{"name":"soapformulator.com soapmaking oils","license":"https://opendatacommons.org/licenses/odbl/1-0/","source":"https://soapformulator.com/oils","note":"Published ranges, each record with its primary source. The calculator picks one figure from each range; see naoh_g_per_g_used in the CSV.","records":[{"id":"abyssinian-oil","name":"Abyssinian Oil","aliases":["Crambe abyssinica seed oil","Crambe oil","Abyssinian kale oil","Crambe abyssinica Hochst. seed oil"],"category":"oil","inci":"Crambe Abyssinica Seed Oil","cas":["2245025-38-9"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"typical":88},"fattyAcidsPercent":{"palmitic":{"typical":3.4},"stearic":{"typical":1.1},"oleic":{"typical":17.8},"linoleic":{"typical":6.1},"linolenic":{"typical":2.8},"arachidic":{"typical":1.7},"gadoleic":{"typical":6.7},"behenic":{"min":2.14,"max":3.7,"typical":3.7},"erucic":{"min":56.23,"max":63.77,"typical":56.7}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"ERUCIC ACID IS THE POINT OF THIS OIL and the figure here is measured, not inherited: Tabela 2 of Jasper, Biaggioni & Silva, Nucleus 10(2):183-190 (2013), a Brazilian peer-reviewed characterisation of Crambe abyssinica Hochst. oil and its biodiesel, gives palmitic 3.4, stearic 1.1, oleic 17.8, linoleic 6.1, linolenic 2.8, arachidic 1.7, eicosenoic (C20:1) 6.7, behenic 3.7 and erucic (C22:1) 56.7 %, with the paper's own saturated/unsaturated totals of 9.9 and 90.1 % - the nine acids sum to exactly 100.0 % and reproduce both totals, which is how the row/value assignment was checked (the PDF's table columns extract out of order). The running text states the erucic figure independently: 'o acido erucico correspondeu a 56,7% da composicao dos acidos graxos'. Corroborated by Embrapa Agroenergia, which measured 56.23-56.3 % erucic in crambe variety FMS 1 Brilhante grown at Planaltina, DF (2022 safrinha), and by the abstract of Lalas et al., JAOCS 89(12):2253-2258 (2012), which reports 63.77 % C22:1 and 2.14 % C22:0 in a Greek hexane-extracted crambe oil. So erucic ranges roughly 56-64 % by cultivar and season; 56.7 % is used as typical because it is the one figure that comes with a complete, self-consistent profile. NO SAPONIFICATION VALUE IS RECORDED, and that is deliberate. Jasper et al. measured density (911.3 kg/m3), kinematic viscosity (49.02 mm2/s), iodine value (88 g I2/100 g), acid value (3.64 mg KOH/g) and water content (803.4 mg/kg) but not the saponification value. Lalas et al. state in their abstract that they determined one, but the number appears only in the paywalled full text, and the abstract does not print it. Every other figure on offer traces back to a soap calculator or a supplier page, which this dataset will not copy. The calculator will derive a value from the profile instead: the recorded composition implies about 170 mg KOH/g. WHAT MATTERS FOR SOAP: that derived figure is far lower than any common oil because more than half the fat is a 22-carbon acid - erucic weighs 338 g/mol against oleic's 282, so a gram of abyssinian oil contains fewer ester bonds and eats correspondingly less lye. Treating it as 'another liquid oil' at ~190 will over-lye the batch by roughly 10 %. The measured iodine value of 88 is moderate and matches the profile (one double bond on a long chain contributes little iodine per gram), which is why the oil is oxidatively stable - Embrapa measured a 25.5 h Rancimat induction period, nearly three times canola's 8.7 h in the same run. Behenic at 2-4 % and no lignoceric were reported by Jasper; Lalas additionally found nervonic acid (C24:1), which has no key in this schema and is not recorded. Lalas reports a single DSC thermal peak at -20.94 C; because the abstract does not say whether that is the melting or the crystallisation event, meltingPointC is left null rather than guessed. Unsaponifiable matter was not measured in any document opened. INCI name from CosIng.","provenance":{"primary":{"publisher":"Faculdade Dr. Francisco Maeda / FE-FAFRAM (Nucleus), open access; PDF served by Dialnet (Universidad de La Rioja)","document":"Caracterizacao fisico-quimica do oleo e do biodiesel de Crambe abyssinica Hochst (Samir Paulo Jasper, Marco Antonio Martin Biaggioni, Paulo Roberto Arbex Silva; Nucleus 2013, 10(2):183-190; DOI 10.3738/1982.2278.854)","url":"https://dialnet.unirioja.es/descarga/articulo/10081643.pdf","documentDate":"2013-10","retrieved":"2026-09-21","note":"Tabela 1 physical and chemical parameters of crambe oil (density, kinematic viscosity, iodine value 88 gI2/100g, acid value 3.64 mg KOH/g, water content); Tabela 2 fatty-acid composition (%). The journal's own site, nucleus.feituverava.com.br, did not respond on 2026-09-21, so the DOI target could not be opened; the Dialnet copy of the same article PDF was read instead."},"additional":[{"publisher":"Embrapa Agroenergia (Empresa Brasileira de Pesquisa Agropecuaria), repository Alice","document":"Quantificacao e caracterizacao de oleos de canola, carinata e crambe produzidos no Centro-Oeste brasileiro (Laura Guimaraes Ciciliano, Leticia Karen dos Santos, Bruno Galveas Laviola, Simone Palma Favaro), in VII Encontro de Pesquisa e Inovacao da Embrapa Agroenergia, p. 72-76","url":"https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1158076/1/Quantificacao-e-caracterizacao-de-oleos.pdf","retrieved":"2026-09-21","note":"Crambe variety FMS 1 Brilhante, Planaltina DF, 2022 safrinha: oil content 35.13 %, erucic acid 56.23-56.3 %, acidity 0.42 %, Rancimat oxidative stability 25.46 h. Its Tabela 2 extracts with misaligned columns and was not transcribed acid-by-acid; only the erucic figure, which the running text and conclusion both state, is used."},{"publisher":"AOCS / Springer (Journal of the American Oil Chemists' Society) - publisher-deposited abstract only","document":"Full Characterisation of Crambe abyssinica Hochst. Seed Oil (S. Lalas, O. Gortzi, V. Athanasiadis, E. Dourtoglou, V. Dourtoglou; JAOCS 2012, 89(12):2253-2258; DOI 10.1007/s11746-012-2122-y)","url":"https://doi.org/10.1007/s11746-012-2122-y","documentDate":"2012-12","retrieved":"2026-09-21","note":"Full text is paywalled; only the abstract deposited with Crossref was read. It supplies C22:1 63.77 %, C22:0 2.14 %, seed oil content ~30 %, beta-sitosterol 51.93 % of sterols, tocopherols 7.67/125.04/3.99 mg/kg, Rancimat induction 8.83 h at 110 C, DSC peak -20.94 C. It states that a saponification value was determined but does not print it."}]}},{"id":"acai-oil","name":"Açaí Oil","aliases":["Acai oil","Acai pulp oil","Acai berry oil","Euterpe oleracea fruit oil","Euterpe oleracea pulp oil"],"category":"oil","inci":"Euterpe Oleracea Fruit Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":199},"iodineValue":{"typical":71},"fattyAcidsPercent":{"lauric":{"min":0.04,"max":0.08},"myristic":{"min":0.11,"max":0.14},"palmitic":{"min":25.93,"max":26.78},"palmitoleic":{"min":4.88,"max":4.99},"stearic":{"min":1.74,"max":1.86},"oleic":{"min":51.46,"max":52.54},"linoleic":{"min":7.28,"max":9.72},"linolenic":{"min":0.55,"max":0.81},"arachidic":{"min":0.1,"max":0.12}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Fatty acids are Nascimento, Couri, Antoniassi & Freitas 2008 (Rev. Bras. Frutic. 30(2):498-502; Couri and Antoniassi are Embrapa Agroindustria de Alimentos), Tabela 4: oil from commercial frozen acai pulp (cooperative Palamaz, Belem) extracted three ways - enzymatic from the pulp / solvent (hexane) from the pulp / solvent from the enzymatic cake: C12:0 0.04/0.07/0.08; C14:0 0.11/0.13/0.14; C16:0 25.93/26.18/26.78; C16:1 4.88/4.88/4.99; C18:0 1.86/1.81/1.74; C18:1 trans (elaidic) absent/absent/0.09; C18:1 cis-9 (oleic) 52.54/52.00/51.46; C18:1 cis-11 (vaccenic) 3.39/3.45/3.46; C18:2 9.72/7.28/8.87; C18:3 0.64/0.55/0.81; C20:0 0.12/0.11/0.10; unidentified 0.77/3.54/1.43; total saturated 28.06/28.3/28.84, total unsaturated 71.17/68.16/69.68. The ranges are min/max over the three oils; the authors found no significant difference between the extraction routes. VACCENIC ACID (C18:1 cis-11, 3.39-3.46 %) has no key in this schema and is not in 'oleic', which here is the cis-9 isomer only; with it and the unidentified peaks left out, the keyed acids add up to about 95 % of the oil. Sources that report C18:1 as one number should be compared with oleic + vaccenic. Saponification value 199 mg KOH/g and iodine value 71 g I2/100 g are the E. oleracea pulp-oil column of Tabela 3 in the Embrapa/Ministry of the Environment chapter (Oliveira et al. 2022), which credits them to Pereira (2015), a UFPA master's dissertation; the same column gives density 0.952, refractive index 1.46 and acid value 3.66 mg KOH/g. The chapter's text also quotes 'saponification 180-200, iodine 60-90, melting point 4 C' from a trading company's website (Amazonforestrading, 2017); that is a seller's page and none of it is used. The chapter's Tabela 2 fatty-acid column labelled E. oleracea (palmitic 24.0, palmitoleic 4.2, stearic 1.9, oleic 57.9, linoleic 10.5, linolenic 1.0) is credited to Schirmann (2010), whose dissertation title is about Euterpe edulis (jucara) from Santa Catarina, so it is not used here. Consistency: the Nascimento profile implies about 196 mg KOH/g and about 70 g I2/100 g, in line with 199 and 71. No melting point or unsaponifiable matter was found in an allowed document.","provenance":{"primary":{"publisher":"Sociedade Brasileira de Fruticultura (Revista Brasileira de Fruticultura), open access via SciELO Brazil","document":"Nascimento RJS, Couri S, Antoniassi R, Freitas SP. 'Composicao em acidos graxos do oleo da polpa de acai extraido com enzimas e com hexano.' Rev. Bras. Frutic. 30(2):498-502 (2008).","url":"https://www.scielo.br/j/rbf/a/v7qXWrFRft9sbkyHnxTvpfR/?format=pdf&lang=pt","documentDate":"2008-06","retrieved":"2026-09-24","note":"Tabela 4 (fatty-acid composition of acai oil, three extractions). Column alignment checked against the PDF word coordinates."},"additional":[{"publisher":"Ministerio do Meio Ambiente (MMA) / Embrapa, repository Infoteca-e","document":"Oliveira MSP, Oliveira NP, Domingues AFN, Mattietto RA, Teixeira DHL, Farias Neto JT. 'Euterpe oleracea e E. precatoria: Acai.' In: Coradin L, Camillo J, Vieira ICG (Ed.). Especies nativas da flora brasileira de valor economico atual ou potencial: plantas para o futuro: regiao Norte. Brasilia, DF: MMA, 2022 (Serie Biodiversidade 53; ISBN 978-65-88265-16-1), cap. 5 Oleaginosas, p. 1199-1215.","url":"https://www.infoteca.cnptia.embrapa.br/infoteca/bitstream/doc/1144332/1/Plantas-para-o-Futuro-Norte-1200-1215.pdf","documentDate":"2022","retrieved":"2026-09-24","note":"Tabela 3 (physico-chemical characteristics of the pulp oil of E. oleracea, from Pereira 2015): saponification 199, iodine 71, density 0.952, refractive index 1.46, acid value 3.66. Table layout checked against word coordinates."}]}},{"id":"ahiflower-oil","name":"Ahiflower Oil (Buglossoides Seed Oil)","aliases":["Buglossoides arvensis seed oil","Refined Buglossoides oil","Corn gromwell seed oil"],"category":"oil","inci":"Buglossoides Arvensis Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"min":210,"max":250},"fattyAcidsPercent":{"palmitic":{"min":5.2,"max":5.3,"typical":5.2},"palmitoleic":{"min":0,"max":0.1,"typical":0.1},"stearic":{"min":1.8,"max":1.9,"typical":1.8},"oleic":{"min":7.5,"max":7.6,"typical":7.6},"linoleic":{"typical":12.7},"linolenic":{"min":42,"max":45,"typical":43.8},"gammaLinolenic":{"min":5,"max":6.4,"typical":6.3},"stearidonic":{"min":18,"max":21,"typical":20.3},"gadoleic":{"min":0.7,"max":0.8,"typical":0.8},"erucic":{"typical":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.28,"max":0.73},"notes":"STEARIDONIC ACID (C18:4 n-3) is a fifth of this oil and is stored under its own key, separately from alpha-linolenic and gamma-linolenic acid. Fatty acids: EFSA NDA Panel opinion on refined Buglossoides oil (EFSA Journal 2015;13(2):4029), Table 3, batch analysis of three production batches, % of total fatty acids (GLC, AOCS Ce 1h-05), batches NZ00053 / NZ00056 / NZ00058 / mean: alpha-linolenic (C18:3 n-3) 44 / 44 / 43.5 / 43.8; stearidonic (C18:4 n-3) 20.5 / 19.7 / 20.8 / 20.3; linoleic (C18:2 n-6) 12.7 / 12.7 / 12.7 / 12.7; oleic (C18:1 n-9) 7.6 / 7.6 / 7.5 / 7.6; gamma-linolenic (C18:3 n-6) 6.4 / 6.2 / 6.3 / 6.3; palmitic 5.2 / 5.3 / 5.2 / 5.2; stearic 1.8 / 1.9 / 1.8 / 1.8; gondoic (C20:1 n-9) 0.7 / 0.8 / 0.8 / 0.8; erucic (C22:1 n-9) 0.2 in all; lignoceric (C24:0) < 0.1 in all (omitted); palmitoleic 0.1 / 0 / 0.1 / 0.1; nervonic acid (C24:1 n-9) 0.1 / 0 / 0 / 0 (no schema key, omitted). The panel states these acids cover more than 98 % of the fatty acids. NZ00053 and NZ00056 were cold-pressed, NZ00058 hexane-extracted. The PDF's table columns extract out of order in plain-text mode, so the rows were re-read with word coordinates. The typicals are the EFSA means; the min/max merge those batches with the producer's technical data (Natures Crops International, 'Typical values provided'): alpha-linolenic 42-45 %, stearidonic 18-21 %, gamma-linolenic 5-6 %, iodine value 210-250 cg/g (stored as g I2/100 g, which is the same unit), refractive index (20 C) 1.465-1.475, peroxide value 5 max, acid value 0.6 max; the sheet names the INCI 'Buglossoides arvensis (Ahiflower) Seed Oil'. Unsaponifiable matter 0.28 / 0.43 / 0.73 % in the three EFSA batches (Table 2, AOCS Ca 6a-40); EFSA Table 2 also gives acid value 0.22 / 0.12 / 0.34 mg KOH/g and peroxide value 2.03 / 1.55 / 1.22 meq O2/kg. EU specification (Commission Implementing Decision (EU) 2015/1290, Annex I): alpha-linolenic not less than 35 %, stearidonic not less than 15 %, linoleic not less than 8 % of total fatty acids, trans not more than 2 %, unsaponifiable not more than 2 %, pyrrolizidine alkaloids not detectable (limit 4 ug/kg). NO SAPONIFICATION VALUE is printed in the EFSA opinion, the EU decision or the producer's data, so sapKohMgPerG is null and the build derives one from the profile (all C18, so close to an ordinary seed oil). Read and not used: Segre, Bisinotto & Castro 2026 (Lipids 61:417, Table 1) analysed an Ahiflower batch at palmitic 11.75, stearic 7.58, oleic 10.17 %, but their soybean control in the same table reads 19.92 % palmitic, well outside Codex's 8.0-13.5 for soya bean oil, so that laboratory's saturated-acid figures are not relied on.","provenance":{"primary":{"publisher":"European Food Safety Authority (EFSA Journal), copy hosted by the German Federal Institute for Risk Assessment (BfR)","document":"EFSA NDA Panel. Scientific Opinion on the safety of refined Buglossoides oil as a novel food ingredient. EFSA Journal 2015;13(2):4029, 21 pp. (doi 10.2903/j.efsa.2015.4029)","url":"https://www.bfr.bund.de/cm/343/efsa-opinion-on-the-safety-of-refined-buglossoides-oil.pdf","documentDate":"2015-02","retrieved":"2026-09-24","note":"Table 2 (analytical data from three batches) and Table 3 (batch analysis of fatty acid composition). The EFSA-hosted copies (efsa.europa.eu, efsa.onlinelibrary.wiley.com) returned HTTP 403; the BfR file is the same EFSA Journal PDF (adopted 5 February 2015)."},"additional":[{"publisher":"Natures Crops International (Ahiflower producer), product page technical data image","document":"Ahiflower seed oil - Technical Data (Natralipid Ahiflower), image Ahiflower TDS 2.18","url":"https://images.squarespace-cdn.com/content/v1/62a768c6b513fe529f9ab021/1655138525576-6OXEZC6B6GC6PZTFHUXE/Ahiflower+TDS+2.18.jpg","retrieved":"2026-09-24","note":"Linked from https://www.ahiflower.com/our-products/ahiflower-seed-oil. 'Typical values provided. Please inquire for official specifications.' Source of the iodine value and of the wider ALA/SDA/GLA bands."},{"publisher":"European Commission (Official Journal of the European Union L 198, 28.7.2015, p. 22)","document":"Commission Implementing Decision (EU) 2015/1290 of 23 July 2015 authorising the placing on the market of refined oil from the seeds of Buglossoides arvensis as a novel food ingredient, Annex I: Specification","url":"https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32015D1290","documentDate":"2015-07-23","retrieved":"2026-09-24","note":"Minimum ALA, SDA and linoleic contents; unsaponifiable not more than 2 %."},{"publisher":"Wiley (Lipids, AOCS), open access via PubMed Central","document":"Segre L.V., Bisinotto M.S., Castro I.A. Eicosapentaenoic and Docosahexaenoic Acid Levels in Mouse Tissues After Intake of Echium and Ahiflower Oils Rich in Stearidonic and alpha-Linolenic Acids. Lipids 2026, 61(3):417 (doi 10.1002/lipd.70041)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13144718/","documentDate":"2026-02-13","retrieved":"2026-09-24","note":"Table 1 read and not used (see notes)."}]}},{"id":"algae-oil-high-oleic","name":"Algal Oil - High Oleic (Prototheca moriformis)","aliases":["High oleic algal oil","High-oleic algae oil","HO algal oil","High oleic microalgae oil"],"category":"oil","inci":"Prototheca Moriformis Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"capric":{"min":0,"max":0.02,"typical":0.02},"lauric":{"min":0.02,"max":0.03,"typical":0.03},"myristic":{"min":0.37,"max":0.42,"typical":0.39},"palmitic":{"min":3.02,"max":3.87,"typical":3.54},"palmitoleic":{"min":0.13,"max":0.18,"typical":0.15},"stearic":{"min":3.27,"max":3.99,"typical":3.67},"oleic":{"min":87.89,"max":88.7,"typical":88.27},"linoleic":{"min":0.99,"max":1.93,"typical":1.53},"linolenic":{"min":0.16,"max":0.27,"typical":0.22},"arachidic":{"min":0.25,"max":0.34,"typical":0.28},"gadoleic":{"min":0.28,"max":1.07,"typical":0.84},"behenic":{"min":0.05,"max":0.07,"typical":0.06},"lignoceric":{"min":0.02,"max":0.05,"typical":0.04}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.2,"max":0.7,"typical":0.37},"notes":"A triglyceride oil made by fermentation: the microalga Prototheca moriformis (strain S6697, 'modified via classical mutagenesis and targeted genetic modification' in the notice's words) grown in culture on sugar; the oil is refined, bleached and deodorised. Figures are the producer's own, from the GRAS notice TerraVia Holdings (now Corbion) filed with the US FDA as GRN 754 (FDA letter of no questions, 2018). Table 3, fatty acid composition, % of total fatty acids (area %), three lots RBD750 / RBD850 / RBD854 / mean: C10:0 0.01 / 0.02 / ND / 0.02; C12:0 0.02 / 0.03 / 0.03 / 0.03; C14:0 0.38 / 0.37 / 0.42 / 0.39; C15:0 0.01 / 0.01 / ND / 0.01; C16:0 3.87 / 3.02 / 3.72 / 3.54; C16:1 0.18 / 0.14 / 0.13 / 0.15; C17:0 0.04 / 0.04 / 0.05 / 0.04; C17:1 ND / 0.03 / 0.05 / 0.04; C18:0 3.73 / 3.99 / 3.27 / 3.67; C18:1 88.70 / 87.89 / 88.22 / 88.27; C18:2 0.99 / 1.68 / 1.93 / 1.53; C18:3 alpha 0.17 / 0.16 / 0.27 / 0.22; C20:0 0.25 / 0.34 / 0.26 / 0.28; C20:1 0.28 / 1.07 / 0.73 / 0.84; C22:0 0.05 / 0.07 / 0.06 / 0.06; C22:1 ND; C24:0 0.02 / 0.05 / 0.04 / 0.04; total identified 98.70 / 98.91 / 99.18 / 99.08. Min/max are the three lots and typical is the printed mean; C15:0, C17:0 and C17:1 have no schema key. Two printed means do not equal the average of the printed lots - C18:3 (lots average 0.20, and the notice's own Table 2 prints 0.20 as the average) and C20:1 (lots average 0.69) - they are transcribed as printed. Table 2 specification (with the three-lot range and average): oleic >= 80 area % (87.89-88.70, avg 88.27), linoleic <= 10 (0.99-1.93, 1.53), alpha-linolenic <= 0.8 (0.16-0.27, 0.20), total saturated fat <= 15 (7.85-8.38, 8.06), free fatty acids <= 0.1 % (0.03), moisture <= 0.1 %, unsaponifiable matter <= 1.0 % (0.20-0.70 %, avg 0.37 %, AOCS Ca 6a-40; stored), peroxide value <= 5 meq/kg, p-anisidine <= 10. The same table also carries the earlier strain S2532 oil of GRN 527 (mean: palmitic 8.11, stearic 1.55, oleic 86.66 %), a different, higher-palmitic product, not merged. NO SAPONIFICATION OR IODINE VALUE appears anywhere in the 139-page notice, so both are null and the build derives the saponification value from the profile. At about 88 % oleic acid its composition sits inside the range CXS 210 sets for high-oleic sunflower seed oil (C18:1 75-90.7 % in the current print). INCI: CosIng's 'Prototheca Moriformis Oil' ('the oil derived from the alga, Prototheca moriformis, grown in culture') names this organism and process; CosIng gives no CAS or EC number for it. Note that the personal-care grade of Corbion's high-oleic algal oil (AlgaPur HSHO, distributed by Lubrizol) is sold under the INCI name Triolein, a separate CosIng entry; that product is a different grade and this record does not describe it.","provenance":{"primary":{"publisher":"TerraVia Holdings, Inc. (now Corbion Biotech), via Burdock Group; published by the US Food and Drug Administration","document":"GRAS Notice (GRN) No. 754: Notification of GRAS Status of High-Oleic Algal Oil (from Prototheca moriformis strain S6697), dated 7 June 2017","url":"https://www.fda.gov/media/122557/download","documentDate":"2017-06-07","retrieved":"2026-09-24","note":"Producer's specification (Table 2, notice page 6 of 51) and three-lot fatty acid composition (Table 3, page 8 of 51), read from the page images of the scanned PDF."},"additional":[{"publisher":"US Food and Drug Administration","document":"Response letter to GRAS Notice No. GRN 000754 (high-oleic algal oil from Prototheca moriformis strain S6697; notifier Corbion Biotech, Inc.)","url":"https://www.fda.gov/media/115211/download","documentDate":"2018","retrieved":"2026-09-24","note":"FDA summary: strain S6697 produces approximately 3 % palmitic, 2 % stearic and 90 % oleic acid; FDA had no questions about the GRAS conclusion."}]}},{"id":"almond-oil","name":"Almond Oil (Sweet Almond Oil)","aliases":["Sweet almond oil","Amygdalus communis kernel oil","Prunus dulcis oil"],"category":"oil","inci":"Prunus Amygdalus Dulcis Oil","cas":["8007-69-0","90320-37-9"],"ec":["291-063-5"],"saponifiedInci":{"naoh":"Sodium Almondate","koh":"Potassium Almondate"},"sapKohMgPerG":{"min":183,"max":207},"iodineValue":{"min":85,"max":109},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.1},"palmitic":{"min":4,"max":9},"palmitoleic":{"min":0.2,"max":0.8},"stearic":{"min":0,"max":3},"oleic":{"min":62,"max":76},"linoleic":{"min":20,"max":30},"linolenic":{"min":0,"max":0.5},"arachidic":{"min":0,"max":0.5},"gadoleic":{"min":0,"max":0.3},"behenic":{"min":0,"max":0.2},"erucic":{"min":0,"max":0.1},"lignoceric":{"min":0,"max":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Almond oil was added to CXS 210 in the 2019 revision. Ph. Eur. 12 'Almond oil, refined' ranges as printed on the Heess sheet: palmitic 4.0-9.0, palmitoleic max 0.8, margaric max 0.2, stearic max 3.0, oleic 62.0-86.0, linoleic 20.0-30.0, linolenic max 0.4, arachidic max 0.2, eicosenoic max 0.3, behenic max 0.2, erucic max 0.1 %; unsaponifiable max 0.9 %. Ph. Eur. gives no SAP/IV.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Almond oil refined Ph. Eur. 12 (Reg-No. Sp208031i)","url":"https://www.heessoils.com/fileadmin/spezifikationen/208031-almond-oil-refined-ph-eur_01.pdf","documentDate":"2026-01-21","retrieved":"2026-09-20"}]}},{"id":"amaranth-seed-oil","name":"Amaranth Seed Oil","aliases":["Amaranth oil","Amaranthus cruentus seed oil"],"category":"oil","inci":"Amaranthus Cruentus Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"min":120,"max":140},"fattyAcidsPercent":{"palmitic":{"min":15,"max":21.2},"stearic":{"min":2.5,"max":5.5},"oleic":{"min":15.5,"max":22.5},"linoleic":{"min":42,"max":65}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Every field is the producer's own product specification, 'Cosmetic Amaranth Oil', specification SP-10/OL of Szarlat M. i W. Lenkiewicz (Zawady, Poland): unrefined oil cold-pressed from Amaranthus cruentus seed, INCI printed as 'Amaranthus cruentus seed oil'. Fatty acids: palmitic 15.0-21.2, stearic 2.5-5.5, oleic 15.5-22.5, linoleic 42.0-65.0 %; squalene 4.0-8.0 %; iodine value 120-140 g I2/100 g; acid value max 5.0 mg KOH/g; peroxide value max 10.0 meq O2/kg; density 0.92 g/cm3; 'crystallization below 17 C is a natural phenomenon'. The sheet is published as Supplementary File S1 of Wolosik et al. 2024 (Int. J. Mol. Sci. 25(2):925), which tested this oil, and was read in the PDF obtained through Europe PMC's supplementary-files service. The paper's text describes the oil it tested more narrowly: palmitic 17.5-19.2, oleic 17.5-20.5, linoleic 52-55, stearic 4.5-5.5 %, squalene 6-8 %, vitamin E 8-10 mg/100 g. SQUALENE IS WHAT MAKES THIS OIL DIFFERENT, and it matters for lye: squalene is a hydrocarbon, part of the unsaponifiable matter, and at 4-8 % of the oil it consumes no lye and stays in the bar. The specification gives no unsaponifiable-matter figure, so that field is null rather than set from the squalene alone. THE PROFILE REACHES ONLY 94.6 % at the band midpoints: these four acids are all the specification lists, and the minor acids other analyses report (alpha-linolenic, arachidic, behenic, palmitoleic, together 2-4 %) are not in it. That leaves the record just under the 95 % floor the build needs to derive a saponification value, so it ships as reference only; no allowed document opened here prints a saponification value for amaranth oil. OTHER A. cruentus OILS ARE MORE OLEIC: PlantFAdb tabulates Dubois et al. 2007 ('Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential', #21302) at palmitic 21.3, oleic 32.3 (31.1 plus 1.2 cis-vaccenic), linoleic 40.2 %, and a 2000 accession survey (#14351) at palmitic 22.2, oleic 30.1, linoleic 42.2 % - outside this specification's oleic band, so a certificate for the lot is worth asking for. FOR SOAP: a linoleic oil about a fifth saturated, soft and conditioning; the squalene adds a skin-conditioning unsaponifiable to the finished bar. INCI 'Amaranthus Cruentus Seed Oil' is an active CosIng entry without CAS or EC numbers.","provenance":{"primary":{"publisher":"Szarlat M. i W. Lenkiewicz s.j., Zawady, Poland (oil producer), product specification published as supplementary material","document":"Product Specification 'Cosmetic Amaranth Oil', specification number SP-10/OL (INCI Amaranthus cruentus seed oil), reproduced as File S1 ('Material Safety Data Sheet for tested oil from Amaranthus cruentus seed') of Wolosik K., Chalecka M., Palka J., Mitera B., Surazynski A. Amaranthus cruentus L. Seed Oil Counteracts UVA-Radiation-Induced Inhibition of Collagen Biosynthesis and Wound Healing in Human Skin Fibroblasts. Int. J. Mol. Sci. 2024, 25(2), 925 (doi 10.3390/ijms25020925)","url":"https://www.ebi.ac.uk/europepmc/webservices/rest/PMC10815470/supplementaryFiles","documentDate":"2024-01-11","retrieved":"2026-09-24","note":"The specification is 'ijms-2787783-File S1.pdf' inside ijms-25-00925-s001.zip in the Europe PMC supplementary archive; the article itself is at https://pmc.ncbi.nlm.nih.gov/articles/PMC10815470/. The sheet carries no issue date; the date given is the article's."},"additional":[{"publisher":"MDPI (International Journal of Molecular Sciences), open-access copy via PubMed Central","document":"Wolosik K., Chalecka M., Palka J., Mitera B., Surazynski A. Amaranthus cruentus L. Seed Oil Counteracts UVA-Radiation-Induced Inhibition of Collagen Biosynthesis and Wound Healing in Human Skin Fibroblasts. Int. J. Mol. Sci. 2024, 25(2), 925 (doi 10.3390/ijms25020925)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10815470/","documentDate":"2024-01-11","retrieved":"2026-09-24","note":"Section 3 (materials): lot description, palmitic 17.5-19.2, oleic 17.5-20.5, linoleic 52-55, stearic 4.5-5.5 %, squalene 6-8 %."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Amaranthus cruentus (plant 10207): #21302 (2007) and #14351 (2000)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10207","documentDate":"2007","retrieved":"2026-09-24","note":"Quoted in notes for comparison only."}]}},{"id":"andiroba-oil","name":"Andiroba Oil","aliases":["Carapa guianensis seed oil","Crabwood oil","Andiroba seed oil","Karaba oil","Carapa oil"],"category":"oil","inci":"Carapa Guianensis Seed Oil","cas":["352458-32-3","906347-26-0"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":189.36,"max":194},"iodineValue":{"min":59.2,"max":71},"fattyAcidsPercent":{"myristic":{"min":0.04,"max":0.05,"typical":0.05},"palmitic":{"min":27.5,"max":28.33,"typical":27.71},"palmitoleic":{"min":0.89,"max":0.94,"typical":0.9},"stearic":{"min":9.09,"max":9.52,"typical":9.34},"oleic":{"min":49.56,"max":49.9,"typical":49.9},"linoleic":{"min":9.58,"max":9.82,"typical":9.58},"linolenic":{"min":1.38,"max":1.43,"typical":1.43},"arachidic":{"min":0.23,"max":0.27,"typical":0.26},"gadoleic":{"typical":0.13},"behenic":{"min":0.35,"max":0.36,"typical":0.36},"lignoceric":{"min":0.21,"max":0.22,"typical":0.22}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Two independent, directly measured saponification values bracket the range: 189.36 +/- 3.56 mg KOH/g in Lozano-Garzon et al. 2023 (Biomolecules 13(6):985, Table 1, modified USP titration, Colombian Amazon oil) and 194 mg KOH/g in Xavier et al. 2025 (ACS Omega 10(49):60374, Table 1, AOCS Cd 1c-85, Brazilian oil). The iodine range is from the same two documents, 59.2 +/- 2.98 and 71 g I2/100 g (AOCS Cd 3a-94), and that spread is wider than is comfortable: the composition recorded here implies about 67 g I2/100 g by stoichiometry, so the ACS Omega end is the better-supported one and the Biomolecules figure looks low, which is consistent with the fact that their own fatty-acid column for andiroba accounts for only 80.9 % of the fat. The profile is Araujo-Lima et al. 2018 (Oxidative Medicine and Cellular Longevity 2018:3246719), Table 1, three commercial Brazilian crabwood seed oils by GC-FID; typical is their Oil 1 and min/max span all three, which differ by less than a percentage point on every acid. Margaric acid (C17:0, 0.12-0.13 %) is dropped for want of a schema key, so the profile sums to 99.88 %. A warning about that same paper, because it is the one a reader will find first: the iodine and saponification values printed in its Table 1 were, by its own methods section, CALCULATED from the profile rather than titrated, and they are printed against the wrong labels, iodine value 196.6 and saponification value 59.5-59.7. Neither is possible for a C16/C18 triglyceride; the lowest saponification value such a fat can have is around 170, and an oil about 61 % unsaturated, nearly all of it monoene, cannot absorb 196 g I2/100 g. Read the two rows swapped and the 196.6 lands within two points of the 194.8 that the same table's composition implies. Those figures are not used here, and anyone copying them into a calculator would be dosing lye from a number roughly three times too small. The ACS Omega paper's own GC-MS resolved only four acids (oleic 44.68, palmitic 37.30, stearic 7.44, and a 10.57 % peak labelled linolenic whose stated identification, 9,12-octadecadienoic acid, is in fact linoleic), so it corroborates the shape of the profile but is too coarse to use. Andiroba is bought for its unsaponifiable fraction of limonoids, described in Oliveira et al. 2018 (BioMed Research International 2018:5032816), but none of the three quantitative documents printed a percentage for it, so unsaponifiablePercent is null. For soap: this is a palmitic-heavy oil, about 38 % saturated with palmitic alone near 28 %, so it behaves more like a mild palm oil than like a soft seed oil and contributes real hardness at modest percentages. Crude lots carry high free fatty acid, acid value 8.90 mg KOH/g in ACS Omega and 8.31 in Biomolecules, both well above refined-oil levels, which is alkali consumed as free acid rather than as triglyceride and worth allowing for in a small batch. No melting point is published in any of the documents read. INCI name from CosIng.","provenance":{"primary":{"publisher":"Wiley / Hindawi (Oxidative Medicine and Cellular Longevity), open-access copy via PubMed Central","document":"Araujo-Lima CF, Fernandes AS, Gomes EM, Oliveira LL, Macedo AF, Antoniassi R, Wilhelm AE, Aiub CAF, Felzenszwalb I. 'Antioxidant Activity and Genotoxic Assessment of Crabwood (Andiroba, Carapa guianensis Aublet) Seed Oils.' Oxidative Medicine and Cellular Longevity 2018:3246719. DOI 10.1155/2018/3246719.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC5954914/","documentDate":"2018-05-02","retrieved":"2026-09-21","note":"Table 1, fatty-acid composition (g/100 g) of three C. guianensis seed oils by GC-FID with internal normalisation - the source of the whole profile here. The iodine and saponification rows of that table are computed from the profile, not titrated, and are printed against swapped labels; they are not used. Table 2 gives acidity (0.24-0.30 % as oleic), peroxides, refractive index at 40 C (1.4593-1.4603) and density (0.9169-0.9183)."},"additional":[{"publisher":"American Chemical Society (ACS Omega), open-access copy via PubMed Central","document":"Xavier TRA, Dias MFC, Correa KL, Freitas ACGA, Alves TVG, Teixeira CB, Rodrigues A, Ribeiro-Costa RM, Silva Junior JOC. 'Optimization of Pickering Emulsions Containing Andiroba Oil (Carapa guianensis Aubl): Physicochemical Characterization, Experimental Approach, and Rheological Behavior for Topical Use.' ACS Omega 2025, 10(49):60374. DOI 10.1021/acsomega.5c07298.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12713507/","documentDate":"2025-12-03","retrieved":"2026-09-21","note":"Table 1: saponification value 194 mg KOH/g (AOCS Cd 1c-85), iodine value 71 g I2/100 g (AOCS Cd 3a-94), acid value 8.90 +/- 0.13, peroxide 4.56 +/- 0.02 meq/kg, relative density 0.906, refractive index 1.46 at 25 C, Rancimat OSI 5.20 h at 110 C. Its four-acid GC-MS profile is noted in the record notes but not used."},{"publisher":"MDPI (Biomolecules), open-access copy via PubMed Central","document":"Lozano-Garzon K, Orduz-Diaz LL, Guerrero-Perilla C, Quintero-Mendoza W, Carrillo MP, Cardona-Jaramillo JEC. 'Comprehensive Characterization of Oils and Fats of Six Species from the Colombian Amazon Region with Industrial Potential.' Biomolecules 13(6):985. DOI 10.3390/biom13060985.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10295824/","documentDate":"2023-06-13","retrieved":"2026-09-21","note":"Table 1 for Andiroba: saponification 189.36 +/- 3.56 mg KOH/g and iodine 59.2 +/- 2.98 g I2/100 g by modified USP titration, acidity 8.31 +/- 0.11, density 0.9054, refractive index 1.4663. Its Table 2 fatty-acid column for andiroba accounts for only 80.9 % of the fat and is not used."},{"publisher":"Wiley / Hindawi (BioMed Research International), open-access copy via PubMed Central","document":"Oliveira ISS, Tellis CJM, Chagas MSS, Behrens MD, Calabrese KS, Abreu-Silva AL, Almeida-Souza F. 'Carapa guianensis Aublet (Andiroba) Seed Oil: Chemical Composition and Antileishmanial Activity of Limonoid-Rich Fractions.' BioMed Research International 2018:5032816. DOI 10.1155/2018/5032816.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6146648/","documentDate":"2018-09-06","retrieved":"2026-09-21","note":"Describes the unsaponifiable fraction of andiroba seed oil as composed mainly of limonoids and identifies previously undescribed ones, but gives no percentage for unsaponifiable matter and no saponification or iodine value. Cited only to document that the gap was looked for."}]}},{"id":"apple-seed-oil","name":"Apple Seed Oil","aliases":["Pyrus malus seed oil","Malus domestica seed oil","Apple pip oil"],"category":"oil","inci":"Pyrus Malus Seed Oil","cas":["85251-63-4"],"ec":["286-475-7"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"min":121,"max":127},"fattyAcidsPercent":{"palmitic":{"min":5.68,"max":9.73},"palmitoleic":{"min":0,"max":0.17},"stearic":{"min":1.27,"max":2.22},"oleic":{"min":21.76,"max":35.22},"linoleic":{"min":50.04,"max":66.73},"linolenic":{"min":0,"max":0.87},"arachidic":{"min":0.96,"max":1.48},"gadoleic":{"min":0.27,"max":0.9},"behenic":{"min":0.19,"max":0.4},"lignoceric":{"min":0,"max":0.21}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Fatty acids are supplementary Table S1 of Fotiric Aksic et al. 2021 (Foods 10(8):1956, open access): seeds of 75 apple cultivars (mostly traditional Norwegian ones) from a single collection orchard in western Norway (Hjeltnes, Hardanger; 2017 and 2018 harvests), oil Soxhlet-extracted with n-hexane, FAMEs by ISO 12966-2/-4, GC-FID on a 100 m CP-Sil 88 column. Min/max are the lowest and highest of the 75 cultivars: palmitic 5.68-9.73, palmitoleic <0.01-0.17, stearic 1.27-2.22, oleic 21.76-35.22, linoleic 50.04-66.73, alpha-linolenic <0.01-0.87, arachidic 0.96-1.48, 11-eicosenoic 0.27-0.90, behenic 0.19-0.40, lignoceric <0.01-0.21 %; '<0.01' is stored as a minimum of 0. Acids with no key reach at most: heptadecanoic 0.16, cis-10-heptadecenoic 0.11, eicosadienoic 0.25, arachidonic 0.27, heneicosanoic 0.37 and docosahexaenoic 0.74 % (the last two are unusual in a seed oil and are the paper's identifications). Every cultivar's row sums to 99.86-100.30 %; oil content 7.73-22.10 % of the seed. The table was read from 'Table S1.pdf' in the supplementary archive (foods-10-01956-s001.zip) that Europe PMC serves for this article, with each value assigned to its column by printed position because the PDF's text layer runs the columns together; the assignment was checked against the rendered pages. The paper's main text summarises the same data inconsistently (linoleic '59.37-67.94 %' in one place, 'from 50 % to 66 %' in another); the table is used. IODINE VALUE: PlantFAdb datasets #14495-#14497, 'Seed oils of apples (Malus pumila)' (1971), New Zealand cultivars Granny Smith 127.0, Sturmer 122.0 and Dougherty 121.0 g I2/100 g (Wijs), with compositions close to the Norwegian range (palmitic 4.8-7.0, oleic 24.4-34.6, linoleic 56.1-64.1 %). SAPONIFICATION VALUE is null: none of these documents prints one; the band midpoints imply about 192 mg KOH/g. FOR SOAP: a mid-to-high linoleic oil (50-67 %) with a quarter to a third oleic - soft, conditioning, moderate shelf life; a superfat or small-percentage oil. INCI name, CAS and EC numbers are CosIng's (CosIng still names apple Pyrus malus).","provenance":{"primary":{"publisher":"MDPI (Foods), open-access copy via PubMed Central; supplementary file via Europe PMC","document":"Fotiric Aksic M., Lazarevic K., Segan S., Natic M., Tosti T., Ciric I., Meland M. Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Seeds from Apple Cultivars (Malus domestica Borkh.) Grown in Norway. Foods 2021, 10(8), 1956 (doi 10.3390/foods10081956)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8392653/","documentDate":"2021-08-22","retrieved":"2026-09-24","note":"Section 2.3 (Soxhlet n-hexane, ISO 12966-2/-4 GC-FID) and supplementary Table S1 ('The oil content and fatty acid composition of apple cultivars', 75 rows), read from 'Table S1.pdf' in foods-10-01956-s001.zip as served by https://www.ebi.ac.uk/europepmc/webservices/rest/PMC8392653/supplementaryFiles"},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Malus pumila (plant 16512): #14495, #14496, #14497, 'Seed oils of apples (Malus pumila)' (1971), SOFA TAB_009612-TAB_009614","url":"https://fatplants.net/plantfadb/datasets?plant_id=16512","documentDate":"1971","retrieved":"2026-09-24","note":"Iodine values (Wijs) 127.0, 122.0, 121.0 for Granny Smith, Sturmer and Dougherty; fatty acids quoted in notes."}]}},{"id":"apricot-kernel-oil","name":"Apricot Kernel Oil","aliases":["Prunus armeniaca kernel oil","Apricot oil"],"category":"oil","inci":"Prunus Armeniaca Kernel Oil","cas":["68650-44-2","72869-69-3"],"ec":["272-046-1"],"saponifiedInci":{"naoh":"Sodium Apricot Kernelate","koh":"Potassium Apricot Kernelate"},"sapKohMgPerG":{"min":185,"max":195},"iodineValue":{"min":90,"max":115},"fattyAcidsPercent":{"myristic":{"max":1.5},"palmitic":{"min":3,"max":10},"palmitoleic":{"max":1.5},"stearic":{"min":0.5,"max":4},"oleic":{"min":54,"max":70},"linoleic":{"min":20,"max":35},"linolenic":{"max":1},"arachidic":{"max":0.5},"gadoleic":{"max":0.5},"behenic":{"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"Not covered by Codex CXS 210 or by a pharmacopoeial monograph available to me; all values are the producer's release specification for refined apricot kernel oil (Gustav Heess GmbH, methods Ph. Eur. 2.5.4/2.5.6/2.4.22): iodine value 90.0-115.0 g I2/100 g; saponification value 185.0-195.0 mg KOH/g; unsaponifiable max 1.0 %; acid value max 0.6; myristic max 1.5, palmitic 3.0-10.0, palmitoleic max 1.5, stearic 0.5-4.0, oleic 54.0-70.0, linoleic 20.0-35.0, linolenic max 1.0, arachidic/eicosenoic/behenic max 0.5, other FA max 1.0 %. The cold-pressed sheet (Sp216020c, 2025-11-06) carries the same fatty-acid ranges but no SAP/IV.","provenance":{"primary":{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Apricot kernel oil refined (Reg-No. Sp216030d)","url":"https://www.heessoils.com/fileadmin/spezifikationen/216030-apricot-kernel-oil-refined.pdf","documentDate":"2024-03-26","retrieved":"2026-09-20"},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Apricot kernel oil cold pressed (Reg-No. Sp216020c)","url":"https://www.heessoils.com/fileadmin/spezifikationen/216020-apricot-kernel-oil-cold-pressed.pdf","documentDate":"2025-11-06","retrieved":"2026-09-20"}]}},{"id":"arachidic-acid","name":"Arachidic Acid","aliases":["Eicosanoic acid","Icosanoic acid","C20:0 fatty acid","Arachidic acid 98%"],"category":"fatty-acid","inci":"Arachidic Acid","cas":["506-30-9"],"ec":["208-031-3"],"saponifiedInci":{"naoh":"Sodium Arachidate"},"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"arachidic":{"min":97.5}},"meltingPointC":{"min":73,"max":79},"unsaponifiablePercent":null,"notes":"Arachidic acid is eicosanoic acid, C20:0, the saturated fatty acid two carbons longer than stearic; arachis (peanut) oil gave it its name. Sold on its own it is a fine chemical: no oleochemical producer checked for this record sells an arachidic acid grade. Oleon's C20-bearing products are behenic acids or hydrogenated long-chain cuts in which C20 is the minor acid (RADIACID 0161, hydrogenated long chain fatty acid: C16 2-6 %, C18 31-42 %, C20 7-13 %, C22 42-54 %; RADIACID 0560, behenic acid: C20 <= 9 %, C22 86.0-89.0 %), and Koster Keunen lists behenic acid but no arachidic acid. So the record rests on laboratory producers' specifications, which give purity and a melting range but no titration value in mg KOH/g. What this record holds: Thermo Scientific Chemicals' Arachidic acid, 98% (catalogue A19616, formerly Alfa Aesar) specifies Assay (GC) >= 97.5 %, melting point (clear melt) 73-79 C, appearance white or translucent, form crystals, crystalline powder or flakes; CAS 506-30-9, C20H40O2, 312.54 g/mol. The assay is recorded as arachidic min 97.5 and the clear-melt range as the melting point. The same producer's Eicosanoic acid, 98% (catalogue 117720010, formerly Acros Organics) specifies GC >= 97.5 %, titration with TBAH 97.5 to 102.5 %, melting point 72-78 C, appearance white to almost white, infrared spectrum conforms. Larodan's research-grade eicosanoic acid (product 10-2000) is >99 % pure, molecular weight 312.53, lipid number C20:0, solid. The two catalogue assays and Larodan's purity agree, and nothing else in any of these products is itemised, so the profile holds arachidic alone. sapKohMgPerG is null because no producer publishes a saponification value. The TBAH titration is an assay of carboxylic acid content, expressed as a percentage of pure eicosanoic acid; it is neither an acid value in mg KOH/g nor a saponification value, so it is not filed as either. On the arithmetic, which is arithmetic and not a measurement: a free fatty acid takes one KOH per molecule, so pure C20:0 (M 312.53) is 56106 / 312.53 = 179.5 mg KOH/g, between stearic acid's 56106 / 284.48 = 197.2 and behenic acid's 56106 / 340.58 = 164.7; the build derives the same figure from the recorded profile and labels it derived. iodineValue is null: nobody publishes one, though a fully saturated acid must be near zero. unsaponifiablePercent is null: not published. No source consulted prints an INCI name; the INCI name, CAS and EC numbers are CosIng's entry for Arachidic Acid, which also lists Sodium Arachidate (there is no potassium salt entry). In soap, arachidic acid behaves like a harder, slower-dissolving stearic acid: it raises the melting point and hardness of the bar, and like behenic acid it is better used at a few percent than as a major fat.","provenance":{"primary":{"publisher":"Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Alfa Aesar)","document":"Arachidic acid, 98% (catalogue A19616) product specification","url":"https://www.thermofisher.com/order/catalog/product/A19616.14","retrieved":"2026-09-24","note":"Specifications table on the product page: Appearance (Color) white or translucent; Form crystals, crystalline powder or flakes; Assay (GC) >= 97.5%; Melting Point (clear melt) 73-79 C (the page prints the degree sign as '?'). Header: CAS 506-30-9, C20H40O2, 312.54 g/mol. No acid, saponification or iodine value. The page was saved as HTML and converted to text (scripts removed, tags to line breaks, html.unescape). Catalogue number found through PubChem's vendor listing for CID 10467."},"additional":[{"publisher":"Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Acros Organics)","document":"Eicosanoic acid, 98% (catalogue 117720010) product specification","url":"https://www.thermofisher.com/order/catalog/product/117720010","retrieved":"2026-09-24","note":"Specifications: Appearance (Color) white to almost white; Appearance (Form) crystalline powder or crystals or flakes; Infrared spectrum conforms; Melting point 72 C to 78 C; Titration with TBAH 97.5 to 102.5 %; GC >= 97.5 %. The GC line sits behind the page's 'View more' and was read from the specification list in the page's embedded schema.org data; the other lines are in the visible table as well."},{"publisher":"Larodan AB (ABF Ingredients group) - research-grade lipids producer","document":"Eicosanoic acid (product 10-2000) product page","url":"https://www.larodan.com/product/eicosanoic-acid/","retrieved":"2026-09-24","note":"Product information: purity >99%, storage room temperature, supplied neat, physical state solid; identifiers CAS 506-30-9, molecular weight 312.53, lipid number C20:0; synonyms include arachidic acid. No titration values, no melting point."},{"publisher":"Oleon NV (oleochemicals producer)","document":"RADIACID 0161 (long chain saturated fatty acids) and RADIACID 0560 (behenic acid) product pages","url":"https://www.oleon.com/products-solutions/radiacid-0161","retrieved":"2026-09-24","note":"Checked and not used, to show that C20 is sold only as a minor acid in behenic and hydrogenated long-chain cuts. RADIACID 0161 ('Hydrogenated long chain fatty acid with typical C22 content'): C16 2 - 6, C18 31 - 42, C20 7 - 13, C22 42 - 54 %(m/m). RADIACID 0560 (https://www.oleon.com/products-solutions/radiacid-0560, 'BEHENIC ACID'): C20 <= 9, C22 86.0 - 89.0 %(m/m). Found by reading every RADIACID page listed in oleon.com/sitemap.xml."}]}},{"id":"arachis-oil","name":"Arachis Oil (Peanut Oil)","aliases":["Peanut oil","Groundnut oil","Arachis hypogaea seed oil","Earth-nut oil"],"category":"oil","inci":"Arachis Hypogaea Oil","cas":["8002-03-7"],"ec":["232-296-4"],"saponifiedInci":{"naoh":"Sodium Peanutate","koh":"Potassium Peanutate"},"sapKohMgPerG":{"min":187,"max":196},"iodineValue":{"min":77,"max":107},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.1},"myristic":{"min":0,"max":0.1},"palmitic":{"min":5,"max":14},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":1,"max":4.5},"oleic":{"min":35,"max":80},"linoleic":{"min":4,"max":43},"linolenic":{"min":0,"max":0.5},"arachidic":{"min":0.7,"max":2},"gadoleic":{"min":0.7,"max":3.2},"behenic":{"min":1.5,"max":4.5},"erucic":{"min":0,"max":0.6},"lignoceric":{"min":0.5,"max":2.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Appendix composition characteristic: arachidic and higher fatty acids should not exceed 48 g/kg. Ph. Eur. 12 refined peanut oil ranges (Heess sheet): palmitic 5.0-14.0, stearic 1.3-6.5, oleic 35.0-76.0, linoleic 8.0-43.0, linolenic max 0.6, arachidic 0.5-3.0, eicosenoic 0.5-3.0, behenic 1.0-5.0, erucic max 0.5, lignoceric 0.5-3.0 %.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Peanut (Arachis) oil refined Ph. Eur. 12 (Reg-No. Sp200031j)","url":"https://www.heessoils.com/fileadmin/spezifikationen/200031-Peanut-oil-refined-Ph-Eur.pdf","documentDate":"2026-01-21","retrieved":"2026-09-20"},{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Peanut Oil': specific gravity (d25/25) 0.909-0.916; congealing point of the fatty acids 22-33 C (no SAP/IV in this monograph)."}]}},{"id":"arachis-oil-high-oleic","name":"Arachis Oil - High Oleic (High-Oleic Peanut Oil)","aliases":["High oleic peanut oil","High-oleic groundnut oil","High oleic arachis oil"],"category":"oil","inci":"Arachis Hypogaea Oil","cas":["8002-03-7"],"ec":["232-296-4"],"saponifiedInci":{"naoh":"Sodium Peanutate","koh":"Potassium Peanutate"},"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"typical":0.01},"palmitic":{"min":6.15,"max":7.54,"typical":6.19},"palmitoleic":{"typical":0.07},"stearic":{"min":1.43,"max":4.37,"typical":2.25},"oleic":{"min":74.55,"max":82.03,"typical":74.55},"linoleic":{"min":1.04,"max":9.01,"typical":9.01},"linolenic":{"typical":0.05},"arachidic":{"min":0.94,"max":1.95,"typical":1.29},"gadoleic":{"min":1.3,"max":2.41,"typical":1.83},"behenic":{"min":2.3,"max":3.19,"typical":2.95},"erucic":{"typical":0.15},"lignoceric":{"min":1.11,"max":1.77,"typical":1.59}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Codex CXS 210 has no separate high-oleic arachis column: its single arachis oil column (current print) is wide, C18:1 35.0-80 and C18:2 4.0-43.0, and the existing arachis-oil record carries it. This record gives the narrower composition of high-oleic cultivars, from two open-access analyses from China. Typicals: Li et al. 2023 (Ultrasonics Sonochemistry 100:106604), Table 4, control oil CK (cold-pressed high-oleic peanut oil from cultivar Ji Hua 18, Xinjiang), fatty acids %: C14:0 0.01, C16:0 6.19, C16:1 n-7 0.07, C17:0 0.05, C18:0 2.25, C18:1 n-9 74.55, C18:2 n-6 9.01, C20:0 1.29, C20:1 1.83, C18:3 n-3 0.05, C21:0 0.01, C20:2 0.00, C22:0 2.95, C22:1 n-9 0.15, C23:0 0.03, C24:0 1.59; SFA 14.37, UFA 85.63 %. C17:0, C21:0 and C23:0 have no key. Min/max add Zhang et al. 2026 (Foods 15:177), Table 3, fat Soxhlet-extracted from the oil bodies of nine high-oleic cultivars (Y37, Y65, J16, J572, J6, Z215, G37, H985, K1715), %: C16:0 6.15-7.54, C18:0 1.43-4.37, C18:1 77.14-82.03, C18:2 1.04-4.13, C20:0 0.94-1.95, C20:1 1.30-2.41, C22:0 2.30-3.19, C24:0 1.11-1.77 (no 16:1, 18:3 or 22:1 reported). So oleic acid runs about 75-82 % by cultivar and linoleic falls correspondingly; the most oleic cultivars (above 80 % oleic, linoleic below 4 %) fall outside the Codex arachis column. NO SAPONIFICATION OR IODINE VALUE is published in either paper, so both are null; the build derives the saponification value from the profile. Codex's Appendix values for arachis oil (saponification value 187-196, iodine value 77-107) are not transferred, because they belong to the whole arachis column and the most oleic cultivars here fall outside it. A Korean analysis with physicochemical data (Applied Biological Chemistry 2017, 60:653, cultivar K-Ol, 80.63 % oleic) was read through a subscription and is not cited as a source because it is not open access. The INCI name, CAS, EC and saponified names are those CosIng gives for peanut oil generally (Arachis Hypogaea Oil does not distinguish the high-oleic type).","provenance":{"primary":{"publisher":"Elsevier (Ultrasonics Sonochemistry), open access via PubMed Central","document":"Li Y., Liang M., Li T., Qu Y., Jiang Y., Shi H., Guo Q., Wang Q. Green process for the preparation of resveratrol-containing high oleic acid peanut oil. Ultrason. Sonochem. 2023, 100:106604 (doi 10.1016/j.ultsonch.2023.106604)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10590997/","documentDate":"2023-09-18","retrieved":"2026-09-24","note":"Table 4, row CK (control high-oleic peanut oil pressed without peanut roots); peanuts of cultivar Ji Hua 18 from the Xinjiang Peanut Special Variety Raw Material Base."},"additional":[{"publisher":"MDPI (Foods), open access via PubMed Central","document":"Zhang L., Wei S., Sun X., Lu X., Sun S., Du R., Guo S. Comparative Study on the Composition of Oil Bodies from High-Oleic Peanuts. Foods 2026, 15(1):177 (doi 10.3390/foods15010177)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12785558/","documentDate":"2026-01-05","retrieved":"2026-09-24","note":"Table 3, fatty acid compositions (%) of the fat of oil bodies from nine high-oleic peanut cultivars (National and Local Joint Engineering Laboratory for Peanut Genetic Improvement)."}]}},{"id":"argan-oil","name":"Argan Oil","aliases":["Argania spinosa kernel oil","Argan kernel oil"],"category":"oil","inci":"Argania Spinosa Kernel Oil","cas":["223747-87-3","299184-75-1"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":189,"max":199.1,"typical":193.11},"iodineValue":{"min":91,"max":110},"fattyAcidsPercent":{"lauric":{"min":0.04,"max":0.05},"myristic":{"min":0.11,"max":0.12},"palmitic":{"min":13.82,"max":14.11},"palmitoleic":{"min":0.15,"max":0.17},"stearic":{"min":5.69,"max":5.87},"oleic":{"min":45.48,"max":46.63},"linoleic":{"min":30.84,"max":31.35},"linolenic":{"typical":0.06},"gammaLinolenic":{"typical":0.02},"arachidic":{"min":0.39,"max":0.4},"gadoleic":{"min":0.37,"max":0.38},"behenic":{"min":0.03,"max":0.05},"lignoceric":{"min":0.02,"max":0.03}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"SAPONIFICATION: 189.0-199.1 mg KOH/g is the Moroccan national standard range (NM/PNM 08.5.090, issued by SNIMA, later IMANOR), QUOTED identically by both documents below rather than measured by either. The typical 193.11 is MEASURED by Foods 2026 (Table 2, natural-forest Tindouf samples, 193.11 +/- 2.12); its planted-tree Adrar samples measured 189.69 +/- 3.06. Both by direct titration, not calculated from fatty-acid composition. IODINE: 91.0-110.0 g I2/100 g comes ONLY from the Frontiers in Nutrition 2022 review (Table 1), which itself quotes the SNIMA 2003 standard and Gharby et al. 2012 (Mediterr. J. Nutr. Metab. 5:31-8) - twice removed, and neither underlying source was opened. An earlier pass attributed this range to the Foods 2026 paper; that was wrong, the word 'iodine' does not appear in it. FATTY ACIDS: measured by GC in Foods 2026, Table 3; ranges here span its two provenance means. Acids with no schema key are left out: margaric C17:0 0.07-0.08, C17:1 0.02-0.03, C16:1 n-9 0.02, and C18:1 n-7 1.10-1.11 (the keyed 'oleic' holds C18:1 n-9 only). Reported subtotals: SFA 20.18-20.69, MUFA 47.15-48.33, PUFA 30.92-31.43 %. The Moroccan standard's wider regulatory bands (palmitic 11.5-15.0, stearic 4.3-7.2, oleic 43.0-49.1, linoleic 29.3-36.0) and the Gustav Heess commercial band are recorded in the provenance notes rather than in the fields.","provenance":{"primary":{"publisher":"Foods (MDPI), open access via PubMed Central","document":"Ould Safi et al., \"Comparative Study of the Physicochemical Properties and Nutritional Quality of Argan Oil from Endemic and Planted Argania spinosa (L.) Fruit Trees in South-West Algeria\", Foods 2026, 15(14), 2557","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13408776/","documentDate":"2026-07-20","retrieved":"2026-09-21","note":"Fatty acids are this paper's own GC measurements, Table 3, given as the span of its two provenance means (natural-forest Tindouf and plantation Adrar). The saponification 'typical' 193.11 is its measured natural-forest mean (Table 2); the planted-tree mean was 189.69. This paper reports NO iodine value."},"additional":[{"publisher":"Frontiers in Nutrition","document":"Gharby, S. & Charrouf, Z., \"Argan Oil: Chemical Composition, Extraction Process, and Quality Control\", Front. Nutr. 8:804587","url":"https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.804587/full","documentDate":"2022-02-03","retrieved":"2026-09-21","note":"Source of the iodine value 91.0-110.0 (Table 1). The review quotes it from the Moroccan standard SNIMA PNM 08.5.090 (2003) and Gharby et al. 2012, so it is a twice-removed figure, not a measurement made in the review."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Argan oil coldpressed (Reg-No. Sp213020c)","url":"https://www.heessoils.com/fileadmin/spezifikationen/213020-argan-oil-cold-pressed.pdf","documentDate":"2024-05-31","retrieved":"2026-09-20","note":"Release specification for a commercial cold-pressed oil: acid value max 4.0, peroxide max 10.0, refractive index ca. 1.471, relative density ca. 0.915, and a wider fatty-acid band (palmitic 10.0-15.0, stearic 4.0-7.4, oleic 43.0-50.0, linoleic 29.0-37.0). It prints neither a saponification nor an iodine value."}]}},{"id":"aronia-seed-oil","name":"Aronia Seed Oil (Black Chokeberry)","aliases":["Black chokeberry seed oil","Chokeberry seed oil","Aronia melanocarpa seed oil"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"min":4.8,"max":5.1,"typical":5.1},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":1.1,"max":1.2,"typical":1.1},"oleic":{"min":21,"max":21.4,"typical":21.4},"linoleic":{"min":66.9,"max":71.1,"typical":71.1},"linolenic":{"typical":0.5},"arachidic":{"max":0.7},"gadoleic":{"max":0.3},"behenic":{"min":0.3,"max":0.8,"typical":0.8},"erucic":{"max":0.3}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"A linoleic-acid oil (about 67-71 % linoleic, 21 % oleic) from the seeds of black chokeberry (Aronia melanocarpa). No recent open-access analysis of the oil could be found, so the record rests on the two Aronia datasets in PlantFAdb. Typicals: dataset #11362, 'Lipid composition of Bulgarian chokeberry, black currant and rose hip seed oils' (1999; SOFA TAB_013869; oil content 19.3 %), GLC area %: 14:0 0.0, 16:1 0.0, 16:0 5.1, 18:3 0.5, 18:2 71.1, 18:1 21.4, 18:0 1.1, 22:0 0.8 (sum 100.0). Min/max add dataset #10704 (SOFA TAB_002335, recorded in SOFA as 'Unpublished (1998)'), GLC area %: 10:0, 12:0, 14:0, 15:0 each 0.0; 16:1 0.2; 16:0 4.8; 17:1 0.1; 17:0 0.1; 18:3 0.5; 18:2 66.9; 18:1 delta-11 0.6; 18:1 delta-9 21.0; 18:0 1.2; 19:0 0.1; 20:2 0.1; 20:1 0.3; 20:0 0.7; 21:0 0.1; 22:2 0.2; 22:1 0.3; 22:0 0.3; 24:0 0.1; 26:0 0.2 (total 97.8). Acids reported only in #10704 are stored as max; those without a schema key or under 0.3 % (C17, C19, C21, C26, cis-vaccenic 0.6, 20:2, 22:2, 24:0 0.1) are left out. NO SAPONIFICATION OR IODINE VALUE appears in either dataset or in any open document found, so both are null; the build derives the saponification value from the profile (all C16-C18). About 72 % of the fatty acids are polyunsaturated. CosIng has no INCI name for Aronia seed oil (only fruit, juice and callus extracts), so inci is null.","provenance":{"primary":{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb dataset #11362 for Aronia melanocarpa (plant 18268): 'Lipid composition of Bulgarian chokeberry, black currant and rose hip seed oils' (1999), SOFA TAB_013869","url":"https://fatplants.net/plantfadb/datasets?plant_id=18268","documentDate":"1999","retrieved":"2026-09-24","note":"GLC area-% fatty acids, oil content 19.3 wt-%."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb dataset #10704 for Aronia melanocarpa (plant 17710), SOFA TAB_002335, publication recorded as 'Unpublished (1998)'","url":"https://fatplants.net/plantfadb/datasets?plant_id=17710","documentDate":"1998","retrieved":"2026-09-24","note":"GLC area-% fatty acids (23 data points, total 97.8). Used for the min/max; its provenance is weaker than a published paper."}]}},{"id":"avocado-butter","name":"Avocado Butter (blend)","aliases":["Avocado butter","Avocado blended butter"],"category":"other","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":175,"max":200,"typical":191},"iodineValue":{"min":50,"max":80,"typical":61},"fattyAcidsPercent":{},"meltingPointC":{"min":50,"max":60},"unsaponifiablePercent":null,"notes":"A BLEND, NOT A FAT OF ITS OWN. Avocado butter is avocado oil made solid with a hydrogenated fat, and what goes into it, and in what share, varies by supplier; avocado oil itself is the avocado-oil record. The figures here are one producer's: Madar Corporation's (brand biOrigins) avocado blended butter, whose INCI statement gives the make-up as Persea Gratissima Oil 80 %, Hydrogenated Vegetable Oil 19 % and Tocopherol 1 %, made by blending refined avocado oil with the hydrogenated vegetable oil and tocopherol at high temperature and cooling. Its certificate of analysis (batch 4519614, best before September 2025) specifies melting point 50.0-60.0 C, acid value < 2.0, iodine value 50.0-80.0 and saponification value 175.0-200.0 mg KOH/g, and reports for that lot 60.0 C, 0.16, 61.0 and 191.0. The ranges are the specification, and each typical is that lot's result. The saponification window is the same as the NF window for hydrogenated vegetable oil (175-200, the hydrogenated-vegetable-oil record) and sits inside the band of avocado oil (170-202 in this dataset), so a blend of the two needs about the same lye whatever the share, provided it is made only of C16/C18 oils; a butter made with a lauric fat such as coconut oil would not be. The hydrogenated oil's source is not named, so no fatty-acid profile can be given and the soap-quality numbers are not computed. The melting point is that of the hard fraction; the butter is soft at room temperature, so it is filed under 'other' with the shortenings rather than among the butters whose melting points the balm tool averages. A certificate of analysis for the lot you buy beats this record. CosIng has no INCI name for the blend, which is labelled by its parts, so inci is null.","provenance":{"primary":{"publisher":"Madar Corporation Ltd (brand biOrigins), Fordingbridge, UK: the blender's own documents","document":"Avocado Blended Butter: certificate of analysis (batch 4519614), INCI statement and manufacturing flow, safety data sheet (16-page document set)","url":"https://www.madarcorporation.com/spec-sheets/butters/avocado-blended/Avocado%20Blended%20Butter%20-%204519614%20All%20docs.pdf","retrieved":"2026-09-26","note":"Page 1: certificate of analysis (ranges and lot results; checked on the rendered page, since the text layer misaligns the result column). Page 5: 'INCI statement ... composition breakdown': Persea Gratissima Oil 80, Hydrogenated Vegetable Oil 19, Tocopherol 1 (% inclusion). Page 6: manufacturing flow, refined avocado oil blended with hydrogenated vegetable oil and tocopherol at high temperature, cooled, tested, packed. Page 1 prints tocopherol's CAS number as 52-02-9 and page 5 as 59-02-9; neither enters the record."}}},{"id":"avocado-oil","name":"Avocado Oil","aliases":["Persea americana fruit oil","Persea gratissima oil"],"category":"oil","inci":"Persea Gratissima Oil","cas":["8024-32-6"],"ec":["232-428-0"],"saponifiedInci":{"naoh":"Sodium Avocadoate","koh":"Potassium Avocadoate"},"sapKohMgPerG":{"min":170,"max":202},"iodineValue":{"min":75,"max":95},"fattyAcidsPercent":{"palmitic":{"min":5,"max":25},"palmitoleic":{"min":1,"max":12},"stearic":{"max":3},"oleic":{"min":50,"max":74},"linoleic":{"min":6,"max":20},"linolenic":{"max":3}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"Values are the DAC (Deutscher Arzneimittel-Codex) 'Avocado oil, refined' limits as transcribed on the Gustav Heess specification sheet: iodine value 75.0-95.0; unsaponifiable max 2.0 %; acid value max 1.0; , saponification value 188-225 mg KOH/g by USP <401>, colour light brown to olive green, INCI Myrica Cerifera (Bayberry) Fruit Wax, CAS 8038-77-5. No iodine value, acid value or composition is published with it, so iodineValue is null; on the Plant Cell composition a fully saturated glyceride should measure close to zero. Two things will catch a maker out. First, species. The INCI names Myrica cerifera, the eastern North American bayberry, while the same producer's own page calls the shrub native to Central and South America, which is the Andean wax laurel (Morella pubescens) traded under the same name; the profile recorded here was measured on a third species, M. pensylvanica, because that is the analysis available in an allowed document. No primary analysis of M. cerifera or M. pubescens fruit wax was found - older compilations describe bayberry wax as myristic-dominant (around 58 % C14:0) rather than palmitic-dominant, which is more likely a species split than a contradiction, but none of them is a document this dataset may cite. So treat the profile as indicative of the palmitic-type material and the saponification value, which is measured on whatever is actually in the drum, as the number to calculate with. Second, the width of that number: 188-225 is plus or minus 9 % about its own centre, three times the spread of a Codex oil. At 5-10 % of a recipe that is a fraction of a percent of the total lye and a normal superfat absorbs it; at 30 % with a 3 % superfat it does not.","saponifiesAsFat":true,"provenance":{"primary":{"publisher":"Koster Keunen, Inc. (wax producer, Watertown, Connecticut)","document":"Bayberry Wax (Koster Keunen code 188) product page - Chemical Properties and Regulatory tables","url":"https://www.kosterkeunen.com/waxes/bayberry-wax/","retrieved":"2026-09-21","note":"Chemical Properties table: Melting Point, method USP 741, 40-55 C; Saponification Value, method USP 401, 188-225 mg KOH/g; Color, visual, Light Brown to Olive Green. Regulatory: INCI Myrica Cerifera (Bayberry) Fruit Wax, CAS 8038-77-5, EINECS not assigned, manufactured Watertown, Connecticut. Page text describes the wax as consisting predominantly of triglycerides with C-16 carbon chain lengths and the shrub as native to Central and South America. No iodine value, acid value or fatty-acid composition is published."},"additional":[{"publisher":"American Society of Plant Biologists, The Plant Cell (open access via PubMed Central)","document":"Simpson JP, Ohlrogge JB, 'A Novel Pathway for Triacylglycerol Biosynthesis Is Responsible for the Accumulation of Massive Quantities of Glycerolipids in the Surface Wax of Bayberry (Myrica pensylvanica) Fruit', doi 10.1105/tpc.15.00900","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC4746688/","documentDate":"2016","retrieved":"2026-09-21","note":"Source of the fatty-acid profile. Surface wax acyl composition entirely saturated: C16:0 >75 %, C14:0 <25 %, C18:0 <1 %, no unsaturated acids detected. TAG:DAG:MAG molar ratio about 30:62:8. Wax is 32 % of fruit dry weight, 9.8 mg per fruit, 8.7 mg/cm2 of surface. Crystallisation above 40 C. Measured on Myrica pensylvanica, not on the M. cerifera named in the commercial INCI."}]}},{"id":"bear-fat","name":"Bear Fat (black bear)","aliases":["Bear grease","Bear oil","Rendered bear fat","Black bear fat","Ursus americanus fat"],"category":"animal-fat","inci":"Bear Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":0.61,"max":1.93,"typical":1.21},"palmitic":{"min":12.35,"max":45.01,"typical":25.33},"stearic":{"min":4.75,"max":18.73,"typical":8.65},"oleic":{"min":23.62,"max":50.07,"typical":39.63},"linoleic":{"min":2.94,"max":39.79,"typical":22.81},"linolenic":{"min":0,"max":2.53,"typical":1.08}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"SOURCE: Thiemann, Stahl, Baruch-Mordo & Breck, 'Trans fatty acids provide evidence of anthropogenic feeding by black bears', Human-Wildlife Conflicts 2(2):183-193 (2008), Table 2: subcutaneous fat (a minimum 1-2 cm3 from the mid-section) of 13 American black bears (Ursus americanus) killed in western Colorado in late spring and summer (May-September) 2004 - 6 destroyed after breaking into dwellings or killing livestock, 5 in the road-kill category (one of them shot after being struck by a vehicle), 1 cub found dying of possible poisoning (category 'injury') and 1 hunter harvest; 8 males and 5 females, 0-12 years where aged; modified Folch extraction, HCl-methanol methylation, GC-MS on an Agilent HP-88 column with a 13:0 internal standard; mass % of total fatty acids. Only nine acids were identified, and 16:0, 18:0, cis 18:1n-9 and cis 18:2n-6 made up more than 95 % of every sample. 'typical' is the printed mean of the 13 bears; min/max are the extremes of the printed individual rows: 14:0 mean 1.21 (0.61 bear 4 - 1.93 bear 8), 16:0 25.33 (12.35 bear 4 - 45.01 bear 6), 18:0 8.65 (4.75 bear 10 - 18.73 bear 3), cis 18:1n-9 39.63 (23.62 bear 9 - 50.07 bear 13), cis 18:2n-6 22.81 (2.94 bear 3 - 39.79 bear 7), 18:3n-3 1.08 (0.00 bear 8 - 2.53 bear 9); SE of the means 0.11, 2.65, 0.98, 1.94, 3.73, 0.24. NOT MAPPED: trans 18:1n-9 mean 1.13 (0.00-2.53), trans 18:2n-6 0.14 (0.00-1.44), 20:3n-3 0.02 (0.00-0.13) - 1.29 % of the mean; elaidic acid is deliberately not folded into oleic. Mapped keys total 98.71 % of the mean. Palmitoleic acid (16:1) was not among the nine acids identified, so the record has no palmitoleic entry; if the fat carried some, the shares printed for the other acids are correspondingly high. DIET DRIVES THIS FAT. A bear is a monogastric omnivore and lays down dietary fatty acids with little change: linoleic acid runs from 2.94 to 39.79 % between individual bears, and the conflict bears, which had eaten human food, carried more trans fat (trans 18:1n-9 1.60 +/- 0.30 % against 0.73 +/- 0.34 % in the others). A bear fattened in autumn on mast, berries or fish will not match this summer sample. NO SAPONIFICATION VALUE, IODINE VALUE, MELTING POINT OR UNSAPONIFIABLE MATTER could be sourced; this paper measured none. Also checked: Giroud et al., Front. Physiol. 10:389 (2019), subcutaneous white adipose tissue of Scandinavian brown bears (Ursus arctos) in summer and in hibernation - the article tables give only fatty-acid group ratios (WAT SFA 44.08 % summer, 37.49 % winter) and its supplementary tables give concentrations (mmol/l) and proportions within the SFA, MUFA and PUFA classes, not percent of total fatty acids, so nothing is transcribed from it. Wang et al., Molecules 29(6):1311 (2024), bear grease of farmed Asiatic black bears (Selenarctos thibetanus) rendered by simmering or enzymatic digestion - read and rejected: its GC-MS tables label the largest peak 'analytical standard' (35.88 and 36.99 %) and list '9,12-octadecadiynoic acid' (16.76 and 15.26 %), a misidentification, and name neither oleic nor stearic acid, so the composition cannot be mapped (the same tables give palmitoleic 9.80 and 9.97 % and palmitic 19.75 and 19.7 %). Paywalled and not read: Can. J. Zool. (2001) 'Variation in the chemical composition of adipose tissue of three species of ursids' (DOI 10.1139/z01-101); Physiol. Biochem. Zool. (2017) on the subcutaneous adipose lipids of Croatian brown bears (DOI 10.1086/690913); J. Comp. Physiol. B (2021) on feeding and fasting bears (DOI 10.1007/s00360-021-01414-5). The calculator will derive a saponification value from the typical profile and label it derived. INCI is CosIng's entry for Bear Oil ('the oil derived from bear fat that has been boiled and filtered (Ursidae)'), which names no species; CosIng gives it no CAS or EC number.","provenance":{"primary":{"publisher":"Berryman Institute - Human-Wildlife Conflicts (open access; journal archive hosted on DigitalCommons@University of Nebraska-Lincoln)","document":"Trans fatty acids provide evidence of anthropogenic feeding by black bears (Gregory W. Thiemann, Randal S. Stahl, Sharon Baruch-Mordo, Stewart W. Breck; Human-Wildlife Conflicts 2008, 2(2):183-193; DOI 10.26077/rvam-5747)","url":"https://digitalcommons.unl.edu/context/hwi/article/1056/viewcontent/COMPLIANT_unl_hwi_1056.pdf","documentDate":"2008","retrieved":"2026-09-24","note":"Table 2 'Fatty acid composition (mass % of total fatty acids) of 13 black bears killed in Colorado during spring and summer, 2004' (individual rows, mean and SE); Table 1 (sex, age, date, cause of death); Study area and methods; Results. Read with pdftotext; the -layout output misplaces the cis 18:1n-9 column, so the rows were read from the -raw output, where each row is intact."},"additional":[{"publisher":"Frontiers Media - Frontiers in Physiology (open access via PubMed Central)","document":"Lipidomics Reveals Seasonal Shifts in a Large-Bodied Hibernator, the Brown Bear (Sylvain Giroud, Isabelle Chery, Fabrice Bertile, Justine Bertrand-Michel, Georg Tascher, Guillemette Gauquelin-Koch, Jon M. Arnemo, Jon E. Swenson, Navinder J. Singh, Etienne Lefai, Alina L. Evans, Chantal Simon, Stephane Blanc; Front. Physiol. 2019, 10:389; DOI 10.3389/fphys.2019.00389)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6474398/","documentDate":"2019-04","retrieved":"2026-09-24","note":"Table 3 (fatty-acid group ratios and SFA of white adipose tissue) and the descriptions of Supplementary Tables S1-S2. Read through the Europe PMC JATS XML; no percent-of-total-fatty-acid profile is printed, so no figure is used."},{"publisher":"MDPI - Molecules (open access via PubMed Central)","document":"Optimization of Bear Oil Extraction Process and Hair Growth Activity (Ziming Wang, Qiu Wang, Yingrui Jin, Kun Guo, Xiaoling Wang, Xueting Feng; Molecules 2024, 29(6):1311; DOI 10.3390/molecules29061311)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10974831/","documentDate":"2024-03","retrieved":"2026-09-24","note":"Tables 2 and 3 (GC-MS fatty-acid composition of bear grease by simmering and by enzymatic digestion). Read through the Europe PMC JATS XML and rejected: peaks labelled 'analytical standard' and '9,12-octadecadiynoic acid'."