Шаблон:Infobox oil
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
{{Infobox oil |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% |Oleic=80% |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 }}
Each parameter is optional.