قالب:Infobox oils

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{{{name}}}
Infobox oils

{{{caption}}}


Composition
Fat content {{{fat}}}
Water content {{{water}}}
Nonfat solids {{{solids}}}
Sterols {{{sterols}}}

Fat composition
Saturated fats {{{sat}}}
    Interesterified fats {{{interster}}}
Trans fats {{{trans}}}
Unsaturated fats {{{unsat}}}
    Monounsaturated fats {{{monoun}}}
        Palmitoleic acid {{{Palmitoleic}}}
        Vaccenic acid {{{Vaccenic}}}
        Oleic acid {{{Oleic}}}
    Polyunsaturated fats {{{polyun}}}
        Omega-3 fatty acids {{{o3}}}
        Omega-6 fatty acids {{{o6}}}
        Omega-9 fatty acids {{{o9}}}

Properties
Food energy per 100 g {{{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}}}

Infobox oils[تعديل]

Paramaters[تعديل]

  • 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[تعديل]

This markup produces the infobox on the right. Every parameter is optional.
Fat of the land
Infobox oils

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%
        Oleic acid 80%
    Polyunsaturated fats 9%
        Omega-3 fatty acids 3%
        Omega-6 fatty acids 2%
        Omega-9 fatty acids 1%

Properties
Food energy per 100 g 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%
   |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
}}