Template:Infobox oils
From Wikipedia, the free encyclopedia
| {{{name}}} | |
 {{{caption}}} |
|
|
Composition
|
|
|---|---|
| Fat content | {{{fat}}} |
| Water content | {{{water}}} |
| Nonfat solids | {{{solids}}} |
| Sterols | {{{sterols}}} |
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Fat composition
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|
| Saturated fats | {{{sat}}} |
| Interesterified fats | {{{interster}}} |
| Trans fats | {{{trans}}} |
| Unsaturated fats | {{{unsat}}} |
| Monounsaturated fats | {{{monoun}}} |
| Polyunsaturated fats | {{{polyun}}} |
| Omega-3 fatty acids | {{{o3}}} |
| Omega-6 fatty acids | {{{o6}}} |
| Omega-9 fatty acids | {{{o9}}} |
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Properties
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| Food energy per 100g | {{{energy}}} |
| Melting point | {{{melt}}} |
| Boiling point | {{{boil}}} |
| Smoke point | {{{smoke}}} |
| Solidity at 20 °C | {{{roomtemp}}} |
| Solid fat index at 20 °C | {{{sfi20}}} |
| Specific gravity at 20 °C | {{{sg20}}} |
| Viscosity at 20 °C | {{{visc20}}} |
| Refractive index | {{{refract}}} |
| Iodine value | {{{iodine}}} |
| Acid value | {{{acid}}} |
| Acid degree value | {{{aciddeg}}} |
| pH | {{{ph}}} |
| Saponification value | {{{sapon}}} |
| Unsaponifiable | {{{unsapon}}} |
| Reichert value | {{{reichert}}} |
| Polenske value | {{{polenske}}} |
| Kirschner value | {{{kirschner}}} |
| Shortening value | {{{shortening}}} |
| Peroxide value | {{{peroxide}}} |
[edit] Infobox oils
[edit] Paramaters
- 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)
- 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
- 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
[edit] Example
- This markup produces the infobox on the right. Every parameter is optional.
| Fat of the land | |
 Olive oil: drink up! |
|
|
Composition
|
|
|---|---|
| Fat content | 98% |
| Water content | 0% |
| Nonfat solids | 1.9% |
| Sterols | 0.1% |
|
Fat composition
|
|
| Saturated fats | 1% |
| Interesterified fats | 0.1% |
| Trans fats | 1% |
| Unsaturated fats | 99% |
| Monounsaturated fats | 90% |
| Polyunsaturated fats | 9% |
| Omega-3 fatty acids | 3% |
| Omega-6 fatty acids | 2% |
| Omega-9 fatty acids | 1% |
|
Properties
|
|
| Food energy per 100g | 900 kcal |
| Melting point | 0°C (32°F) |
| Boiling point | 100°C (212°F) |
| Smoke point | 200°C (392°F) |
| Solidity at 20 °C | liquid |
| Solid fat index at 20 °C | n/a |
| Specific gravity at 20 °C | 0.9 |
| Viscosity at 20 °C | 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 |
{{Infobox oils
|name=Fat of the land
|image=Olive oil.jpg
|imagesize=100px
|caption=Olive oil: drink up!
|composition=y
|fat=98%
|water=0%
|solids=1.9%
|sterols=0.1%
|fatcomposition=y
|sat=1%
|interster=0.1%
|trans=1%
|unsat=99%
|monoun=90%
|polyun=9%
|o3=3%
|o6=2%
|o9=1%
|properties=y
|energy=900 [[kcal]]
|melt=0°C (32°F)
|boil=100°C (212°F)
|smoke=200°C (392°F)
|roomtemp= liquid
|sfi20= n/a
|sg20=0.9
|visc20=84
|refract=1.02
|iodine=0.1
|acid=0.01
|aciddeg=2
|ph=7.8
|sapon=10
|unsapon=0.2%
|reichert=1
|polenske=2
|kirschner=3
|shortening=4
|peroxide=5
}}