}]}},{"id":"beech-nut-oil","name":"Beech Nut Oil","aliases":["Beechnut oil","European beech seed oil","Fagus sylvatica seed oil"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"typical":0.2},"palmitic":{"typical":7.3},"palmitoleic":{"typical":0.2},"stearic":{"typical":2.8},"oleic":{"typical":35},"linoleic":{"typical":40.5},"linolenic":{"typical":5.2},"arachidic":{"typical":0.6},"gadoleic":{"typical":7.7}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Cold-pressed oil of European beech nuts (Fagus sylvatica). Figures: Obranovic, Kraljic, Skevin, Balbino and Tomljanovic 2024 (Nutraceuticals 4:94-103), Table 3 'Fatty acid profile of Fagus sylvatica L. nut oil', % : myristic (C14:0) 0.2, palmitic (C16:0) 7.3, margaric (C17:0) 0.1, stearic (C18:0) 2.8, arachidic (C20:0) 0.6, heneicosylic (C21:0) 0.3, palmitoleic (C16:1) 0.2, oleic (C18:1 n-9) 35.0, gondoic (C20:1 n-9) 7.7, linoleic (C18:2 n-6) 40.5, alpha-linolenic (C18:3) 5.2; SFA 11.4, MUFA 42.9, PUFA 45.7. C17:0 and C21:0 have no key. One oil: nuts gathered in early autumn in Nature Park Zumberak (north-west Croatia), dried at 60 C to below 10 % moisture, pressed in a laboratory screw press (Komet CA/53) below 50 C and filtered; the nuts held 25.35 % water, 13.19 % oil and 19.40 % protein (Table 1). Table 2: free fatty acids 1.74 %, peroxide value 1.86 meq O2/kg. The gondoic acid (C20:1, about 8 %) is unusual among nut oils. NO SAPONIFICATION OR IODINE VALUE is published, so both are null; the build derives the saponification value from the profile. Read and not used: PlantFAdb's only complete-looking Fagus sylvatica entry (#20765, from a 1969 handbook) prints 16:0 12.0, 18:3 2.0, 18:2 38.0, 18:1 57.0 %, which sums to 109 % and cannot be transcribed (a 1977 Russian manual gives the same figures, with 'saturated acids 12.0', for Fagus orientalis); a Turkish analysis of the related Fagus orientalis (8.8 / 3.2 / 30.4 / 48.9 / 6.7 % for 16:0 / 18:0 / 18:1 / 18:2 / 20:1) is a different species. The publisher's own page (mdpi.com) refused automated access, so the article was read in the Internet Archive's capture of that page. CosIng has no INCI name for beech seed or nut oil, so inci is null.","provenance":{"primary":{"publisher":"MDPI (Nutraceuticals), open access (CC BY 4.0); read in the Internet Archive capture of the publisher page","document":"Obranovic M., Kraljic K., Skevin D., Balbino S., Tomljanovic K. Chemical Profile of Cold-Pressed Beech Nut (Fagus sylvatica L.) Oil. Nutraceuticals 2024, 4(1):94-103 (doi 10.3390/nutraceuticals4010007)","url":"https://web.archive.org/web/20260226224719/https://www.mdpi.com/1661-3821/4/1/7","documentDate":"2024-02-21","retrieved":"2026-09-24","note":"Table 1 (nut composition), Table 2 (oil quality), Table 3 (fatty acid profile). Canonical page https://www.mdpi.com/1661-3821/4/1/7 returned HTTP 403 to automated requests."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb datasets for Fagus sylvatica (plant 11533) and Fagus orientalis (plant 11883)","url":"https://fatplants.net/plantfadb/datasets?plant_id=11533","retrieved":"2026-09-24","note":"Read and not used (see notes)."}]}},{"id":"beeswax","name":"Beeswax (yellow / white)","aliases":["Cera flava (yellow beeswax)","Cera alba (white beeswax)","Yellow wax","White wax","INS 901","White beeswax"],"category":"wax","inci":"Cera Alba","cas":["8012-89-3"],"ec":["232-383-7"],"saponifiedInci":null,"sapKohMgPerG":{"min":87,"max":104},"iodineValue":null,"fattyAcidsPercent":{},"meltingPointC":{"min":62,"max":65},"unsaponifiablePercent":null,"notes":"Beeswax is a WAX (esters of C24-C34 alcohols with palmitic/15-hydroxypalmitic/oleic acids, ~12-16 % hydrocarbons, ~12-14 % free C24-C32 fatty acids), not a triglyceride: only the free acids react readily with lye at soap-making temperatures, the wax esters saponify slowly, so it contributes little soap and is used mainly as a hardener/thickener. SAP 87-104 mg KOH/g, melting range 62-65 C, acid value 17-24 and peroxide NMT 5 from the JECFA specification (65th JECFA, 2005). USP 29-NF 24 'White Wax'/'Yellow Wax': melting range 62-65 C, acid value 17-24, ester value 72-79 (SAP = acid + ester value = 89-103). JP XVIII 'Yellow Beeswax'/'White Beeswax': acid value 5-9 or 17-22 (covers Apis cerana wax), saponification value 80-100, melting point 60-67 C. Heess 'Beeswax white Ph. Eur. 12': drop point 61-66 C, acid value 17.0-24.0, ester value 70-80. INCI: Cera Alba (white) / Cera Flava (yellow). No iodine value or fatty-acid profile is published in these documents.","provenance":{"primary":{"publisher":"Joint FAO/WHO Expert Committee on Food Additives (JECFA), FAO","document":"Beeswax (INS 901) - specifications monograph, revised at the 65th JECFA (2005), published in FNP 52 Add 13 (2005)","url":"https://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-051.pdf","documentDate":"2005","retrieved":"2026-09-20","note":"Melting range 62-65 C; acid value 17-24; peroxide value NMT 5; saponification value 87-104; glycerol and other polyols NMT 0.5%; lead NMT 2 mg/kg."},"additional":[{"publisher":"JECFA (FAO/WHO)","document":"Chemical and Technical Assessment (CTA), 65th JECFA: Beeswax (P.M. Kuznesof; reviewed D.B. Whitehouse)","url":"https://www.fao.org/fileadmin/templates/agns/pdf/jecfa/cta/65/beeswax.pdf","documentDate":"2005","retrieved":"2026-09-20","note":"Composition: free fatty acids 12-14% (C24-C32), free primary alcohols ~1% (C28-C35), linear wax mono-/hydroxy-monoesters 35-45% (C40-C48), complex wax esters 15-27%, odd-numbered hydrocarbons 12-16% (C27-C33). Ester value 72-79 (cited from FCC 5th ed.)."},{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24 (2006), NF Monographs: White Wax (Official January 1, 2007), page 3458","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m89000.html","documentDate":"2007-01-01","retrieved":"2026-09-20","note":"Mirror site hosting the USP 29-NF 24 text; values transcribed from that page. Newer USP editions may differ."},{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24 (2006), NF Monographs: Yellow Wax (Official January 1, 2007), page 3459","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m89010.html","documentDate":"2007-01-01","retrieved":"2026-09-20","note":"Mirror site hosting the USP 29-NF 24 text; values transcribed from that page. Newer USP editions may differ."},{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Yellow Beeswax' (Cera Flava) and 'White Beeswax' (Cera Alba): acid value 5-9 or 17-22; saponification value 80-100; melting point 60-67 C."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Beeswax white Ph. Eur. 12 (Reg-No. Sp502031k)","url":"https://www.heessoils.com/fileadmin/spezifikationen/502031-Beeswax-white-ph-eur_01.pdf","documentDate":"2026-07-29","retrieved":"2026-09-20"}]}},{"id":"behenic-acid","name":"Behenic Acid","aliases":["Docosanoic acid","C22:0 fatty acid","Behenic acid 85%","LUNAC BA"],"category":"fatty-acid","inci":"Behenic Acid","cas":["112-85-6"],"ec":["204-010-8"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"arachidic":{"typical":10},"behenic":{"typical":85}},"meltingPointC":{"min":74,"max":79},"unsaponifiablePercent":null,"notes":"No allowed primary document publishes a saponification value for behenic acid, so sapKohMgPerG is null. Checked and empty-handed: Wilmar's fractionated fatty acid tables stop at C18 and have no C22 grade, Emery's oleobasics pages cover only stearic, oleic, tallow, vegetable, pelargonic and azelaic acids, Oleon's RADIACID range prints acid values but never a saponification value and has no C22 cut, KLK OLEO names three behenic grades (PALMERA A8522, A8922, A9322) but publishes no figures for them, NOF lists NAA-222 and NAA-222S with no specification, and Sigma-Aldrich/Merck, Thermo Scientific and Larodan publish purity only. What is published, and what this record holds: Koster Keunen's Behenic Acid (their code 220, described as a highly pure grade) gives melting point 74-79 C by USP <741> and acid value 161-169 mg KOH/g by USP <401>, colour white. Kao's LUNAC BA gives a typical composition of C20 10 % and C22 85 %; the remaining ~5 % is not itemised, which is why the profile here sums to 95. Thermo Scientific's technical 85 % grade specifies assay (silylated GC) 83.0 % min with C24 0-3 % and C26 0-0.5 % and a clear melt at 74-82 C, and Larodan's research-grade docosanoic acid is >99 %. On the arithmetic: a free fatty acid takes one KOH per molecule, so pure C22:0 (M 340.58) is 56106 / 340.58 = 164.7 mg KOH/g and the LUNAC BA composition works out at about 166 - both inside Koster Keunen's acid-value band, and for a saturated straight-chain acid the saponification value runs only about 1 mg KOH/g above the acid value (Wilmar prints both figures for its C8, C10, C12, C14 and C16 cuts and the gap is 1 in every one of them; it is 2 on their oleic acid). So 161-169 is a safe working number in practice, but it is an acid value and this record will not file it as a saponification value. Ricinoleic acid is the reason for the caution: the same kind of TDS prints acid value 165 and saponification value 185-190 for the same material, because the hydroxyl esterifies and the two titrations stop measuring the same thing. Iodine value is null - nobody publishes one, though a fully saturated acid must be near zero. In soap, behenic behaves like a longer, harder, slower stearic: it raises the melting point and hardness and dissolves reluctantly, so past a few percent it tends to leave a waxy bar with poor lather. Both Kao and Koster Keunen print the INCI name as Behenic Acid, so that field is sourced; the sodium and potassium salt names were not, and CosIng was not consulted, so saponifiedInci is null.","provenance":{"primary":{"publisher":"Koster Keunen, Inc. (wax producer, Watertown, Connecticut)","document":"Behenic Acid (Koster Keunen code 220) product page - Chemical Properties and Regulatory tables","url":"https://www.kosterkeunen.com/waxes/behenic-acid/","retrieved":"2026-09-21","note":"Chemical Properties table: Melting Point, method USP 741, 74-79 C; Acid Value, method USP 401, 161-169 mg KOH/g; Color, visual, White. Regulatory: INCI Behenic Acid, CAS 112-85-6, EINECS 204-010-8, manufactured Watertown, Connecticut. No saponification value, iodine value or fatty-acid composition is published on the page."},"additional":[{"publisher":"Kao Corporation (Kao Chemicals)","document":"LUNAC BA product specification (Kao Chemicals product search, LUNAC natural fatty acids refined products)","url":"https://chemical.kao.com/en/products/B0002437_en/","retrieved":"2026-09-21","note":"Product Specification table: product name LUNAC BA, chemical name Behenic acid, INCI name BEHENIC ACID, appearance granule, typical fatty acid composition C20 10 %, C22 85 %, producer region Asia. No acid, saponification or iodine value is given."},{"publisher":"Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Alfa Aesar)","document":"Behenic acid, tech. 85% (catalogue A12850) product specification","url":"https://www.thermofisher.com/order/catalog/product/A12850.0B","retrieved":"2026-09-21","note":"Specifications: Appearance (Color) white to pale cream or pale yellow; Assay (Silylated GC) 83.0 % min; Comment C24 = 0-3 %, C26 = 0-0.5 %; Melting Point (clear melt) 74-82 C; Identification (FTIR) conforms. CAS 112-85-6, C22H44O2, 340.592 g/mol."},{"publisher":"Larodan AB (ABITEC) - research-grade lipids producer","document":"Docosanoic acid (C22:0) product page","url":"https://www.larodan.com/product/docosanoic-acid/","retrieved":"2026-09-21","note":"Purity >99 %, CAS 112-85-6, C22H44O2, MW 340.58, solid, supplied neat. Cited only to establish that a >99 % grade exists; no titration values are published."}]}},{"id":"black-cumin-seed-oil","name":"Black Cumin Seed Oil","aliases":["Nigella sativa seed oil","Black seed oil","Kalonji oil","Habbatus sauda oil"],"category":"oil","inci":"Nigella Sativa Seed Oil","cas":["90064-32-7"],"ec":["290-094-1"],"saponifiedInci":null,"sapKohMgPerG":{"min":185,"max":205},"iodineValue":{"min":104.37,"max":140},"fattyAcidsPercent":{"myristic":{"min":0.17,"max":0.22},"palmitic":{"min":11.77,"max":13.36},"palmitoleic":{"min":0.15,"max":0.21},"stearic":{"min":2.27,"max":3.59},"oleic":{"min":20.59,"max":26.37},"linoleic":{"min":53.42,"max":61.54},"linolenic":{"min":0.14,"max":0.45},"arachidic":{"min":0.14,"max":0.23},"gadoleic":{"min":0.14,"max":0.43},"behenic":{"min":0.03,"max":0.16}},"meltingPointC":null,"unsaponifiablePercent":{"min":1.2,"max":1.6},"notes":"Fatty-acid ranges are from the PRIMARY paper (Molecules 2024), Table 1: 13 commercial Nigella sativa seed oils (India 6, Syria 3, Egypt 2, Poland 2), min-max across samples; that table also gives eicosadienoic acid C20:2 at 1.83-2.54 %, which is characteristic of this oil but is not a key in this schema. That paper did not measure saponification or iodine value. The iodine value field spans two other documents that disagree (as the saponification field did until the correction below): (a) Evidence-Based Complementary and Alternative Medicine 2016, Table 2, MEASURED saponification value 238.26 +/- 0.67 mg KOH/g (cold press) and 243.52 +/- 0.3 (supercritical CO2), iodine value 104.37 +/- 0.43 g I2/100 g (cold press) and 115.1 +/- 0.24 (SFE), refractive index 1.47, free fatty acids about 6 %; (b) the Frontiers in Nutrition 2026 systematic review, Table 1 row 'Kalonji (black seed) oil' (its reference [90]): saponification 188-194, iodine 120-140, unsaponifiable 1.2-1.6 %, density 0.918-0.924. The 2016 SAP values (238-244) are well above the review range and above what the fatty-acid profile would suggest; the iodine min/max are simply the span of what the two documents print, and the unsaponifiable range is from the review only. Corroborating single-sample fatty-acid data seen in Food Science & Nutrition 2024 (PMC11077178, control cold-pressed oil, Table 4): palmitic 13.20, stearic 2.54, oleic 23.68, linoleic 56.22, linolenic 0.42, C20:2 2.55 %. Melting point not given (liquid oil). INCI name from CosIng. SAPONIFICATION VALUE is now the Heess cold-pressed specification, 185.0-205.0 mg KOH/g, corroborated by three measured commercial oils at 197.0-198.0 (SOFA via PlantFAdb) and by the review's 188-194; the composition gives about 193 as a pure triglyceride. READ AND NOT USED for the saponification value: Mohammed et al. 2016 (238.26 cold-pressed, 243.52 SFE) and Cheikh-Rouhou et al. 2007 (211, 217). An oil that is 55-60 % linoleic acid cannot take more than about 200 mg KOH/g even as pure free fatty acid, so those titrations are wrong, whatever the cause.","provenance":{"primary":{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Variation in the Composition and Quality of Nigella sativa L. Seed Oils - The Underestimated Impact on Possible Health-Promoting Properties (Dabrowski G., Czaplicki S., Konopka I.; Molecules 2024, 29(6):1360; DOI 10.3390/molecules29061360)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10975171/","documentDate":"2024-03-19","retrieved":"2026-09-20","note":"Table 1 fatty-acid composition ranges across 13 commercial oils and oil yield; Table 4 acid value, peroxide value, conjugated dienes."},"additional":[{"publisher":"Hindawi (Evidence-Based Complementary and Alternative Medicine), open-access copy via PubMed Central","document":"The Effects of Different Extraction Methods on Antioxidant Properties, Chemical Composition, and Thermal Behavior of Black Seed (Nigella sativa L.) Oil (Mohammed N.K. et al.; Evid. Based Complement. Alternat. Med. 2016:6273817; DOI 10.1155/2016/6273817)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC5015008/","documentDate":"2016","retrieved":"2026-09-20","note":"Table 2: saponification value, iodine value, free fatty acids, peroxide value, refractive index for cold-pressed and supercritical-CO2 oils."},{"publisher":"Frontiers Media (Frontiers in Nutrition), open-access copy via PubMed Central","document":"Cold pressed oils: a systematic review on physicochemical properties, nutritional composition and pharmacological activities (Front. Nutr. 2026; DOI 10.3389/fnut.2026.1747029)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13371722/","documentDate":"2026","retrieved":"2026-09-20","note":"Table 1 row 'Kalonji (black seed) oil': iodine value 120-140, saponification value 188-194, unsaponifiable 1.2-1.6 %, density 0.918-0.924 (review's reference [90])."},{"publisher":"Wiley (Food Science & Nutrition), open-access copy via PubMed Central","document":"Quality of oil extracted by cold press from Nigella sativa seeds conditioned and pre-treated by microwave (Food Sci. Nutr. 2024; DOI 10.1002/fsn3.4021)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11077178/","documentDate":"2024","retrieved":"2026-09-20","note":"Table 4 control-sample fatty-acid composition (corroboration only); Table 3 acid and peroxide values."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Black cumin seed oil cold pressed (Reg-No. Sp322020c, Rev. c)","url":"https://www.heessoils.com/fileadmin/spezifikationen/322020-black-cumin-seed-oil-cold-pressed_01.pdf","documentDate":"2026-07-09","retrieved":"2026-09-25","note":"Printing date 9 July 2026; created, checked and released 3 July 2026. Saponification value (Ph. Eur. 2.5.6) 185.0-205.0 mg KOH/g; refractive index (20 C) ca. 1.474; relative density (20 C) ca. 0.920; palmitic 8.0-14.0, stearic max. 4.0, oleic 18.0-30.0, linoleic 50.0-65.0, linolenic max. 1.0, eicosadienoic 2.0-3.5 %. The Egyptian-seed grade (Sp322060d, same date) prints the same limits. Read with pdftotext -table."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Nigella sativa (plant 10015): #13615, #13616, #13617 (1997), sample records \"Schwarzkuemmeloel braun, pfeffrig\"","url":"https://fatplants.net/plantfadb/datasets?plant_id=10015","documentDate":"1997","retrieved":"2026-09-25","note":"Three commercial oils: saponification value 197.0, 197.0, 198.0; iodine value 113.0, 114.0, 120.0; linoleic 55.4-56.9, oleic 22.4-23.0, palmitic 12.4-13.8, stearic 2.8-3.1, eicosadienoic 2.4-2.7 %. Corroboration; inside the Heess band."}]}},{"id":"blackcurrant-seed-oil","name":"Blackcurrant Seed Oil","aliases":["Black currant seed oil","Ribes nigrum seed oil"],"category":"oil","inci":"Ribes Nigrum Seed Oil","cas":["68606-81-5","97676-19-2"],"ec":["271-749-0"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"min":139,"max":142.9},"fattyAcidsPercent":{"palmitic":{"typical":6.44},"stearic":{"typical":1.53},"oleic":{"typical":16.48},"linoleic":{"min":48.36,"max":53.53},"linolenic":{"min":10,"max":19},"gammaLinolenic":{"min":11,"max":24},"stearidonic":{"min":2,"max":4}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"GAMMA-LINOLENIC (C18:3 n-6) and STEARIDONIC (C18:4 n-3) acids are characteristic of this oil and are stored under their own keys 'gammaLinolenic' and 'stearidonic', separately from alpha-linolenic: GLA 11-24 % (three genotypes 22-24 %) and stearidonic 2-4 % across 36 genotypes (Ruiz del Castillo et al. 2002, Acta Hortic. 585, abstract), GLA 11-17 % across Canadian cultivars ('Ben Conan' 11 % to 'Ben Tirran' 17 %; Bakowska-Barczak et al. 2009, J. Agric. Food Chem. 57:11528, abstract via Europe PMC; oil content 27-33 %), GLA 13.51 % (Kuranska et al. 2025) and 23.15 % with stearidonic 1.85 % (Kieltyka-Dadasiewicz et al. 2025). Field attribution: iodineValue 139-142.9 g I2/100 g is from two Polish polyurethane papers on the same commercial cold-pressed oil (Ol'Vita, Myslakow, Poland): Kuranska et al. 2025 (Materials 18:5387; IV 142.9, density 0.93 g/cm3, viscosity 45.7 mPa s, Mn 770 g/mol; profile SFA 9.67, MUFA 7.42, PUFA 82.91 %, C18:2 53.53, C18:3n-3 15.30, C18:3n-6 13.51 %) and Malewska et al. 2023 (Materials 17:158; IV 139, viscosity 72 mPa s, Mn 822). Linoleic 48.36-53.53 merges Kieltyka-Dadasiewicz et al. 2025 (Int. J. Mol. Sci. 27:41; seeds from Polish fruit-processing pomace, Table 6: linoleic 48.36, GLA 23.15, alpha-linolenic 0.01, stearidonic 1.85, oleic 16.48, palmitic 6.44, stearic 1.53 %) with Kuranska; palmitic, stearic and oleic 'typical' values are Kieltyka-Dadasiewicz single values (Kuranska prints only the MUFA total 7.42 %). Alpha-linolenic ('linolenic') 10-19 % is the 36-genotype range from Ruiz del Castillo et al. 2002, consistent with Kuranska's 15.30 %; the 0.01 % alpha-linolenic printed by Kieltyka-Dadasiewicz (alongside an unusually high 23.15 % GLA) is inconsistent with every other source and was not merged into the range. Saponification value: NULL - no allowed document opened prints one (the Materials papers, the IJMS paper, the ISHS and JAFC abstracts and the Bakowska-Barczak abstract do not report it; supplier/reseller pages were excluded by the clean-room rule). Unsaponifiable matter and melting point: not reported. INCI name from CosIng.","provenance":{"primary":{"publisher":"Materials (MDPI) via PubMed Central","document":"Kuranska M., Malewska E., Barczewski M., et al. Turning Fruit Seed Oils into High-Performance Open-Cell Polyurethane Foams: A Green Route to Petrochemical Polyol-Free Insulation. Materials 2025, 18(23), 5387 (doi 10.3390/ma18235387)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12693046/","documentDate":"2025","retrieved":"2026-09-20","note":"Blackcurrant seed oil (O_BC): iodine value 142.9 g I2/100 g, density, viscosity, Mn/Mw, fatty-acid summary (C18:2 53.53, C18:3n-3 15.30, C18:3n-6 13.51 %)."},"additional":[{"publisher":"International Journal of Molecular Sciences (MDPI) via PubMed Central","document":"Kieltyka-Dadasiewicz A., et al. Physicochemical Properties of Berry Seeds Recovered from Pomace and Their Potential Applications in Food and Cosmetic Industries. Int. J. Mol. Sci. 2025, 27(1), 41 (doi 10.3390/ijms27010041)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12785258/","documentDate":"2025","retrieved":"2026-09-20","note":"Table 6 blackcurrant seed fatty acids (palmitic, stearic, oleic, linoleic, GLA, stearidonic)."},{"publisher":"Materials (MDPI) via PubMed Central","document":"Malewska E., Kuranska M., Tenczynska M., Prociak A. Application of Modified Seed Oils of Selected Fruits in the Synthesis of Polyurethane Thermal Insulating Materials. Materials 2024, 17(1), 158 (doi 10.3390/ma17010158)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10780111/","documentDate":"2023-12-28","retrieved":"2026-09-20","note":"Table 2: blackcurrant seed oil iodine value 139 g I2/100 g (cold-pressed, OlVita, Poland)."},{"publisher":"Acta Horticulturae (ISHS)","document":"Ruiz del Castillo M.L., Dobson G., Brennan R.M., Gordon S.L. Fatty acid composition in seeds of blackcurrant genotypes. Acta Hortic. 2002, 585, 531-533 (doi 10.17660/ActaHortic.2002.585.86)","url":"https://ishs.org/ishs-article/585_86/","documentDate":"2002","retrieved":"2026-09-20","note":"Abstract: 36 genotypes, GLA 11-24 %, alpha-linolenic 10-19 %, stearidonic 2-4 %."},{"publisher":"Journal of Agricultural and Food Chemistry (ACS), abstract via Europe PMC","document":"Bakowska-Barczak A.M., Schieber A., Kolodziejczyk P. Characterization of Canadian black currant (Ribes nigrum L.) seed oils and residues. J. Agric. Food Chem. 2009, 57(24), 11528-11536 (doi 10.1021/jf902161k)","url":"https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:19928765&format=json&resultType=core","documentDate":"2009","retrieved":"2026-09-20","note":"Abstract: oil content 27-33 %, GLA 11-17 % by cultivar, tocopherols and phytosterols."}]}},{"id":"blueberry-seed-oil","name":"Blueberry Seed Oil","aliases":["Bilberry seed oil","Vaccinium myrtillus seed oil","Vaccinium corymbosum seed oil","Highbush blueberry seed oil"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"min":4.57,"max":5.7,"typical":4.57},"palmitoleic":{"typical":0.06},"stearic":{"min":1.45,"max":2.8,"typical":1.45},"oleic":{"min":21.02,"max":22.9,"typical":21.02},"linoleic":{"min":43.33,"max":43.5,"typical":43.33},"linolenic":{"min":25.1,"max":28.99,"typical":28.99},"gammaLinolenic":{"typical":0.08},"arachidic":{"typical":0.14},"gadoleic":{"typical":0.13}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Two measured seed oils, one per species, because 'blueberry seed oil' is sold from both. The 'typical' column is Table 2 of Bederska-Lojewska et al. 2021 (Molecules 26(24):7446, open access), seed separated from juice pomace (Hortex/Polfeed, Skrzynsko, Poland, 2020) that the paper identifies as blueberry, Vaccinium myrtillus L. (the European blueberry or bilberry), extracted with 70 % ethanol at low temperature under sonication, GC-FID: palmitic 4.57, palmitoleic 0.06, stearic 1.45, oleic 21.02, linoleic 43.33, arachidic 0.14, gamma-linolenic (C18:3 n-6) 0.08, eicosenoic (C20:1) 0.13, alpha-linolenic 28.99 %; myristic and C22:1 are printed as 0. The same column also gives 1.08 % C20:4 n-6 (arachidonic acid), which has no key in this schema and is left out; it is an unusual acid in a seed oil and the paper prints exactly the same 1.08 +/- 0.08 in its cranberry column, so it is not relied on. The stored acids sum to 99.77 % (100.85 % with the C20:4). Table 1 of the same paper: 18.06 % oil in dry seed, acid value 2.14 mg KOH/g, peroxide value 8.78 meq O2/kg. Min/max add the highbush blueberry (Vaccinium corymbosum) cold-pressed seed oil that PlantFAdb tabulates as dataset #17959 from 'Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils' (Parry et al., J. Agric. Food Chem. 2005; SOFA TAB_014458): palmitic 5.7, stearic 2.8, oleic 22.9, linoleic 43.5, alpha-linolenic 25.1 % (sum 100.0), refractive index 1.48. The two species agree closely: linoleic 43.3-43.5, alpha-linolenic 25.1-29.0, oleic 21.0-22.9 %. SAPONIFICATION AND IODINE VALUE are null: neither document prints one and no other allowed document opened here does; the recorded composition implies about 192 mg KOH/g by stoichiometry. READ AND NOT USED: Luo et al. 2021 (Foods 10(11):2530) analysed a commercial blueberry seed oil (Botanic Innovations, USA) at palmitic 7.47, stearic 2.38, oleic 1.15, linoleic 40.20, linolenic 48.80 %, but the same table gives 1.13-1.36 % oleic for all five berry oils, raspberry included, which every other analysis puts near 10-12 %, so the C18:1 peak was evidently lost and none of its figures are used. Osei et al. 2026 (Int. J. Food Sci., PMC13263769) profiled V. corymbosum cultivars on lipid extracted from whole dried berries, not seed oil. INCI: CosIng has both 'Vaccinium Myrtillus Seed Oil' (CAS 84082-34-8, EC 281-983-5) and 'Vaccinium Corymbosum Seed Oil' (no numbers); this record spans both species, so inci is left null for the maintainer to choose. FOR SOAP: about 72 % of the oil is linoleic plus alpha-linolenic acid, the same very unsaturated block as raspberry and cranberry seed oils; use it as a small superfat addition rather than a structural oil, and expect it to shorten the bar's shelf life.","provenance":{"primary":{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Bederska-Lojewska D., Pieszka M., Marzec A., Rudzinska M., Grygier A., Siger A., Cieslik-Boczula K., Orczewska-Dudek S., Migdal W. Physicochemical Properties, Fatty Acid Composition, Volatile Compounds of Blueberries, Cranberries, Raspberries, and Cuckooflower Seeds Obtained Using Sonication Method. Molecules 2021, 26(24), 7446 (doi 10.3390/molecules26247446)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8704999/","documentDate":"2021-12-08","retrieved":"2026-09-24","note":"Table 1 oil content, acid value and peroxide value; Table 2 fatty-acid composition, blueberry (Vaccinium myrtillus) column."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Vaccinium corymbosum (plant 16745): dataset #17959, 'Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils' (2005), SOFA TAB_014458","url":"https://fatplants.net/plantfadb/datasets?plant_id=16745","documentDate":"2005","retrieved":"2026-09-24","note":"GLC area-%: 16:0 5.7, 18:0 2.8, 18:1 22.9, 18:2 43.5, 18:3 (9c,12c,15c) 25.1; refractive index 1.48. Used for min/max only."},{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Luo Y., Yuan F., Li Y., Wang J., Gao B., Yu L. Triacylglycerol and Fatty Acid Compositions of Blackberry, Red Raspberry, Black Raspberry, Blueberry and Cranberry Seed Oils by Ultra-Performance Convergence Chromatography-Quadrupole Time-of-Flight Mass Spectrometry. Foods 2021, 10(11), 2530 (doi 10.3390/foods10112530)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8621136/","documentDate":"2021-10-21","retrieved":"2026-09-24","note":"Cited for the rejection only: Table 2 oleic 1.13-1.36 % in all five berry seed oils is not credible; no figure used."}]}},{"id":"borage-oil","name":"Borage Oil","aliases":["Borage seed oil","Starflower oil","Borago officinalis seed oil"],"category":"oil","inci":"Borago Officinalis Seed Oil","cas":["225234-12-8"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":184,"max":195},"iodineValue":{"min":120,"max":160},"fattyAcidsPercent":{"palmitic":{"min":10.15,"max":10.7},"palmitoleic":{"typical":0.13},"stearic":{"min":4.12,"max":5.97},"oleic":{"min":17.18,"max":21.32},"linoleic":{"min":35.91,"max":38.01},"linolenic":{"typical":0.2},"gammaLinolenic":{"min":17.16,"max":24.11},"arachidic":{"typical":0.37},"gadoleic":{"min":3.98,"max":4.34},"behenic":{"typical":0.23},"erucic":{"min":2.27,"max":3.08},"lignoceric":{"typical":0.1}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.39,"max":0.78},"notes":"GAMMA-LINOLENIC ACID (C18:3 n-6) is the defining component and is stored under its own key 'gammaLinolenic', separately from 'linolenic' (alpha-linolenic only): GLA 17.16 +/- 0.64 % (Fratianni et al. 2025), 21.22 +/- 3.01 % (crude commercial cold-pressed oil) and 24.11 +/- 2.94 % (Soxhlet hexane reference oil) (Casas-Cardoso et al. 2021). Fatty-acid field ranges merge Fratianni et al. 2025 (Antioxidants 14:661; commercial cold-pressed borage seed oil from a local market, triplicate; Table 1: palmitic 10.70, C17:0 0.06, stearic 5.97, arachidic 0.37, behenic 0.23, lignoceric 0.10, palmitoleic 0.13, oleic 21.32, eicosenoic 3.98, erucic 2.27, nervonic (C24:1) 1.48, linoleic 35.91, GLA 17.16, alpha-linolenic 0.20, C20:2n6 0.14 %; SFA 17.43, MUFA 29.18, PUFA 53.40 %) with Casas-Cardoso et al. 2021 (Foods 10:2471; Spain; crude commercial oil: palmitic 10.69, stearic 4.61, oleic 18.63, linoleic 37.45, GLA 21.22, eicosenoic 4.34, erucic 3.08 %; Soxhlet oil: palmitic 10.15, stearic 4.12, oleic 17.18, linoleic 38.01, GLA 24.11, eicosenoic 4.18, erucic 2.63 %; acid value 5.4 % crude, 3.2 % Soxhlet). Nervonic acid 1.48 % and C20:2 0.14 % are not schema keys. sapKohMgPerG 184-195, iodineValue 120-160 and unsaponifiablePercent 0.39-0.78 are NOT from a primary experimental paper: they are the values tabulated for cold-pressed borage oil in the systematic review Dash et al. 2026 (Front. Nutr., Table 1, citing their refs 85, 213 and 216; also FFA 0.91 %, PV 8.12, specific gravity 0.910-0.940) - secondary (review) figures, retained because no primary open-access paper opened printed SAP or IV for borage oil and the Ph. Eur./USP borage-oil monographs are paywalled. Melting point: not reported. INCI name from CosIng.","provenance":{"primary":{"publisher":"Antioxidants (MDPI) via PubMed Central","document":"Fratianni F., Coppola F., Tavaniello S., et al. Fatty Acid Profile and Some Useful Biological Aspects of Borage, Calophyllum, and Prickly Pear Seed Oils: Implications for Health and Dietary Use. Antioxidants 2025, 14(6), 661 (doi 10.3390/antiox14060661)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12189715/","documentDate":"2025","retrieved":"2026-09-20","note":"Table 1 full fatty-acid composition of commercial cold-pressed borage seed oil; no SAP/IV."},"additional":[{"publisher":"Foods (MDPI) via PubMed Central","document":"Casas-Cardoso L., et al. Health-Promoting Properties of Borage Seed Oil Fractionated by Supercritical Carbon Dioxide Extraction. Foods 2021, 10(10), 2471 (doi 10.3390/foods10102471)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8535258/","documentDate":"2021","retrieved":"2026-09-20","note":"Fatty-acid composition of crude commercial and Soxhlet-extracted borage oil (GLA 21.22-24.11 %); acid values."},{"publisher":"Frontiers in Nutrition via PubMed Central","document":"Dash B., et al. Cold pressed oils: a systematic review on physicochemical properties, nutritional composition and pharmacological activities. Front. Nutr. 2026 (doi 10.3389/fnut.2026.1747029)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13371722/","documentDate":"2026","retrieved":"2026-09-20","note":"Review Table 1 (borage oil): SV 184-195 mg KOH/g, IV 120-160 g I2/100 g, unsaponifiable 0.39-0.78 %, FFA 0.91 %, PV 8.12, SG 0.910-0.940 (secondary values used for SAP, IV, unsaponifiable)."}]}},{"id":"brazil-nut-oil","name":"Brazil Nut Oil","aliases":["Bertholletia excelsa seed oil","Brazil nut kernel oil","Castanha-do-brasil oil","Para nut oil"],"category":"oil","inci":"Bertholletia Excelsa Seed Oil","cas":["356065-50-4"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":178.5,"max":191.62,"typical":191.62},"iodineValue":{"min":85.8,"max":95},"fattyAcidsPercent":{"lauric":{"min":0.2,"max":0.2423,"typical":0.2423},"myristic":{"min":0.2,"max":0.215,"typical":0.215},"palmitic":{"min":13,"max":14.2674,"typical":14.2674},"palmitoleic":{"min":0.2,"max":0.2899,"typical":0.2899},"stearic":{"min":10.6132,"max":11,"typical":10.6132},"oleic":{"min":38.5021,"max":39.3,"typical":38.5021},"linoleic":{"min":31.2651,"max":36.1,"typical":31.2651},"linolenic":{"typical":0.155},"arachidic":{"typical":0.3627}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The saponification range is two independent titrations on different Brazilian lots: 178.5 +/- 0.05 mg KOH/g in Muniz et al. 2015 (Pharmacognosy Magazine 11(41):147-151, DOI 10.4103/0973-1296.149730, AOCS methods plus Brazilian pharmacopoeial assays) and 191.62 mg KOH/g in Schons et al. 2017 (Interciencia 42(9):586-590, ultrasound-assisted hexane extraction). Muniz et al. additionally report 198.5 mg KOH/g from Ferreira et al. for a third lot; that document was not read here, so it is mentioned rather than used. The iodine range comes from the same two papers, 95.0 and 85.8 g I2/100 g. Schons et al. attribute their lower figure to unsaturations degraded by the ultrasound step and cite 97.8 and 93.5 from two pressing studies, so the upper end is the more representative one for a pressed oil. The fatty-acid profile takes typical from Muniz et al. Table 2, the fuller of the two at eleven acids by GC, with min/max widened to include the EMBRAPA Brazil-nut chapter's table (Nascimento and Carvalho, 'Plantas para o Futuro - Regiao Norte', MMA 2022, Table 2, after Chunhieng et al. 2004: lauric 0.2, myristic 0.2, palmitic 13.0, palmitoleic 0.2, stearic 11.0, oleic 39.3, linoleic 36.1). Undecylic acid (C11:0, 0.0943 %) and margaric acid (C17:0, 0.0766 %) are dropped for want of a schema key, but that is not why the profile is short: Muniz et al.'s eleven acids only account for about 96 % of the fat by their own arithmetic, since they report 25.55 % saturated and 70.19 % unsaturated. The profile here therefore sums to 95.9 % and the missing 4 % is unidentified in the source rather than lost in transcription. The published pair is internally a little loose. The recorded composition implies 193 mg KOH/g and 92 g I2/100 g by stoichiometry; the iodine values agree well, but the 178.5 end of the saponification range sits about 8 % below what the composition supports, and on the evidence it is Muniz et al.'s titration that looks low against their own chromatogram rather than the chromatogram that looks wrong. The calculator uses Schons et al.'s 191.62 as the typical value, within 1 % of the composition-derived figure (see below). For soap this behaves as a soft, linoleic-rich oil with an unusually large stearic fraction for a nut oil at 10-11 %, about the same as its palmitic, so it firms a bar more than its roughly 70 % unsaturation would suggest. It is also a fast-rancidity oil - the EMBRAPA chapter says flatly that it 'se rancifica facilmente' - and the peroxide values in both papers, 12.0 and 5.74 meq/kg, were measured on fresh unrefined oil, which is a poor starting point for a long cure. Unsaponifiable matter and melting point are published in none of the three documents read, so both are null. INCI name from CosIng. The typical is Schons et al.'s 191.62, the one titration that agrees with the composition (about 193 mg KOH/g). Muniz et al.'s 178.5 sits 7.6 % under their own chromatogram and stays as the minimum.","provenance":{"primary":{"publisher":"Pharmacognosy Magazine (Phcog.Net / EManuscript)","document":"Muniz MAP, Santos MNF, Costa CEF, Morais L, Lamarao MLN, Ribeiro-Costa RM, Silva-Junior JOC. 'Physicochemical characterization, fatty acid composition, and thermal analysis of Bertholletia excelsa HBK oil.' Pharmacognosy Magazine 2015, 11(41):147-151. DOI 10.4103/0973-1296.149730.","url":"https://phcog.com/article/sites/default/files/PhcogMag-11-41-147_0.pdf","documentDate":"2015-01-21","retrieved":"2026-09-21","note":"Table 1: refractive index 1.466 at 25 C, relative density 0.911, acid value 2.14 +/- 0.05 mg KOH/g, peroxide 12.0 meq/kg, saponification value 178.5 +/- 0.05 mg KOH/g, pH 3.80; iodine value 95.0 is given in the text. Table 2: eleven-acid GC profile of B. excelsa oil (with comparison columns for pracaxi, buriti, passion fruit and peanut that are quoted from other work and are not used here). Open-access PDF read in full."},"additional":[{"publisher":"Asociacion Interciencia (Interciencia), open access via Redalyc","document":"Schons JI, Fiori KP, Ribeiro EB, Andrighetti CR, Nogueira R, Valladao DMS. 'Extracao assistida por ultrassom e caracterizacao do oleo da castanha-do-Brasil (Bertholletia excelsa H.B.K.).' Interciencia 2017, 42(9):586-590.","url":"https://www.redalyc.org/journal/339/33952909006/html/","documentDate":"2017","retrieved":"2026-09-21","note":"Saponification index 191.62 mg KOH/g and iodine index 85.8 g I2/100 g (Wijs) on ultrasound-extracted oil, with refractive index 1.460, density 0.9165, acidity 2.57 mg NaOH/g, peroxide 5.74 meq/kg, 68.72 % unsaturated fatty acids. Also cites iodine values of 97.8 (Queiroga Neto et al. 2009, pressed) and 93.5 (Araujo 2008) for comparison."