Template:Infobox oil/doc

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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

Example

Fat of the land
File:Olive oil.jpg
Olive oil: drink up!
Composition
Fat content98%
Water content0%
Nonfat solids1.9%
Sterols0.1%
Fat composition
Saturated fats
Total saturated1%
Interesterified0.1%
Trans fats1%
Unsaturated fats
Total unsaturated99%
Monounsaturated90%
Oleic acid80%
Polyunsaturated9%
Omega-3 fatty acids3%
Omega-6 fatty acids2%
Omega-9 fatty acids1%
Properties
Food energy per 100 g (3.5 oz)900 kcal
Melting point0 °C (32 °F)
Boiling point100 °C (212 °F)
Smoke point200 °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 index1.02
Iodine value0.1
Acid value0.01
Acid degree value2
pH7.8
Saponification value10
Unsaponifiable0.2%
Reichert value1
Polenske value2
Kirschner value3
Shortening value4
Peroxide value5

<syntaxhighlight lang="wikitext">

Fat of the land
File:Olive oil.jpg
Olive oil: drink up!
Composition
Fat content98%
Water content0%
Nonfat solids1.9%
Sterols0.1%
Fat composition
Saturated fats
Total saturated1%
Interesterified0.1%
Trans fats1%
Unsaturated fats
Total unsaturated99%
Monounsaturated90%
Oleic acid80%
Polyunsaturated9%
Omega-3 fatty acids3%
Omega-6 fatty acids2%
Omega-9 fatty acids1%
Properties
Food energy per 100 g (3.5 oz)900 kcal
Melting point0°C (32°F)
Boiling point100°C (212°F)
Smoke point200°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 index1.02
Iodine value0.1
Acid value0.01
Acid degree value2
pH7.8
Saponification value10
Unsaponifiable0.2%
Reichert value1
Polenske value2
Kirschner value3
Shortening value4
Peroxide value5

</syntaxhighlight>

Each parameter is optional.