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Cooking oils and the oils in your food: what each one is, and where it hides

Oil is the ingredient that changes most between two otherwise identical products. The same chips fried in palm oil or in high-oleic sunflower oil are different products in the saturated-fat column, even though the potato is the same. The same spread built on palm oil or on rapeseed oil is a different product, even though the brand and the tub look the same. And the label name is often a blend hiding behind one word — "vegetable oil" can be palm and soya bean, "light olive oil" can be mostly refined oil, and "palm oil" on a list can be palm oil or its liquid fraction, palm olein, without the pack saying which.

This page is about the oils themselves: what each one is, how it is made, how much of its fat is saturated, how hot it can go before it smokes, and where it actually shows up on Singapore shelves. What fats do to cholesterol is covered on the companion page — Fats and cholesterol: what actually raises it, and where it hides — and is not repeated here except where the two topics touch. This page does not rank oils best-to-worst and does not tell you what to cook with. It explains labels.

Why this page exists

This site compares what is actually in Singapore products, page by page. This guide is the companion to those pages: it explains the oil you will meet on them. Three things it is for:

• Telling oils apart. Palm oil, palm olein, palm kernel oil, coconut oil, olive oil in three grades, canola, sunflower, soybean, sesame, peanut, rice bran, avocado and grapeseed — the names overlap and the bottles do not always say which is which. Each one is below, in turn.
• Reading the two numbers that matter. The saturated-fat share of an oil and its smoke point are both published figures — but both vary by source, by refinement and by batch, so this page gives ranges, not single magic numbers, and says where the sources disagree.
• Spotting oil where it is not the product. Most of the oil Singapore shoppers eat is not poured from a bottle. It is the frying oil in chips and nuggets, the creamer oil in a 3-in-1 sachet, the base oil in a mayonnaise or a biscuit. The hiding places are below, with real examples from this site's own pages.

The two numbers, and how to read them

Every oil below carries two published figures. Both need a caveat, so read this first.

• Saturated fat, as a percentage of the oil's total fat. The figures are from USDA FoodData Central (2019) unless flagged otherwise — the same source the fats guide used, so the two pages agree. A percentage of total fat is not the same as grams per 100 g of product: butter is about 63–66% saturated of its fat, but a 100 g block of butter is about 82 g fat, of which about 52 g is saturated. Both numbers are correct; they answer different questions. The site's category pages give grams per 100 g as printed; this page gives the share of the fat, so oils can be compared with each other. Which direction is better? Lower is the direction heart-health guidance favours — saturated fat is what mainly raises LDL ("bad") cholesterol, so an oil with 7% saturated fat has far less of it than one with 82%. But this number is not a health score: it says nothing about smoke point, flavour, or how much of the oil you actually eat, and a low-saturated-fat oil used by the cupful is not automatically a healthy choice. See the fats guide for the full picture.
• Smoke point, in degrees Celsius. The temperature at which an oil stops shimmering and starts smoking — the point where it breaks down and tastes burnt. Published smoke points vary a lot: extra virgin olive oil is given as anything from about 160 °C to about 210 °C depending on the source, the bottle and the test. That is why this page gives ranges drawn from several published tables (ThermoWorks, Vom Fass, Edible Aria and others) and flags where they disagree, rather than one number per oil. Refined oils almost always smoke at higher temperatures than unrefined versions of the same oil, because refining strips out the free fatty acids, moisture and flavour compounds that break down first. A high smoke point does not make an oil healthier — it only means it tolerates more heat before smoking.

All the oils at a glance

Click a column header to sort. Sorting is by the low end of the range; rows with no verified figure sort last. This table is a summary — the sections below give the detail, the sources and the Singapore examples. It is not a ranking: the order changes with the column you sort by, and no column is a health score.

Saturated-fat figures: USDA FoodData Central 2019 unless flagged (same source as the fats guide). Smoke points: ranges drawn from ThermoWorks, Vom Fass, Edible Aria and other published tables — they vary by brand, batch and test, so treat them as ranges, not exact thresholds. Click a column header to sort lowest-to-highest, click again for highest-to-lowest. Rows with no verified figure always sort last.