},{"publisher":"Empresa Brasileira de Pesquisa Agropecuaria (Embrapa) / Ministerio do Meio Ambiente","document":"NASCIMENTO, W. M. O. do; CARVALHO, J. E. U. de. 'Bertholletia excelsa: Castanha-do-brasil'. In: CORADIN, L.; CAMILLO, J.; VIEIRA, I. C. G. (ed.). Especies nativas da flora brasileira de valor economico atual ou potencial: plantas para o futuro - regiao Norte. Brasilia, DF: MMA, 2022. p. 201-216. (Serie Biodiversidade, 53).","url":"https://www.infoteca.cnptia.embrapa.br/infoteca/bitstream/doc/1144559/1/Plantas-para-o-Futuro-Norte-202-217.pdf","documentDate":"2022","retrieved":"2026-09-21","note":"Table 2 'Participacao relativa de acidos graxos no oleo de Bertholletia excelsa' (crediting Chunhieng et al. 2004): lauric 0.2, myristic 0.2, palmitic 13.0, palmitoleic 0.2, stearic 11.0, oleic 39.3, linoleic 36.1, summing to 100. Widens the min/max here. No saponification or iodine value; the chapter notes the oil is semi-drying and goes rancid easily, and gives phytosterols at 140 mg/100 g."}]}},{"id":"broccoli-seed-oil","name":"Broccoli Seed Oil","aliases":["Brassica oleracea italica seed oil","Brassica oleracea seed oil"],"category":"oil","inci":"Brassica Oleracea Italica Seed Oil","cas":["223749-36-8"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":168,"max":190},"iodineValue":{"min":86,"max":120},"fattyAcidsPercent":{"palmitic":{"typical":6.8},"stearic":{"typical":0.2},"oleic":{"typical":15.1},"linoleic":{"typical":16.1},"linolenic":{"typical":20.06},"erucic":{"min":30,"max":50,"typical":33.1}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"ERUCIC ACID is the point of this oil and also why it behaves oddly in soap. C22:1 is a very long-chain monounsaturate, so a broccoli-heavy recipe traces slowly, stays soft through a long cure and gives a low, slippery lather - closer to high-erucic rapeseed than to any nut or seed oil a maker is used to. It is also why the saponification value is so low: a C22 chain means fewer moles of fat per gram, so this oil eats noticeably less lye per gram than the C16/C18 oils beside it in the same recipe. The measured profile is Table 1 of Fratianni et al. 2023 (Front. Nutr. 10:1171766, open access), a commercial cold-pressed broccoli seed oil bought on the Italian market: palmitic 6.8 +/- 0.7, stearic 0.2 +/- 0.1, oleic 15.1 +/- 0.8, linoleic 16.1 +/- 1.0, linolenic 20.06 +/- 0.9, erucic 33.1 +/- 1.2 %, with the paper's own totals 7.0 % saturated and 84.3 % unsaturated. Those six acids sum to 91.4 %, and the missing 8.6 % is this record's weak spot: the paper reports no C20:1 at all, which is not credible for a Brassica seed oil - eicosenoic acid runs into double figures wherever erucic is high, and the trade specification below allows up to 13 %. Nervonic acid (C24:1, up to 2 % in the same specification) has no key in this schema either. Both are left out rather than invented, so the stored profile is deliberately short of 100 % and the calculator will not offer a derived saponification value from it - which is the right outcome here, because a published band exists. ON THE ERUCIC NUMBER: 30-50 % is the band in the NHR Organic Oils specification and the single measured figure, 33.1 %, sits at the bottom of it. Broader work on the genus puts Brassica oleracea seed near 46 % erucic ('Oil Content and Fatty Acids Composition in Brassica Species', Int. J. Food Properties 2015, 18(10), doi 10.1080/10942912.2014.968284 - abstract only, the full text was behind a paywall), and cold-pressed kale seed oil, the same species as var. acephala, is reported above 50 %; neither full text was reachable here, so neither is cited as a source, but both say the same thing - 33 % is more likely a low lot or a var. italica trait than a ceiling. If the erucic content matters for what you are making, buy against a certificate of analysis rather than against this range. SAPONIFICATION AND IODINE come from that same producer specification - NHR Organic Oils (Brighton, UK), 'Product Specification Organic Broccoli Seed Oil (Brassica oleracea italica)', cold pressed: saponification value 168-190 mg KOH/g, iodine value 86.0-120.0 g I2/100 g, acid value < 3.0 mg KOH/g, peroxide < 20 meq O2/kg, specific gravity 0.907-0.919 and refractive index 1.461-1.475 at 20 C. No Codex standard, pharmacopoeial monograph or journal paper found in this search publishes either value for broccoli seed oil. The centre of that band, 179 mg KOH/g, agrees with the recorded composition to better than 1 % by stoichiometry, which is reassuring for a supplier figure. Unsaponifiable matter and melting point: not published in any document checked, left null. INCI name from CosIng.","provenance":{"primary":{"publisher":"Frontiers in Nutrition, open-access copy via PubMed Central","document":"Fratianni F., Amato G., De Feo V., d'Acierno A., Coppola R., Nazzaro F. Potential therapeutic benefits of unconventional oils: assessment of the potential in vitro biological properties of some Rubiaceae, Cucurbitaceae, and Brassicaceae seed oils. Front. Nutr. 2023, 10, 1171766 (doi 10.3389/fnut.2023.1171766)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10160382/","documentDate":"2023","retrieved":"2026-09-21","note":"Table 1 fatty-acid composition of a commercial cold-pressed broccoli seed oil, with saturated and unsaturated totals. No saponification or iodine value measured; no C20:1 reported."},"additional":[{"publisher":"NHR Organic Oils, Brighton, UK","document":"Product Specification: Organic Broccoli Seed Oil (Brassica oleracea italica), cold pressed","url":"https://www.nhrorganicoils.com/uploads/20220406122319e_Broccoli_Seed_Spec.pdf","documentDate":"2022","retrieved":"2026-09-21","note":"Producer's specification sheet. Saponification value 168-190 mg KOH/g, iodine value 86.0-120.0, acid value < 3.0, peroxide < 20 meq O2/kg, SG 0.907-0.919, RI 1.461-1.475 at 20 C; fatty acids palmitic < 5.5, stearic < 6.5, oleic < 40.5, linoleic < 20.0, linolenic < 10.0, eicosenoic < 13.0, erucic 30.0-50.0, nervonic < 2.0 %. No revision date is printed on the sheet; the year is taken from the publisher's file name. Source of the sapKohMgPerG and iodineValue fields and of the erucic min/max."}]}},{"id":"buriti-oil","name":"Buriti Oil","aliases":["Mauritia flexuosa fruit oil","Buriti pulp oil","Miriti oil","Moriche oil","Aguaje oil"],"category":"oil","inci":"Mauritia Flexuosa Fruit Oil","cas":["394239-67-9","906350-92-3"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":188.51,"max":189.91,"typical":189.21},"iodineValue":{"min":69.7,"max":76.38},"fattyAcidsPercent":{"caproic":{"typical":0.29},"myristic":{"typical":0.02},"palmitic":{"typical":16.4},"palmitoleic":{"typical":0.18},"stearic":{"typical":1.89},"oleic":{"typical":78.06},"linoleic":{"typical":1.69},"linolenic":{"typical":0.88},"arachidic":{"typical":0.11},"gadoleic":{"typical":0.26},"behenic":{"typical":0.02}},"meltingPointC":null,"unsaponifiablePercent":{"min":2.88,"max":4.26,"typical":3.57},"notes":"The fatty-acid profile and the unsaponifiable figure are Mesquita et al. 2020 (Ciencia Rural 50(11), DOI 10.1590/0103-8478cr20190997), an open-access SciELO paper that followed one pressed buriti pulp oil through 70 days of storage. Table 4 is the mean +/- SD of the whole run, and it is entered here as 'typical' rather than as a min/max band because it describes one lot measured repeatedly, not a spread across lots. Their C15:0 (0.02), C17:0 (0.07), C17:1 (0.03), C20:4n-6 (0.06) and C20:5n-3 (0.02) have no schema key and are dropped, so the profile sums to 99.80 %. The caproic entry (0.29 +/- 0.41) carries a standard deviation larger than its own mean and should be read as at or below the detection limit, not as a real C6 fraction. That paper prints no saponification value: the 189.21 +/- 0.70 mg KOH/g here is Lozano-Garzon et al. 2023 (Biomolecules 13(6):985), Table 1, measured by a modified USP titration on a Colombian M. flexuosa ('miriti') oil, and the range is that mean +/- SD. The two documents cross-check well - the Ciencia Rural composition implies 193 mg KOH/g and 76 g I2/100 g by stoichiometry, against Biomolecules' measured 189.21 and 76.38 - but the Biomolecules fatty-acid column for that same oil does not: it reports 93.04 % oleic and 6.69 % palmitic with no stearic or linoleic at all, a composition that would imply an iodine value near 84 rather than the 76.38 they themselves measured. Their profile is the outlier, the Ciencia Rural one is used, and that is the reason. The iodine range spans two measured values from different documents: 69.7 from the EMBRAPA buriti chapter (Ferreira et al., 'Plantas para o Futuro - Regiao Nordeste', MMA 2018, quoting Barrera-Arellano et al. 1995 on a pressed pulp oil) and 76.38 from Biomolecules. Unsaponifiable matter is the one figure genuinely in dispute. Mesquita et al. measured 3.57 +/- 0.69 % by AOCS Ca 6b-53 and that is what the field carries; the EMBRAPA/Barrera-Arellano characterisation gives 0.3 % for a pressed pulp oil. An order of magnitude apart, and it matters, because unsaponifiable matter consumes no lye - at 3.6 % a recipe is effectively carrying that much extra superfat it did not ask for. Carotenoids are not a schema field but are the reason anyone buys this oil: total carotenoids 836.91-1036.96 ug/g (alpha-carotene 399-475, beta-carotene 438-566) across the 70 days in Mesquita et al., and 128.19 +/- 8.14 mg/100 g (about 1282 ug/g) in Biomolecules. Buriti soap is deep orange, and the colour goes as the carotenoids go - Mesquita et al. watched them fall about 20 % in ten weeks of ordinary storage, faster than the oil itself degraded. Crude buriti also carries high free acid (acid value 12.27-13.77 mg KOH/g in the same table, roughly 6-7 % as oleic), which is lye consumed as free fatty acid rather than as triglyceride. No melting point is published in either document; EMBRAPA gives a freezing point of 12.3 C for pressed pulp oil, which is not the same measurement, so meltingPointC is left null. INCI name from CosIng.","provenance":{"primary":{"publisher":"Universidade Federal de Santa Maria (Ciencia Rural), open access via SciELO Brazil","document":"Mesquita JA, Oliveira TTS, Santos JGS, Gaspar MRGRC, Vieira VA, Rodrigues EC, Nascimento E, Faria PB, Faria RAPG. 'Fatty acid profile and physicochemical characterization of buriti oil during storage.' Ciencia Rural 50(11), e20190997. DOI 10.1590/0103-8478cr20190997.","url":"https://www.scielo.br/j/cr/a/G8gTpffnf5gpbVyVVksYFFn/?lang=en","documentDate":"2020","retrieved":"2026-09-21","note":"Table 4 (fatty-acid profile, GC after Folch extraction and Hartman-Lago esterification, mean +/- SD over the storage trial), Table 3 (alpha- and beta-carotene and total carotenoids), Table 1 (acid value, refractive index, density, viscosity) and the text value for unsaponifiable matter, 3.57 +/- 0.69 %, by AOCS Ca 6b-53. No saponification or iodine value is reported."},"additional":[{"publisher":"MDPI (Biomolecules), open-access copy via PubMed Central","document":"Lozano-Garzon K, Orduz-Diaz LL, Guerrero-Perilla C, Quintero-Mendoza W, Carrillo MP, Cardona-Jaramillo JEC. 'Comprehensive Characterization of Oils and Fats of Six Species from the Colombian Amazon Region with Industrial Potential.' Biomolecules 13(6):985. DOI 10.3390/biom13060985.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10295824/","documentDate":"2023-06-13","retrieved":"2026-09-21","note":"Table 1 for 'Miriti' (Mauritia flexuosa): saponification 189.21 +/- 0.70 mg KOH/g and iodine 76.38 +/- 0.70 g I2/100 g by modified USP titration, acidity 3.68, density 0.9133, refractive index 1.4656. Table 3 gives carotenoids 128.19 +/- 8.14 mg/100 g. Its Table 2 fatty-acid column (capric 0.01, lauric 0.08, myristic 0.18, palmitic 6.69, oleic 93.04) is NOT used - see notes."},{"publisher":"Empresa Brasileira de Pesquisa Agropecuaria (Embrapa) / Ministerio do Meio Ambiente","document":"FERREIRA, M. das G. R.; COSTA, C. J.; PINHEIRO, C. U. B.; SOUZA, E. R. B. de; CARVALHO, C. O. de. 'Mauritia flexuosa: Buriti'. In: CORADIN, L.; CAMILLO, J.; PAREYN, F. G. C. (ed.). Especies nativas da flora brasileira de valor economico atual ou potencial: plantas para o futuro - regiao Nordeste. Brasilia, DF: MMA, 2018. p. 193-204. (Serie Biodiversidade, 51). ISBN 978-85-7738-383-2.","url":"https://www.infoteca.cnptia.embrapa.br/infoteca/bitstream/doc/1103403/1/capburiti.pdf","documentDate":"2018","retrieved":"2026-09-21","note":"States for pressed pulp oil: 1.1 % free fatty acids, 0.3 % unsaponifiable matter, iodine value 69.7, peroxide value 3.0 meq/kg, refractive index 1.4620 at 40 C, freezing point 12.3 C, Lovibond colour 65R, crediting Barrera-Arellano et al. 1995. Also gives trans-beta-carotene 137.1-360 ug/g and alpha-carotene 80 ug/g for the pulp. No saponification value."}]}},{"id":"camel-hump-fat","name":"Camel Hump Fat","aliases":["Camel hump oil","Camel fat","Rendered camel hump fat","Dromedary hump fat"],"category":"animal-fat","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":197.75},"iodineValue":null,"fattyAcidsPercent":{"capric":{"typical":0.01},"lauric":{"typical":0.42},"myristic":{"typical":5.47},"palmitic":{"typical":36.24},"palmitoleic":{"typical":3.97},"stearic":{"typical":15.11},"oleic":{"typical":28.46},"linoleic":{"typical":1.54},"linolenic":{"typical":0.23},"gammaLinolenic":{"typical":0.04},"arachidic":{"typical":0.3},"behenic":{"typical":0.04},"erucic":{"typical":0.04}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"SOURCE: Alshaikhsaleh, Saleh & Al-Otaibi, Front. Nutr. 12:1587579 (2025). A camel hump bought at a meat market in Al-Ahsa, Saudi Arabia, melted by heating and filtered (the paper does not name the species or the animal's age; it is one rendered sample, not a population). Table 2 fatty acids (%, GC by AOAC 996.01; no SD printed): C10:0 0.01, C12:0 0.42, C13:0 0.07, C14:0 5.47, C14:1 0.11 (printed as 'C14:0 (myristoleic)'; the formula C14H26O2 shows it is C14:1), C15:0 1.58, C16:0 36.24, C16:1 3.97, C17:0 1.42, C17:1 0.76, C18:0 15.11, C18:1n9t (elaidic) 2.64, C18:1n9c (oleic) 28.46, C18:2n6t 0.02, C18:2n6c 1.54, C20:0 0.30, C18:3n6 0.04, C20:1n9 (cis-11-eicosenoic) 0.47, C18:3n3 0.23, C21:0 0.93, C20:2 0.02, C22:0 0.04, C20:3n6 0.03, C22:1n9 (erucic) 0.04, C20:3n3 0.02, C23:0 0.04, C24:1n9 0.02; C4:0, C6:0, C8:0, C11:0, C15:1, C20:4n6, C22:2, C24:0 and C20:5n3 not detected; SFA 61.58, UFA 38.34, MUFA 33.80, PUFA 1.88, trans 2.66. Table 3 (mean +/- SD of n = 3 replicate analyses): saponification value 197.75 +/- 0.42 mg KOH/g, acid value 0.41 +/- 0.00 mg KOH/g, peroxide value 0.25 +/- 0.00 mEq/kg, iodine value 70.23 +/- 6.00 g I/100 g. MAPPED: capric, lauric, myristic, palmitic, palmitoleic, stearic, oleic (C18:1n9c only), linoleic (C18:2n6c only), alpha-linolenic (C18:3n3), gamma-linolenic (C18:3n6), arachidic, behenic, erucic (C22:1n9) - 91.87 % in all. NOT MAPPED, 8.13 %: C13:0 0.07, C14:1 0.11, C15:0 1.58, C17:0 1.42, C17:1 0.76, elaidic acid 2.64 (trans C18:1, deliberately not folded into oleic: same molar mass, so it makes no difference to lye, but a different acid), trans C18:2 0.02, gondoic acid 0.47 (the paper labels its only C20:1 peak 'C20:1n9 (cis-11-eicosenoic)'; the gadoleic key is the cis-9, n-11 isomer), C21:0 0.93, C20:2 0.02, C20:3n6 0.03, C20:3n3 0.02, C23:0 0.04, C24:1 0.02. The published saponification value agrees with the profile: 197.75 against 199.5-200.0 estimated from it (3*56106/(3*M+38.05), M the mass-weighted mean fatty-acid molar mass; -1 %). IODINE VALUE NOT RECORDED: the 70.23 printed is about twice what this composition allows (about 35 - 28.46 % oleic, 3.97 % palmitoleic, 2.64 % elaidic and under 2 % polyunsaturates cannot take up 70 g of iodine per 100 g), and in the same table the lab's palm olein reads 76.93 against about 56 implied by its own Table 2 profile, so the method runs high; rejected as arithmetically impossible, as COVERAGE.md did with a watermelon-seed iodine value. CROSS-CHECKS, NOT MERGED: Chang et al., Animals 16(15):2412 (2026), Table 2, hump adipose tissue (HAT) of 13 adult (5-6 years) male Junggar Bactrian camels (Camelus bactrianus; Junggar Basin, Xinjiang; grazing plus a corn-soybean concentrate and alfalfa hay), GC-MS on DB-23: C14:0 8.30, C15:0 1.03, C16:0 23.23, C17:0 1.38, C18:0 20.24, C16:1n-7 4.22, elaidic 0.55, C18:1n-9 28.49, C18:2n-6 2.87, C18:3n-3 1.54; SFA 55.10, MUFA 34.60, PUFA 5.15. These are relative MOLAR percentages (the paper says so), not the weight percentages this schema holds, and only 10 of the 40 acids measured are printed, so they are not merged; they do show a two-humped camel's hump fat running lower in palmitic and higher in stearic acid than the Saudi sample. Mashaly, Abdallah, Emara & Elmossalami, Int. J. Vet. Sci. 9(2):279-284 (2020), Table 4, hump fat of 5-year-old male dromedaries slaughtered in Cairo: C10:0 0.10, C12:0 0.44, C14:0 6.30, C14:1 1.13, C15:0 0.27, C16:0 33.87, C16:1 0.31, C18:0 10.0, C18:1 41.88, C18:2 0.10, C18:3 0.03, C20:0 4.90, C22:0 0.01, unknown 0.66 (SFA 55.89, MUFA 43.32, PUFA 0.13) - set aside as an outlier: 4.90 % arachidic acid in hump fat, and in the same table renal fat with 1.94 % stearic acid and mesenteric fat with no stearic acid at all, are not credible for these fats (packed-column GC; read from the -raw pdftotext output, the -layout output scrambles the columns). NOT REACHED OR NOT PRIMARY: the Front. Nutr. 2026 review by Yasen et al. quotes density 0.9105 g/mL, melting point 48.19 C, iodine value 37.83 and saponification value 201.14 from a 2017 master's thesis (Inner Mongolia Agricultural University) - a thesis is not an allowed primary document and it was not opened, so none of those figures is used; Sbihi et al., Food Chem. 139:649-654 (2013, 'Hachi' dromedary hump fat) and Belfar et al., Eur. J. Lipid Sci. Technol. (2026, Algerian dromedary hump fat) are paywalled; Jassim et al., Ann. Res. Rev. Biol. (2018) was Cloudflare-gated; El-Anany & Ali, Riv. Ital. Sostanze Grasse 95:183-193 (2018) was not found in an open copy. meltingPointC and unsaponifiablePercent are therefore null. CosIng has no entry for camel fat, so inci is null.","provenance":{"primary":{"publisher":"Frontiers Media - Frontiers in Nutrition (open access via PubMed Central)","document":"Effects of camel hump fat, palm olein oil, and corn oil feed additives on plasma lipids and adipose tissues in rats (Shaheed Mohammed Alshaikhsaleh, Farag Ali Saleh, Mutlag Mohammed Al-Otaibi; Front. Nutr. 2025, 12:1587579; DOI 10.3389/fnut.2025.1587579)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12042705/","documentDate":"2025-04","retrieved":"2026-09-24","note":"Table 2 'Fatty acid composition, vitamins, and pigments of different types of fat and oil', column CHF (camel hump fat); Table 3 'Chemical properties of different types of oil and fat' (iodine, acid, saponification and peroxide values); preparation of the hump fat in Materials and Methods. Read through the Europe PMC JATS XML. The iodine value was read and rejected."},"additional":[{"publisher":"MDPI - Animals (open access via PubMed Central)","document":"Comparative Analysis of Morphology and Targeted Fatty Acid Profiling of Adipose Tissues from Different Depots in the Junggar Bactrian Camel (Xiaokang Chang, Yi Su, Manjun Zhai, Jun Meng, Yaqi Zeng, Jianwen Wang, Wanlu Ren, Xinkui Yao; Animals 2026, 16(15):2412; DOI 10.3390/ani16152412)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13463996/","documentDate":"2026-08","retrieved":"2026-09-24","note":"Table 2, HAT column; data processing section (relative molar percentages). Cross-check only, not merged."},{"publisher":"Unique Scientific Publishers - International Journal of Veterinary Science (open access)","document":"Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery) (Mohamed M. Mashaly, Marwa R. S. Abdallah, Mohamed M. T. Emara, Mohamed K. Elmossalami; Int. J. Vet. Sci. 2020, 9(2):279-284; DOI 10.37422/ijvs/20.014)","url":"https://www.ijvets.com/pdf-files/Volume-9-no-2-2020/279-284.pdf","documentDate":"2020","retrieved":"2026-09-24","note":"Table 4 'fatty acid profile of dromedary camel fat from different anatomical locations', Hump column; read with pdftotext -raw. Read and set aside as an outlier; the DOI's registered landing URL returned 404, the PDF is on the journal's own site."},{"publisher":"Frontiers Media - Frontiers in Nutrition (open access via PubMed Central)","document":"Camel hump: composition, bioactivities, and multifunctional sustainable applications (Muyassar Yasen, Xierzhati Aihaiti, Sabahat Ablimit, Zheng Ren, Ajiguli Waisiding, Mubarak Iminjan, Yuan Ma; Front. Nutr. 2026, 13:1869754; DOI 10.3389/fnut.2026.1869754)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13346034/","documentDate":"2026-06","retrieved":"2026-09-24","note":"Review, used only to find primary sources (Section 2.2.2 and its reference list). Its physicochemical figures come from a master's thesis and are not used."}]}},{"id":"camelina-oil","name":"Camelina Oil","aliases":["Camelina sativa seed oil","False flax oil","Gold-of-pleasure oil","Leindotter oil","Wild flax oil","Dodder oil"],"category":"oil","inci":"Camelina Sativa Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":187.8},"iodineValue":{"typical":104.7},"fattyAcidsPercent":{"myristic":{"min":0.04,"max":0.06,"typical":0.05},"palmitic":{"min":5.35,"max":6.43,"typical":6.43},"palmitoleic":{"min":0.09,"max":0.11,"typical":0.1},"stearic":{"min":2.48,"max":2.76,"typical":2.57},"oleic":{"min":13.4,"max":17.4,"typical":17.4},"linoleic":{"min":13.5,"max":16.9,"typical":16.9},"linolenic":{"min":34.9,"max":39.7,"typical":35.2},"arachidic":{"min":1.18,"max":1.43,"typical":1.24},"gadoleic":{"min":14.9,"max":16.12,"typical":14.9},"erucic":{"min":1.62,"max":3.18,"typical":1.62}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Saponification value 187.8 +/- 0.1 mg KOH/g and iodine value 104.7 +/- 0.3 g I2/100 g are Table 2 of Abramovic & Abram, Food Technology and Biotechnology 43(1):63-70 (2005), measured by AOAC 920.160 and 920.185 on a single pressed oil from Camelina sativa grown near Prevalje, Slovenia, 2002 (same table: free fatty acids 2.35 %, density 0.9207 g/cm3 at 20 C, refractive index 1.4756 at 25 C). The 'typical' fatty acids are that paper's Table 3 'this study' column: palmitic 6.43, stearic 2.57, oleic 17.40, linoleic 16.90, alpha-linolenic 35.20, arachidic 1.24, gondoic (C20:1) 14.90, eicosadienoic (C20:2) 2.12, eicosatrienoic (C20:3) 1.61, erucic 1.62 - ten acids totalling 99.99 %. The printed table interleaves four source columns and the PDF extraction scrambles the rows, so the assignment was pinned against the paper's own stated totals (10.3 % saturated, 55.8 % polyunsaturated, 16.9 % linoleic, 35.2 % alpha-linolenic, 14.9 % gondoic, 1.6 % erucic); all six agree exactly. C20:2 and C20:3 have no key in this schema, which is why the profile here sums to 96.4 % rather than 100 - the missing 3.7 % is those two acids, not an omission. Min/max additionally span Foods 13(22):3605 (2024) Table 4, two Serbian cultivars (NS Zlatka, NS Slatka) cold-pressed and hexane-extracted: C16:0 5.35-5.75, C18:0 2.48-2.76, C18:1 13.40-13.94, C18:2 15.83-16.72, C18:3n3 36.68-39.25, C20:0 1.18-1.43, C20:1 15.17-16.12, C22:1 2.91-3.18, C14:0 0.04-0.06, C16:1 0.09-0.11; and the five-cultivar ranges from Zubr quoted in the FTB text (alpha-linolenic 34.9-39.7, oleic 14.0-16.9, linoleic 13.5-16.5, gondoic 15.1-15.8, erucic 2.6-3.0). The Foods 2024 paper also prints a 'saponification number' of 28.06-58.90 mg KOH/g, which is impossible for a triglyceride oil and roughly a quarter of every other published figure, so it is disregarded; that paper measured no iodine value. WHAT MATTERS FOR SOAP: camelina is the odd one among the high-linolenic oils. At 35-40 % alpha-linolenic it should be as fragile as linseed, yet it is not - its Rancimat induction period sits between rapeseed and linseed, and the FTB authors attribute that to roughly 800-1500 mg/kg of natural tocopherols (mostly gamma) plus the unusual 15 % of gondoic acid (C20:1), a long monounsaturated chain that most seed oils do not carry at all. The measured iodine value, 104.7, is barely half perilla's and close to soybean's, because a third of the oil is monounsaturated C18:1/C20:1 rather than polyunsaturated. Expect a soft bar with better keeping than the linolenic figure alone would suggest, but still treat it as a minority oil. Erucic acid is present at 1.6-3.2 %, below the 5 % food limit and irrelevant for soap, but it is why the long-chain end of the profile drags the saponification value down. The published 187.8 agrees with the 188.8 implied by the recorded profile to within 0.5 %. Unsaponifiable matter and melting point were not measured in either paper (null). INCI name from CosIng.","provenance":{"primary":{"publisher":"University of Zagreb, Faculty of Food Technology and Biotechnology (Food Technology and Biotechnology), open access","document":"Physico-Chemical Properties, Composition and Oxidative Stability of Camelina sativa Oil (Helena Abramovic, Veronika Abram; Food Technol. Biotechnol. 2005, 43(1):63-70; UDC 633.85:547.396, ISSN 1330-9862, FTB-1329)","url":"https://www.ftb.com.hr/images/pdfarticles/2005/January-March/43-63.pdf","documentDate":"2005","retrieved":"2026-09-21","note":"Table 2 physical and chemical characteristics (free fatty acid content, iodine value, saponification number, density at five temperatures, refractive index); Table 3 fatty acid content, 'this study' column plus Budin, Eidhin and Zubr comparison columns. Publisher's own PDF."},"additional":[{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Comparative Evaluation of Camelina Seed Oils Obtained by Cold-Pressing and Solvent Extraction (Rakita S., Spasevski N., Savic I., Savic Gajic I., Lazarevic J., Dragojlovic D., Duragic O.; Foods 2024, 13(22):3605; DOI 10.3390/foods13223605)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11594220/","documentDate":"2024","retrieved":"2026-09-21","note":"Table 4 fatty-acid composition of two Serbian cultivars by two extraction methods; Table 5 tocopherols (gamma-tocopherol 184-547 mg/kg). Its Table 1 'saponification number' column (28-59 mg KOH/g) is not usable and is not transcribed here."}]}},{"id":"camellia-oleifera-seed-oil","name":"Camellia Oleifera Seed Oil (Youcha Oil)","aliases":["Tea seed oil","Tea oil","Oil-tea camellia seed oil"],"category":"oil","inci":"Camellia Oleifera Seed Oil","cas":["225233-97-6"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":187,"max":199},"iodineValue":{"min":83,"max":89},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.8},"palmitic":{"min":3.9,"max":14.5},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":0.3,"max":4.8},"oleic":{"min":68,"max":87},"linoleic":{"min":3.8,"max":14},"linolenic":{"min":0,"max":1.4},"arachidic":{"min":0,"max":0.5},"gadoleic":{"min":0,"max":0.7},"behenic":{"min":0,"max":0.1},"erucic":{"min":0,"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1, column 'Camellia seed oil' (mandatory GLC ranges, % of total fatty acids; 'ND' = non detectable, <= 0.05 %, stored as min 0; ND-only entries omitted): C6:0 ND, C8:0 ND, C10:0 ND, C12:0 ND, C14:0 ND-0.8, C16:0 3.9-14.5, C16:1 ND-0.2, C17:0 ND-0.1, C17:1 ND-0.1, C18:0 0.3-4.8, C18:1 68.0-87.0, C18:2 3.8-14.0, C18:3 ND-1.4, C20:0 ND-0.5, C20:1 ND-0.7, C20:2 ND, C22:0 ND-0.1, C22:1 ND-0.5, C22:2 ND, C24:0 ND, C24:1 ND-0.5. C17:0, C17:1 and C24:1 are omitted because they are outside this schema's key list. sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; supplementary, not mandatory): saponification value 187-199 mg KOH/g oil, iodine value 83-89, unsaponifiable matter <= 15 g/kg (stored as 1.5 %); the same column gives relative density 0.912-0.922 (x = 20 C) and refractive index (ND 40 C) 1.460-1.464. The standard prints no 'typical' values and no melting point, so none are given and meltingPointC is null. Which oil the column describes: Section 2.1 defines 'Camellia seed oil (youcha oil)' as oil from the seeds of cultivated Camellia species (C. oleifera, C. chekiangoleosa, C. japonica and C. vietnamensis), and the French text agrees, but the Spanish text of the same standard lists C. oleifera, C. oleifera var. meiocarpa, C. chekiangoleosa and C. vietnamensis, without C. japonica. So the ranges are not specific to C. oleifera, but they fit it better than C. japonica: Zeng and Endo 2019 (J. Oleo Sci. 68:649) found nine refined commercial C. oleifera oils from China at palmitic 8.1, stearic 1.7, oleic 80.5, linoleic 8.3, alpha-linolenic 0.2 and erucic 0.5 % (each inside the column; only their 0.1 % lignoceric exceeds the Codex 'ND' for C24:0), while their three Japanese C. japonica oils averaged 3.0 % linoleic, below the Codex minimum of 3.8, and the JP XVIII monograph behind this dataset's camellia-seed-oil record (C. japonica) sets the iodine value at 78-83 against Codex 83-89. That paper's saponification (193.7) and iodine (83.9) values were calculated from its own fatty-acid data rather than titrated, so they are not used, though both fall inside the Codex bands. 'Tea seed oil' is also the name for oil from the tea plant, Camellia sinensis, which is a different oil with its own INCI (Camellia Sinensis Seed Oil); Zeng and Endo's five C. sinensis oils averaged 58.4 % oleic and 22.3 % linoleic, well outside this record, so check the botanical name on the supplier's paperwork. The INCI name and CAS number are CosIng's exact, active entry for Camellia Oleifera Seed Oil (substance ID 55217, 'a fixed oil from the seeds of Camellia oleifera, Theaceae'), which gives no EC number. CosIng lists no sodium or potassium salt named for this INCI (Potassium Camelliate is defined from the generic, multi-species 'Camellia Seed Oil', and Sodium Camellia Japonica Seedate from C. japonica), so saponifiedInci is null. China's national standard GB/T 11765-2018 'Oil-tea camellia seed oil' (in force; its revision GB/T 11765-2026 takes effect 2026-11-01) was not used: the official portal, openstd.samr.gov.cn, shows its text only in a copy-protected image viewer.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, current print (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019, 2021, 2022, 2023, 2024; with the 2025 corrigenda)","url":"https://web.archive.org/web/20251127171400/https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ar/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS+210-1999%2FCXS_210e.pdf","documentDate":"2025","retrieved":"2026-09-24","note":"The FAO file CXS_210e.pdf itself (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) returned a Cloudflare challenge (HTTP 403) at retrieval and the workspace.fao.org original asks for a Microsoft sign-in, so the Internet Archive capture of 2025-11-27 was read (24 pages, 'Amended in ... 2024' on the cover; page 2 lists the 2024 amendments that added camellia seed oil and the 2025 corrigenda). Page 3 = Section 2.1 definition. Page 6 = Table 1 (Section 3.1, GLC ranges of fatty-acid composition, % of total fatty acids, ND = non detectable, <= 0.05 %). Page 12 = Table 2 of the Appendix 'Other quality and composition factors' (chemical and physical characteristics of CRUDE vegetable oils; the Appendix is supplementary, a product outside it may still conform). Both camellia columns were checked on the rendered pages, since Table 2's text layer interleaves its rows."},"additional":[{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Norma para aceites vegetales especificados (Spanish text), current print (amended 2005-2024; with the 2025 corrections)","url":"https://web.archive.org/web/20251214144556/https://www.fao.org/fao-who-codexalimentarius/sh-proxy/es/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210s.pdf","documentDate":"2025","retrieved":"2026-09-24","note":"Internet Archive capture of 2025-12-14 of the FAO file CXS_210s.pdf (21 pages). Section 2.1: 'El aceite de semilla de camelia (aceite de youcha) se obtiene de las semillas de especies de Camellia cultivadas (C. oleifera, C. oleifera var. meiocarpa, C. chekiangoleosa y C. vietnamensis)'. C. japonica is absent here, whereas the English and French texts name it. The camellia columns of Cuadro 1 (pages 6-7) and Cuadro 2 (page 12) carry the same figures as the English print. The French text (capture of 2025-12-09: https://web.archive.org/web/20251209055025/https://www.fao.org/fao-who-codexalimentarius/sh-proxy/es/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210f.pdf) defines 'huile de camelia (huile de You cha)' from C. oleifera, C. chekiangoleosa, C. japonica and C. vietnamensis, and its Tableau 2 gives the same saponification, iodine and unsaponifiable figures. Used for the species note only."},{"publisher":"Japan Oil Chemists' Society (Journal of Oleo Science), free full text on J-STAGE","document":"Zeng W, Endo Y. 'Lipid Characteristics of Camellia Seed Oil.' Journal of Oleo Science 2019, 68(7):649-658. DOI 10.5650/jos.ess18234.","url":"https://www.jstage.jst.go.jp/article/jos/68/7/68_ess18234/_article","documentDate":"2019","retrieved":"2026-09-24","note":"PDF (https://www.jstage.jst.go.jp/article/jos/68/7/68_ess18234/_pdf) read in full; Tables 1, 3 and 4 checked on the rendered pages. Samples: nine refined (RBD) commercial C. oleifera seed oils produced in Hunan, Zhejiang, Jiangxi, Anhui and Guangdong and bought in Ganzhou in 2017; three RBD C. japonica oils from Japan; five C. sinensis oils. Table 4, C. oleifera, % of fatty acids (mean +/- SD, n = 9): myristic ND, palmitic 8.1 +/- 0.6, palmitoleic 0.1, stearic 1.7 +/- 0.2, oleic 80.5 +/- 1.3, linoleic 8.3 +/- 0.8, alpha-linolenic 0.2 +/- 0.1, arachidic 0.1, gadoleic ND, erucic 0.5 +/- 0.1, lignoceric 0.1, other 0.4 +/- 0.2. Table 3: saponification value 193.7 +/- 0.7 mg/g, iodine value 83.9 +/- 1.1 g/100 g, relative density 0.920 (25 C), refractive index 1.4665 (20 C); Section 2.5 says the IV and SV 'were calculated based on the fatty acid composition'. C. japonica for comparison: oleic 86.6, linoleic 3.0, IV 79.9, SV 192.7. Cross-check only; nothing from this paper is in the record's fields."}]}},{"id":"camellia-seed-oil","name":"Camellia Oil (Camellia japonica seed oil)","aliases":["Tsubaki oil","Oleum camelliae","Camellia seed oil"],"category":"oil","inci":"Camellia Japonica Seed Oil","cas":["223748-13-8"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":188,"max":194},"iodineValue":{"min":78,"max":83},"fattyAcidsPercent":{},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"JP XVIII 'Camellia Oil' (Oleum Camelliae): fixed oil from the peeled seeds of Camellia japonica L.; specific gravity 0.910-0.914 (25/25); acid value NMT 2.8; saponification value 188-194; unsaponifiable matters NMT 1.0 %; iodine value 78-83; congeals partly at 10 C and completely at 15 C. No fatty-acid ranges in the monograph (null). Note: Codex CXS 210 (2024 amendment) added 'camellia seed oil (youcha oil)' from cultivated Camellia oleifera/chekiangoleosa/japonica/vietnamensis, but that print could not be retrieved.","provenance":{"primary":{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Camellia Oil' monograph, Crude Drugs and Related Drugs volume, p. 1972-1973."},"additional":[]}},{"id":"candelilla-wax","name":"Candelilla Wax","aliases":["Euphorbia cerifera wax","Euphorbia antisyphilitica wax","INS 902","E 902"],"category":"wax","inci":"Euphorbia Cerifera (Candelilla) Wax","cas":["8006-44-8"],"ec":["232-347-0"],"saponifiedInci":null,"sapKohMgPerG":{"min":43,"max":65},"iodineValue":null,"fattyAcidsPercent":null,"meltingPointC":{"min":68.5,"max":72.5},"unsaponifiablePercent":null,"notes":"Values are the JECFA purity specification limits for food-grade candelilla wax (revised at the 65th JECFA, 2005; published in FNP 52 Add 13): melting range 68.5-72.5 C, acid value 12-22 mg KOH/g, saponification value 43-65 mg KOH/g, lead <= 2 mg/kg. Candelilla is a hydrocarbon-rich wax (odd-numbered n-alkanes C29-C33 plus esters of even-numbered C28-C34 acids and alcohols, free acids, free alcohols, sterols and resins), so only a fraction of its mass saponifies; treat the SAP as an ester+acid value, not a triglyceride SAP. The monograph gives no iodine value, fatty-acid composition or unsaponifiable-matter limit, so those fields are null. INCI name is the customary CosIng entry but was not re-verified on CosIng in this session.","provenance":{"primary":{"publisher":"FAO/WHO Joint Expert Committee on Food Additives (JECFA), FAO","document":"Candelilla Wax - JECFA specifications monograph (FAO JECFA Monographs 1 / FNP 52 Add 13, 65th JECFA 2005)","url":"https://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-100.pdf","retrieved":"2026-09-20","note":"PURITY section (Melting range, Acid value, Saponification value, Lead) and DEFINITION section; PDF text extracted with pdftotext. Year of specification: 2005."