg20=0.9
|visc20=84
|refract=1.02
|iodine=0.1
|acid=0.01
|aciddeg=2
|ph=7.8
|sapon=10
|unsapon=0.2%
|reichert=1
|polenske=2
|kirschner=3
|shortening=4
|peroxide=5
}}