Template:Infobox oil
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Usage
Parameters
- 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
- Monounsaturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
- 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
Example
| File:Olive oil.jpg Olive oil: drink up! | |
| Composition | |
|---|---|
| Fat content | 98% |
| Water content | 0% |
| Nonfat solids | 1.9% |
| Sterols | 0.1% |
| Fat composition | |
| Saturated fats | |
| Total saturated | 1% |
| Interesterified | 0.1% |
| Trans fats | 1% |
| Unsaturated fats | |
| Total unsaturated | 99% |
| Monounsaturated | 90% |
| Oleic acid | 80% |
| Polyunsaturated | 9% |
| Omega-3 fatty acids | 3% |
| Omega-6 fatty acids | 2% |
| Omega-9 fatty acids | 1% |
| Properties | |
| Food energy per 100 g (3.5 oz) | 900 kcal |
| Melting point | 0 °C (32 °F) |
| Boiling point | 100 °C (212 °F) |
| Smoke point | 200 °C (392 °F) |
| Solidity at 20 °C (68 °F) | liquid |
| Solid fat index at 20 °C (68 °F) | n/a |
| Specific gravity at 20 °C (68 °F) | 0.9 |
| Viscosity at 20 °C (68 °F) | 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 |
<syntaxhighlight lang="wikitext">
| File:Olive oil.jpg Olive oil: drink up! | |
| Composition | |
|---|---|
| Fat content | 98% |
| Water content | 0% |
| Nonfat solids | 1.9% |
| Sterols | 0.1% |
| Fat composition | |
| Saturated fats | |
| Total saturated | 1% |
| Interesterified | 0.1% |
| Trans fats | 1% |
| Unsaturated fats | |
| Total unsaturated | 99% |
| Monounsaturated | 90% |
| Oleic acid | 80% |
| Polyunsaturated | 9% |
| Omega-3 fatty acids | 3% |
| Omega-6 fatty acids | 2% |
| Omega-9 fatty acids | 1% |
| Properties | |
| Food energy per 100 g (3.5 oz) | 900 kcal |
| Melting point | 0°C (32°F) |
| Boiling point | 100°C (212°F) |
| Smoke point | 200°C (392°F) |
| Solidity at 20 °C (68 °F) | liquid |
| Solid fat index at 20 °C (68 °F) | n/a |
| Specific gravity at 20 °C (68 °F) | 0.9 |
| Viscosity at 20 °C (68 °F) | 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 |
</syntaxhighlight>
Each parameter is optional.