}}},{"id":"canola-oil","name":"Rapeseed Oil - Low Erucic Acid (Canola Oil)","aliases":["Canola oil","Low erucic acid rapeseed oil","LEAR oil","Low erucic acid colza oil"],"category":"oil","inci":"Canola Oil","cas":["120962-03-0"],"ec":null,"saponifiedInci":{"naoh":"Sodium Canolate","koh":"Potassium Canolate"},"sapKohMgPerG":{"min":182,"max":193},"iodineValue":{"min":105,"max":126},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.2},"palmitic":{"min":2.5,"max":7},"palmitoleic":{"min":0,"max":0.6},"stearic":{"min":0.8,"max":3},"oleic":{"min":51,"max":70},"linoleic":{"min":15,"max":30},"linolenic":{"min":5,"max":14},"arachidic":{"min":0.2,"max":1.2},"gadoleic":{"min":0.1,"max":4.3},"behenic":{"min":0,"max":0.6},"erucic":{"min":0,"max":2},"lignoceric":{"min":0,"max":0.3}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Must not contain more than 2 % erucic acid (Section 3.1). Appendix: Crismer value 67-70; brassicasterol > 5 % of total sterols. Ph. Eur. 12 refined rapeseed oil (Heess sheet): palmitic 2.5-6.0, stearic max 3.0, oleic 50.0-67.0, linoleic 16.0-30.0, linolenic 6.0-14.0, eicosenoic max 5.0, erucic max 2.0 %; unsaponifiable max 1.5 %.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Rapeseed oil refined solvent extracted Ph. Eur. 12 (Reg-No. Sp214031f)","url":"https://www.heessoils.com/fileadmin/spezifikationen/214031-Rapeseed-oil-refined-solvent-extracted-ph-eur.pdf","documentDate":"2026-01-21","retrieved":"2026-09-20"}]}},{"id":"canola-oil-high-oleic","name":"Rapeseed Oil - Low Erucic, High Oleic (High-Oleic Canola Oil)","aliases":["High oleic canola oil","High oleic low linolenic canola oil","High oleic rapeseed oil"],"category":"oil","inci":"Canola Oil","cas":["120962-03-0"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":0,"max":0.049},"palmitic":{"min":3.595,"max":3.799},"palmitoleic":{"min":0.2,"max":0.299},"stearic":{"min":2.006,"max":2.109},"oleic":{"min":73.19,"max":75.31},"linoleic":{"min":14.054,"max":15.168},"linolenic":{"min":2.509,"max":2.717},"arachidic":{"min":0.705,"max":0.706},"gadoleic":{"min":0.706,"max":1.41},"behenic":{"min":0.303,"max":0.303},"erucic":{"min":0.101,"max":0.252},"lignoceric":{"min":0.152,"max":0.203}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"UNITS: percent of total fatty acids, the schema's unit. USDA publishes grams of fatty acid per 100 g of oil, which come to about 95 g because the glycerol backbone is not counted, so each entry's figures were divided by that entry's own total, SFA + MUFA + PUFA: 95.306 g for fdcId 171042 and 95.600 g for fdcId 171033 (the grams per 100 g are listed below as USDA prints them). Until 2026-09-25 the record held the grams per 100 g, which put its soap qualities about 5 % low. Codex CXS 210 has no high-oleic canola column, so the source is USDA FoodData Central (SR Legacy), two commercial high-oleic canola oils; min/max span the two. 'Oil, industrial, canola, high oleic' (fdcId 171042, NDB 04698), per 100 g: total lipid 100.0; 14:0 0.0; 16:0 3.621; 18:0 2.01; 20:0 0.673; 22:0 0.289; 24:0 0.193; 16:1 0.191; 18:1 71.775 (18:1 c 71.488, 18:1 t 0.287); 20:1 0.673; 22:1 0.096; 18:2 13.394 (18:2 n-6 c,c 12.915; 18:2 t 0.478); 18:3 2.391 (18:3 n-3 c,c,c 2.2; 18:3 i 0.191); total trans 0.957; SFA 6.787, MUFA 72.734, PUFA 15.785. 'Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)' (fdcId 171033, NDB 04678): 14:0 0.047; 16:0 3.437; 18:0 1.918; 20:0 0.674; 22:0 0.29; 24:0 0.145; 16:1 0.286; 18:1 69.97 (c 69.893, t 0.077); 20:1 1.348; 22:1 0.241; 24:1 c 0.145 (no schema key); 18:2 14.501 (n-6 c,c 14.339; t 0.163); 18:3 2.597 (n-3 c,c,c 2.07; 18:3 i 0.527); total trans 0.767; SFA 6.511, MUFA 71.991, PUFA 17.098. The oleic, linoleic and linolenic keys hold the USDA totals for 18:1, 18:2 and 18:3, including the small trans and isomer amounts listed, which is how Codex's C18:x columns are defined too. Erucic acid 0.10-0.24 g/100 g keeps this inside the low-erucic (canola) definition. NO SAPONIFICATION OR IODINE VALUE is published by USDA or in any open document found for high-oleic canola, so both are null; the build derives the saponification value from this profile. Read and not used: Zhang et al. 2023 (Food Chem. X 19:100804) report high-oleic rapeseed oils from China at 74-79 % oleic but with erucic acid 1.83-2.51 % (at or above the canola limit) and iodine values of 117-129 that their own profiles (about 11 % linoleic, 2 % linolenic) cannot produce (they imply about 93); Wroniak et al. 2021 (Antioxidants 10:1637) give a Polish cold-pressed high-oleic rapeseed oil at 16:0 3.01, 16:1 0.20, 18:0 1.99, 18:1 76.96, 18:2 8.71, 18:3 2.92, 20:0 0.66, 20:1 1.28, 22:0 0.58 g/100 g - consistent with this record in kind, but a different, more oleic cultivar, so not merged. The INCI name, CAS and (absent) EC number are those CosIng gives for Canola Oil ('an oil derived from Brassica napus L. ... low in erucic acid'), which does not distinguish the high-oleic type; CosIng lists no 'Sodium Canolate' or 'Potassium Canolate', so no saponified names are given.","provenance":{"primary":{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Oil, industrial, canola, high oleic (SR Legacy, fdcId 171042, NDB 04698) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/171042/nutrients","documentDate":"2019-04-01","retrieved":"2026-09-24","note":"Read through the FoodData Central API (api.nal.usda.gov/fdc/v1/food/171042); g per 100 g, total lipid 100.0 g."},"additional":[{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%) (SR Legacy, fdcId 171033, NDB 04678) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/171033/nutrients","documentDate":"2019-04-01","retrieved":"2026-09-24","note":"Read through the FoodData Central API; g per 100 g, total lipid 100.0 g."},{"publisher":"MDPI (Antioxidants), open access via PubMed Central","document":"Wroniak M., Raczyk M., Kruszewski B., Symoniuk E., Dach D. Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein. Antioxidants 2021, 10(10):1637 (doi 10.3390/antiox10101637)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8533521/","documentDate":"2021-10-18","retrieved":"2026-09-24","note":"Table 1, HORO before frying. Cross-check in notes only."},{"publisher":"Elsevier (Food Chemistry: X), open access via PubMed Central","document":"Zhang H., Gao P., Fang H., et al. High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods. Food Chem. X 2023, 19:100804 (doi 10.1016/j.fochx.2023.100804)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10534145/","documentDate":"2023-07-24","retrieved":"2026-09-24","note":"Tables 1-2 read and not used (see notes)."}]}},{"id":"capric-acid","name":"Capric Acid","aliases":["Decanoic acid","C10:0 fatty acid","Capric acid 99%","n-Decylic acid"],"category":"fatty-acid","inci":"Capric Acid","cas":["334-48-5"],"ec":["206-376-4"],"saponifiedInci":null,"sapKohMgPerG":{"min":322,"max":330},"iodineValue":{"max":0.5},"fattyAcidsPercent":{"caproic":{"max":0.5},"caprylic":{"max":1},"capric":{"min":99},"lauric":{"max":1}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Producer specification for Wilmar WILFARIN CA-1099 (Capric Acid 99%, from the splitting of palm and palm-kernel oil): acid value 321-329 mg KOH/g, saponification value 322-330 mg KOH/g, iodine value 0.5 max (% I2 absorbed = g/100 g), titre 30-32 C, colour 0.5/5 max (Lovibond R/Y), composition C6 0.5 % max, C8 1 % max, C10 99 % min, C12 1 % max, others 0.5 % max; supplied liquid. Free fatty acid, so one KOH per molecule and not three: 56106 / 172.26 = 325.7 mg KOH/g for the pure acid against a published band of 322-330, agreement to well under a percent. The published value is the one to use for lye calculation. Titre 30-32 C is a solidification point, not a melting point, so meltingPointC is null; C10 is solid at room temperature and melts in the hand, which is the practical difference from C8. Wilmar's oleochemical brochure repeats the same limits (additional source); its text-extracted rows sit one line off their labels, so the product page was used to fix the mapping. In soap C10 behaves like a shorter, sharper lauric: it lathers instantly and cleans hard, and past roughly 15-20 % of the fat it strips skin and softens the bar, which is why it normally appears only as the 5-10 % that comes with coconut or palm-kernel oil rather than as a neat addition. INCI name from CosIng; the salt names were not established from an allowed document, so saponifiedInci is null.","provenance":{"primary":{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"CAPRIC ACID 99% (WILFARIN CA-1099) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/detail/capric-acid-99","retrieved":"2026-09-21","note":"Specification table on the product page: acid value 321-329, saponification value 322-330 mg KOH/g, iodine value 0.5 max, titre 30-32 C, colour 0.5/5 max (Lov R/Y); composition C6 0.5 max, C8 1 max, C10 99 min, C12 1 max, others 0.5 max; product form liquid."},"additional":[{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"Wilmar Oleochemical and Biofuel Division product brochure (Fractionated Fatty Acids table, WILFARIN CA-1099)","url":"https://www.wilmar-international.com/wp-content/uploads/2012/11/Wilmar_Oleo_Brochure.pdf","retrieved":"2026-09-21","note":"Brochure PDF (uploaded 2012), fractionated fatty acids table: AV 321-329, SAP 322-330, IV 0.5 max, titre 30-32 C, colour 0.5/5 max, C6 0.5 max, C8 1 max, C10 99 min, C12 1 max. Text extracted with pdftotext -layout; extracted rows are shifted one line against their labels and were checked against the product page."}]}},{"id":"caprylic-acid","name":"Caprylic Acid","aliases":["Octanoic acid","C8:0 fatty acid","Caprylic acid 99%","n-Octylic acid"],"category":"fatty-acid","inci":"Caprylic Acid","cas":["124-07-2"],"ec":["204-677-5"],"saponifiedInci":null,"sapKohMgPerG":{"min":384,"max":391},"iodineValue":{"max":0.5},"fattyAcidsPercent":{"caproic":{"max":1},"caprylic":{"min":99},"capric":{"max":1}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Producer specification for Wilmar WILFARIN CA-0899 (Caprylic Acid 99%, from the splitting of palm and palm-kernel oil): acid value 383-390 mg KOH/g, saponification value 384-391 mg KOH/g, iodine value 0.5 max (% I2 absorbed = g/100 g), titre 15-18 C, colour 0.5/5 max (Lovibond R/Y), composition C6 1 % max, C8 99 % min, C10 1 % max, others 0.5 % max; supplied liquid. This is a free fatty acid, so it neutralises rather than saponifies and takes one KOH per molecule, not three: 56106 / 144.21 = 389.1 mg KOH/g for the pure acid, which sits inside the published 384-391 band and agrees with it to 0.4 %. Use the published value directly for lye calculation - running it through a triglyceride assumption would treble it and is the classic way to burn a batch. Titre 15-18 C is a solidification point rather than a melting point, so meltingPointC is null. Wilmar's oleochemical brochure carries the same limits for CA-0899 (additional source); its text-extracted table rows are offset by one line, so the mapping was fixed against the product page, which prints the same five numbers in order. At 389 mg KOH/g this is the most lye-hungry fat in the dataset - about 1.5 times coconut oil - and the soap it makes is extremely soluble, so at any real percentage it gives a soft, fast-dissolving, harshly stripping bar; in practice C8 is wanted only as the couple of percent that rides along in coconut and palm-kernel oil. INCI name from CosIng; the salt names were not established from an allowed document, so saponifiedInci is null.","provenance":{"primary":{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"CAPRYLIC ACID 99% (WILFARIN CA-0899) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/detail/caprylic-acid-99","retrieved":"2026-09-21","note":"Specification table on the product page: acid value 383-390, saponification value 384-391 mg KOH/g, iodine value 0.5 max, titre 15-18 C, colour 0.5/5 max (Lov R/Y); composition C6 1 max, C8 99 min, C10 1 max, others 0.5 max; product form liquid."},"additional":[{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"Wilmar Oleochemical and Biofuel Division product brochure (Fractionated Fatty Acids table, WILFARIN CA-0899)","url":"https://www.wilmar-international.com/wp-content/uploads/2012/11/Wilmar_Oleo_Brochure.pdf","retrieved":"2026-09-21","note":"Brochure PDF (uploaded 2012), fractionated fatty acids table: AV 383-390, SAP 384-391, IV 0.5 max, titre 15-18 C, colour 0.5/5 max, C6 1 max, C8 99 min, C10 1 max. Text extracted with pdftotext -layout; the extracted rows are shifted one line against their labels, and the column was checked against the product page."}]}},{"id":"carnauba-wax","name":"Carnauba Wax","aliases":["Copernicia cerifera wax","Copernicia prunifera wax","Brazil wax","INS 903","E 903"],"category":"wax","inci":"Copernicia Cerifera (Carnauba) Wax","cas":["8015-86-9"],"ec":["232-399-4"],"saponifiedInci":null,"sapKohMgPerG":{"min":78,"max":95},"iodineValue":null,"fattyAcidsPercent":null,"meltingPointC":{"min":80,"max":86},"unsaponifiablePercent":{"min":50,"max":55},"notes":"Values are the JECFA specification limits for refined carnauba wax (prepared at the 51st JECFA, 1998; FNP 52 Add 6): melting range 80-86 C, acid value 2-7 mg KOH/g, saponification value 78-95 mg KOH/g, ester value 71-93 (saponification value minus acid value), unsaponifiable matter 50-55 %, sulfated ash <= 0.25 %, lead <= 2 mg/kg. Carnauba is a wax-ester mixture (C24-C28 acids esterified with C30-C34 alcohols, hydroxy-esters, cinnamic diesters, free acids/alcohols, hydrocarbons and resins); it is not a triglyceride and about half of it is unsaponifiable, so the SAP describes ester+acid content only. No iodine value or fatty-acid composition is given in the monograph (null). INCI name is the customary CosIng entry, not re-verified on CosIng in this session.","provenance":{"primary":{"publisher":"FAO/WHO Joint Expert Committee on Food Additives (JECFA), FAO","document":"Carnauba Wax - JECFA specifications monograph (FAO JECFA Monographs 1 / FNP 52 Add 6, 51st JECFA 1998)","url":"https://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-109.pdf","retrieved":"2026-09-20","note":"IDENTIFICATION (Melting range) and PURITY sections (Acid value, Saponification value, Ester value, Unsaponifiable matter, Sulfated ash, Lead); PDF text extracted with pdftotext. Year of specification: 1998."}}},{"id":"carrot-seed-oil","name":"Carrot Seed Oil (fixed oil)","aliases":["Carrot seed fixed oil","Daucus carota seed oil (fixed)"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"max":0.1},"palmitic":{"min":3.8,"max":6.1},"palmitoleic":{"max":1.4},"stearic":{"min":0.2,"max":1.1},"oleic":{"min":7.3,"max":12.4},"linoleic":{"min":10.6,"max":16.9},"linolenic":{"max":0.5},"arachidic":{"max":0.3},"gadoleic":{"max":0.6},"behenic":{"max":0.7}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"THE FIXED (triglyceride) OIL of carrot seed, not carrot seed essential oil and not 'carrot oil' macerated from the root. PETROSELINIC ACID (cis-6-octadecenoic, C18:1 n-12) IS 65.5-72.5 % OF THE FATTY ACIDS AND HAS NO KEY IN THIS SCHEMA; it is kept out of the oleic key because it is a different acid (double bond at carbon 6, not 9). As a result the keyed acids cover only about a third of the oil, the validator reports a low total, and the record is reference-only: no saponification value is published in any document found, and the build cannot derive one from a profile this incomplete. For orientation only: petroselinic acid has the molar mass of oleic acid, so the oil should need about as much lye as other C18 oils, but no figure is asserted here. Sources (PlantFAdb, GLC area %): 'Search for new industrial oils: XVI. Umbelliflorae-seed oils rich in petroselinic acid' (1982) - dataset #21053 (SOFA TAB_004485; oil 17.7 %): 16:0 6.1, 18:0 0.2, 18:1 delta-6 (petroselinic) 69.8, 18:1 delta-9 (oleic) 12.4, 18:2 10.6; dataset #21054 (TAB_004486; oil 18.9 %): 16:0 3.8, 18:0 1.1, petroselinic 72.5, oleic 9.9, 18:2 10.8, 18:3 0.3. 'Fatty-acid composition of lipids from edible parts and seeds of vegetables' (1984), dataset #15606 (TAB_004488; seed, oil 26.4 %): 14:0 0.1, 16:0 4.8, 16:1 1.4, 17:0 0.3, 17:1 0.5, 18:0 0.9, petroselinic 65.5, oleic 7.3, 18:1 delta-11 1.0, 18:2 16.9, 18:3 0.5, 20:0 0.3, 20:1 0.6, 22:0 0.7, 22:1 0.0. A 1981 entry (#14782, 'Structure and occurrence of unusual fatty acids in minor seed oils') gives petroselinic 55.5 % alone. Ranges span these three complete datasets; acids reported only in #15606 are stored as max; C17:0, C17:1 and cis-vaccenic (18:1 delta-11) have no key. Other PlantFAdb carrot entries (1960, 1986, 1987, 1990, 1996) give a single C18:1 figure of 62-89 % (some labelled as oleic acid) without separating petroselinic from oleic acid, so they are not used. Contradicting analysis, not merged: Rigano et al. 2025 (J. Food Sci. 90:e17661, Table 1) analysed a cold-pressed carrot seed oil and assigned the reverse - C18:1 n-12 9.83 %, C18:1 n-9 69.69 %, with 16:0 4.70, 18:0 1.38, 18:1 n-7 2.23, 18:2 8.94, 18:3 0.24, 20:0 0.33, 20:1 0.43, 22:0 0.83, 22:1 0.73, 24:0 0.32 %; either that product differs from the seed oils analysed earlier or the two C18:1 peaks were assigned the other way round - this record cannot tell which. INCI: CosIng's 'Daucus Carota Sativa Seed Oil' is described only as 'the oil obtained from the seed of the carrot', lists FRAGRANCE among its functions and carries CAS 8015-88-1, the number of carrot seed essential oil; since it cannot be confirmed as the fixed oil, inci is null.","provenance":{"primary":{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb datasets #21053 and #21054 for Daucus carota (plant 15673): 'Search for new industrial oils: XVI. Umbelliflorae-seed oils rich in petroselinic acid' (1982), SOFA TAB_004485 and TAB_004486","url":"https://fatplants.net/plantfadb/datasets?plant_id=15673","documentDate":"1982","retrieved":"2026-09-24","note":"GLC area-% fatty acids with petroselinic (18:1 delta-6c) and oleic (18:1 delta-9c) acids separated."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb dataset #15606 for Daucus carota (plant 16615): 'Fatty-acid composition of lipids from edible parts and seeds of vegetables' (1984), SOFA TAB_004488","url":"https://fatplants.net/plantfadb/datasets?plant_id=16615","documentDate":"1984","retrieved":"2026-09-24","note":"Seed dataset (the companion dataset #15605 is the edible root and is not used)."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb datasets for Daucus carota (plant 10588), including #14782 'Structure and occurrence of unusual fatty acids in minor seed oils' (1981), SOFA TAB_008911","url":"https://fatplants.net/plantfadb/datasets?plant_id=10588","documentDate":"1981","retrieved":"2026-09-24","note":"Petroselinic acid 55.5 % (single value); the other datasets on this page report undifferentiated C18:1 and are not used."},{"publisher":"Wiley (Journal of Food Science, IFT), open access via PubMed Central","document":"Rigano F., Vento F., Cafarella C., Trovato E., Trozzi A., Dugo P., Mondello L. Determination of main lipids and volatile compounds in unconventional cold-pressed seed oils through chromatographic techniques. J. Food Sci. 2025, 90(1):e17661 (doi 10.1111/1750-3841.17661)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11743071/","documentDate":"2025-01-19","retrieved":"2026-09-24","note":"Table 1, carrot column, read and not merged (see notes)."}]}},{"id":"cashew-nut-oil","name":"Cashew Nut Oil","aliases":["Cashew kernel oil","Cashew nut kernel oil","Anacardium occidentale seed oil"],"category":"oil","inci":"Anacardium Occidentale Seed Oil","cas":["8007-24-7"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"min":75.214,"max":79.736},"fattyAcidsPercent":{"palmitic":{"min":8.68,"max":9.85,"typical":8.68},"palmitoleic":{"min":0.2,"max":0.26,"typical":0.2},"stearic":{"min":8.6,"max":10.93,"typical":8.6},"oleic":{"min":60.87,"max":65.31,"typical":65.31},"linoleic":{"min":16.88,"max":17.33,"typical":16.88}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The fixed oil of the cashew KERNEL, not cashew nut shell liquid (CNSL), which is a different material. Typicals: Leal et al. 2025 (J. Food Sci. 90:e70176), Table 4, fresh cold-pressed cashew nut oil (hydraulic press, 30 C; kernels from north-eastern Brazil), sample T0: C16:0 8.68, C16:1 0.20, C17:1 0.05, C18:0 8.60, C18:1 n-9 65.31, C18:2 n-6 16.88, 'C20:4 n-6' 0.11, unidentified 0.16; SFA 17.29, MUFA 65.57, PUFA 16.98 %. Min/max add Liu, Li, Xia & Lin 2023 (Foods 12:693), whose text gives the fatty acids of a hot-pressed Chinese sample as palmitic 9.85, palmitoleic 0.26, stearic 10.93, oleic 60.87, linoleic 17.33 and 'arachidonic acid' 0.76 %. Both papers label a small C20 peak as arachidonic acid (C20:4), which does not occur in seed oils; in Liu et al. its size matches the arachidic acid (C20:0) reported for cashew elsewhere, so it is most likely a labelling slip, but relabelling another author's peak is not done here and it is left out (the keyed acids still sum to about 99.7 %). C17:1 has no key. Iodine value 75.214-79.736 g/100 g: Liu et al. Table 3, the same kernels pressed at 100-200 C (100 C 78.196, 120 C 79.550, 140 C 79.736, 160 C 76.546, 180 C 78.186, 200 C 75.214). NO SAPONIFICATION VALUE is printed in either paper, so it is null and the build derives one from the profile (all C16-C18). Read and not used: Baidoo et al. 2024 (Heliyon 10:e32421) print a Ghanaian cashew kernel oil profile whose percentages sum to about 118 % (SFA 16.67 + MUFA 71.13 + PUFA 30.61), so it cannot be transcribed; their iodine values (71.62-76.89) are close to Liu's. CAS CAUTION: 8007-24-7 is the number CosIng gives for the INCI name Anacardium Occidentale Seed Oil and is stored because that is this field's definition, but the same number is registered in PubChem as 'Cashew, nutshell liq.' (cashew nut shell liquid, EINECS 232-355-4), a different substance; a safety assessor should not read it as identifying the kernel oil.","provenance":{"primary":{"publisher":"Wiley (Journal of Food Science, IFT), open access via PubMed Central","document":"Leal A.R., de Oliveira G.F., da Silva E.K.M., et al. Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions. J. Food Sci. 2025, 90(4):e70176 (doi 10.1111/1750-3841.70176)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11982663/","documentDate":"2025-04-09","retrieved":"2026-09-24","note":"Table 4, fatty acid composition, time 0 (fresh oil, identical in the 30, 40 and 50 C series)."},"additional":[{"publisher":"MDPI (Foods), open access via PubMed Central","document":"Liu Y., Li L., Xia Q., Lin L. Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil. Foods 2023, 12(4):693 (doi 10.3390/foods12040693)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9955488/","documentDate":"2023-02-06","retrieved":"2026-09-24","note":"Table 3 iodine values at six pressing temperatures; fatty acids stated in section 3 (kernels W240 bought in Zhanjiang, China)."},{"publisher":"Elsevier (Heliyon), open access via PubMed Central","document":"Baidoo E.B., Tulashie S.K., Miyittah M., et al. Kinetics and thermodynamic studies on oil extraction from Ghanaian cashew kernel using hexane. Heliyon 2024, 10(12):e32421 (doi 10.1016/j.heliyon.2024.e32421)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11239464/","documentDate":"2024-06-05","retrieved":"2026-09-24","note":"Read and not used (fatty-acid table does not sum; see notes)."},{"publisher":"National Center for Biotechnology Information (PubChem)","document":"PubChem substance records for CAS 8007-24-7 (synonyms)","url":"https://pubchem.ncbi.nlm.nih.gov/rest/pug/substance/name/8007-24-7/synonyms/JSON","retrieved":"2026-09-24","note":"Synonyms returned include 'Cashew, nutshell liq.', 'cashew nut shell liquid', 'EINECS 232-355-4'; cited only for the CAS caution in notes."}]}},{"id":"castor-oil","name":"Castor Oil","aliases":["Ricinus communis seed oil","Oleum ricini","Ricinus oil"],"category":"oil","inci":"Ricinus Communis Seed Oil","cas":["8001-79-4"],"ec":["232-293-8"],"saponifiedInci":{"naoh":"Sodium Castorate","koh":"Potassium Castorate"},"sapKohMgPerG":{"min":176,"max":182},"iodineValue":{"min":83,"max":88},"fattyAcidsPercent":{"palmitic":{"max":2},"stearic":{"max":2.5},"oleic":{"min":2.5,"max":6},"linoleic":{"min":2.5,"max":7},"linolenic":{"max":1},"gadoleic":{"max":1},"ricinoleic":{"min":85,"max":92}},"meltingPointC":null,"unsaponifiablePercent":{"max":0.8},"notes":"SAP 176-182, IV 83-88, hydroxyl value 160-168 and specific gravity 0.957-0.961 from the USP 35 'Castor Oil' monograph (USP 29 gives the same limits). JP XVIII 'Castor Oil' (Oleum Ricini): SAP 176-187, hydroxyl value 155-177, IV 80-90, acid value NMT 1.5, specific gravity 0.953-0.965. Fatty-acid composition and unsaponifiable (max 0.8 %) are the Ph. Eur. 12 'Castor oil, refined' limits as transcribed on the Gustav Heess specification sheet (GC of FAMEs, Ph. Eur. 2.4.22): palmitic max 2.0, stearic max 2.5, oleic (+isomer) 2.5-6.0, linoleic 2.5-7.0, linolenic max 1.0, eicosenoic max 1.0, ricinoleic 85.0-92.0, any other FA max 1.0 %; hydroxyl value min 160 mg KOH/g. Ph. Eur. prints no SAP/IV for castor oil. Hydroxyl-bearing ricinoleic acid gives soap its characteristic solubility; density/viscosity data in the sources.","provenance":{"primary":{"publisher":"United States Pharmacopeial Convention (USP 35 page scan hosted at drugfuture.com)","document":"USP 35 (2012) Official Monographs, Castor Oil, pp. 2522-2523 (Official from May 1, 2012)","url":"https://www.drugfuture.com/Pharmacopoeia/usp35/PDF/2522-2523%20Castor%20Oil.pdf","documentDate":"2012-05-01","retrieved":"2026-09-20","note":"Specific gravity 0.957-0.961; free fatty acids NMT 3.5 mL 0.10 N NaOH per 10 g; hydroxyl value 160-168; iodine value 83-88; saponification value 176-182."},"additional":[{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24 (2006), USP Monographs: Castor Oil (Official January 1, 2007), page 398","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m13790.html","documentDate":"2007-01-01","retrieved":"2026-09-20","note":"Mirror site hosting the USP 29-NF 24 text; values transcribed from that page. Newer USP editions may differ."},{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Castor Oil': specific gravity 0.953-0.965; acid value NMT 1.5; saponification value 176-187; hydroxyl value 155-177; iodine value 80-90."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Castor oil refined Ph. Eur. 12 (Reg-No. Sp740031l)","url":"https://www.heessoils.com/fileadmin/spezifikationen/740031-Castor-oil-refined-ph-eur.pdf","documentDate":"2026-01-21","retrieved":"2026-09-20","note":"Fatty-acid limits are those of the Ph. Eur. 12 monograph 'Castor oil, refined' as stated by the producer."}]}},{"id":"cherry-kernel-oil","name":"Cherry Kernel Oil","aliases":["Sour cherry kernel oil","Prunus cerasus seed oil","Cherry seed oil","Sweet cherry kernel oil (Prunus avium)"],"category":"oil","inci":"Prunus Cerasus Seed Oil","cas":["89997-53-5"],"ec":["289-688-3"],"saponifiedInci":null,"sapKohMgPerG":{"min":180,"max":191,"typical":184},"iodineValue":{"min":118,"max":123,"typical":120},"fattyAcidsPercent":{"palmitic":{"min":5.45,"max":7.41,"typical":6.37},"palmitoleic":{"min":0.23,"max":0.35,"typical":0.29},"stearic":{"min":2.49,"max":3.17,"typical":2.81},"oleic":{"min":25.4,"max":41,"typical":36.7},"linoleic":{"min":39.1,"max":46.2,"typical":42.5},"linolenic":{"min":0.09,"max":0.43,"typical":0.19},"arachidic":{"min":1.12,"max":1.34,"typical":1.24},"gadoleic":{"min":0.34,"max":0.6,"typical":0.48}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Species: SOUR cherry, Prunus cerasus L. All values are from one open-access study of cold-pressed kernel oil from eight Polish sour cherry cultivars ('Koral', 'Lucyna', 'Montmorency', 'Naumburger', 'Wanda', 'Wigor', 'Wolynska', 'Wroble'); min/max are the across-cultivar range and 'typical' is the eight-cultivar mean as printed (Table 2 for saponification/iodine values, Table 3 for fatty acids). Cherry kernel oil is characterised by a conjugated trienoic acid, alpha-eleostearic acid (C18:3 conjugated, 9,11,13), reported at mean 9.27 % (range 8.00-15.62 %) in the same table; it is NOT included under 'linolenic' (which is alpha-linolenic C18:3 n-3 only, mean 0.19 %). The fatty-acid percentages therefore do not sum to 100 without adding eleostearic acid. Sweet cherry (Prunus avium) kernel oil was not sourced in this session (the open-access OCL 2020 paper on Moroccan P. avium varieties returned HTTP 403 to the fetch tool), so no P. avium values are included. INCI name from CosIng. Unsaponifiable matter and melting point were not reported by the source, left null.","provenance":{"primary":{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Comparative Assessment of Phytochemical Compounds and Antioxidant Properties of Kernel Oil from Eight Sour Cherry (Prunus cerasus L.) Cultivars (Stryjecka M., Michalak M., Cymerman J., Kieltyka-Dadasiewicz A.; Molecules 2022, 27(3):696; DOI 10.3390/molecules27030696)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8839468/","documentDate":"2022","retrieved":"2026-09-20","note":"Table 2 (saponification value 184 mg KOH/g, range 180-191; iodine value 120 g I2/100 g, range 118-123; acid value 1.20 mg KOH/g; peroxide value 1.49 mEq O2/kg). Table 3 fatty-acid composition, mean and range across the eight cultivars."}}},{"id":"chia-seed-oil","name":"Chia Seed Oil","aliases":["Salvia hispanica seed oil","Chia oil"],"category":"oil","inci":"Salvia Hispanica Seed Oil","cas":["93384-40-8"],"ec":["297-250-8"],"saponifiedInci":null,"sapKohMgPerG":{"min":197,"max":222.66,"typical":197},"iodineValue":{"min":180,"max":220,"typical":197},"fattyAcidsPercent":{"myristic":{"typical":0.06},"palmitic":{"min":6.7,"max":7.2,"typical":6.7},"palmitoleic":{"typical":0.09},"stearic":{"min":2.78,"max":3.45,"typical":3.45},"oleic":{"min":4.32,"max":8.34,"typical":6.42},"linoleic":{"min":12.14,"max":19.23,"typical":19.23},"linolenic":{"min":60.56,"max":68.6,"typical":62.16},"arachidic":{"min":0.29,"max":0.55,"typical":0.29},"gadoleic":{"typical":0.13}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.087,"max":1.12},"notes":"Fatty acids: 'typical' values are Table 1 of the PRIMARY paper (Foods 2022, commercial chia oil, n = 3): palmitic 6.70, stearic 3.45, oleic 6.42, linoleic 19.23, alpha-linolenic 62.16, arachidic 0.29, eicosenoic C20:1n7 0.13 % (mapped to 'gadoleic' although the paper labels it the n-7 isomer). Min/max span two further measured data sets: Materials 2022 (PMC9100186) Table 2: myristic 0.06, palmitic 7.20, stearic 2.88, arachidic 0.55, palmitoleic 0.09, oleic 4.32, linoleic 15.8, gamma-linolenic 0.41, alpha-linolenic 68.6 %; and Lipids in Health and Disease 2016 (PMC5290651) Table 2 (raw seed oil, day 0): palmitic 6.76, stearic 2.78, oleic 8.34, linoleic 12.14, alpha-linolenic 60.56 %. Gamma-linolenic (0.41 % in Materials 2022) is not included under 'linolenic'. Iodine value: Materials 2022 measured 197 g I2/100 g (Table 1, used as 'typical'); Lipids Health Dis 2016 measured 193.42 +/- 1.14; Agricultural Sciences 2014 measured 193.45; the Frontiers 2026 review Table 1 gives 180-220 (used as min/max). Saponification value was NOT measured in any of the PMC papers; the range 197-222.66 spans the Frontiers 2026 review (197, its reference [39]) and the Agricultural Sciences 2014 paper (222.66 mg KOH/g, Soxhlet-hexane oil from Yucatan, Mexico, Table 2). Unsaponifiable matter 0.087 % (Agricultural Sciences 2014) to 1.12 % (review). Other values from Agricultural Sciences 2014 Table 2: acid value 2.053 mg KOH/g, peroxide 17.5 meq O2/kg, refractive index 1.4761 (25 C), relative density 0.9241; Materials 2022 density 0.9285. Caveat: Agricultural Sciences is published by SCIRP; it is a peer-reviewed journal paper by Universidad Autonoma de Yucatan authors but is the least authoritative document used here. Melting point not given (liquid oil). INCI name from CosIng.","disputed":"One of the two published saponification values, 222.66 mg KOH/g from a single hexane extract (Agricultural Sciences 2014), is about 15 % above what chia oil's own fatty acids allow (about 193, it is more than 60 % alpha-linolenic acid, a C18 chain). Taking the middle of 197 to 222.66 would ask for about 8 % more lye than the oil can use, so the calculator uses 197, the review's figure, which agrees with the composition. If your supplier's certificate gives a value, use that.","provenance":{"primary":{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components (Oteri M. et al.; Foods 2022, 12(1):23; DOI 10.3390/foods12010023)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9818636/","documentDate":"2022","retrieved":"2026-09-20","note":"Table 1 fatty-acid composition (n = 3)."},"additional":[{"publisher":"MDPI (Materials), open-access copy via PubMed Central","document":"Physicochemical Characterization of Novel Epoxidized Vegetable Oil from Chia Seed Oil (Materials 2022, 15(9):3250; DOI 10.3390/ma15093250)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9100186/","documentDate":"2022","retrieved":"2026-09-20","note":"Table 1 iodine value 197 g I2/100 g of the unmodified chia seed oil; Table 2 fatty-acid composition; Table 4 density and viscosity."},{"publisher":"BMC (Lipids in Health and Disease), open-access copy via PubMed Central","document":"Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds (Imran M. et al.; Lipids Health Dis. 2016; DOI 10.1186/s12944-016-0329-x)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC5290651/","documentDate":"2016","retrieved":"2026-09-20","note":"Iodine value 193.42 g/100 g, peroxide value, free fatty acids (raw oil, day 0); Table 2 fatty acids."},{"publisher":"Scientific Research Publishing (Agricultural Sciences)","document":"Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatan, Mexico (Segura-Campos M.R., Ciau-Solis N., Rosado-Rubio G., Chel-Guerrero L., Betancur-Ancona D.; Agricultural Sciences 2014, 5(3):220-226; DOI 10.4236/as.2014.53025)","url":"https://file.scirp.org/Html/4-3000690_43020.htm","documentDate":"2014","retrieved":"2026-09-20","note":"Table 2: saponification index 222.66 mg KOH/g, iodine index 193.45 g I/100 g, unsaponifiable 0.087 %, acid value 2.053, peroxide 17.5, refractive index 1.4761, relative density 0.9241."},{"publisher":"Frontiers Media (Frontiers in Nutrition), open-access copy via PubMed Central","document":"Cold pressed oils: a systematic review on physicochemical properties, nutritional composition and pharmacological activities (Front. Nutr. 2026; DOI 10.3389/fnut.2026.1747029)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13371722/","documentDate":"2026","retrieved":"2026-09-20","note":"Table 1 row 'Chia seed oil': iodine value 180-220, saponification value 197, unsaponifiable 1.12 %, density 0.93 (review's reference [39])."}]}},{"id":"chicken-fat","name":"Chicken Fat","aliases":["Rendered chicken fat","Schmaltz","Poultry fat (Gallus gallus domesticus)"],"category":"animal-fat","inci":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":0.51,"max":0.69},"palmitic":{"min":23.87,"max":24.62},"palmitoleic":{"min":5,"max":5.65},"stearic":{"min":5.87,"max":6.22},"oleic":{"min":36.1,"max":42.13},"gadoleic":{"typical":0.42},"linoleic":{"min":17.53,"max":22.84},"linolenic":{"min":0.96,"max":1.53}},"meltingPointC":{"typical":22.74},"unsaponifiablePercent":{"min":0.19,"max":0.43},"notes":"Fatty-acid ranges span two open-access studies: (a) Foods 9(8):1046 (2020), Table 3, lipid profile (% of total lipids) of chicken fat by-products (65 % abdominal + 35 % gizzard fat) from 'Parrilleros' broilers, 13 birds x 3 farms, Antioquia, Colombia: oleic 36.10, palmitic 23.87, linoleic 22.84, stearic 5.87, palmitoleic 5.00, linolenic 1.53, myristic 0.51; SFA 30.23, MUFA 41.13, PUFA 24.37; (b) Food Science & Nutrition (2022, DOI 10.1002/fsn3.2807), fat extracted from chicken skin (Babol, Iran): 14:0 0.69, 16:0 24.62, 16:1 5.65, 18:0 6.22, 18:1 42.13, 18:2 17.53, 18:3 0.96, 20:1 0.42 %, slip melting point 22.74 +/- 0.07 C, unsaponifiable matter 0.19-0.43 %, FFA 0.48-0.55 %, peroxide 4.91-9.84 meq/kg. USDA FoodData Central 'Fat, chicken' (fdcId 173564, NDB 04542) agrees in g/100 g fat: 12:0 0.1, 14:0 0.9, 16:0 21.6, 18:0 6.0, 16:1 5.7, 18:1 37.3, 20:1 1.1, 18:2 19.5, 18:3 1.0, 20:4 0.1 (not normalised to total FA; recorded here for cross-check only). Neither open paper reports a saponification or iodine value; the LWT 2023 review on duck fat quotes 192.16 mg KOH/g for chicken fat but could not be opened, so sapKohMgPerG and iodineValue are null - do not fill from generic poultry-fat tables. Chicken fat is highly variable with feed (linoleic 17-23 % here). INCI not verified (null).","provenance":{"primary":{"publisher":"MDPI - Foods (open access via PubMed Central)","document":"Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties (Foods 2020, 9(8), 1046; DOI 10.3390/foods9081046)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7466361/","retrieved":"2026-09-20","note":"Table 3 lipid profile (% of total lipids) pooled across three farms; sample description in Materials and Methods. Published 2020."