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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 .
Printable version; In other projects ... Soybean oil: 15: 24: 58 Sunflower oil [7] 11: 20: 69 Mustard oil ... Fats added during cooking or at the table Butter, stick ...
Printable version; In other projects Appearance. move to sidebar hide Type of oil or fat SFA MUFA PUFA Omega- ... Soybean oil: 15% 24% 61% 6.7% 50% 240 °C (464 °F) [4]
Print/export Download as PDF; ... Soybean oil [12] 100 15 22 57–58 ... This template is a table of the major cooking fats. Usage
Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 ...
Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. [2] As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints.
When the alcohol component is glycerol, the fatty acid esters produced can be monoglycerides, diglycerides, or triglycerides. Dietary fats are chemically triglycerides. Esters of fatty acids are colorless, although degraded samples are sometime appear to be yellow or even brown.
The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; [2] or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils.