Search results
Results from the WOW.Com Content Network
Olive oil [10] 100 13–19 59–74 6–16 190 °C (374 °F) [2] Rice bran oil: 100 25 38 37 ... This template is a table of the major cooking fats. Usage
[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.
Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated
Olive oil (refined) 14% 73% 11% 0 0 225 °C (437 °F) Sautee, stir frying, deep frying, cooking, salad oils, margarine Olive oil (extra light)
Virgin olive oil is a lesser grade of virgin oil, with free acidity of up to 2.0%, and is judged to have a good taste, but may include some sensory defects. Refined olive oil is virgin oil that has been refined using charcoal and other chemical and physical filters, methods which do not alter the glyceridic structure. It has a free acidity ...
Olio Santo Extra Virgin Olive Oil (2 Bottles) A light, cold-pressed California oil that fans say is tasty enough for fancy recipes and straight-up dips alike yet affordable enough for everyday meals.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The volume and normality of the sodium hydroxide are used, along with the weight of the sample, to calculate the free fatty acid value. [3] Acid value is usually measured as milligrams of KOH per gram of sample (mg KOH/g fat/oil), or grams of KOH per gram of sample (g KOH/g fat/oil). [5]