},"additional":[{"publisher":"Wiley - Food Science & Nutrition (open access via PubMed Central)","document":"Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology (Food Sci Nutr 2022; DOI 10.1002/fsn3.2807)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9179164/","retrieved":"2026-09-20","note":"Chicken skin fat: fatty acid composition table, slip melting point 22.74 C, unsaponifiable matter 0.19-0.43 %, FFA, peroxide value."},{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Fat, chicken (SR Legacy, fdcId 173564, NDB 04542) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/173564/nutrients","retrieved":"2026-09-20","note":"Retrieved through the FoodData Central API search endpoint; g fatty acid per 100 g fat (total lipid 99.8 g). Used for cross-check in notes only."}]}},{"id":"cocoa-butter","name":"Cocoa Butter (Theobroma Oil)","aliases":["Theobroma oil","Cacao butter","Oleum cacao","Theobroma cacao seed butter"],"category":"butter","inci":"Theobroma Cacao Seed Butter","cas":["84649-99-0","8002-31-1"],"ec":["283-480-6"],"saponifiedInci":{"naoh":"Sodium Cocoa Butterate","koh":"Potassium Cocoa Butterate"},"sapKohMgPerG":{"min":188,"max":198},"iodineValue":{"min":33,"max":42},"fattyAcidsPercent":{"palmitic":{"min":23,"max":30},"stearic":{"min":31,"max":37},"oleic":{"min":31,"max":38},"linoleic":{"min":1.6,"max":4.8},"linolenic":{"min":0,"max":1.5},"arachidic":{"min":0,"max":1.5}},"meltingPointC":{"min":31,"max":35},"unsaponifiablePercent":null,"notes":"All ranges from the USP 29-NF 24 'Cocoa Butter' monograph: iodine value 33-42; saponification value 188-198; slip point 30-34 C and clear melting point 31-35 C (meltingPointC = clear melting point); fatty-acid composition (GC, % of methyl esters): palmitate 23-30, stearate 31-37, oleate 31-38, linoleate 1.6-4.8, linolenate 0-1.5, arachidate 0-1.5; refractive index 1.454-1.459 (40 C); free fatty acids NMT 1.4 % as oleic. JP XVIII 'Cacao Butter': SAP 188-195, IV 35-43, melting point 31-35 C, acid value NMT 3.0, specific gravity 0.895-0.904 (40/20). Heess refined cocoa butter: IV 33.0-42.0, SAP 188.0-200.0, FFA max 1.75 %. Padilla et al. 2000 (five hybrid cultivars): palmitic 22.9-26.1, stearic 34.7-37.3, oleic 36.2-39.9, linoleic ND-1.6 %, IV 32.5-34.1, SAP 193.4-194.9, melting point 35-36 C. Unsaponifiable not given in USP/JP.","provenance":{"primary":{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24 (2006), NF Monographs: Cocoa Butter (Official January 1, 2007), page 3315","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m19430.html","documentDate":"2007-01-01","retrieved":"2026-09-20","note":"Mirror site hosting the USP 29-NF 24 text; values transcribed from that page. Newer USP editions may differ."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Cacao Butter' (Oleum Cacao): melting point 31-35 C; congealing point of fatty acids 45-50 C; acid value NMT 3.0; saponification value 188-195; iodine value 35-43."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Cocoa butter refined (Reg-No. Sp160030e)","url":"https://www.heessoils.com/fileadmin/spezifikationen/160030-Cocoa-butter-refined.pdf","documentDate":"2026-01-22","retrieved":"2026-09-20"},{"publisher":"Archivos Latinoamericanos de Nutricion (peer-reviewed, SciELO)","document":"Padilla FC, Liendo R, Quintana A. Characterization of cocoa butter extracted from hybrid cultivars of Theobroma cacao L. Arch Latinoam Nutr 2000;50(2):215-222","url":"https://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222000000200015","documentDate":"2000","retrieved":"2026-09-20","note":"Five Venezuelan hybrid cultivars: palmitic 22.9-26.1%, stearic 34.7-37.3%, oleic 36.2-39.9%, linoleic ND-1.6%; iodine value 32.5-34.1; saponification value 193.4-194.9 mg KOH/g; melting point 35-36 C."}]}},{"id":"coconut-fatty-acids","name":"Coconut Fatty Acid (distilled, whole cut)","aliases":["Distilled coconut fatty acid","DCFA","Coconut fatty acids","Coco fatty acid","WILFARIN DC-0818"],"category":"fatty-acid","inci":"Coconut Acid","cas":["61788-47-4"],"ec":["262-978-7"],"saponifiedInci":{"naoh":"Sodium Cocoate","koh":"Potassium Cocoate"},"sapKohMgPerG":{"min":266,"max":275},"iodineValue":{"min":7,"max":11},"fattyAcidsPercent":{"caproic":{"max":1},"caprylic":{"min":5,"max":8},"capric":{"min":5,"max":8},"lauric":{"min":47,"max":53},"myristic":{"min":15,"max":21},"palmitic":{"min":8,"max":12},"stearic":{"max":4},"oleic":{"min":5,"max":12},"linoleic":{"max":2}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Distilled coconut fatty acid, whole cut: coconut oil split into free fatty acids and distilled without removing the C6-C10 front end, so the chain distribution is the parent oil's (compare coconut-oil). This record is Wilmar's WILFARIN DC-0818 (listed in the brochure as known in Natoleo as DCFA), and only that grade. Product page table, headed 'Specification | Typical Values', with the values printed in the Typical Values column: acid value 265-275 mg KOH/g, saponification value 266-275 mg KOH/g, iodine value 7-11 (% I2 absorbed, i.e. g/100 g), titre 22-26 C, colour 1.0/10 max (Lovibond R/Y), moisture 0.2 % max; composition C6 1 max, C8 5-8, C10 5-8, C12 47-53, C14 15-21, C16 8-12, C18 4 max, C18-1 5-12, C18-2 2 max, others 0.5 max. The unsaturated rows are printed as totals and are mapped to oleic and linoleic. The page's boilerplate says Wilfarin fatty acids are derived from palm oil and palm kernel oil; this product is nonetheless named and specified as coconut, and its composition is coconut's. Wilmar's 2012 oleochemicals brochure prints the same limits for DC-0818 in its Distilled Fatty Acids table except moisture, 0.1 % max there (read from the raw-mode text, where each row starts with the DC-0818 value; the layout-mode rows are offset). As a free fatty acid it neutralises lye rather than saponifying, so the acid value is effectively the lye demand; the saponification value runs 1 unit higher at the bottom of the band, as on Wilmar's other cuts. The titre is a solidification point, not a melting point, so meltingPointC is null; no unsaponifiable limit is printed for DC-0818 (the brochure prints '-'), so unsaponifiablePercent is null. The band midpoints sum to 99.5 %; the three 'max' limits (C6, C18, C18-2) count at their full limit when read as values, which is why the representative total comes to about 106 %. Not the same product as the topped (stripped) cut: Wilmar's DC-1218 'distilled topped coconut fatty acid', with the C8-C10 front end removed, prints acid value 250-260, saponification value 251-261, iodine value 15 max and C12 48-58 %, so using this record for a topped acid would over-dose lye by several percent. Also checked: Emery Oleochemicals' Vegetable Fatty Acids page lists EMERY 622 and 626 with lauric-range acid values but describes both as 'Vegetable Stearic Acid' and does not name the feedstock, so it was not used. Wilmar prints no INCI name; the INCI name, CAS and EC numbers are CosIng's entry for Coconut Acid ('Fatty acids, coco'), and the salt names are its entries for Sodium Cocoate and Potassium Cocoate.","provenance":{"primary":{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"DISTILLED COCONUT FATTY ACID (WILFARIN DC-0818) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/detail/distilled-coconut-fatty-acid","retrieved":"2026-09-24","note":"Composition table on the product page (header row 'Specification | Typical Values'): acid value, saponification value, iodine value, titre, colour, moisture and C6-C18:2 composition. Saved HTML converted to text with python (tags stripped, html.unescape). No date is printed on the page."},"additional":[{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"Wilmar Oleochemical and Biofuel Division product brochure (Distilled Fatty Acids table, WILFARIN DC-0818 ... DK-0818H)","url":"https://www.wilmar-international.com/wp-content/uploads/2012/11/Wilmar_Oleo_Brochure.pdf","retrieved":"2026-09-24","note":"Brochure PDF (uploaded 2012) used to confirm the DC-0818 limits and the 'known as DCFA in Natoleo' remark; pdftotext -raw keeps the DC-0818 value first on each row, while the -layout rows are offset by one or more lines."},{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"DISTILLED TOPPED COCONUT FATTY ACID (WILFARIN DC-1218) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/detail/distilled-topped-coconut-fatty-acid","retrieved":"2026-09-24","note":"Quoted in notes only, to separate the topped (C8-C10 stripped) cut from the whole cut recorded here: acid value, saponification value, iodine value and C12 range."}]}},{"id":"coconut-oil","name":"Coconut Oil","aliases":["Cocos nucifera oil","Copra oil","Coconut oil 76","Cocoa-nut oil"],"category":"oil","inci":"Cocos Nucifera Oil","cas":["8001-31-8"],"ec":["232-282-8"],"saponifiedInci":{"naoh":"Sodium Cocoate","koh":"Potassium Cocoate"},"sapKohMgPerG":{"min":248,"max":265},"iodineValue":{"min":6.3,"max":10.6},"fattyAcidsPercent":{"caproic":{"min":0,"max":0.7},"caprylic":{"min":4.6,"max":10},"capric":{"min":5,"max":8},"lauric":{"min":45.1,"max":53.2},"myristic":{"min":16.8,"max":21},"palmitic":{"min":7.5,"max":10.2},"stearic":{"min":2,"max":4},"oleic":{"min":5,"max":10},"linoleic":{"min":1,"max":2.5},"linolenic":{"min":0,"max":0.2},"arachidic":{"min":0,"max":0.2},"gadoleic":{"min":0,"max":0.2}},"meltingPointC":{"min":23,"max":26},"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Appendix: Reichert value 6-8.5, Polenske value 13-18; relative density 0.908-0.921 (40 C). Melting point: Ph. Eur. 12 refined coconut oil slip melting point 23-26 C (Heess sheet); JP XVIII 'Coconut Oil' melting point 20-28 C, SAP 246-264, IV 7-11, unsaponifiable max 1.0 %. Ph. Eur. 12 FA ranges (Heess): caproic max 1.5, caprylic 5.0-11.0, capric 4.0-9.0, lauric 40.0-50.0, myristic 15.0-20.0, palmitic 7.0-12.0, stearic 1.5-5.0, oleic 4.0-10.0, linoleic 1.0-3.0, linolenic/arachidic/eicosenoic max 0.2 %.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Coconut oil refined Ph. Eur. 12 (Reg-No. Sp100031h)","url":"https://www.heessoils.com/fileadmin/spezifikationen/100031-Coconutoil-refined-ph-eur.pdf","documentDate":"2026-01-21","retrieved":"2026-09-20","note":"Slip melting point 23-26 C (Ph. Eur. 2.2.15); unsaponifiable max 1.0 %; refractive index (40 C) ca. 1.449."},{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Coconut Oil': melting point 20-28 C; acid value NMT 0.2; saponification value 246-264; unsaponifiable matter NMT 1.0 %; iodine value 7-11."}]}},{"id":"cod-liver-oil","name":"Cod Liver Oil","aliases":["Cod-liver oil","Gadus morhua liver oil"],"category":"animal-fat","inci":"Cod Liver Oil","cas":["8001-69-2"],"ec":["232-289-6"],"saponifiedInci":null,"sapKohMgPerG":{"min":180,"max":192},"iodineValue":{"min":145,"max":180},"fattyAcidsPercent":{"myristic":{"min":2,"max":6},"palmitic":{"min":7,"max":14},"palmitoleic":{"min":4.5,"max":11.5},"stearic":{"min":1,"max":4},"oleic":{"min":12,"max":21},"linoleic":{"min":0.5,"max":3},"linolenic":{"min":0,"max":2},"stearidonic":{"min":0.5,"max":4.5},"gadoleic":{"min":1,"max":5.5},"erucic":{"min":0,"max":1.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.3},"notes":"Fatty acids from Codex CXS 329-2017 Standard for Fish Oils (adopted 2017, amended 2021 and 2024), Table 1 (GLC ranges, percentage of total fatty acids, 'from authentic samples'), column 'Cod liver (Section 2.3.1)'. Section 3.1: oils described in Sections 2.1 and 2.3 'shall fall within the appropriate ranges specified in Table 1'. Section 2.3.1: 'Cod liver oil is derived from the liver of wild cod, Gadus morhua L and other species of Gadidae.' The column as printed: C14:0 myristic 2.0-6.0; C15:0 pentadecanoic ND-0.5; C16:0 palmitic 7.0-14.0; C16:1 (n-7) palmitoleic 4.5-11.5; C17:0 heptadecanoic NA; C18:0 stearic 1.0-4.0; C18:1 (n-7) vaccenic 2.0-7.0; C18:1 (n-9) oleic 12.0-21.0; C18:2 (n-6) linoleic 0.5-3.0; C18:3 (n-3) linolenic ND-2.0; C18:3 (n-6) gamma-linolenic NA; C18:4 (n-3) stearidonic 0.5-4.5; C20:0 arachidic NA; C20:1 (n-9) eicosenoic 5.0-17.0; C20:1 (n-11) eicosenoic 1.0-5.5; C20:4 (n-6) arachidonic ND-1.5; C20:4 (n-3) eicosatetraenoic ND-2.0; C20:5 (n-3) eicosapentaenoic 7.0-16.0; C21:5 (n-3) heneicosapentaenoic ND-1.5; C22:1 (n-9) erucic ND-1.5; C22:1 (n-11) cetoleic 5.0-12.0; C22:5 (n-3) docosapentaenoic 0.5-3.0; C22:6 (n-3) docosahexaenoic 6.0-18.0. ND = non-detectable, defined as <=0.05 %; NA = not applicable or available. 'ND-x' is stored as min 0, max x, as the CXS 210 records do (USP prints 0 as the lower limit of the same rows); the NA rows are left out, so there is no gammaLinolenic or arachidic entry. The original 2017 print (copy hosted by IFFO) has the same 23 values in this column. Isomers: oleic = C18:1 (n-9) only; gadoleic = C20:1 (n-11) only (USP names this row gadoleic acid); erucic = C22:1 (n-9) only; linolenic = C18:3 (n-3); stearidonic = C18:4 (n-3). NOT MAPPED (no schema key), as printed: gondoic acid C20:1 (n-9) 5.0-17.0; cetoleic acid C22:1 (n-11) 5.0-12.0; cis-vaccenic acid C18:1 (n-7) 2.0-7.0; EPA C20:5 (n-3) 7.0-16.0; DHA C22:6 (n-3) 6.0-18.0; DPA C22:5 (n-3) 0.5-3.0; arachidonic C20:4 (n-6) ND-1.5; eicosatetraenoic C20:4 (n-3) ND-2.0; heneicosapentaenoic C21:5 (n-3) ND-1.5; pentadecanoic C15:0 ND-0.5. At range midpoints the mapped acids total 50.75 % and the unmapped rows 52.0 % (all printed rows 102.75 %): about half of this oil is C20/C22 acids the schema has no key for, so the profile sums far below 100 % and any soap-quality figure computed from it describes only the mapped half. USP's GC text also lists 16:4 n-1, 20:1 n-7, 20:2 n-6 and 20:3 n-3 among the 24 largest methyl-ester peaks; neither document gives them a range. SAP, IODINE VALUE AND UNSAPONIFIABLE MATTER from USP32-NF27 'Cod Liver Oil' ('the partially destearinated fixed oil obtained from fresh livers of Gadus morrhua Linne and other species of Fam. Gadidae', the same material as Codex 2.3.1): saponification value between 180 and 192; iodine value between 145 and 180; unsaponifiable matter not more than 1.30 %. It also prints specific gravity 0.918-0.927; anisidine value not more than 30; an acid-value test in which 2.0 g of oil requires not more than 1.0 mL of 0.10 N sodium hydroxide; vitamin A 180-750 ug/g and vitamin D 1.5-6.25 ug/g; and a 'Nondestearinated cod liver oil' test (the oil stays clear and deposits no stearin after 3 hours in ice and water). Its Identification B fatty-acid table (area %, lower-upper) repeats the Codex column: myristic 14:0 2.0-6.0, palmitic 16:0 7.0-14.0, stearic 18:0 1.0-4.0, palmitoleic 16:1 n-7 4.5-11.5, cis-vaccenic 18:1 n-7 2.0-7.0, oleic 18:1 n-9 12.0-21.0, gadoleic 20:1 n-11 1.0-5.5, gondoic 20:1 n-9 5.0-17.0, erucic 22:1 n-9 0-1.5, cetoleic 22:1 n-11 5.0-12.0, linoleic 18:2 n-6 0.5-3.0, alpha-linolenic 18:3 n-3 0-2.0, moroctic (stearidonic) 18:4 n-3 0.5-4.5, eicosapentaenoic 20:5 n-3 7.0-16.0, docosahexaenoic 22:6 n-3 6.0-18.0. USP29-NF24 (page 581, official 2007-01-01) prints the same numbers; its mirror page shows a Gamma glyph before '-Linolenic acid' on the 18:3 n-3 row where USP32 shows alpha, and the mapping follows the 18:3 n-3 shorthand. JP XVIII 'Cod Liver Oil' covers the Pacific material, 'the fatty oils obtained from fresh livers and pyloric appendages of Gadus macrocephalus Tilesius or Theragra chalcogramma Pallas (Gadidae)': specific gravity d20/20 0.918-0.928, acid value not more than 1.7, saponification value 180-192, unsaponifiable matter not more than 3.0 %, iodine value 130-170, vitamin A 2000-5000 Vitamin A Units per g; no fatty-acid composition. It agrees with USP on the saponification value; its iodine band and unsaponifiable limit are not used because the fatty acids describe the Codex/USP material. Codex CXS 329 prints no saponification value, iodine value or unsaponifiable matter; its limits are acid value <= 3 mg KOH/g, peroxide value <= 5 meq active oxygen/kg, anisidine value <= 20 and ToTox <= 26 (Section 3.3.1), and for fish liver oils vitamin A >= 40 ug retinol equivalents/ml and vitamin D >= 1.0 ug/ml (Section 3.4). meltingPointC is null: none of the three documents prints a melting point. Consistency: the mapped acids alone, renormalised, imply about 198 mg KOH/g, 6 % above the published midpoint of 186, because the unmapped C20/C22 acids are heavier than the mapped ones; all printed rows at their midpoints imply about 183, within 2 %. INCI, CAS and EC are CosIng's entry for Cod Liver Oil, which it defines as the fixed oil expressed from the fresh livers of Gadus morrhua and other Gadidae species; CosIng lists no saponified name for it.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 329-2017 Standard for Fish Oils (adopted 2017; amended 2021 and 2024)","url":"https://web.archive.org/web/20251006024416/https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B329-2017%252FCXS_329e.pdf","documentDate":"2024","retrieved":"2026-09-24","note":"Table 1 'Fatty acid (FA) composition of named fish oil and fish liver oil categories as determined by gas liquid chromatography from authentic samples (expressed as percentage of total fatty acids)', column 'Cod liver (Section 2.3.1)'; Sections 2.3.1 (definition), 3.1, 3.3.1 and 3.4. FAO's own PDF, read from the Internet Archive capture (2025-10-06) of the FAO link https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B329-2017%252FCXS_329e.pdf, which itself returns a Cloudflare challenge (HTTP 403); workspace.fao.org redirects to a Microsoft login. The 2025-11-26 capture is byte-identical. Title page: 'Adopted in 2017. Amended in 2021 and 2024.' Table read from pdftotext -raw (one row per line) and checked against -layout, where the column's 23 values appear in the same order; a -enc UTF-8 extraction was used for the symbols (gamma, <=, >=) the Latin-1 text drops."},"additional":[{"publisher":"United States Pharmacopeial Convention (USP 32-NF 27 text as mirrored at drugfuture.com)","document":"USP 32-NF 27, USP Monographs: Cod Liver Oil, page 2012","url":"https://www.drugfuture.com/Pharmacopoeia/usp32/pub/data/v32270/usp32nf27s0_m19490.html","retrieved":"2026-09-24","note":"Source of sapKohMgPerG (saponification value between 180 and 192), iodineValue (between 145 and 180) and unsaponifiablePercent (not more than 1.30 %). Identification B fatty-acid table (area %) identical to the Codex cod-liver column. Mirror site hosting the USP 32-NF 27 text; the page prints no official date. Newer USP editions may differ."},{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24 (2006), USP Monographs: Cod Liver Oil (Official January 1, 2007), page 581","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m19490.html","documentDate":"2007-01-01","retrieved":"2026-09-24","note":"Same limits as USP 32: fatty-acid table, saponification value 180-192, iodine value 145-180, unsaponifiable matter NMT 1.30 %, specific gravity 0.918-0.927. The mirror renders the 18:3 n-3 row name with a Gamma glyph ('-Linolenic acid' after Gamma.gif); USP 32 shows alpha."},{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Official Monographs A to L: Cod Liver Oil (page 803)","url":"https://www.mhlw.go.jp/content/11120000/000904440.pdf","retrieved":"2026-09-24","note":"Pacific cod-liver oil (Gadus macrocephalus Tilesius or Theragra chalcogramma Pallas, livers and pyloric appendages): specific gravity d20/20 0.918-0.928, acid value NMT 1.7, saponification value 180-192, unsaponifiable matter NMT 3.0 %, iodine value 130-170; no fatty-acid composition. Two-column layout read in both pdftotext modes. The PDF prints no date."},{"publisher":"Codex Alimentarius Commission (FAO/WHO); copy hosted by IFFO (The Marine Ingredients Organisation)","document":"CODEX STAN 329-2017 Standard for Fish Oils (Adopted in 2017) - original 2017 print","url":"https://www.iffo.com/system/files/downloads/Codex%20Standard%20for%20Fish%20Oils%20CXS_329e_Nov%202017.pdf","documentDate":"2017","retrieved":"2026-09-24","note":"Codex's own document on the fishmeal and fish oil trade body's site. Cross-check only: all 23 values in the 'Cod Liver (Section 2.3.1)' column of its Table 1 are identical to the 2024 text (the 2024 amendment added a calanus-oil column and changed nothing in the other columns)."}]}},{"id":"coffee-butter","name":"Coffee Butter (blend)","aliases":["Coffee butter","Coffee bean butter"],"category":"other","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":175,"max":200},"iodineValue":{"min":65,"max":85},"fattyAcidsPercent":{},"meltingPointC":{"min":42,"max":50},"unsaponifiablePercent":null,"notes":"A BLEND, NOT A FAT OF ITS OWN. Coffee butter is coffee oil made solid with a hydrogenated fat, and what goes into it, and in what share, varies by supplier; the oil itself is the coffee-seed-oil record. The figures here are one producer's: The Hallstar Company's Biochemica Coffee Butter (product code CF01), 'produced via blending of hydrogenated vegetable oils with Prunus amygdalus dulcis (sweet almond) oil and Coffea arabica (coffee) seed oil, obtained via a specific cold pressing process of roasted coffee beans'. Its INCI list is Hydrogenated Vegetable Oil, Prunus Amygdalus Dulcis (Sweet Almond) Oil, Coffea Arabica (Coffee) Seed Oil, in that order, so the hydrogenated oil is the largest part, but the shares are not published. Its specification: pale brown soft butter, melting point 42-50 C, saponification value 175-200 mg KOH/g, iodine value 65.0-85.0, acid value 0.0-2.0, peroxide value 0.0-10.0 meq/kg. The saponification value is a specification window, not a measurement, and it is the same as the NF window for hydrogenated vegetable oil (175-200, the hydrogenated-vegetable-oil record); sweet almond oil (183-207 in this dataset) and coffee seed oil (about 186) fall in or near it, so a blend of the three needs about the same lye whatever the share. A coffee butter made on a lauric base such as coconut oil would not; ask the supplier. The hydrogenated oil's source is not named, so no fatty-acid profile can be given and the soap-quality numbers are not computed. The butter is soft at room temperature, so it is filed under 'other' with the shortenings rather than among the butters whose melting points the balm tool averages. A certificate of analysis for the lot you buy beats this record. CosIng has no INCI name for the blend, which is labelled by its parts, so inci is null.","provenance":{"primary":{"publisher":"The Hallstar Company (producer; Biochemica brand), product information sheet as distributed by Glenn Corporation","document":"Biochemica Coffee Butter (product code CF01): product information sheet","url":"https://glenncorp.com/wp-content/uploads/2018/09/Biochemica-Coffee-Butter.-PIS.-recd-07.30.18.pdf","retrieved":"2026-09-26","note":"Hallstar's own two-page sheet (Hallstar's address in its footer), hosted by its distributor; the file name records receipt on 30 July 2018. Page 1: INCI list, CAS numbers 68334-28-1, 90320-37-9, 84650-00-0 and the description. Page 2: the specification table, checked on the rendered page because the text layer shifts the values by one row. Hallstar's own product page (https://www.hallstarbeauty.com/product/biochemica-coffee-butter/) refused the connection."}}},{"id":"coffee-seed-oil","name":"Coffee Seed Oil","aliases":["Green coffee oil","Coffea arabica seed oil","Green coffee seed oil","Coffee bean oil","Roasted coffee oil"],"category":"oil","inci":"Coffea Arabica Seed Oil","cas":["84650-00-0","8001-67-0"],"ec":["283-481-1"],"saponifiedInci":null,"sapKohMgPerG":{"typical":185.86},"iodineValue":{"typical":88.91},"fattyAcidsPercent":{"myristic":{"min":0.25,"max":0.29},"palmitic":{"min":36.57,"max":38.71},"palmitoleic":{"min":0.22,"max":0.26},"stearic":{"min":6.7,"max":7.11},"oleic":{"min":8.54,"max":9.94},"linoleic":{"min":40.67,"max":43.77},"arachidic":{"min":2.77,"max":2.9}},"meltingPointC":null,"unsaponifiablePercent":{"typical":8.09},"notes":"UNSAPONIFIABLE MATTER 8.09 +/- 0.39 % IS A DIRECT MEASUREMENT, not a quoted figure: Table 1 of Raba et al., PLoS ONE 10(9):e0138080 (2015), column GCO - crude green coffee oil, Soxhlet-extracted with petroleum ether from Arabica Typica beans grown at Guaxupe, Brazil. The same table and column give saponification value 185.86 +/- 3.1 mg KOH/g, iodine value 88.91 +/- 2.47 g I2/100 g, free fatty acids 1.91 % as oleic and peroxide value 3.20 meq O2/kg, all by standard oil-analysis methods. THIS IS WHY THE OIL BEHAVES ODDLY IN A RECIPE: about an twelfth of the mass is unsaponifiable - diterpene alcohols of the kaurene family (cafestol, kahweol, 16-O-methylcafestol) and their fatty esters, plus sterols, tocopherols and waxes - and unsaponifiable matter does not react with lye. The measured 185.86 sits about 5.5 % below the 196.7 mg KOH/g that the recorded fatty-acid profile implies by stoichiometry, and the unsaponifiable fraction accounts for that gap almost exactly. A calculator that ignores it and saponifies coffee oil as if it were pure triglyceride will leave the batch lye-heavy. Note also that whatever is not saponified stays in the bar as free oil, so coffee seed oil superfats harder than its usage rate suggests, and the diterpenes are heat- and light-sensitive. THE FATTY-ACID PROFILE comes from a different sample: Table 2 of Dong et al., Ultrasonics Sonochemistry 74:105578 (2021), Coffea arabica cv. Catimor 7963 grown in Yunnan, China, wet-processed, extracted four ways (ultrasonic/microwave-assisted, ultrasound-assisted, microwave-assisted, pressurised liquid). The min/max here span all four columns: myristic 0.25-0.29, palmitic 36.57-38.71, palmitoleic 0.22-0.26, stearic 6.70-7.11, oleic 8.54-9.94, linoleic 40.67-43.77, arachidic 2.77-2.90. Coffee oil is unusual in being roughly half saturated (SFA 46.7-48.9 %) and yet soft, because the saturated half is almost all palmitic and the unsaturated half is almost all linoleic - there is very little oleic. Recorded ranges sum to about 99.4 %; the paper also reports C15:0 0.10-0.12, C17:0 0.32-0.43 and C21:0 0.07-0.11, which have no key in this schema, and it did not measure alpha-linolenic, behenic or lignoceric, which other coffee-lipid work reports at roughly 1-2 %, 0.6-0.9 % and 0.2-0.4 %. TWO DISAGREEMENTS WERE JUDGED. First: Dong et al. also print saponification values, but they range from 88.49 to 230.04 mg KOH/g across four extractions of the same beans, a spread no oil can have, so none of those figures is used and the Raba value stands alone. Second: reviews of coffee lipids describe the unsaponifiable fraction as much larger than 8 % - the composition table reproduced from Speer & Kolling-Speer in Molecules 30(14):2951 (2025) puts diterpene esters alone at 18.5 % of the lipid, with free diterpene alcohols 0.4 %, sterol esters 3.2 %, sterols 2.2 % and tocopherols 0.04-0.06 %, and the Foods 2024 review cites 12.8 g/100 g for a screw-pressed oil. Those are compositional accountings, not gravimetric unsaponifiable-matter determinations on one sample, and they include ester-bound diterpenes whose fatty-acid half does saponify. 8.09 % is recorded because it is the measured number, on a named sample, by the standard method; a soapmaker should treat 8 % as a floor and expect a pressed oil to be less predictable. Melting point not measured (liquid at room temperature). INCI name from CosIng.","provenance":{"primary":{"publisher":"PLOS (PLoS ONE), open-access copy via PubMed Central","document":"Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties (Diana Nicoleta Raba, Mariana-Atena Poiana, Aurica Breica Borozan, Marius Stef, Florina Radu, Mirela-Viorica Popa; PLoS ONE 2015, 10(9):e0138080; DOI 10.1371/journal.pone.0138080)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC4569078/","documentDate":"2015-09-14","retrieved":"2026-09-21","note":"Table 1 'Analytical constants of coffee oil', column GCO (crude green coffee oil): unsaponifiables 8.09 +/- 0.39 %, free fatty acids 1.91 +/- 0.085 % as oleic, iodine value 88.91 +/- 2.47, peroxide 3.20 +/- 0.15, saponification value 185.86 +/- 3.1 mg KOH/g. Sample described in Materials and Methods: green Arabica Typica beans from Guaxupe, Brazil, ground to 60 mesh, Soxhlet-extracted with petroleum ether. The other three columns (HGCO, RCO, HRCO) are heated and roasted oils and are not used."},"additional":[{"publisher":"Elsevier (Ultrasonics Sonochemistry), open-access copy via PubMed Central","document":"Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity (Wenjiang Dong, Qiyu Chen, Changqing Wei, Rongsuo Hu, Yuzhou Long, Ying Zong, Zhong Chu; Ultrason. Sonochem. 2021, 74:105578; DOI 10.1016/j.ultsonch.2021.105578)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8121985/","documentDate":"2021-04-28","retrieved":"2026-09-21","note":"Table 2 fatty-acid composition of green coffee oil by four extraction methods - the source of the profile recorded here. Its Table 1 saponification values (88.49-230.04 mg KOH/g) are internally irreconcilable and are not used; its Table 3 diterpene figures (cafestol 6.4-9.2, kahweol 13.8-20.9 mg/100 g oil) are orders of magnitude below the coffee-diterpene literature and are not used either."},{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Toxicological Risk Assessment of Coffee Oil (Coffee Seed Oil and Spent Coffee Grounds Oil) as a Novel Food with Focus on Cafestol (Molecules 2025, 30(14):2951; DOI 10.3390/molecules30142951)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12297953/","documentDate":"2025","retrieved":"2026-09-21","note":"Table 1, coffee oil composition reproduced from Speer & Kolling-Speer: triacylglycerols 75.2 %, esters of diterpene alcohols and fatty acids 18.5 %, free diterpene alcohols 0.4 %, sterol esters 3.2 %, sterols 2.2 %, tocopherols 0.04-0.06 %, phosphatides 0.1-0.5 %, tryptamine derivatives 0.6-1.0 % of dry matter. Used only as context for the size of the unsaponifiable fraction, not as the recorded value."},{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Coffee Oil Extraction Methods: A Review (Foods 2024; PMCID PMC11353398)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11353398/","documentDate":"2024","retrieved":"2026-09-21","note":"Full text read for its account of the unsaponifiable fraction; it reports 12.8 g/100 g oil unsaponifiable matter for a screw-pressed coffee oil against 9.2 g/100 g for a solvent-extracted one. Cited for the disagreement discussed in notes, not for any recorded value."}]}},{"id":"cohune-oil","name":"Cohune Oil","aliases":["Cohune kernel oil","Cohune nut oil","Attalea cohune kernel oil","Orbignya cohune seed oil","Manaca palm oil"],"category":"oil","inci":"Orbignya Cohune Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":241.2,"max":256.5,"typical":254.6},"iodineValue":{"min":11,"max":18.9,"typical":12.7},"fattyAcidsPercent":{"caprylic":{"min":4,"max":8},"capric":{"min":5.9,"max":7},"lauric":{"min":42.4,"max":50.8},"myristic":{"min":16,"max":18.7},"palmitic":{"min":8.3,"max":9.5},"stearic":{"min":2.1,"max":3.2},"oleic":{"min":5.6,"max":14.9},"linoleic":{"min":0,"max":3.6}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"A lauric kernel oil from the Central American cohune palm, in composition close to babassu (same genus). No modern journal paper with a full analysis could be opened, so the fatty acids rest on PlantFAdb's transcriptions of four older sources: Attalea cohune (plant 11576): 'Fette und Lipoide (Lipids)' (Springer, 1969; SOFA TAB_003197): C6:0 0.0, C8:0 7.5, C10:0 6.5, C12:0 46.5, C14:0 16.0, C16:0 9.5, C18:2 1.0, C18:1 10.0, C18:0 3.0; 'Some new oil-seeds derived from American palms' (1916; TAB_003194): C8:0 8.0, C10:0 7.0, C12:0 46.0, C14:0 16.0, C16:0 9.0, C18:2 1.0, C18:1 10.0, C18:0 3.0. Attalea cohune (plant 14271; TAB_008357 and TAB_009872, kernel oil, oil content 65.8 %, remarks 'vide Orbygnia cohune' and 'Nigeria', publication listed as 'Development of Tucum pulp oil fractions for possible edible and industrial use' (1988)): iodine value 18.9, saponification value 241.2, C8:0 4.0, C10:0 6.0, C12:0 42.4, C14:0 18.7, C16:0 8.3, C18:2 3.6, C18:1 14.9, C18:0 2.1. Orbignya cohune (plant 12322): 'Seed lipids of the palm family' (1979; TAB_006540): C8:0 7.0, C10:0 5.9, C12:0 50.8, C14:0 18.4, C16:0 9.0, C18:2 0.0, C18:1 5.6, C18:0 3.2; oil content 52.2 % ('Analyses of seed samples from 113 plant families', 1962). SAPONIFICATION AND IODINE VALUES are the Imperial Institute's measurements on cohune kernel fat from British Honduras (Belize), in the palm's native range. Five fats from palms on the Belize River (Bulletin of the Imperial Institute 11:229, 1913) gave saponification values of 255.0, 256.5, 256.5, 252.4 and 252.4 mg KOH/g, whose mean, 254.6, is the typical, and iodine values of 13.6, 13.7, 11.4, 13.7 and 11.0 (mean 12.7, the typical), with 0.23-0.28 % unsaponifiable matter and Reichert-Meissl and Polenske values like coconut oil's. An earlier sample (Bulletin 1903, p. xxvi) gave 253.9-255.3 and 12.9-13.6; that report labelled its figure a saponification 'equivalent', an error Lewkowitsch corrected in 1909, and the 1908 Handbook of Soap Manufacture reprinted the label uncorrected. The 1916, 1969 and 1979 compositions above give 253-256 mg KOH/g as pure triglyceride, in line with the measurements. The 1988 entry (saponification value 241.2, iodine value 18.9) describes a less lauric, more oleic oil whose own composition gives 244.6; its metadata suggest the cohune figures were quoted in a paper about another palm, and it stays as the minimum of both bands. Until 2026-09-26 the record used that entry alone as its typical, 241.2, about 5 % under the Imperial Institute's figures. PlantFAdb labels every value 'GLC-Area-%', including the 1916 figures, which must predate gas chromatography. The fatty-acid ranges are min/max over the four compositions; no typical is given.","provenance":{"primary":{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Attalea cohune (plant 14271)","url":"https://fatplants.net/plantfadb/datasets?plant_id=14271","retrieved":"2026-09-24","note":"Datasets #15190/#15191 (SOFA TAB_008357 / TAB_009872): kernel oil composition, iodine value and saponification value."},"additional":[{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Attalea cohune (plant 11576)","url":"https://fatplants.net/plantfadb/datasets?plant_id=11576","retrieved":"2026-09-24","note":"Datasets #20788 (1969) and #22053 (1916)."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Orbignya cohune (plant 12322)","url":"https://fatplants.net/plantfadb/datasets?plant_id=12322","retrieved":"2026-09-24","note":"Dataset #15466 (1979) and oil content #19149 (1962)."},{"publisher":"Imperial Institute, London (Bulletin of the Imperial Institute)","document":"'Cohune Nuts from British Honduras', Bulletin of the Imperial Institute vol. 11 (1913), pp. 226-230; table of the fats from five samples of kernels, p. 229","url":"https://archive.org/details/in.ernet.dli.2015.48264","documentDate":"1913","retrieved":"2026-09-26","note":"The source of the typical saponification and iodine values and the maximum saponification value. Five kernel fats (three samples of fruits and two of kernels, from palms on the Belize River): saponification value 255.0, 256.5, 256.5, 252.4, 252.4 mg KOH/g; iodine value 13.6, 13.7, 11.4, 13.7, 11.0; acid value 3.5, 13.1, 1.2, 20.4, 12.3; Reichert-Meissl value 6.8, 8.3, 8.2, 7.1; Polenske value 15.4 and 12.5; unsaponifiable matter 0.24, 0.28, 0.23, 0.28 %. The report finds the fat 'resembles very closely both coconut oil and palm-kernel oil'. Read from the Internet Archive scan's text."},{"publisher":"Imperial Institute, London (Bulletin of the Imperial Institute, issued as a supplement to the Board of Trade Journal)","document":"'Cohune Nuts from British Honduras', Bulletin of the Imperial Institute vol. 1, supplement of 21 May 1903, p. xxvi","url":"https://archive.org/details/dli.ernet.20114","documentDate":"1903-05-21","retrieved":"2026-09-26","note":"One sample, oil extracted with ether (about 40 % of the kernel): 'Saponification equivalent ... 253.9-255.3. Iodine absorption ... 12.9-13.6', fatty acids melting at 27-30 C; the oil 'closely resembles cocoa and palm nut oils' and saponified readily. 'Equivalent' is an error for saponification value (Lewkowitsch, below); as an equivalent the figure would mean 220 mg KOH/g, which a lauric fat of iodine value 13 cannot have."},{"publisher":"Macmillan, London","document":"Lewkowitsch J., Chemical Technology and Analysis of Oils, Fats and Waxes, 4th edition, vol. II (1909), p. 497, 'Cohune oil'","url":"https://archive.org/details/b21698491_0002","documentDate":"1909","retrieved":"2026-09-26","note":"Prints the 1903 figures as saponification value 253.9-255.3 and iodine value 12.9-13.6, with the footnote: 'The original stated erroneously saponification \"equivalent\" instead of saponification \"value.