While working on foods such as vegan butters, shortenings, ice creams and cake frostings, I've had to endlessly fumble around the internet looking for the melting temperatures of various fats. I soon realized that allocating this information in one place could be a helpful resource for other adventurous food experimenters.
When referring to the below chart on the melting point of fats, keep in mind that melting temperature is the same as freezing temperature; it's the temperature where the fat transitions from a liquid to a solid. Fats that are solid at room temperature are already frozen and fats that are liquid at room temperature area already melted so to speak. Monounsaturated, polyunsaturated and saturated fat information is there to show you the health factor of various fats. Generally speaking, healthy fats have a high amount of monounsaturated fats as well as polyunsaturated fats and a low amound of saturated fats.
Learn more about how to make and use a double boiler and how to temper chocolate.
Oil and Fat Melt/Freeze Temperatures
|Fat||Melt/Freeze Point Temperature||Monounsaturated Fat %||Polyunsaturated Fat %||Saturated Fat %|
|Cottonseed Oil||-55F (48C)||18||54||28|
|Flax Seed Oil||-11F (-24C)||21||71||8|
|Almond Oil||0F (-18C)||73||19||8|
|Sunflower Oil||1F (-17C)||20||69||11|
|Safflower Oil||2F (-17C)||14||78||8|
|Soybean Oil||3F (-16C)||24||61||15|
|Corn Oil||12F (-11C)||25||61||14|
|Canola Oil||14F (-10C)||58||35||7|
|Grapeseed Oil||14F (10C)||57||29||14|
|Rice Bran Oil||14-23F(-5 to -10C)||38||37||25|
|Hemp Seed Oil||18F (-8C)||13||63||9|
|Olive Oil||21F (-6C)||79||8||11|
|Sesame Oil||21F (-6C)||40||42||14|
|Peanut Oil||37F (3C)||48||34||18|
|Palm Kernel Oil||75F (24C)||12||2||86|
|Coconut Oil||77F (25C)||6||2||92|
|Cocoa Butter||93-100F (34 to 38C)||20 to 43||0 to 5||57 to 64|
|Palm Oil||95F (35C)||38||10||52|
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