Fat

Melting Point (C.)

Saponification Number

 (mg KOH/g fat)

Iodine Number

(g iodine/100 g fat)

Beef tallow

40-48

190-199

45-55

Butter

28-35

233-240

25-42

Castor

-12 to -10

176-187

81-91

Coconut

23-26

250-264

7.5-10.5

Corn

-12 to -10

187-193

103-128

Cottonseed

-2 to +2

189-198

99-113

Herring

-

179-194

123-142

Jojoba

7

92

82

Lard

33-46

190-202

53-77

Linseed

-20

188-196

155-205

Menhaden

-

189-193

140-180

Mutton tallow

44-51

192-197

35-46

Neatsfoot

-4

190-199

69-76

Olive

-3 to 0

188-196

80-88

Palm

27-50

195-205

44-54

Peanut

-2

188-195

84-100

Safflower

-18 to -13

188-194

140-150

Salmon

-

183-186

130-160

Sardine

-

189-193

170-193

Sesame

-4 to 0

188-195

103-116

Soybean

-23 to -20

189-195

120-141

Tung

4

189-195

160-175

Wheat germ

-

179-190

115-129