\"'"}]}},{"id":"coriander-seed-oil","name":"Coriander Seed Oil (fixed oil)","aliases":["Coriandrum sativum seed oil","Coriander fixed oil","Coriander vegetable oil"],"category":"oil","inci":"Coriandrum Sativum Seed Oil","cas":["84775-50-8"],"ec":["283-880-0"],"saponifiedInci":null,"sapKohMgPerG":{"min":186,"max":198},"iodineValue":{"min":88,"max":102},"fattyAcidsPercent":{"palmitic":{"min":2,"max":5},"stearic":{"max":1.5},"oleic":{"min":8,"max":15},"linoleic":{"min":12,"max":19},"linolenic":{"max":1}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"THIS IS THE FIXED OIL of the seeds (a triglyceride oil), not coriander essential oil; CosIng keeps them apart (Coriandrum Sativum Seed Oil = 'the fixed oil obtained from the seeds', Coriandrum Sativum Fruit Oil = 'the volatile oil obtained from the dried fruit'). All figures are the specification in the Annex to Commission Implementing Decision 2014/155/EU, which authorised coriander seed oil as a novel food ingredient: composition of fatty acids - palmitic acid (C16:0) 2-5 %, stearic acid (C18:0) < 1,5 %, PETROSELINIC ACID (cis-C18:1(n-12)) 60-75 %, oleic acid (cis-C18:1 (n-9)) 8-15 %, linoleic acid (C18:2) 12-19 %, alpha-linolenic acid (C18:3) < 1,0 %, trans fatty acids not more than 1 %; refractive index (20 C) 1,466-1,474; acid value not more than 0,6 mg KOH/g; peroxide value not more than 5 meq/kg; iodine value 88-102 units; saponification value 186-198 mg KOH/g; unsaponifiable matter not more than 15 g/kg (stored as 1.5 %). The '<' limits are stored as max. PETROSELINIC ACID HAS NO KEY IN THIS SCHEMA and is 60-75 % of the fatty acids, so the keyed acids cover only about a third of the oil and the validator reports a low profile total; the gap is representational, not a missing measurement. Petroselinic acid is an 18-carbon monounsaturated acid with the same molar mass as oleic acid, so it takes exactly as much lye as oleic acid: the published saponification value (186-198) already includes it, and the keyed acids alone imply about 192, in agreement. The soap-quality numbers, however, will leave out two-thirds of the oil until the schema has a key for it (it would count as conditioning, like oleic). Measured cross-check, not merged: Uitterhaegen et al. 2016 (Molecules 21:1202, Table 1, French coriander oil) found C6:0 0.1, C16:0 2.9, C16:1 0.4, C18:1 trans 0.7, C18:0 < 0.1, C18:1 n-12 (petroselinic) 72.6, C18:1 n-9 6.0, C18:1 n-7 1.2, C18:2 13.8, C18:3 0.2, C20:0 0.1, C20:1 0.2 % (identified 98.3 %); its oleic acid is below the specification's 8 % floor, everything else is inside it, and it reports phytosterols 6.68 g/kg. The Decision's identification line gives CAS 8008-52-4, a number CosIng also gives for the volatile fruit oil; the CAS and EC numbers stored here are the ones CosIng gives for the fixed-oil INCI name. Melting point not specified.","provenance":{"primary":{"publisher":"European Commission (Official Journal of the European Union L 85, 21.3.2014, p. 13)","document":"Commission Implementing Decision of 19 March 2014 authorising the placing on the market of coriander seed oil as a novel food ingredient under Regulation (EC) No 258/97 (2014/155/EU), Annex: Specification of coriander seed oil","url":"https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32014D0155","documentDate":"2014-03-19","retrieved":"2026-09-24","note":"Official Journal text read on EUR-Lex. The Decision rests on the EFSA Scientific Opinion on the safety of coriander seed oil as a novel food ingredient (EFSA Journal 2013;11(10):3422), which was not opened. The specification is a regulatory purity standard for the authorised ingredient (applicant Nestec Ltd)."},"additional":[{"publisher":"MDPI (Molecules), open access via PubMed Central","document":"Uitterhaegen E., Sampaio K.A., Delbeke E.I.P., De Greyt W., Cerny M., Evon P., Merah O., Talou T., Stevens C.V. Characterization of French Coriander Oil as Source of Petroselinic Acid. Molecules 2016, 21(9):1202 (doi 10.3390/molecules21091202)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6273068/","documentDate":"2016-09-08","retrieved":"2026-09-24","note":"Table 1 fatty acid profile of coriander vegetable oil; Table 2 sterols. Cross-check in notes only."}]}},{"id":"cottonseed-oil","name":"Cottonseed Oil","aliases":["Gossypium spp. seed oil","Cotton-seed oil"],"category":"oil","inci":"Gossypium Herbaceum Seed Oil","cas":["8001-29-4"],"ec":["232-280-7"],"saponifiedInci":{"naoh":"Sodium Cottonseedate","koh":"Potassium Cottonseedate"},"sapKohMgPerG":{"min":189,"max":198},"iodineValue":{"min":100,"max":123},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.2},"myristic":{"min":0.6,"max":1},"palmitic":{"min":21.4,"max":26.4},"palmitoleic":{"min":0,"max":1.2},"stearic":{"min":2.1,"max":3.3},"oleic":{"min":14.7,"max":21.7},"linoleic":{"min":46.7,"max":58.2},"linolenic":{"min":0,"max":0.4},"arachidic":{"min":0.2,"max":0.5},"gadoleic":{"min":0,"max":0.1},"behenic":{"min":0,"max":0.6},"erucic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.1}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Appendix: Halphen test should be positive.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"cranberry-seed-oil","name":"Cranberry Seed Oil","aliases":["Vaccinium macrocarpon seed oil","Large cranberry seed oil"],"category":"oil","inci":"Vaccinium Macrocarpon Seed Oil","cas":["91770-88-6"],"ec":["294-875-8"],"saponifiedInci":null,"sapKohMgPerG":{"min":180,"max":200},"iodineValue":{"min":140,"max":190},"fattyAcidsPercent":{"palmitic":{"min":3,"max":8,"typical":5.32},"stearic":{"min":0.5,"max":3,"typical":0.87},"oleic":{"min":20,"max":27,"typical":20.23},"linoleic":{"min":30,"max":45,"typical":37.43},"linolenic":{"min":23,"max":38,"typical":34.91},"gadoleic":{"typical":0.15}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The 'typical' fatty acids are Table 2 of Bederska-Lojewska et al. 2021 (Molecules 26(24):7446), cranberry seed recovered from juice pomace (Hortex, Skrzynsko, Poland) and extracted with ethanol under low-temperature sonication: palmitic 5.32, stearic 0.87, oleic 20.23, eicosenoic (C20:1) 0.15, linoleic 37.43, alpha-linolenic 34.91 %. The same row also lists 1.08 % C20:4 n-6, which has no key in this schema and is therefore omitted; that omission is the whole reason the stored profile totals 98.91 % rather than the paper's 99.99 %. Myristic, palmitoleic, C20:0, C18:3 n-6 and C22:1 were reported as zero. Table 1 of the same paper: 14.52 % oil in dry seed, acid value 1.78 mg KOH/g, peroxide value 7.39 meq O2/kg. Min/max are the composition bands in the NHR Organic Oils specification (below), which contain every measured figure. ON THE '1:1:1 OMEGA-3/6/9' CLAIM usually attached to this oil: nothing in the documents checked supports it, so it is not repeated here. The measured oil is 34.9 % omega-3 (alpha-linolenic), 38.5 % omega-6 (linoleic plus the C20:4) and 20.4 % omega-9 (oleic plus eicosenoic) - omega-3 and omega-6 are indeed close to parity, which is unusual and worth having, but omega-9 is only about half of either. The producer's own bands say the same: linolenic 23-38, linoleic 30-45, oleic 20-27 %. Call it a balanced 3/6 oil with a minority of oleic. SAPONIFICATION AND IODINE: no Codex standard, pharmacopoeial monograph or journal paper opened here publishes either value for cranberry seed oil, so both fields carry a named producer's specification instead - NHR Organic Oils (Brighton, UK), 'Product Specification Organic Cranberry Seed Oil (Vaccinium macrocarpon)', cold pressed: saponification number 180-200 mg KOH/g, iodine value 140-190 g/100 g, refractive index 1.470-1.485, acid value < 5 mg KOH/g, peroxide value < 10 meq O2/kg, SFA 3.5-11 %, MUFA 20-27 %, PUFA 53-83 %. (The same sheet prints a relative density band of 0.850-0.950 g/cm3, which is far wider than any real seed oil; it is not used.) That document lists no unsaponifiable matter, and no other allowed document publishes one, so unsaponifiablePercent is null rather than guessed. For orientation, the recorded composition implies about 192 mg KOH/g by stoichiometry - near the top of the supplier's saponification band - and an iodine value near 174, comfortably inside its band. Melting point not reported (liquid oil). INCI name from CosIng.","provenance":{"primary":{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Bederska-Lojewska D., Pieszka M., Marzec A., Rudzinska M., Grygier A., Siger A., Cieslik-Boczula K., Orczewska-Dudek S., Migdal W. Physicochemical Properties, Fatty Acid Composition, Volatile Compounds of Blueberries, Cranberries, Raspberries, and Cuckooflower Seeds Obtained Using Sonication Method. Molecules 2021, 26(24), 7446 (doi 10.3390/molecules26247446)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8704999/","documentDate":"2021","retrieved":"2026-09-21","note":"Table 1 oil content, acid value and peroxide value; Table 2 fatty-acid composition of the cranberry seed oil. No saponification or iodine value measured."},"additional":[{"publisher":"NHR Organic Oils, Brighton, UK","document":"Product Specification: Organic Cranberry Seed Oil (Vaccinium macrocarpon), cold pressed","url":"https://www.nhrorganicoils.com/uploads/20230522135918e_Cranberry_Seed_Spec_.pdf","documentDate":"2023","retrieved":"2026-09-21","note":"Producer's specification sheet. Section 3 saponification number 180-200 mg KOH/g, iodine value 140-190 g/100 g, refractive index 1.470-1.485, acid value < 5 mg KOH/g, peroxide < 10 meq O2/kg; section 4 fatty-acid bands. No revision date is printed on the sheet; the year is taken from the publisher's file name. Source of the sapKohMgPerG and iodineValue fields and of the fatty-acid min/max."}]}},{"id":"cucumber-seed-oil","name":"Cucumber Seed Oil","aliases":["Cucumis sativus seed oil"],"category":"oil","inci":"Cucumis Sativus Seed Oil","cas":["70955-25-8","89998-01-6"],"ec":["289-738-4"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"min":13.65,"max":15.3,"typical":14.98},"stearic":{"min":6.4,"max":11.97,"typical":11.97},"oleic":{"min":15.4,"max":18.62,"typical":18.57},"linoleic":{"min":54.32,"max":63.9,"typical":54.48}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The 'typical' values are Table 2 of Li et al. 2020 (Foods 9(8):970, open access), a commercial cold-pressed cucumber seed oil supplied by Botanic Innovations (Spooner, WI, USA), GC-FID on a DB-23 column with area normalisation over the identified peaks: palmitic 14.98, stearic 11.97, oleic 18.57, linoleic 54.48 g/100 g total fatty acids (triplicate). The four sum to 100.00 because only these four were identified: the authors state that the linolenic, arachidic, behenic, lignoceric and other minor acids reported by others were below their detection limit. Min/max add three whole-seed-oil datasets from PlantFAdb: #10419, 'FA and tocopherol composition of Vietnamese oilseeds' (2003; SOFA TAB_014726), 33.2 % oil, palmitic 13.65, stearic 10.41, oleic 18.62 (18:1 delta-9 18.01 plus delta-7 0.61), linoleic 54.32 %, with myristic 0.07, palmitoleic 0.11, alpha-linolenic 0.37, eicosenoic 0.07, arachidic 0.37, C22:2 0.07, behenic 0.06 and lignoceric 0.16 % (sum 98.28 %; these minor acids are not stored because the primary could not detect them); #28881, 'Chinese Oil Plants' (1987), 33.0 % oil, palmitoleic 1.3, palmitic 13.9, linoleic 63.9, oleic 15.4, stearic 6.4 %; #26634, 'Oil Plants in Henan' (1996), 34.0 % oil, palmitic 15.3, linoleic 58.2, oleic 17.3, stearic 7.9 %. So: palmitic 13.7-15.3, stearic 6.4-12.0, oleic 15.4-18.6, linoleic 54.3-63.9 %. SAPONIFICATION AND IODINE VALUE are null: none of these documents prints one for the whole oil (PlantFAdb's only cucumber iodine values, 109.3 and 111.0 from a 1965 study, are for separated germ and cotyledon tissue, not pressed oil); the recorded composition implies about 193 mg KOH/g. READ AND NOT USED: Han et al. 2024 (Food Chem. X 24:101816) give a cucumber seed oil at 72.11 % linoleic with an iodine value of 87.38 g I2/100 g - a 72 % linoleic oil has to measure about 140 - and the same table reports EPA, DHA and arachidonic acid in plant seed oils, so none of its figures are used (this dataset's watermelon record rejects the same paper for the same reason). A Thai survey of cold-pressed oils (Yuenyong et al., Heliyon 7:e06304, 2021) lists 12.69 % erucic acid in cucumber seed oil, which no cucurbit makes, and 19.21 % palmitic in its almond oil; not used. FOR SOAP: a linoleic oil with more stearic acid than most (6-12 %), so slightly firmer than sunflower oil but still soft and conditioning, with the usual rancidity risk at high use. INCI name, CAS and EC numbers are CosIng's.","provenance":{"primary":{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Li Y., Yuan F., Wu Y., Zhang Y., Gao B., Yu L. Triacylglycerols and Fatty Acid Compositions of Cucumber, Tomato, Pumpkin, and Carrot Seed Oils by Ultra-Performance Convergence Chromatography Combined with Quadrupole Time-of-Flight Mass Spectrometry. Foods 2020, 9(8), 970 (doi 10.3390/foods9080970)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7466086/","documentDate":"2020-07-22","retrieved":"2026-09-24","note":"Section 2.1 (samples gifted by Botanic Innovations), 2.5 (GC-FID method), Table 2 fatty-acid composition, cucumber column."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Cucumis sativus (plant 15196): dataset #10419, 'FA and tocopherol composition of Vietnamese oilseeds' (2003), SOFA TAB_014726","url":"https://fatplants.net/plantfadb/datasets?plant_id=15196","documentDate":"2003","retrieved":"2026-09-24","note":"GLC area-%, 13 acids summing to 98.28 %; oil content 33.2 %. The 1965 germ/cotyledon datasets on the same page are not used."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Cucumis sativus L. (plant 19496): #28881 'Chinese Oil Plants' (1987) and #26634 'Oil Plants in Henan' (1996)","url":"https://fatplants.net/plantfadb/datasets?plant_id=19496","documentDate":"1987","retrieved":"2026-09-24","note":"Weight-% compositions used for min/max of the four major acids. The other datasets on the page (partial or mis-summed) are not used."},{"publisher":"Elsevier (Food Chemistry: X), open-access copy via PubMed Central","document":"Han P., Cheng J., Wang J., He J., Zhang R., Wu M., Xiong Y. Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species. Food Chem. X 2024, 24, 101816 (doi 10.1016/j.fochx.2024.101816)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11414479/","documentDate":"2024-09-04","retrieved":"2026-09-24","note":"Cited for the rejection only: Table 1 iodine value 87.38 for a 72.11 % linoleic oil (Table 3) is irreconcilable."}]}},{"id":"cupuacu-butter","name":"Cupuaçu Butter","aliases":["Cupuassu Butter","Cupuassu Seed Fat","Theobroma Grandiflorum Seed Butter"],"category":"butter","inci":"Theobroma Grandiflorum Seed Butter","cas":["394236-97-6"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":190.92,"max":190.92},"iodineValue":{"min":74.3,"max":74.3},"fattyAcidsPercent":{"lauric":{"min":0.65,"max":0.65},"myristic":{"min":0.28,"max":0.28},"palmitic":{"min":7.51,"max":8},"stearic":{"min":31.78,"max":32.7},"oleic":{"min":40,"max":40.6},"linoleic":{"min":5.28,"max":5.28},"linolenic":{"min":11.56,"max":11.56},"arachidic":{"min":0.29,"max":10.4},"behenic":{"min":2.05,"max":2.05}},"meltingPointC":{"min":30,"max":30},"unsaponifiablePercent":null,"notes":"SAP (190.92 mg KOH/g) and iodine (74.30 g I2/100g) are da Silva et al. 2023 Table 1 directly-measured values for one study's samples (GC for fatty acids; standard titration for SAP/iodine), not a stated commercial range, so real batch-to-batch spread is likely wider than shown. Fatty acids combine da Silva et al. 2023 (full 9-acid profile) with Yanes et al. 2017 (Orbital journal, abstract only: oleic 40.0%, stearic 32.7%, arachidic 10.4%, palmitic 8.0%, out of 9 total FAs detected but not all listed in the accessible abstract). Oleic/stearic/palmitic agree reasonably (~40/32-33/7.5-8%) between the two studies, but arachidic acid diverges sharply (0.29% da Silva vs 10.4% Yanes) - flagged as an open discrepancy, not resolved by a third primary source. da Silva's alpha-linolenic figure (11.56%) is unusually high for a seed butter; Yanes' abstract does not report linolenic so it neither confirms nor contradicts this; other (unopened, not independently verified by me) secondary literature suggests cupuaçu linolenic may typically run much lower (~0.4%), so treat 11.56% with caution pending a third opened primary source before relying on it for formulation math. Melting point (~30C, no range given) is from Amazon Oil's own producer page (amazonoil.com.br), a Brazilian butter/oil producer - not cross-checked against a peer-reviewed source. Unsaponifiable matter: checked da Silva et al. 2023 (not reported), Yanes et al. 2017 abstract (not reported), and Amazon Oil's producer page (not reported) - left null, no allowed source located.","provenance":{"primary":{"publisher":"Grasas y Aceites (CSIC)","document":"da Silva DCS, de Carvalho-Guimarães FB, Valente IP, Cunha N, da C. Sanches SC, da Silva DA, Silva Júnior JOC, da Silva LHM, da C. Rodrigues AM. \"Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends.\" Grasas y Aceites 74(1), e489.","url":"https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1967/2994?inline=1","documentDate":"2023","retrieved":"2026-09-21","note":"Table 1: saponification value, iodine value, and full fatty-acid composition (lauric through behenic) for cupuassu seed fat (CSF), all directly measured by this study via GC and standard wet-chemistry methods; also gives SFA/MUFA/PUFA subtotals that internally cross-check against the individual fatty acid values."},"additional":[{"publisher":"Orbital: The Electronic Journal of Chemistry (UFMS)","document":"Yanes CVI, de Melo Filho AA, Ribeiro PRE, et al. \"Inhibition of Acetylcholinesterase and Fatty Acid Composition in Theobroma grandiflorum Seeds.\" Orbital 9(3), 2017.","url":"https://periodicos.ufms.br/index.php/orbital/article/view/16489","retrieved":"2026-09-21","note":"Abstract only (full PDF not accessible to me): major fatty acids oleic 40.0%, stearic 32.7%, arachidic 10.4%, palmitic 8.0%, of 9 total FAs detected by GC. Used as a cross-check on da Silva et al. 2023; flags the arachidic-acid discrepancy."},{"publisher":"Amazon Oil (producer)","document":"Cupuaçu Butter (Theobroma grandiflorum) technical/product page","url":"https://amazonoil.com.br/rainforest-products/cupuacu-en/","retrieved":"2026-09-21","note":"Producer page states melting point approx. 30C and butter yield approx. 45% from seeds; no SAP/iodine/fatty-acid percentages given on this page."}]}},{"id":"date-seed-oil","name":"Date Seed Oil","aliases":["Date pit oil","Date kernel oil","Phoenix dactylifera seed oil"],"category":"oil","inci":"Phoenix Dactylifera Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":214.85,"max":225.59},"iodineValue":{"min":48.84,"max":60.59},"fattyAcidsPercent":{"caprylic":{"min":0.02,"max":0.35},"capric":{"min":0.03,"max":0.45},"lauric":{"min":15.62,"max":23},"myristic":{"min":8.63,"max":12.7},"palmitic":{"min":9.37,"max":10.95},"palmitoleic":{"min":0.07,"max":0.16},"stearic":{"min":3.3,"max":4.21},"oleic":{"min":42.13,"max":52.6},"linoleic":{"min":5.76,"max":9.27},"linolenic":{"min":0.03,"max":0.11},"arachidic":{"min":0.37,"max":0.64},"gadoleic":{"min":0.28,"max":0.49}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Every field is from Halabi et al. 2023 (J. Microbiol. Biotech. Food Sci. 12(4):e5725, open access): ten Moroccan date varieties - Mejhoul, Lkhalt, Boufkouss, Iklan, Bouslikhen, Bousthammi, Ablouh, Jihel, Aziza and Lkenz (DN1-DN10) - seed oil Soxhlet-extracted with an apolar solvent, FAMEs by GC (EEC 2568/91), results as % of all fatty acids detected. Min/max are the lowest and highest variety in Table 2: caprylic 0.02-0.35, capric 0.03-0.45, lauric 15.62-23.00, myristic 8.63-12.70, palmitic 9.37-10.95, stearic 3.30-4.21, arachidic 0.37-0.64, palmitoleic 0.07-0.16, oleic 42.13-52.60, eicosenoic 0.28-0.49, linoleic 5.76-9.27, linolenic 0.03-0.11 % (no linolenic value printed for Mejhoul). Margaric (C17:0, 0.05-0.09 %; Bousthammi's printed as '0..05') and margaroleic (C17:1, 0.03-0.05 %) have no key. The varieties' SFA + MUFA + PUFA subtotals add to 99.5-100.0 %, except Lkenz at 97.3 %. Table 1, per variety DN1-DN10: saponification value 222.08, 222.81, 220.99, 218.54, 216.21, 225.59, 225.45, 223.79, 221.56, 214.85 mg KOH/g; iodine value 56.66, 54.12, 57.87, 59.76, 60.59, 48.84, 50.30, 50.87, 55.89, 57.68 g I2/100 g; oil yield 2.94-8.06 %; free fatty acids 1.10-2.54 %; peroxide value 3.88-6.33 meq O2/kg. Both tables were read from the rendered PDF pages because the text layer scrambles the last five columns. A CAUTION ON THE SAPONIFICATION BAND: variety by variety, the fatty-acid composition implies 204-211 mg KOH/g by stoichiometry, and the published values sit 5.9-7.1 % above that for nine varieties (3.9 % for Lkenz). The offset is consistent, which points to the method rather than the oil, and 1-2.5 % free fatty acids explain only a fraction of a percent of it. It stays inside the 12 % the validator tolerates, so the published band is stored, but a maker who calculates with its midpoint (220) uses about 6 % more lye than the composition supports: keep the superfat generous or ask for a certificate. CULTIVAR MATTERS FOR LAURIC ACID: PlantFAdb tabulates Besbes et al. 2004 ('Date seeds: chemical composition and characteristic profiles of the lipid fraction', Tunisia) with Deglet Nour at lauric 17.8, myristic 9.84, oleic 41.3, linoleic 12.2 % but Allig at only 5.81 % lauric, 47.7 % oleic and 21.0 % linoleic, so these Moroccan ranges do not cover every date. FOR SOAP: roughly a third of this oil is lauric plus myristic acid, so it cleanses and lathers more than an ordinary seed oil, with oleic making up most of the rest and very little polyunsaturation (about 6-9 %), which gives it good shelf life. Unsaponifiable matter and melting point were not measured. INCI 'Phoenix Dactylifera Seed Oil' is an active CosIng entry with no CAS or EC number.","provenance":{"primary":{"publisher":"Journal of Microbiology, Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra), open access","document":"Halabi Y., Nasri C., El Guezzane C., Harhar H., Gharby S., Bellaouchou A., Warad I., Zarrouk A., Tabyaoui M. Date palm Phoenix dactilifera L. seed oil: variety effects on physicochemical characteristics, fatty acid composition, sterol and tocol contents. J. Microbiol. Biotech. Food Sci. 2023, 12(4), e5725 (doi 10.55251/jmbfs.5725)","url":"https://office2.jmbfs.org/index.php/JMBFS/article/download/5725/3361","documentDate":"2023-02-01","retrieved":"2026-09-24","note":"Table 1 physicochemical parameters per variety DN1-DN10 (yield, pigments, FFA, peroxide value, saponification value, iodine value, K232, K270); Table 2 fatty-acid composition of the ten varieties with SFA/MUFA/PUFA subtotals. Both tables were read from the rendered PDF pages because the text layer scrambles the right-hand columns."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Phoenix dactylifera (plant 11495): #22427 and #22428, 'Date seeds: Chemical composition and characteristic profiles of the lipid fraction' (2004), SOFA TAB_014714/TAB_014715","url":"https://fatplants.net/plantfadb/datasets?plant_id=11495","documentDate":"2004","retrieved":"2026-09-24","note":"Tunisian cultivars Deglet Nour and Allig; cited in notes to show cultivar variation in lauric acid, not used in the fields."}]}},{"id":"deer-tallow","name":"Deer Tallow (sika deer)","aliases":["Sika deer oil","Cervus nippon fat"],"category":"animal-fat","inci":"Deer Fat","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":1.88,"max":5.07,"typical":3.2},"palmitic":{"min":28.4,"max":51.27,"typical":40.1},"palmitoleic":{"min":0.84,"max":14.88,"typical":11.9},"stearic":{"min":6.82,"max":26.16,"typical":12.4},"oleic":{"min":10.53,"max":32.04,"typical":28.6},"linoleic":{"min":0.76,"max":3.57,"typical":1.8},"linolenic":{"min":0.67,"max":2,"typical":2}},"meltingPointC":{"min":42.8,"max":51},"unsaponifiablePercent":null,"notes":"SPECIES. Every figure here is from sika deer (Cervus nippon), not from the white-tailed deer (Odocoileus virginianus) that North American makers render. For white-tailed deer tallow use white-tailed-deer-tallow, which rests on a measured saponification value of 193.5 mg KOH/g (Treadwell and Eckstein, J. Biol. Chem. 1939): the 201.2 the build derives from this record's sika profile is about 4 % higher, so this record gives white-tailed deer fat about 4 % more lye than it takes. No open-access fatty-acid profile of white-tailed deer depot fat could be found (the adipose-triglyceride study of elk, caribou, moose and white-tailed deer, Can. J. Zool. 1971, DOI 10.1139/z71-176; the white-tailed deer tissue study in Comp. Biochem. Physiol. B 1998, DOI 10.1016/S0305-0491(98)00029-7; Cordain et al., Eur. J. Clin. Nutr. 2002, DOI 10.1038/sj.ejcn.1601307, which covers mule deer - all paywalled, not read, no figure taken); the two open reindeer items found (Soppela, Rangifer 10(3):395, 1990; Soppela & Nieminen, Rangifer Special Issue 4:63, 1990) are one-page abstracts without tables. 'typical' is the rendered Japanese sika deer oil (Cervus nippon yesoensis, Heude) of Fukushima et al., Biosci. Biotechnol. Biochem. 63(1):202-205 (1999), Table 1: an oil supplied by Ashoro town, Hokkaido, 95 % triacylglycerol, 3 % sterol, 1 % polar lipid; weight %: 14:0 3.2, 16:0 40.1, 16:1n-7 11.9, 18:0 12.4, 18:1n-9 28.6, 18:2n-6 1.8, 18:3n-3 2.0, 20:4n-6 0.1 (not mapped), 20:5n-3 and 22:6n-3 not detected; sum 100.1; P/S 0.1, n-6/n-3 0.9, cholesterol 0.2 umol/g oil (one sample, no SD). min/max span that oil and three depot-fat analyses of the same species. (A) Ishida, Ikeda & Takeda 1996, Table 5 (wt %, lipids extracted from perirenal, omental, intermuscular and subcutaneous fat of 3 castrated males and 3 females, 24-29 months, raised from birth on the Miyagi Agricultural College farm, Sendai, on alfalfa hay cubes and beet pulp 6:4 with a little wheat bran, slaughtered July-December 1993), castrates/females: perirenal 14:0 3.59/3.58, 14:1 2.21/2.86, 15:0 3.27/3.66, 16:0 46.29/43.32, 16:1 2.60/3.26, 17:0 2.00/2.63, 18:0 22.23/26.16, 18:1 13.41/10.53, 18:2 3.00/2.61, 18:3 1.41/1.23; omental 4.11/3.96, 1.70/1.65, 2.39/2.14, 48.71/46.62, 4.28/4.88, 2.23/2.24, 19.97/17.13, 13.49/18.20, 2.47/2.37, 0.67/1.11; intermuscular 3.14/3.72, 1.99/2.34, 2.48/3.11, 37.56/39.45, 5.22/4.66, 2.47/2.76, 17.69/22.96, 25.14/17.49, 2.96/2.52, 1.34/1.00; subcutaneous 4.09/3.62, 1.60/1.95, 1.46/1.99, 47.60/41.25, 12.95/9.31, 0.92/2.06, 6.82/13.09, 22.45/24.54, 1.40/1.50, 0.70/0.68 (same acid order; each row sums to 99.8-100.3; the printed UFA column disagrees with its own acids in three rows - subcutaneous castrates 38.10 printed against 39.10, intermuscular castrates 36.42 against 36.65, intermuscular females 29.01 against 28.01 - a slip in the source). (B) Ishida, Oono, Takeda, Ikeda & Saito 1991, Table 5 (same farm and method; 3 females aged 16-64 months fed grass, hay cubes, dairy compound feed and wheat bran, slaughtered September-November 1989), subcutaneous/intermuscular/omental/perirenal: C14:0 3.70/3.94/5.07/3.02, C14:1 1.95/1.80/1.20/1.63, C16:0 39.14/44.69/51.27/48.01, C16:1 14.88/5.29/2.60/0.84, C17:0 0.13/0.18/0.24/0.33, C18:0 7.68/13.80/13.58/25.34, C18:1 32.04/29.43/25.40/18.73, C18:2 0.76/1.05/0.89/2.05, no C18:3 reported (printed subcutaneous TUFA 48.98 against 49.63 from its own acids). (C) Kasai, Yokohama, Inoue & Ishijima 1996, Table 2 column A.T.: subcutaneous adipose tissue of wild Yezo sika deer shot around Abashiri, Hokkaido, August-December 1995, average of 3 males and 3 females: C12:0 0.14, C14:0 1.88, C14:1 1.34, C15:0 0.99, C16:0 28.40, C16:1 4.90, C17:0 0.43, C18:0 21.84, C18:1 30.48, C18:2 3.57, C18:3 1.95, C20:0 0.25, C20:1 0.85, C20:4 0.15, C21:0 0.26, C22:0 0.26, others 3.07 (sum 100.76; the table's TUFA 42.24 is a misprint for the 43.24 the text gives and the acids add to). BOUNDS: myristic 1.88 (C) - 5.07 (B omental); palmitic 28.40 (C) - 51.27 (B omental); palmitoleic 0.84 (B perirenal) - 14.88 (B subcutaneous); stearic 6.82 (A subcutaneous, castrates) - 26.16 (A perirenal, females); oleic 10.53 (A perirenal, females) - 32.04 (B subcutaneous); linoleic 0.76 (B subcutaneous) - 3.57 (C); linolenic 0.67 (A omental, castrates) - 2.0 (the Ashoro oil). The depot papers print totals (C16:1, C18:1, C18:2, C18:3), mapped to palmitoleic, oleic, linoleic and linolenic as the Codex-based records do. Not mapped (no key): C14:1, C15:0, C17:0, C20:4, C21:0 and Kasai's 'others', shares above. Kasai's C12:0 0.14, C20:0 0.25, C20:1 0.85 and C22:0 0.26 have keys but are left out: the rendered oil used as 'typical' was analysed for eight acids only, and adding a second sample's minor acids to the typical profile would describe no real fat. WHY DEER TALLOW VARIES: inner fats are harder than outer fat - in (A), stearic 22.23-26.16 % in perirenal fat against 6.82-13.09 % subcutaneous, oleic 10.53-13.41 % against 22.45-24.54 %; rendered trim is a mix, and which depots go into the pot moves the result. The farmed Miyagi deer of (A) and (B) carry far more palmitic acid (37.56-51.27 %) than the wild Yezo deer of (C) (28.40 %). MELTING POINT is the open-tube (rising, i.e. slip) melting point of the lipids extracted from each depot: (A) Table 4, castrates/females, perirenal 48.00/50.50, omental 51.00/50.67, intermuscular 48.00/47.00, subcutaneous 46.00/45.33 C (hematocrit tube held at 2-3 C for over 24 h, then warmed in water until the fat melts and rises); (B) Table 4, subcutaneous 42.8, intermuscular 45.5, omental 48.5, perirenal 47.7 C ('open-tubed melting point'). Range 42.8 (B subcutaneous) to 51.00 (A omental, castrates); the 1996 authors note their depot fats melted 1-3 C higher than the 1991 females'. NO SAPONIFICATION OR IODINE VALUE IS RECORDED. The only deer-fat saponification values in the documents opened are unusable. (B) Table 4 prints 259.30 (subcutaneous), 262.37 (intermuscular), 252.24 (omental) and 196.61 (perirenal) mg KOH/g for the same fats whose Table 5 profiles are all C14-C18 acids; those profiles imply 200-202 (3*56106/(3*M+38.05), M the mass-weighted mean fatty-acid molar mass), so the first three are 25-31 % too high, which no C14-C18 triglyceride can be, and a titration that produced them is not trusted for the fourth either (the authors read the difference as a chain-length difference that their own Table 5 does not show). Novotna et al. 2024 print SAP 218.3 and IV 12.5 g/100 g for a fallow deer tallow whose own profile implies about 203 and 42; Novotna et al. 2025 print SV 235.49 and IV 20.8 for a red deer fat whose own profile implies about 203 and 48. Rejected as internally inconsistent and cited so they stay traceable. The calculator will derive a saponification value from the typical profile (mapped sum 100.0 %) and label it derived. Unsaponifiable matter is not reported in any document opened. ALSO READ AND NOT USED: Novotna, Mokrejs, Pavlackova & Gal, Int. J. Mol. Sci. 25(7):4002 (2024): fallow deer (Dama dama) tallow from Venison CZ (Miskovice, Czech Republic), rendered 2 h at 70 C and filtered, Table 6: C13:0 0.8, C14:0 5.4, C14:1 0.5, C14:2 0.3, C14:3 0.5, C15:0 2.0, C15:1 9.1, C16:0 31.8, C16:1 2.2, C16:3 0.5, C16:4 1.2, C17:0 2.7, C17:1 0.6, C17:3 1.2, C18:0 20.3, C18:1 18.6, C18:2 1.4, C20:0 0.9 % (SFA 63.9, MUFA 31.0, PUFA 5.1); acid value 2.6 mg/g - 9.1 % pentadecenoic acid is not credible in a ruminant fat and, with the impossible iodine value, the analysis was set aside. Novotna, Pavlackova, Gal, Siska, Fisera & Mokrejs, Molecules 30(15):3293 (2025): farmed red deer (Cervus elaphus) fat from the same processor, rendered 2 h at 70 C, Table 1: C10:0 0.245, C12:0 1.305, C14:0 7.122, unknown 0.410, C14:1 0.956, C15:0 0.528, C15:1 6.362, C16:0 35.551, C16:1 0.349, C17:0 0.993, C18:0 20.898, C18:1 3.734, C18:2 (n6) 21.133, C18:3 (n3) 0.416 % (SFA 66.64, MUFA 11.05, PUFA 21.55) - 21 % linoleic beside 3.7 % oleic is not a ruminant depot fat (rumen biohydrogenation), so the table was set aside; its open-capillary melting point of the pure red deer tallow, 44.68 C (DSC 44.52 C), falls inside the range recorded here but is not used. The four Japanese papers are page scans without a usable text layer for their tables; the tables were read from page images and transcribed. INCI is CosIng's entry for Deer Fat ('the fatty tissue obtained from deer', no species named); CosIng gives it no CAS or EC number.","provenance":{"primary":{"publisher":"Japan Society for Bioscience, Biotechnology, and Agrochemistry (Bioscience, Biotechnology, and Biochemistry), via J-STAGE","document":"Comparative Hypocholesterolemic Effects of Five Animal Oils in Cholesterol-fed Rats (Michihiro Fukushima, Tetsu Ohashi, Mitsuo Sekikawa, Masuo Nakano; Biosci. Biotechnol. Biochem. 1999, 63(1):202-205; DOI 10.1271/bbb.63.202)","url":"https://www.jstage.jst.go.jp/article/bbb/63/1/63_1_202/_pdf","documentDate":"1999","retrieved":"2026-09-24","note":"Table 1 'Fatty Acid Compositions of the Animal Oils' (weight %), column 'Sika deer oil' (Japanese Sika deer, Cervus nippon yesoensis, Heude); p.202 text: the oil was provided by Ashoro-town, Hokkaido, and was 95 % TG, 3 % sterol, 1 % polar lipid. The PDF is a scan with no text layer; Table 1 was read from page images rendered with pypdfium2 and transcribed. No saponification value, iodine value or melting point is given for the oil."},"additional":[{"publisher":"Japanese Society of Animal Science (Nihon Chikusan Gakkaiho / Animal Science and Technology), via J-STAGE","document":"Traits of Carcass and Its Chemical Composition and Lipid Characteristics of Japanese Deer (Mitsuharu Ishida, Shoshichi Ikeda, Takeo Takeda; Nihon Chikusan Gakkaiho 1996, 67(6):567-573; DOI 10.2508/chikusan.67.567)","url":"https://www.jstage.jst.go.jp/article/chikusan1924/67/6/67_6_567/_pdf","documentDate":"1996","retrieved":"2026-09-24","note":"Table 4 (open-tube melting point of depot-fat lipids, castrated males and females) and Table 5 (fatty-acid composition, wt %, depot-fat rows); feeding, slaughter and method paragraphs on pp.567-568. Page scan: tables read from page images and transcribed; the English summary on p.573 is in the OCR text layer."},{"publisher":"Japanese Society of Animal Science (Nihon Chikusan Gakkaiho / Animal Science and Technology), via J-STAGE","document":"General Composition and Depot Fats Characteristics of Japanese Sika Deer (Cervus nippon) Carcass (Mitsuharu Ishida, Harumi Oono, Takeo Takeda, Shoshichi Ikeda, Takao Saito; Nihon Chikusan Gakkaiho 1991, 62(9):904-908; DOI 10.2508/chikusan.62.904)","url":"https://www.jstage.jst.go.jp/article/chikusan1924/62/9/62_9_904/_pdf","documentDate":"1991","retrieved":"2026-09-24","note":"Table 4 (open-tubed melting point and saponification value of depot fats) and Table 5 (fatty-acid composition, %, of subcutaneous, intermuscular, omental and perirenal fat of 3 female deer). Melting points and fatty acids used; the saponification values were read and rejected (three of four are impossible for the fats' own profiles). Page scan: tables read from page images and transcribed."},{"publisher":"Japanese Society of Animal Science (Nihon Chikusan Gakkaiho / Animal Science and Technology), via J-STAGE","document":"Fatty Acids Composition in Yeso Sika Deer (Cerves nippon yesoensis) Living around Abashiri City (Takamasa Kasai, Michinari Yokohama, Katsuhiro Inoue, Yoshiro Ishijima; Nihon Chikusan Gakkaiho 1996, 67(12):1086-1089; DOI 10.2508/chikusan.67.1086)","url":"https://www.jstage.jst.go.jp/article/chikusan1924/67/12/67_12_1086/_pdf","documentDate":"1996","retrieved":"2026-09-24","note":"Table 2, column A.T. (subcutaneous adipose tissue, average of 3 males and 3 females of 16 wild deer shot August-December 1995); the shoulder, round and neck columns are intramuscular (meat) lipids and are not used. Page scan: Table 2 read from page images and transcribed; methods on p.1087."},{"publisher":"MDPI - International Journal of Molecular Sciences (open access via PubMed Central)","document":"Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats (Tereza Novotna, Pavel Mokrejs, Jana Pavlackova, Robert Gal; Int. J. Mol. Sci. 2024, 25(7):4002; DOI 10.3390/ijms25074002)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11012474/","documentDate":"2024-04","retrieved":"2026-09-24","note":"Read through the Europe PMC JATS XML. Table 6 (fatty-acid composition of fallow deer tallow) and Section 3.1 text (acid value 2.6, saponification value 218.3, iodine value 12.5). Read and not used: the iodine value is impossible for the fat's own profile and the profile carries 9.1 % C15:1."},{"publisher":"MDPI - Molecules (open access via PubMed Central)","document":"Enzyme Modifications of Red Deer Fat to Adjust Physicochemical Properties for Advanced Applications (Tereza Novotna, Jana Pavlackova, Robert Gal, Ladislav Siska, Miroslav Fisera, Pavel Mokrejs; Molecules 2025, 30(15):3293; DOI 10.3390/molecules30153293)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12348788/","documentDate":"2025-08","retrieved":"2026-09-24","note":"Read through the Europe PMC JATS XML. Table 1 (fatty-acid composition of red deer fat), Table 5 (melting points) and Section 3.1 (AV 2.04, SV 235.49, PV 7.2, IV 20.8). Read and not used: 21 % linoleic with 3.7 % oleic is not credible for a ruminant depot fat, and the saponification and iodine values disagree with the profile."