Each oil in turn

Palm oil and palm olein

What they are: palm oil is pressed from the flesh of the oil-palm fruit. It is naturally semi-solid at room temperature. It can be fractionated — cooled so the higher-melting part crystallises out — into a solid fraction (palm stearin, used in margarines and confectionery) and a liquid fraction (palm olein), which stays clear and golden at room temperature and is the frying oil. Most of the "palm oil" in Singapore cooking-oil bottles and in packaged food is refined, bleached and deodorised (RBD) palm olein or palm oil.

Saturated fat: palm oil about 49% of its fat (USDA 49.3%). Palm olein is lower, because fractionation removes some of the saturated fat — but there is no single standard published figure for it. Industry sources give 40–42%, about 44%, or about 45%, depending on the fraction. This page gives the range ~40–45% and flags it as industry sources only; the fats guide left palm olein out entirely for the same reason. Do not quote a single number for palm olein as if it were settled.

Smoke point: palm oil about 235 °C. No verified published smoke point for palm olein was found in this pass — it is left as not verified rather than filled in.

Where it shows up in Singapore: everywhere on this site. It is in the noodle block of almost every instant noodle — see instant noodles. FairPrice's own potato chips fry in palm oil, while Lay's SG variants differ by oil and Heartland uses high-oleic sunflower plus canola — see potato chips. It is the first oil in Knife Brand Cooking Oil (palm olein, soybean, peanut and sesame oils in one bottle) and one of the two oils in FairPrice "100% Pure Vegetable Oil" (palm and soya bean) — see cooking oil. Planta margarine is built on palm oils — see margarine. And "palm oil" on a list does not tell you whether it is palm oil or palm olein: packs rarely say which, and the two are not the same fat.

Palm kernel oil

What it is: pressed from the kernel (seed) of the oil-palm fruit — a different oil from palm oil, which comes from the fruit flesh. About 86% of its fat is saturated (USDA-derived tables), the most saturated of the common oils.

Where it shows up: not usually sold as a bottle. It is a creamer and confectionery fat — the hydrogenated palm kernel oil in the Milo 3-in-1 creamer system (with sodium caseinate and dextrose) is the example on this site — see malted chocolate drinks. No published smoke point for it was found in this pass, so none is given.

Coconut oil

What it is: pressed from coconut flesh. Unrefined (virgin) coconut oil is white, solid below about 25 °C, and tastes strongly of coconut. Refined coconut oil is neutral in flavour and odour, and is the version used in most packaged food.

Saturated fat: 82.5% of its fat (USDA) — the most saturated oil sold as a bottle in Singapore, more saturated than butter. Its main saturated fat is lauric acid, a medium-chain fatty acid, which is the basis of most of the health claims made for it. The fats guide covers those claims and the American Heart Association's position in full — see Fats and cholesterol — so they are not repeated here.

Why the premium price? Virgin coconut oil is pressed mechanically from fresh coconut flesh, with a much lower yield than solvent-extracted seed oils like soybean or sunflower, and most of it sold here is imported (Philippines, Sri Lanka, Indonesia) in small glass jars, often with organic certification — all of which costs more per litre. The price is also a marketing signal: sold as a "superfood" for keto and paleo cooking, and as a hair and skin product as well as a cooking oil, it commands a premium the way a plain bottle of canola oil does not. A high price is not evidence of a health benefit. And the health claim itself rests on a borrowed study: the medium-chain-triglyceride (MCT) research people cite mostly used pure MCT oil (caprylic and capric acids), not coconut oil — coconut oil's main medium-chain fat is lauric acid, which behaves more like a long-chain fat in the body.

Smoke point: about 177 °C unrefined; 204–232 °C refined. The refining is what buys the extra heat tolerance.

Where it shows up in Singapore: FairPrice Organic Extra Virgin Coconut Oil is panelled as a single ingredient on the cooking-oil page — see cooking oil. It also appears as a creamer and baking fat in some products on this site.

Olive oil — extra virgin, "pure" / "light", and pomace

What they are: the grade is the product. Extra virgin olive oil is oil from the first pressing of olives, with no refining — one ingredient, peppery and fruity. "Pure" or "light" olive oil is a blend of refined olive oil with some extra virgin; "light" describes flavour and colour, not calories — it has the same calories as any other oil. Pomace oil is refined oil extracted from the leftover olive pulp (pomace), blended with some extra virgin. All grades are about 14% saturated fat, so the grade changes what you are paying for and how it tastes, not the saturated-fat share much.

