Fat and Oil Melt Point Temperatures

Vegan baking is all about reverse engineering, especially when it comes to things like understanding the melt point temperatures of fats. Often I choose to examine the building blocks of a recipe so I can understand it and attempt create a decent, actually edible vegan version. Of course, you don't have to do that if you just want to play around in the kitchen and have fun. But if you really want to nail it with minimal fuss and know why you nailed it, it helps to know what building blocks you have to work with. Much like a child who knows his lego pieces well enough to the point of where he may already have a pretty good idea of the spaceship he's going to build according to the various size lego pieces he has on hand.

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 assembling this information in one place could be a helpful resource for other adventurous food voyagers!

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. Trippy! 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 factors 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.

But hold on. What are the best fats for vegan baking? I'm glad you asked. Learn more about the fats I recommend for vegan baking and why.

Oil and Fat Melt/Freeze Temperatures