Search results
Results from the WOW.Com Content Network
[1] [2] [3] It is a measure of the average molecular weight (or chain length) of all the fatty acids present in the sample in form of triglycerides. The higher the saponification value, the lower the fatty acids average length, the lighter the mean molecular weight of triglycerides and vice versa.
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Oil (kg/ha) Oil (L/ha) Oil (lb/acre) Oil (US gal/acre) Oil per seeds [nc 1] (kg/100 kg) Melting Range (°C) Iodine number Cetane number; Oil / Fat Methyl Ester Ethyl Ester Groundnut (Kernel)42 Copra 62 Tallow 35–42 16 12 40–60 75 Lard 32–36 14 10 60–70 65 Corn (maize) 145 172 129 18 -5 -10 -12 115–124 53 Cashew nut 148 176 132 19 Oats ...
The post This Chart Shows You The Air-Fryer Cook Times for Your Favorite Foods appeared first on Taste of Home. This Chart Shows You The Air-Fryer Cook Times for Your Favorite Foods Skip to main ...
A mix of oils other than the aforementioned exceptions may simply be listed as "vegetable oil" in Canada; however, if the food product is a cooking oil, salad oil or table oil, the type of oil must be specified and listing "vegetable oil" as an ingredient is not acceptable. [76]
Frying, [6] cooking, flavoring, vegetable oil, shortening Peanut oil: 18% 49% 33% 0 31% 231 °C (448 °F) Frying, cooking, salad oils, margarine, deep frying
Find the best vegetable oil substitutes for baking, salad dressings and high-heat cooking. The perfect swap is probably in your pantry or fridge.
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) ... Coconut oil [6] 99 83 6 2 177 °C (351 °F) Corn oil [7] 100 13–14 27–29 52–54