Saturated fat: 13.8% of its fat (USDA, extra virgin). The site's own panel agrees: Cobram Estate Classic lists 13.9 g per 100 g — though a US listing for the same brand's California oil gives 16.7 g, a reminder that market listings differ and the SG pack settles it.

Smoke point: extra virgin 163–210 °C — the widest-published range of any oil on this page, because the flavour compounds in unrefined oil burn before the oil itself does. Refined / "light" 199–243 °C.

Where it shows up in Singapore: the olive-oil page panels extra virgin as one ingredient in every case, and "pure/light" as refined-plus-extra-virgin blends — see olive oil.

Canola oil (rapeseed oil)

What it is: pressed from rapeseed bred to be low in erucic acid — that low-erucic variety is what "canola" means (Canadian oil, low acid). The same oil is sold as "rapeseed oil" in Europe and on some Singapore packs; on this site it appears under both names, including in the Biscoff list ("rapeseed oil") and in the McCain fries specification. It is refined, neutral and pale yellow.

Saturated fat: 7.4% of its fat (USDA) — the lowest saturated fat of the common cooking oils.

Smoke point: 204–246 °C (published tables disagree within that range; ThermoWorks gives 224 °C, other tables up to 246 °C).

Where it shows up in Singapore: Naturel Canola is panelled as a single oil on the cooking-oil page, and canola is one of the two oils in the Naturel Canola & Sunflower blend and in the Oki Premium Sunflower & Canola blend — see cooking oil. McCain's foodservice crinkle-cut specification is potato (96%), canola oil and dextrose — see frozen fries and potato products.

Sunflower oil

What it is: pressed from sunflower seeds. The standard version is high in polyunsaturated fat (linoleic acid); high-oleic sunflower oil is a different variety, bred to be mostly monounsaturated like olive oil, and is the one used for frying in some premium chips. The label does not always say which variety it is — "sunflower oil" on a list can be either, and their saturated-fat shares differ slightly.

Saturated fat: 9–12% of its fat — the range is because published values disagree (USDA 9, McCance and Widdowson 12.0), as the fats guide already records.

Smoke point: 227–232 °C refined. Unrefined sunflower oil smokes much lower, about 107 °C in one published table — another reason to check whether the bottle says refined.

Where it shows up in Singapore: Naturel Sunflower is panelled on the cooking-oil page, and sunflower is half of the Naturel Canola & Sunflower and Oki Sunflower & Canola blends — see cooking oil. In fries, McCain lists "vegetable oil (sunflower, rapeseed)" — see frozen fries and potato products. In chips, Heartland (Little Farms) fries in high-oleic sunflower plus canola — see potato chips.

Soybean oil

What it is: pressed from soybeans. Refined, neutral, pale yellow. The most widely produced vegetable oil in the world, and the default base oil for mayonnaise and dressings — because it is neutral and cheap, not because of any special property.

Saturated fat: about 15% of its fat (USDA 14.9–15.6 across tables).

Smoke point: about 232–238 °C.

Where it shows up in Singapore: soybean oil is first in Best Foods Real mayonnaise (77% in one panel) and in Kewpie mayonnaise, and first in the Kewpie Roasted Sesame dressing (soybean oil, then sugar, then soy sauce) — see mayonnaise and mustard and salad dressing. It is the second oil in FairPrice "100% Pure Vegetable Oil" (palm and soya bean) and one of the four in Knife Brand Cooking Oil — see cooking oil. Note for allergy: soybean oil is a soy product, but highly refined soybean oil is generally treated as not carrying soy protein — the allergen flag on a pack is what governs, and this site records allergens as printed.

Sesame oil

What it is: pressed from sesame seeds. Two very different products share the name: light sesame oil (from raw seeds, mild) and dark/toasted sesame oil (from roasted seeds, deep amber, intensely nutty). The dark version is a flavouring used by the teaspoon, not a cooking oil used by the cup — its smoke point is low and its flavour would dominate anything cooked in it.

Saturated fat: 14.2% of its fat (USDA).

Smoke point: about 177 °C unrefined; 210–235 °C refined. Toasted sesame oil is added at the end of cooking, not heated in the pan.

