| Fat | Melting point
(oC.) |
Saponification number
(mg KOH/g fat) |
Iodine number
(g iodine/100 g fat) |
| Vegetable Source | |||
| 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 |
| Jojoba | 7 | 92 | 82 |
| Linseed | -20 | 188-196 | 155-205 |
| 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 |
| 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 |
| Animal Source | |||
| Beef tallow | 40-48 | 190-199 | 45-55 |
| Butter | 28-35 | 233-240 | 25-42 |
| Herring | - | 179-194 | 123-142 |
| Lard | 33-46 | 190-202 | 53-77 |
| Menhaden | - | 189-193 | 140-180 |
| Mutton tallow | 44-51 | 192-197 | 35-46 |
| Neatsfoot | -4 | 190-199 | 69-76 |
| Salmon | - | 183-186 | 130-160 |
| Sardine | - | 189-193 | 170-193 |