Oils & fats · borters.ch
saturated 52% · monounsaturated 44% · polyunsaturated 4%
linoleic acid (omega 6) 3.1 g (per 100 g)
alpha-linolenic acid (omega 3) 0.6 g (per 100 g)
refined 200–215 °C
Cool and dark, keeps very long.
Until the 1990s the usual frying fat for chips; then replaced by vegetable fat. Very heat-stable because there is hardly any polyunsaturated fat in it. In soap making it gives the hard, slow-wearing body.