Where it shows up in Singapore: Double Elephant 100% Fragrant Sesame Oil — Black is panelled on the cooking-oil page — see cooking oil. Sesame oil turns up in small amounts across this site — in dumpling fillings, fishballs, the Kewpie Roasted Sesame dressing (sesame 6% plus sesame oil), and in instant-noodle seasoning sachets — and it is the fourth oil in Knife Brand Cooking Oil.

Peanut oil (groundnut oil)

What it is: pressed from peanuts (groundnuts). Refined peanut oil is neutral with a faint nuttiness and is a classic frying oil; unrefined peanut oil is strongly peanut-flavoured. The two names on Singapore packs — "peanut oil" and "groundnut oil" — are the same oil.

Saturated fat: about 17% of its fat (USDA-derived tables).

Smoke point: 227–232 °C refined; about 160 °C unrefined.

Where it shows up in Singapore: Knife 100% Pure Groundnut Oil is panelled as a single oil on the cooking-oil page, and peanut oil is the third of the four oils in Knife Brand Cooking Oil — see cooking oil. Note for allergy: peanut oil is a peanut product and is flagged as an allergen on packs as printed; highly refined peanut oil is generally treated as not carrying peanut protein, but the pack's allergen flag is what governs.

Rice bran oil

What it is: extracted from the bran — the hard outer brown layer of the rice grain — a by-product of milling white rice. Mild and neutral, with a high smoke point, which is why it is marketed for stir-frying and deep-frying.

Saturated fat: 25% of its fat (USDA). The site's own brand panel is close: RiceField 100% Pure Rice Bran Oil lists 21.8 g saturated fat per 100 ml.

Smoke point: 232–255 °C — the sources disagree more here than for most oils (Wikipedia/USDA-based tables give 232 °C; other published tables and brand specifications give 250–255 °C). The range is given rather than one number.

Where it shows up in Singapore: RiceField 100% Pure Rice Bran Oil and Knife Rice Bran Oil are both panelled as single oils on the cooking-oil page — see cooking oil. At about 25% saturated it sits between olive oil (about 14%) and palm oil (about 49%) on saturated fat — the fats guide's site-figures table makes the same point.

Avocado oil

What it is: pressed from avocado flesh. Refined avocado oil is mild and buttery; unrefined (virgin) avocado oil is grassy and green. It is expensive, so on Singapore shelves it mostly appears as an ingredient in a premium product rather than as a cooking bottle.

Saturated fat: 11.6% of its fat (USDA).

Smoke point: 249–271 °C refined — the highest of any common cooking oil — and 177–204 °C unrefined. The gap between the two versions is the widest on this page, so which one a bottle is matters more here than for any other oil.

Where it shows up in Singapore: Siete chips at Little Farms fry in 100% avocado oil — see potato chips. An avocado-oil mayonnaise is named in the seen-but-not-verified list on the mayonnaise page — no panelled avocado-oil mayonnaise exists on this site yet, so the claim on its front has not been checked against a list.

Grapeseed oil

What it is: pressed from grape seeds, a by-product of winemaking. Neutral and light, high in polyunsaturated fat.

Saturated fat: about 10% of its fat (USDA-derived tables, 9.6%).

Smoke point: about 216 °C.

Where it shows up in Singapore: no panelled grapeseed oil exists on this site yet. The cooking-oil page lists avocado and grapeseed oils as uninventoried in store — seen with no lists — so this section rests on published figures only, with no Singapore pack to point at. That is a gap for a future in-store check, not a finding.

Butter and ghee — the animal fats, briefly

Butter and ghee are animal fats, not oils, and the fats guide covers what they do to cholesterol in full — see Fats and cholesterol. They are included here only so the numbers sit side by side with the oils. Butter is about 63–66% saturated of its fat (USDA; the site's own panels agree — Anchor Block Unsalted is 52 g saturated of 82 g fat per 100 g, i.e. 63%), with a low smoke point of 150–177 °C because of its milk solids and water. Ghee is butter with the milk solids and water removed — clarified butter — so it is almost pure butterfat, about 62% saturated (USDA, butter oil anhydrous 61.9 g per 100 g), but with a much higher smoke point of 232–252 °C. The site's butter page panels block and spreadable butters; ghee has no SG panel yet (category 121 in the queued expansion), so the ghee figures here are published values only.

