Category
Öle & Fette
Öle sind nach Volumen fast linear, variieren aber je nach Typ und Temperatur. Das spezifische Öl auswählen.
Source: USDA FDC - Öl-Suche
Butter Oil, Anhydrous butter oil anhydrous Canola oil canola oil Coconut oil coconut oil Margarine-Like, Butter-Margarine Blend, 80% Fat, Stick, Without Salt margarine like butter margarine blend 80 fat stick without salt Margarine-Like, Margarine-Butter Blend, Soybean Oil And Butter margarine like margarine butter blend soybean oil and butter Margarine, Industrial, Soy And Partially Hydrogenated Soy Oil, Use For Baking, Sauces And Candy margarine industrial soy and partially hydrogenated soy oil use for baking sauces and candy Margarine, Regular, 80% Fat, Composite, Stick, With Salt margarine regular 80 fat composite stick with salt Margarine, Regular, 80% Fat, Composite, Tub, With Salt margarine regular 80 fat composite tub with salt Margarine, Regular, 80% Fat, Composite, Tub, Without Salt margarine regular 80 fat composite tub without salt Oil, Canola oil canola Oil, Industrial, Canola (Partially Hydrogenated) Oil For Deep Fat Frying oil industrial canola partially hydrogenated oil for deep fat frying Oil, Industrial, Canola For Salads, Woks And Light Frying oil industrial canola for salads woks and light frying Oil, Industrial, Canola With Antifoaming Agent, Principal Uses Salads, Woks And Light Frying oil industrial canola with antifoaming agent principal uses salads woks and light frying Oil, Industrial, Palm And Palm Kernel, Filling Fat (Non-Hydrogenated) oil industrial palm and palm kernel filling fat non hydrogenated Oil, Industrial, Palm Kernel (Hydrogenated) , Used For Whipped Toppings, Non-Dairy oil industrial palm kernel hydrogenated used for whipped toppings non dairy Oil, Industrial, Soy ( Partially Hydrogenated), All Purpose oil industrial soy partially hydrogenated all purpose Oil, Industrial, Soy (Partially Hydrogenated ) And Soy (Winterized), Pourable Clear Fry oil industrial soy partially hydrogenated and soy winterized pourable clear fry Oil, Industrial, Soy (Partially Hydrogenated), Multiuse For Non-Dairy Butter Flavor oil industrial soy partially hydrogenated multiuse for non dairy butter flavor Oil, Nutmeg Butter oil nutmeg butter Olive oil oil olive Peanut oil peanut oil Sesame oil sesame oil Shortening Frying (Heavy Duty), Palm (Hydrogenated) shortening frying heavy duty palm hydrogenated Shortening Frying (Heavy Duty), Soybean (Hydrogenated), Linoleic (Less Than 1%) shortening frying heavy duty soybean hydrogenated linoleic less than 1 Shortening Household Soybean (Hydrogenated) And Palm shortening household soybean hydrogenated and palm Shortening, Confectionery, Fractionated Palm shortening confectionery fractionated palm Sunflower oil sunflower oil Vegetable oil vegetable oil
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Cluster composition
This category covers 28 ingredients. They cluster almost entirely as dairy variants (fat-driven density). 1 ingredient sits in a different cluster and behave outside the typical pattern.
- dairy variants (fat-driven density) — 27 ingredients
- dry powders and leaveners — 1 ingredient
Notable exceptions
Zusammenfassung
Diese Tabellen rechnen Volumen in Masse um – mit zutatspezifischen Dichten. Für Präzision Gewicht verwenden; das Volumen variiert mit Verdichtung, Schnitt und Temperatur.
Methodik
- Referenzwerte aus US-Regierungsquellen (USDA FoodData Central, USDA FNDDS) und Labordaten, soweit verfügbar.
- Berechnungen mit hoher interner Präzision und Rundung auf praxistaugliche Küchenwerte.
- Standardvolumen: US-Cup, sofern auf der Seite nichts anderes angegeben.
Maßeinheiten
- Masse: Gramm (g).
- Volumen: mL, US-Cup, EL (Esslöffel), TL (Teelöffel).
- Temperatur: Raumtemperatur, sofern nicht anders angegeben.
Beispiele und Sonderfälle
- Olivenöl vs. Rapsöl: ähnliche, aber nicht identische Dichte (USDA FDC).
- Feste Fette (Schmalz, Butter) lassen sich nicht gießen und verdichten anders (USDA FDC).
- Temperatur beeinflusst Viskosität und Füllstand (USDA FDC).
Zuletzt aktualisiert: 2026-06-06