Blends and label traps

• "100% pure" means 100% oil, not one oil. FairPrice "100% Pure Vegetable Oil" is made of palm and soya bean oil — two oils, no other ingredient. The phrase describes purity, not singularity. The cooking-oil page records the same point — see cooking oil.
• "Vegetable oil" is a category, not an oil. A list that says "vegetable oil" without a breakdown tells you nothing about which oil or oils are inside. Sometimes the breakdown is given in brackets — Calbee's potato chips list "vegetable oil (palm, rapeseed, in varying proportions)", which means the mix changes by batch. Sometimes it is not given at all: frozen chicken nuggets on this site list "vegetable oil" with no breakdown, and palm oil in others — see frozen chicken nuggets and potato chips.
• A blend sold under one brand name can change by size. Planta Multi-Purpose Margarine is the site's own example: the 240 g tub lists 25.9 g saturated fat per 100 g, while the 480 g / 1 kg tubs list 49.7 g — same brand, same name, different recipe. Size is not just size — check the panel for the size you buy. See margarine.
• "Light" olive oil is about flavour and refining, not calories. Light olive oil has the same calories per tablespoon as extra virgin (about 120 kcal). The word describes a milder taste and a lighter colour after refining.
• "Cold-pressed" vs "refined" is about what was taken out. Cold-pressed (or unrefined, virgin, extra virgin) oil is pressed without heat or chemicals, so it keeps its flavour compounds — and those compounds burn first, which is why unrefined oils smoke at lower temperatures. Refining (bleaching, deodorising, filtering) strips out free fatty acids, moisture and flavour compounds, so refined oils smoke later and taste neutral — but they also lose the flavour that makes extra virgin olive oil or toasted sesame oil worth buying. Neither is better in general; they are for different jobs.
• "Cholesterol-free" on a plant oil means nothing. Plants never contained cholesterol, so every plant oil is cholesterol-free by definition. The claim is true and empty at the same time — it is covered in full on the fats guide.
• "Palm oil" on a list may be palm oil or palm olein. Packs rarely distinguish them, and the two differ by about 5–9 points of saturated fat. Where a product's list says only "palm oil", this site records it as printed and does not guess which fraction it is.
• Hydrogenated oil is not an oil at all in the usual sense. "Hydrogenated palm kernel oil" and "partially hydrogenated soybean oil" are oils that have been chemically hardened. Fully hydrogenated oil contains almost no trans fat; partially hydrogenated oil is where trans fat comes from. Singapore has banned partially hydrogenated oils in food since June 2021 (see the fats guide). The Milo 3-in-1 creamer system is the example on this site — see malted chocolate drinks.

Where oil hides when it is not the product

Most of the oil on a Singapore shelf is inside something else. The places it hides, with real examples from this site's pages:

• Frying oil in chips, fries and nuggets. The oil is the main difference between two bags of chips: FairPrice's own chips fry in palm oil, Lay's SG variants use different oils by flavour and market, Heartland uses high-oleic sunflower plus canola, Siete uses 100% avocado oil, and Calbee lists "vegetable oil (palm, rapeseed, in varying proportions)" — see potato chips. In fries, McCain lists "vegetable oil (sunflower, rapeseed)" and its foodservice crinkle-cut is canola oil — see frozen fries and potato products. In nuggets, some lists name palm oil and others say only "vegetable oil" — see frozen chicken nuggets. The fats guide's site-figures table shows the consequence: Calbee Original Crisps are 14.6 g saturated fat per 100 g — about 40% of the fat is saturated — and the frying oil, not the potato, decides that.
• Creamer oil in 3-in-1 drinks. Milo 3-in-1 and the Ovaltine and Horlicks 3-in-1s dissolve in hot water alone because of a creamer system built on hydrogenated palm kernel oil, sodium caseinate and dextrose — none of which is in the plain powders — see malted chocolate drinks.
• Base oil in spreads, mayonnaise and dressings. Mayonnaise is mostly oil: Best Foods Real is soybean oil first (77% in one panel), Kewpie is soybean oil first too — see mayonnaise. The Kewpie Roasted Sesame dressing is soybean oil first, sugar second, then soy sauce — with sesame at 6% and sesame oil as a flavouring, not the base — see mustard and salad dressing. One dressing on that page lists sunflower oil at 36%. Margarine and spreads are palm-oil led: Planta is a palm-oil margarine — see margarine.
• Oil in baked goods and biscuits. Palm oil is usually the second ingredient after flour or sugar — Lotus Biscoff lists palm oil and rapeseed oil, and the fats guide's table puts Biscoff at 8 g saturated fat per 100 g, nearly half its fat — see biscuits and cookies. In instant noodles, palm oil (or palm olein) is in the noodle block itself, before any seasoning — see instant noodles.

How to use this with the category pages

Three checks, on any page of this site:

1. Which oil is named, and where in the list. The list is in order of weight. Palm oil, palm olein, coconut oil or butter in first or second place means the product is mostly that fat. "Vegetable oil" with no breakdown means the oil is unidentified — check whether the same product's other listings break it down.
2. Whether the oil is refined or unrefined, and whether that matches the job. Extra virgin olive oil and toasted sesame oil are flavourings and finishing oils; refined canola, sunflower, peanut and rice bran oils are the frying oils. The smoke-point ranges above are the check.
3. The saturated-fat figure per 100 g in the nutrition table. Read it against the oil table above: a chip at 14.6 g saturated fat per 100 g and a rice bran oil at 21.8 g per 100 ml are different stories, and the table shows both. Cross-check with the fats guide for what saturated fat does — this page only identifies the oil.

Good pages to start with: cooking oil (the bottled shelf — blends and singles side by side), olive oil (grades: extra virgin is one ingredient, "pure/light" are blends), potato chips (the frying-oil split), margarine (Planta's two recipes), butter (block vs spreadable), mayonnaise (soybean-oil led), mustard and salad dressing (soybean oil first, sesame as flavouring), instant noodles (palm oil in the noodle block), biscuits and cookies (palm and rapeseed oils), and frozen chicken nuggets ("vegetable oil" with no breakdown).

Singapore context — short

Under Singapore's Food Regulations, enforced by the Singapore Food Agency, the ingredient list on a prepacked food must list ingredients in descending order of the proportions by weight, and the exact identity of each ingredient — or a permitted generic term — should be declared (SFA, A Guide to Food Labelling and Advertisements). That is the rule behind the traps above: a list that says only "vegetable oil" is using a generic term, and the pack is not required to break it down on the front. Whether "vegetable oil" alone is a permitted generic term under the Food Regulations' First Schedule was not verified in this pass — the SFA guide was checked for the general rule, not for the full permitted-terms list — so this page does not state it as a finding. Country of manufacture must also be declared on the label (see the site's scope rule on country of manufacture, added 5 November 2026): for oils, the country often explains the recipe — the same brand's oil can be pressed and bottled in different countries for different markets.

Nutri-Grade — Singapore's mandatory A–D grading for drinks, based on sugar and saturated fat — has been announced for extension to pre-packed salt, sauces, seasonings, instant noodles and cooking oil, with the rules taking effect in 2028 (HPB, as reported 3 October 2026; the date has already moved once, from mid-2027 to 2028, so re-check HPB's current page before any publish step). When that lands, the cooking-oil shelf will carry a grade on the front — the saturated-fat share in the table above is the number that will decide it.

What this page is not

• Not a ranking, a health score, or a "best/worst" list of oils. The at-a-glance table is ordered by the numbers as published and can be re-sorted by any column — no column is a verdict, and a high smoke point does not make an oil healthy.
• Not medical advice, and not a repeat of the fats guide. What saturated and trans fat do to blood cholesterol is on the fats guide; this page identifies the oils.
• Not complete. Oils vary by brand, crop and year, and new blends appear; the saturated-fat shares and smoke points here are published figures for the named oils, not a measurement of any one bottle. If a bottle's panel disagrees with this page, trust the bottle.
• Not a price comparison. Prices are deliberately not shown.

Sources and method

Checked 6 November 2026. Saturated-fat shares: USDA FoodData Central 2019, via the "Properties of vegetable oils" comparison table (Wikipedia, citing FoodData Central) and the Canadian Medical Association Journal table (CMAJ 2013;186(6):434, citing the Canadian Nutrient File): canola 7.4, coconut 82.5, olive (extra virgin) 13.8, palm 49.3, soybean 15.6 (CMAJ 15.7), sunflower 8.99 (USDA) / 10.3 (CMAJ), sesame 14.2, rice bran 25, peanut 17 (USDA-derived fat-composition chart, as used on the fats guide), avocado 11.6 (USDA via Nutritionizm), grapeseed 9.6 (USDA via the Soy Connection oils guide), palm kernel 86 (USDA-derived), butterfat 63–66 (USDA: butter stick 63%, butterfat 66%; the site's own Anchor Block panel agrees at 52 g of 82 g), ghee 61.9 g saturated per 100 g (USDA FoodData Central, butter oil anhydrous; FSANZ Australian Food Composition Database gives 65.7 g per 100 g for clarified butter — the page gives ~62% with that variation noted in the research notes). Palm olein: no standard published figure — industry sources give 40–42% (CNH Huatai Group), about 44% and about 45% (Alibaba buying guides); the page gives the range ~40–45% and flags it as industry sources only, consistent with the fats guide, which omitted palm olein for the same reason. Smoke points: ranges drawn from ThermoWorks, "Oil Smoke Points: Temperature Chart" (extra virgin olive oil 190 °C, refined peanut 232 °C, canola 224 °C, refined avocado 270 °C, unrefined coconut 177 °C, light olive oil ~232 °C, unrefined sunflower 107 °C); Vom Fass, "Smoke Point of Oils Chart" (refined avocado 249–271 °C, refined/light olive 199–242 °C, refined peanut 232 °C, refined sunflower 227–232 °C, canola 204–246 °C, unrefined avocado 177–204 °C, extra virgin olive 163–210 °C, unrefined coconut 177 °C, refined coconut 204–232 °C); Edible Aria, "Cooking Oil Smoke Point Guide" (ghee 232–252 °C, grapeseed 216 °C, refined sesame 210 °C, unrefined sesame 177 °C, butter 150–177 °C, soybean 232 °C, rice bran 232 °C in the same guide and 250–255 °C in other published tables — the page gives 232–255 °C and says the sources disagree). The 2018 Modern Olives Laboratory Services heating study (Acta Scientific Nutritional Health) is noted in the research notes as the reason extra virgin olive oil's published smoke point varies so widely. Refining: ThermoWorks and Heritage Diner on why refined oils smoke later (free fatty acids, moisture and particulates removed). Singapore: SFA, A Guide to Food Labelling and Advertisements (ingredients in descending order of weight; exact identity or permitted generic term); HPB Nutri-Grade extension to cooking oil, announced with effect in 2028 (as reported 3 October 2026; date moved from mid-2027). Site figures and examples are from this site's own pages, linked where used: cooking oil (Knife four-oil blend, FairPrice "100% Pure Vegetable Oil" palm + soya bean, RiceField rice bran oil 21.8 g/100 ml, Double Elephant sesame oil, Naturel and Oki blends, FairPrice Organic Extra Virgin Coconut Oil, Knife Groundnut Oil); potato chips (FairPrice palm oil, Heartland high-oleic sunflower + canola, Siete 100% avocado oil, Calbee "vegetable oil (palm, rapeseed, in varying proportions)"); instant noodles (palm oil in the noodle block); margarine (Planta 240 g 25.9 g vs 480 g/1 kg 49.7 g saturated fat per 100 g); butter (Anchor Block 52 g of 82 g); mayonnaise (Best Foods soybean oil first, 77% in one panel; Kewpie soybean oil first); mustard and salad dressing (Kewpie Roasted Sesame: soybean oil first, sesame 6% plus sesame oil; one dressing with sunflower oil 36%); malted chocolate drinks (Milo 3-in-1 hydrogenated palm kernel oil creamer); biscuits and cookies (Biscoff palm and rapeseed oils); frozen fries (McCain "vegetable oil (sunflower, rapeseed)", foodservice canola oil); frozen chicken nuggets ("vegetable oil" with no breakdown in some lists, palm oil in others); olive oil (extra virgin one ingredient; "pure/light" refined blends; Cobram Estate Classic 13.9 g/100 g vs US listing 16.7 g). Grapeseed oil: no panelled product on this site — the cooking-oil page lists avocado and grapeseed oils as uninventoried in store.