}]}},{"id":"dhupa-fat","name":"Dhupa Fat","aliases":["Dhupa butter","Malabar tallow","Piney tallow","Vateria indica seed butter","Vateria indica seed fat","Safed damar fat"],"category":"butter","inci":"Vateria Indica Seed Butter","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":187,"max":192,"typical":191.1},"iodineValue":{"min":36,"max":43,"typical":36.72},"fattyAcidsPercent":{"myristic":{"typical":0.7},"palmitic":{"min":9.7,"max":16.2,"typical":13},"palmitoleic":{"max":0.2},"stearic":{"min":40.7,"max":46.5,"typical":43.1},"oleic":{"min":34.6,"max":42.5,"typical":42.5},"linoleic":{"min":0.1,"max":2.3,"typical":0.1},"linolenic":{"max":0.5},"arachidic":{"min":0.4,"max":4.6,"typical":0.4}},"meltingPointC":{"min":36,"max":37},"unsaponifiablePercent":{"max":1.5,"typical":0.588},"notes":"A stearic/oleic seed fat from the Western Ghats tree Vateria indica (Dipterocarpaceae), historically 'Malabar tallow'. Typical values are Venkatarao & Narasingarao 1943 (J. Indian Chem. Soc. 20:239-242; scan on Zenodo, read from rendered page images because the OCR layer is garbled): a sample obtained through the Forest Utilization Officer, Madras. Table I (present workers): m.p. 36-37 C, specific gravity 0.8989 (temperature subscript not legible in the scan), refractive index 1.4578 at 40 C (butyro-refractometer), saponification value 191.1, iodine value 36.72 (Wijs), non-saponifiable 0.588 %, Hehner value 92.6, acid value 2.88. The same table quotes earlier workers: Forest Research Reports (India) saponification 175, iodine 40.15; Jones and co-workers 184.8, 42.8; Puntambekar & Krishna m.p. 40 C, saponification 190.4, iodine 40.0 (Hanus), non-saponifiable 0.8 %. Table V, total fatty acids: 'lower acids (C10)' 0.2, myristic 0.7, palmitic 13.0, stearic 43.1, arachidic 0.4, oleic 42.5, linoleic 0.1; the conclusion repeats 'stearic (43.1%)'. The abstract printed on the first page says 45.1 % stearic; the table, the conclusion and the arithmetic of Table V (60.7 % solid acids x 71.1 % stearic) all give 43.1, so 43.1 is used. The 0.2 % of 'lower acids (C10)' is not filed under capric because the paper does not identify it as a single acid. The fat also gave 0.05 % of a terpenoid essential oil (iodine value 148) on steam distillation. The paper cites Menon ('Manufacture of Soap in India'): 'this fat can replace tallow in the preparation of household and good toilet soaps'. Saponification value 187-192, iodine value (Wijs) 36-43 and unsaponifiable matter not more than 1.5 % are the FSSAI standard for 'Dhupa Fat' (Chapter 2.2, 2.2.4 item 9; refined fat 'from clean and sound seed kernels of Dhupa, also known as Indian Copal (Vateria Indica Linn) tree'), with refractive index 1.4576-1.4590 at 40 C and acid value not more than 0.5; the 1943 measurements sit inside it. Ranges add PlantFAdb: 'Butter from plants' (1984): C16:0 9.7, C18:3 0.5, C18:2 2.3, C18:1 42.2, C18:0 40.7, C20:0 4.6; 'Component fatty acids and composition of some oils and fats' (1968): C16:1 0.2, C16:0 16.2, C18:3 0.1, C18:2 1.7, C18:1 34.6, C18:0 46.5, C20:0 0.7. Check: the 1943 profile implies about 192 mg KOH/g against the 191.1 measured on the same fat, and about 37 g I2/100 g against 36.72.","provenance":{"primary":{"publisher":"Indian Chemical Society (Journal of the Indian Chemical Society); scan hosted on Zenodo","document":"Venkatarao C, Narasingarao M. 'Chemical examination of the seeds of Vateria indica. Part I. Component fatty acids of the fat.' J. Indian Chem. Soc. 20:239-242 (1943). Zenodo DOI 10.5281/zenodo.6597130.","url":"https://zenodo.org/records/6597130/files/239-242.pdf","documentDate":"1943","retrieved":"2026-09-24","note":"Table I (constants), Table V (component fatty acids) and the conclusion, read from rendered page images."},"additional":[{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), 2.2.4 item 9 'Dhupa Fat'","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-24","note":"Dhupa fat (refined): refractive index 1.4576-1.4590 at 40 C, saponification value 187-192, unsaponifiable matter not more than 1.5 %, iodine value (Wijs) 36-43, acid value not more than 0.5."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Vateria indica (plant 10691)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10691","retrieved":"2026-09-24","note":"Datasets #22024 (1984) and #12820 (1968)."}]}},{"id":"dika-butter","name":"Dika Butter","aliases":["Dika fat","Dika nut butter","Dika nut fat","Wild mango oil","Wild mango butter","Bush mango butter","African mango butter","Irvingia butter","Irvingia gabonensis kernel butter","Irvingia gabonensis kernel fat"],"category":"butter","inci":"Irvingia Gabonensis Kernel Butter","cas":["192230-28-7"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":244.6,"max":246},"iodineValue":{"min":4.1,"max":5.2},"fattyAcidsPercent":{"capric":{"min":0.8,"max":1.54},"lauric":{"min":35,"max":40.7},"myristic":{"min":49.05,"max":59},"palmitic":{"min":4.97,"max":5.5},"stearic":{"min":0.4,"max":2.38},"oleic":{"min":0.49,"max":1.97},"linoleic":{"min":0,"max":0.5}},"meltingPointC":{"min":36.08,"max":40.26},"unsaponifiablePercent":{"typical":0.73},"notes":"The kernel fat of the dika nut, Irvingia gabonensis (bush mango, wild mango), a West and Central African tree whose kernels are sold in local markets as a soup thickener; the fat is pressed, boiled out or solvent-extracted from them and sold to cosmetics makers as dika butter. It is a lauric-myristic fat like coconut and babassu oil, but with more myristic than lauric acid and almost nothing unsaturated (about 97-98 % saturated acids), so it is hard at room temperature. SAPONIFICATION VALUE: two determinations seventy years apart agree. 246.0 mg KOH/g is the value in the 1976 analysis 'Oil-bearing plants of Zaire. II' (PlantFAdb dataset #14994, SOFA TAB_005262), printed beside a composition of C10:0 0.8, C12:0 36.3, C14:0 54.8, C16:0 5.5, C18:0 0.5, C18:1 1.6, C18:2 0.5 % and an oil content of 67.1 %. 244.6 is Lewkowitsch's analysis of a large sample of dika fat from seeds of Irvingia barteri, South Nigeria (Analyst 1905, p. 395), as quoted in Simmons and Appleton's Handbook of Soap Manufacture (1908): the handbook prints it as a saponification equivalent of 229.4, 'calculated by us from saponification value' (its footnote 9), and gives the conversion itself as 56,100 divided by the equivalent; the same table has iodine value 5.2, titre 34.8 C and unsaponifiable matter 0.73 %. Irvingia barteri Hook.f. is treated as a synonym of I. gabonensis. The record's own composition derives about 243 mg KOH/g, within 1.5 % of both published values. READ AND REJECTED: Matos et al. 2009 print saponification values for eight extracts of two seed lots (Tables 1 and 2; Soxhlet, Folch, Bligh and Dyer, press): Ouesso 199.50, 189.92, 204.17, 237.69 and Sibiti 198.93, 251.18, 277.40, 196.32 mg KOH/g. The pressed oils' own compositions (Table 4) are the same lauric-myristic fat and imply about 242; no fat spans 190 to 278, so none of those values is used. The 1984 PlantFAdb entry 'The characteristics indexes and the major fatty-acid components of oils from the less common oilseeds 1. Pentaclethra macrophylla and Irvingia gabonensis' (dataset #11699, SOFA TAB_005263) gives saponification value 243.0, iodine value 8.7 and acid value 13.6, which fit dika fat, but its fatty-acid row (lauric 5.7, myristic 21.2, palmitic 33.9, oleic 24.5 %) describes no lauric fat, so the entry supplies no field. IODINE VALUE: 4.1-4.9 across the eight Matos extracts (AOAC 993.20, Wijs; press 4.4 and 4.1) and Lewkowitsch's 5.2. The unsaturated acids in the profile account for only about 2 of it. FATTY ACIDS: min/max over five analyses, with no typical: Zaire 1976 (above); Gabon 1992, 'Fatty-acid and triglyceride composition of seeds from 5 trees of Gabon forest' (PlantFAdb #21233, SOFA TAB_000989: C12:0 35.0, C14:0 59.0, C16:0 5.0, C18:0 0.4, C18:1 0.6 %); Matos et al. 2009, pressed oils from Sibiti and Ouesso, Congo-Brazzaville (Table 4: C10:0 1.11 and 1.34, C12:0 36.60 and 39.37, C14:0 53.71 and 50.92, C16:0 5.23 and 4.97, C18:0 0.80 and 0.73, C18:1 1.82 and 1.97, C18:2 0.49 and 0.48 %); and Nangue et al. 2011, a hexane extract of kernels bought at Mfoundi market, Yaounde (Table 4: C10:0 1.54, C12:0 40.70, C14:0 49.05, C16:0 5.06, C18:0 2.38, C18:1 0.49 %, unidentified 0.78). Linoleic acid's minimum is 0 because two of the five list none. NOT USED: PlantFAdb's 1969 ('Fette und Lipoide'; its acids sum to 147 %) and 1984 ('Butter from plants': C8:0 3.1, C12:0 58.6, C14:0 33.4 %) entries, which share figures and put lauric above myristic against every other analysis; a 1990 entry ('Lipid composition of tropical seeds used in the Nigerian diet') whose profile, with 21 % linolenic acid, is not a lauric fat; and the two 2013 entries from 'Fatty acid composition of Irvingia gabonensis and Treculia africana seed lipids and phospholipids', which do not say which lipid class each describes. MELTING POINT: DSC fusion peak maxima, not slip or clear points: 36.08 C (Sibiti) and 39.66 C (Ouesso) for Matos's pressed oils (Table 5), and 40.26 C for fat separated with hot brine from seeds bought in Jos, Nigeria (Ogaji, Nan and Hoag 2012). The 1905 titre of 34.8 C is the solidification point of the split fatty acids, not a melting point. UNSAPONIFIABLE MATTER: 0.73 % is Lewkowitsch's single 1905 figure. NOT OPENED: Zoue et al. 2013 (Food Science and Technology International, 'Characterisation of a highly saturated Irvingia gabonensis seed kernel oil with unusual linolenic acid content'; paywalled) and 'Extraction and physicochemical composition of Irvingia gabonensis almond oil' (Separations 2022, 9(8):207; the publisher's site and its HAL copy both refused the connection). The INCI name and CAS number are CosIng's exact, active entry for Irvingia Gabonensis Kernel Butter (substance ID 56778, 'the fat obtained from the kernels of the Dika Tree, Irvingia gabonensis'), which gives no EC number; CosIng lists no saponified salt named for it.","provenance":{"primary":{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Irvingia gabonensis (plant 15339)","url":"https://fatplants.net/plantfadb/datasets?plant_id=15339","retrieved":"2026-09-26","note":"Dataset #14994 (SOFA TAB_005262), seed fat ('Samenfett'), from 'Oil-bearing plants of Zaire. II. Botanical families providing oils of medium unsaturation' (1976): oil content 67.1 wt%, saponification value 246.0, C10:0 0.8, C12:0 36.3, C14:0 54.8, C16:0 5.5, C18:2 0.5, C18:1 1.6, C18:0 0.5 (total 100.0). The source of the record's upper saponification value and one of its five compositions."},"additional":[{"publisher":"Asian Network for Scientific Information (Pakistan Journal of Nutrition)","document":"Matos L., Nzikou J.M., Matouba E., Pandzou-Yembe V.N., Guembot Mapepoulou T., Linder M., Desobry S. Studies of Irvingia gabonensis seed kernels: oil technological applications. Pakistan Journal of Nutrition 2009, 8(2):151-157","url":"https://pjnonline.org/pjn/article/view/777","documentDate":"2009","retrieved":"2026-09-26","note":"The PDF (https://pjnonline.org/pjn/article/download/777/777) has no text layer; its pages were rendered and read. Kernels from Sibiti (IGS) and Ouesso (IGO), Congo-Brazzaville. Table 4 'Oil press' columns: the two compositions used. Tables 1 and 2: iodine values 4.1-4.9 (used) and saponification values 189.92-277.40 (rejected; see notes). Table 5: DSC fusion peaks 36.08 and 39.66 C."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Irvingia gabonensis (plants 10737 and 16703)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10737","retrieved":"2026-09-26","note":"Plant 10737: dataset #21233 (1992, SOFA TAB_000989), used; #21992 (1984), #20778 (1969), #11970 (1990) and #23113 (2013) read and not used. Plant 16703 (https://fatplants.net/plantfadb/datasets?plant_id=16703): #11699 (1984, SOFA TAB_005263) and #23114 (2013) read and not used. Reasons in notes."},{"publisher":"BioMed Central (Lipids in Health and Disease), open access via PubMed Central","document":"Nangue T.J., Womeni H.M., Mbiapo F.T., Fanni J., Michel L. Irvingia gabonensis fat: nutritional properties and effect of increasing amounts on the growth and lipid metabolism of young rats wistar sp. Lipids in Health and Disease 2011, 10:43. DOI 10.1186/1476-511X-10-43","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC3060135/","documentDate":"2011","retrieved":"2026-09-26","note":"Full text read from Europe PMC (PMC3060135). Section 2.2: kernels bought at Mfoundi market, Yaounde (Cameroon), macerated in hexane for 48 h; fatty acids by GC of BF3-methanol methyl esters. Table 4 'Fatty acids profile of dika nut fat': one of the five compositions."},{"publisher":"Journal of Young Pharmacists (Medknow), open access via PubMed Central","document":"Ogaji I.J., Nan A., Hoag S.W. A novel extraction method and some physicochemical properties of extractives of Irvingia gabonensis seeds. Journal of Young Pharmacists 2012, 4(2):66-72. DOI 10.4103/0975-1483.96612","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC3385219/","documentDate":"2012","retrieved":"2026-09-26","note":"Full text read from Europe PMC (PMC3385219). Seeds from a market in Jos, Nigeria, extracted with hot 1 % sodium chloride solution; DSC melting point of the lipid fraction 40.26 C. Used for the melting point only."},{"publisher":"Scott, Greenwood & Son, London (1908); Project Gutenberg eBook #21724","document":"W. H. Simmons and H. A. Appleton, The Handbook of Soap Manufacture (1908), Chapter III, 'Dika Fat or Wild Mango Oil', quoting Lewkowitsch, Analyst 1905, p. 395","url":"https://www.gutenberg.org/ebooks/21724","documentDate":"1908","retrieved":"2026-09-26","note":"Read from the plain-text file (https://www.gutenberg.org/cache/epub/21724/pg21724.txt). Table: saponification equivalent 229.4 (footnote 9: 'Calculated by us from saponification value'), iodine no. 5.2, titre 34.8 C, unsaponifiable 0.73 %, for dika fat from Irvingia barteri seeds, South Nigeria. Converted to 244.6 mg KOH/g with the book's own rule (56,100 / equivalent). The text also cites Lemarie (Bulletin Imp. Inst., 1903, p. 206) that the fat was used in place of coconut oil for soap."}]}},{"id":"duck-fat","name":"Duck Fat","aliases":["Rendered duck fat","Anas platyrhynchos fat","Graisse de canard","Pekin duck fat"],"category":"animal-fat","inci":"Duck Fat","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"caprylic":{"typical":0.01},"capric":{"typical":0.04},"lauric":{"min":0.12,"max":0.14,"typical":0.12},"myristic":{"min":0.68,"max":1.08,"typical":1.08},"palmitic":{"min":25.15,"max":25.9,"typical":25.15},"palmitoleic":{"min":3.52,"max":4.16,"typical":3.52},"stearic":{"min":5.95,"max":8.65,"typical":5.95},"oleic":{"min":42.89,"max":45.23,"typical":42.89},"linoleic":{"min":12.68,"max":17.13,"typical":17.13},"linolenic":{"min":0.98,"max":1.05,"typical":0.98},"gammaLinolenic":{"typical":0.09},"arachidic":{"typical":0.09},"gadoleic":{"min":0.34,"max":1.08,"typical":0.34},"erucic":{"typical":0.05}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The 'typical' column is the raw duck fat analysed in Table 1 of Shin et al., Animal Bioscience 35(6):927-937 (2022) - a commercial rendered duck fat supplied by Taekyung Nongsan Co., Seoul, profiled by GC alongside beef fat, pork backfat and soybean oil. Its 27 acids: C8:0 0.01, C10:0 0.04, C12:0 0.12, C14:0 1.08, C15:0 0.09, C16:0 25.15, C17:0 0.17, C18:0 5.95, C20:0 0.09, C21:0 0.12 (SFA 32.81); C14:1 0.18, C16:1 3.52, C18:1n-9 cis 42.89, C18:1n-9 trans 1.42, C18:2n-6 cis 17.13, C18:2n-6 trans 0.01, C18:3n-6 0.09, C18:3n-3 0.98, CLA 0.07, C20:1 0.34, C20:2 0.01, C20:3n-6 0.11, C20:3n-3 0.02, C20:4n-6 0.02, C20:5n-3 0.31, C22:1n-9 0.05, C22:6n-3 0.07 (UFA 67.19). The keys recorded here total 97.4 %; the missing 2.6 % is C15:0, C17:0, C21:0, C14:1, elaidic acid, CLA and the C20/C22 long-chain polyunsaturates, none of which has a key in this schema. Elaidic acid (trans-C18:1, 1.42 %) is deliberately not folded into oleic - same molar mass, so it makes no difference to lye, but the two are different acids and merging them would misreport the profile. Min/max widen the record with USDA FoodData Central SR Legacy 'Duck, domesticated, meat and skin, raw' (fdcId 172408, NDB 05139): total lipid 39.34 g/100 g, fatty acids per 100 g of food 12:0 0.05, 14:0 0.25, 16:0 9.58, 18:0 3.20, 16:1 1.54, 18:1 16.73, 20:1 0.40, 18:2 4.69, 18:3 0.39, with SFA 13.22 + MUFA 18.69 + PUFA 5.08 = 36.99 g total. Dividing each by 36.99 renormalises them to percent of total fatty acids: lauric 0.14, myristic 0.68, palmitic 25.90, stearic 8.65, palmitoleic 4.16, oleic 45.23, gadoleic 1.08, linoleic 12.68, linolenic 1.05 (99.57 %). That arithmetic is stated so a reader can undo it; USDA publishes grams per 100 g of food, not percent of fatty acids, and the two are not the same number. USDA has no rendered 'Fat, duck' entry the way it has Fat, goose (04576), Fat, chicken (04542) and Fat, turkey (04575); meat-and-skin is the closest published lipid and its skin fraction is the fat that gets rendered. DIET MOVES THESE NUMBERS, so the range is the honest form. Linoleic acid is the clearest case: 12.7 % in the USDA bird against 17.1 % in the Korean commercial fat, which is a feeding difference, not a measurement error - poultry deposit dietary linoleic almost unchanged. A third open study, Kowalska et al., Scientific Reports 10:13465 (2020), fed Cherry Valley Pekin ducks soybean meal or yellow lupin and reported subcutaneous and abdominal fat at C16:0 46.2-47.1 %, C18:1 28.9-29.8 %, C18:2 8.0-8.5 %, which disagrees with both sources used here far too widely to be a diet effect; palmitic at 46 % is nearly double every other published duck-fat figure, so that study is recorded as an outlier and not used. Its finding that lupin feeding raised C18:3n-3 from 0.59-0.60 to 0.67-0.70 % is the kind of shift diet genuinely produces. NO SAPONIFICATION OR IODINE VALUE IS RECORDED. Neither Shin et al. nor USDA measured either, and the 192.05 mg KOH/g that circulates for duck fat traces to an LWT 2023 review that could not be opened in this session - the same review, and the same inaccessibility, that left chicken-fat.json's saponification value null. The recorded profile implies about 196 mg KOH/g by stoichiometry, which the calculator will derive and label as derived; that is consistent with the 192 figure but is not a substitute for a measurement. Melting point and unsaponifiable matter not sourced. INCI name from CosIng.","provenance":{"primary":{"publisher":"Asian-Australasian Association of Animal Production Societies (Animal Bioscience), open-access copy via PubMed Central","document":"Effects of duck fat and kappa-carrageenan as replacements for beef fat and pork backfat in frankfurters (Dong-Min Shin, Jong Hyeok Yune, Yea Ji Kim et al.; Anim. Biosci. 2022, 35(6):927-937; DOI 10.5713/ab.21.0378)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9066035/","documentDate":"2022-06","retrieved":"2026-09-21","note":"Table 1 'Fatty acid profile of frankfurters and raw fat/oil', column 'Duck fat' under Raw fat/oil - 27 fatty acids as percent, mean +/- SD. Materials and Methods: duck fat provided by Taekyung Nongsan Co., Ltd., Seoul, Korea. The paper reports no melting point, iodine value or saponification value for the fat."},"additional":[{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Duck, domesticated, meat and skin, raw (SR Legacy, fdcId 172408, NDB 05139) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/172408/nutrients","documentDate":"2019-04-01","retrieved":"2026-09-21","note":"Retrieved through the FoodData Central API (/fdc/v1/food/172408, dataType SR Legacy). Grams of fatty acid per 100 g of food, total lipid 39.34 g; renormalised to percent of total fatty acids in notes. SR Legacy has no rendered duck fat entry."},{"publisher":"Springer Nature (Scientific Reports), open-access copy via PubMed Central","document":"Effects of legume-diet and sex of ducks on the growth performance, physicochemical traits of meat and fatty acid composition in fat (Kowalska E., Kucharska-Gaca J., Kuzniacka J., Biesek J., Banaszak M., Adamski M.; Sci. Rep. 2020, 10:13465; DOI 10.1038/s41598-020-70508-x)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7417531/","documentDate":"2020","retrieved":"2026-09-21","note":"Tables 7 and 8, subcutaneous and abdominal fat of Cherry Valley Pekin ducks on soybean-meal and yellow-lupin diets. Read and rejected as an outlier (C16:0 46-47 %); cited here so the disagreement is traceable, and for its measured diet effect on C18:3n-3."}]}},{"id":"echium-seed-oil","name":"Echium Seed Oil","aliases":["Echium plantagineum seed oil","Refined echium oil","Purple viper's bugloss seed oil","Paterson's curse seed oil"],"category":"oil","inci":"Echium Plantagineum Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"min":6.8,"max":7.25,"typical":6.85},"stearic":{"min":3.4,"max":3.9,"typical":3.9},"oleic":{"min":14.47,"max":15.41,"typical":15.41},"linoleic":{"min":14.43,"max":16.32,"typical":14.43},"linolenic":{"min":29.32,"max":33.03,"typical":33.03},"gammaLinolenic":{"min":10.41,"max":11.2,"typical":10.41},"stearidonic":{"min":12.78,"max":13.6,"typical":13.49},"arachidic":{"typical":0.89},"gadoleic":{"typical":0.43},"behenic":{"typical":0.21}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"STEARIDONIC (C18:4 n-3) and GAMMA-LINOLENIC (C18:3 n-6) acids are stored under their own keys, separately from alpha-linolenic acid. Typicals: Zahran et al. 2023 (ACS Omega 8:28249), Table 1 'Fatty Acid Composition of EO', GC area %, echium oil supplied by De Wit Specialty Oils (Netherlands): palmitic 6.85 +/- 0.23, stearic 3.90 +/- 0.02, oleic (cis n-9) 15.41 +/- 0.07, elaidic (trans 18:1) 0.71 +/- 0.01, linoleic 14.43 +/- 0.06, alpha-linolenic 33.03 +/- 0.15, gamma-linolenic 10.41 +/- 0.05, stearidonic 13.49 +/- 0.11, arachidic 0.89 +/- 0.06, gondoic (20:1) 0.43 +/- 0.01, behenic 0.21 +/- 0.01, others 0.27; SFA 11.84, UFA 87.89 %. Elaidic acid (0.71 %, trans) has no key and is not added to oleic. The min/max merge two further measurements of commercial echium oil: Villora et al. 2025 (Foods 15:18, Table 1, % of total fatty acids, 'EO' column): 16:0 7.25, 18:0 3.79, 18:1 n-9 14.47, 18:1 n-7 1.08 (no key), 18:2 n-6 16.32, 18:3 n-6 11.08, 18:3 n-3 29.32, 18:4 n-3 12.78; and Comunian et al. 2019 (J. Food Sci. Technol. 56:1155), which states the composition of the De Wit echium oil it used as palmitic 6.8, stearic 3.4, oleic 14.9, linoleic 15.3, alpha-linolenic 31.3, gamma-linolenic 11.2, stearidonic 13.6 %. EU specification for refined echium oil (Commission Decision 2008/558/EC, Annex I): stearidonic acid not less than 10 % w/w of total fatty acids, trans fatty acids not more than 2 %, acid value not more than 0.6 mg KOH/g, peroxide value not more than 5 meq O2/kg, unsaponifiable content not more than 2 % (stored), pyrrolizidine alkaloids not detectable (limit 4 ug/kg). NO SAPONIFICATION OR IODINE VALUE is printed in any document opened (the three papers and the EU decision), so both are null; the build derives the saponification value from the profile, which is all C16-C20. Read and not used: Segre, Bisinotto & Castro 2026 (Lipids 61:417) report 13.37 % palmitic and 9.67 % stearic for an echium oil from the same supplier, while their soybean control in the same table reads 19.92 % palmitic, outside Codex's 8.0-13.5 for soya bean oil.","provenance":{"primary":{"publisher":"American Chemical Society (ACS Omega), open access via PubMed Central","document":"Zahran H.A., Catalkaya G., Yenipazar H., Capanoglu E., Sahin-Yesilcubuk N. Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology. ACS Omega 2023, 8(31):28249 (doi 10.1021/acsomega.3c01779)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10413484/","documentDate":"2023-07-28","retrieved":"2026-09-24","note":"Table 1, fatty acid composition of the echium oil (De Wit Specialty Oils, The Netherlands) before encapsulation."},"additional":[{"publisher":"MDPI (Foods), open access via PubMed Central","document":"Villora J., Torres A., Fresno M., Alvarez S., Acosta N.G., Perez J.A., Rodriguez C. Enriching Egg Quality of Laying Hens from the Canary Islands by Feeding with Echium Oil. Foods 2025, 15(1):18 (doi 10.3390/foods15010018)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12786016/","documentDate":"2025-12-21","retrieved":"2026-09-24","note":"Table 1, main fatty acid composition (% of total fatty acids) of the fat sources, column 'EO'."},{"publisher":"Springer (Journal of Food Science and Technology), open access via PubMed Central","document":"Comunian T.A., Favaro L.F., Thomazini M., et al. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. J. Food Sci. Technol. 2019, 56(3):1155 (doi 10.1007/s13197-019-03576-1)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6423194/","documentDate":"2019-01-21","retrieved":"2026-09-24","note":"Materials section: fatty acid composition of the De Wit echium seed oil used."},{"publisher":"European Commission (Official Journal of the European Union L 180, 9.7.2008, p. 17)","document":"Commission Decision of 27 June 2008 authorising the placing on the market of refined echium oil as novel food ingredient under Regulation (EC) No 258/97 (2008/558/EC), Annex I: Specifications of refined echium oil","url":"https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32008D0558","documentDate":"2008-06-27","retrieved":"2026-09-24","note":"Stearidonic acid minimum and unsaponifiable maximum."}]}},{"id":"egg-yolk-oil","name":"Egg Yolk Oil","aliases":["Egg oil","Egg yolk lipids","Hen egg yolk oil"],"category":"animal-fat","inci":"Egg Oil","cas":["8001-17-0"],"ec":["232-271-8"],"saponifiedInci":null,"sapKohMgPerG":{"min":173.75,"max":183.14},"iodineValue":null,"fattyAcidsPercent":{"lauric":{"min":0.005,"max":0.007},"myristic":{"min":0.3,"max":0.37},"palmitic":{"min":24.37,"max":25.31},"palmitoleic":{"min":3.11,"max":4.68},"stearic":{"min":5.56,"max":8.21},"oleic":{"min":43.81,"max":48.71},"linoleic":{"min":13.72,"max":17.02},"linolenic":{"min":0.46,"max":0.68}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Source: Journal of Food Science and Technology (2024), egg yolk lipids extracted from spray-dried hen egg yolk powder (Jiangsu Kangde Egg Co., China) by three methods: supercritical CO2 (SFE), subcritical propane (SPE) and ethanol solvent extraction (SE). Table 3 saponification value (mg KOH/g): SFE 175.42 +/- 4.09, SPE 173.75 +/- 1.06, SE 183.14 +/- 2.78; acid value 0.91 / 0.55 / 6.34 mg KOH/g; peroxide 1.20 / 1.46 / 2.34 mmol/kg; refractive index (25 C) 1.4706 / 1.4678 / 1.4726. The min/max here span the three extraction methods of one raw material, not a population. Table 2 fatty acids (% of total FA), min-max across methods: C12:0 0.005-0.007, C14:0 0.30-0.37, C14:1 0.06-0.08, C15:0 0.05, C16:0 24.37-25.31, C16:1 3.11-4.68, C17:0 0.10-0.14, C17:1 0.10-0.13, C18:0 5.56-8.21, C18:1 43.81-48.71, C18:2 13.72-17.02, C18:3 n-3 0.46-0.68 (mapped to linolenic), C18:3 n-6 (GLA) 0.08-0.10, C20:4 0.004-0.38, C22:6 (DHA) 0.06-0.73 (the last three have no key and are not mapped). The paper's printed SFA/MUFA/PUFA totals (e.g. MUFA 65.99-69.38 %) do not add up with the individual rows and are not used. Egg yolk 'oil' is roughly two-thirds triglyceride plus phospholipids and cholesterol, which depresses the SAP versus a pure triglyceride; the SE extract (ethanol) carries more phospholipid. Iodine value is not reported (null). INCI name from CosIng.","provenance":{"primary":{"publisher":"Springer / Association of Food Scientists & Technologists (India) - Journal of Food Science and Technology (open access via PubMed Central)","document":"Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods (J Food Sci Technol 2024; DOI 10.1007/s13197-024-05981-7)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11465065/","retrieved":"2026-09-20","note":"Table 2 (fatty acid composition by extraction method) and Table 3 (refractive index, saponification value, acid value, peroxide value). Published 2024."}}},{"id":"emu-oil","name":"Emu Oil","aliases":["Dromaius novaehollandiae oil","Rendered emu fat"],"category":"animal-fat","inci":"Emu Oil","cas":["158570-96-8"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":190,"max":200},"iodineValue":{"typical":72.67},"fattyAcidsPercent":{"palmitic":{"typical":25.67},"palmitoleic":{"typical":4.08},"stearic":{"typical":9.06},"oleic":{"typical":45.76},"linoleic":{"typical":14},"linolenic":{"typical":0.37},"behenic":{"typical":0.05}},"meltingPointC":null,"unsaponifiablePercent":{"typical":0.54},"notes":"Source: Nutrients 14(11):2238 (2022), Table 1 (physicochemical) and Table 2 (fatty acids) for one emu oil sample obtained by supercritical CO2 extraction of emu fatty tissue from Guangdong Xinji Emu Industry Co. (Jiangmen, China); values are mean +/- SD of replicate analyses of that single sample, not a population range. Table 1: acid value 1.24 +/- 0.49 mg KOH/g, free fatty acids 0.80 %, peroxide value 1.50 meq/kg, iodine value 72.67 +/- 2.08 g/100 g, unsaponifiable matter 0.54 +/- 0.13 %, refractive index 1.46 (40 C). Table 2 (% of total FA): saturated 34.78; palmitic C16:0 25.67; C18:0 9.06 (the paper labels this row 'heptadecanoic acid (C18:0)' - C18:0 is stearic acid and is mapped as such); docosanoic C22:0 0.05; unsaturated 64.28; palmitoleic C16:1 4.08; heptadecenoic C17:1 0.06 (no key, not mapped); oleic C18:1 45.76; linoleic C18:2 14.00; linolenic C18:3 0.37. The paper does not report a saponification value. SAPONIFICATION VALUE is the band in Japan's Standards of Quasi-drug Ingredients 2021 (MHLW), 'Emu Oil', a fatty oil from the subcutaneous tissue of Dromaius novaehollandiae: 190-200 mg KOH/g, with iodine value 40-80 and acid value 1.0 max. The calculator uses its middle, 195; the composition above gives 195.8 as pure triglyceride, and the paper's iodine value (72.67) sits inside the standard's band. This replaces the value the build derived from that composition. A characterization in the Indian JLST (2013) that may print a saponification value is not openly accessible and was not used. INCI name from CosIng.\n\nINCI: CosIng also carries the older Latin-form name \"Dromiceius Oil\" for the same material; either may appear on a label.","provenance":{"primary":{"publisher":"MDPI - Nutrients (open access via PubMed Central)","document":"Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil (Nutrients 2022, 14(11), 2238; DOI 10.3390/nu14112238)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9182831/","retrieved":"2026-09-20","note":"Table 1 (physicochemical properties: acid value, FFA, peroxide value, iodine value, unsaponified matter, refractive index) and Table 2 (fatty acid composition, % of total). Published 2022."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Pharmaceutical Evaluation Division); PDF hosted by PMDA","document":"Japanese Standards of Quasi-drug Ingredients 2021 (医薬部外品原料規格2021), monograph 'Emu Oil' (エミュー油), PDF page 628","url":"https://www.pmda.go.jp/files/000240227.pdf","documentDate":"2021","retrieved":"2026-09-26","note":"The source of the saponification value. Fatty oil obtained from the subcutaneous tissue of Dromaius novaehollandiae, consisting mainly of triglycerides of oleic, stearic, linoleic and palmitic acids: acid value 1.0 max (method 1, 10 g); saponification value 190-200; iodine value 40-80; residue on ignition 0.1 % max. Read from the page image."}]}},{"id":"erucic-acid","name":"Erucic Acid (technical, ~90 %)","aliases":["cis-13-Docosenoic acid","(13Z)-Docos-13-enoic acid","C22:1 fatty acid","Erucic acid, tech. 90%"],"category":"fatty-acid","inci":"Erucic Acid","cas":["112-86-7"],"ec":["204-011-3"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"erucic":{"min":88}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Erucic acid is cis-13-docosenoic acid, C22:1, the characteristic acid of high-erucic rapeseed, mustard and crambe oils. Sold on its own it is a fine chemical rather than an oleochemical cut, and no producer checked for this record publishes a full specification for it: Oleon's RADIACID range has no erucic grade (its high-erucic rapeseed product, RADIACID 0075, is described as a hydrogenated fatty acid, so its erucic acid has been turned into behenic); NOF's English product pages list no fatty-acid grades; the product list in Croda Industrial Specialties' site map has no erucic acid; KLK OLEO's site search returns nothing for it; Kao's product search is script-driven and could not be queried; TCI's page for cis-13-docosenoic acid (D0965) refused the download (HTTP 403). What is published, and what this record holds: Thermo Scientific Chemicals' Erucic acid, tech. 90% (catalogue L08685, formerly Alfa Aesar) specifies Assay (Silylated GC) > 88.0 %, appearance white to pale yellow, form fused solid, clear as melt; CAS 112-86-7, C22H42O2, 338.576 g/mol. That assay is the only composition figure for the technical grade, so the profile is erucic min 88 and nothing else: the balance of up to 12 % is not itemised by the producer and is not guessed at here. Larodan's research-grade 13(Z)-docosenoic acid (product 10-2201) is >99 % pure, molecular weight 338.57, lipid number C22:1, a solid stored in the freezer; it sits inside the same min-88 statement and shows how pure the acid can be bought. No saponification value, acid value or iodine value is published for either grade, so sapKohMgPerG and iodineValue are null, and because the technical grade's profile sums to only 88 % the build will not derive one from it either (it needs 95 %). On the arithmetic, which is arithmetic and not a measurement: a free fatty acid takes one KOH per molecule, so pure erucic acid (M 338.57) is 56106 / 338.57 = 165.7 mg KOH/g, against 56106 / 282.46 = 198.6 for oleic acid, about a sixth less lye per gram; and its one double bond gives a theoretical iodine value of 2 x 126.90 / 338.57 x 100 = 75.0 g I2/100 g. The technical grade's unstated 12 % will move the real lye figure off 165.7 in a direction nobody has published, so for a batch that matters ask the supplier for the lot's acid value. meltingPointC is null: Thermo's specification table gives no melting point and Larodan gives only the physical state. unsaponifiablePercent is null: neither producer publishes it. No source consulted prints an INCI name; the INCI name, CAS and EC numbers are CosIng's entry for Erucic Acid, and CosIng lists no sodium or potassium erucate. In soap, erucic acid is a long monounsaturated chain whose main consequence for a maker is the lower lye demand, the same effect that makes high-erucic rapeseed oil (rapeseed-oil.json) saponify lower than canola.","provenance":{"primary":{"publisher":"Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Alfa Aesar)","document":"Erucic acid, tech. 90% (catalogue L08685) product specification","url":"https://www.thermofisher.com/order/catalog/product/L08685.30","retrieved":"2026-09-24","note":"Specifications table on the product page: Appearance (Color) white to pale yellow; Form fused solid, clear as melt; Assay (Silylated GC) > 88.0%. Header: CAS 112-86-7, C22H42O2, 338.576 g/mol. No acid, saponification or iodine value and no melting point in the specification table. The page was saved as HTML and converted to text (scripts removed, tags to line breaks, html.unescape); the same three specification lines also appear in the page's embedded schema.org data. Catalogue number found through PubChem's vendor listing for CID 8216 (13-docosenoic acid)."},"additional":[{"publisher":"Larodan AB (ABF Ingredients group) - research-grade lipids producer","document":"13(Z)-Docosenoic acid (product 10-2201) product page","url":"https://www.larodan.com/product/13z-docosenoic-acid/","retrieved":"2026-09-24","note":"Product information: purity >99%, storage freezer, supplied neat, physical state solid; identifiers CAS 112-86-7, molecular weight 338.57, lipid number C22:1; synonyms include erucic acid and cis-13-docosenoic acid. No titration values, no melting point. The certificate of analysis is named on the page but not linked."},{"publisher":"Oleon NV (oleochemicals producer)","document":"RADIACID 0075 - long chain saturated fatty acids - product page","url":"https://www.oleon.com/products-solutions/radiacid-0075","retrieved":"2026-09-24","note":"Checked and not used: 'High erucic rapeseed based hydrogenated fatty acid'; acid value 178 - 190 mgKOH/g, iodine value <= 6 gI2/100g, fatty acid composition C16+C18 <= 50 %(m/m), C20+C22 >= 50 %(m/m). Hydrogenated, so it is not erucic acid. Found by reading every RADIACID page listed in oleon.com/sitemap.xml; none is an erucic acid."}]}},{"id":"evening-primrose-oil","name":"Evening Primrose Oil","aliases":["Oenothera biennis seed oil","EPO","Evening primrose seed oil"],"category":"oil","inci":"Oenothera Biennis Oil","cas":["90028-66-3"],"ec":["289-859-2"],"saponifiedInci":null,"sapKohMgPerG":{"typical":187.35},"iodineValue":{"min":125,"max":165},"fattyAcidsPercent":{"caprylic":{"typical":0.2},"lauric":{"typical":0.3},"myristic":{"typical":0.1},"palmitic":{"min":5.2,"max":7.2},"palmitoleic":{"typical":0.1},"stearic":{"min":0.4,"max":1.6},"oleic":{"min":6.6,"max":14.2},"linoleic":{"min":70.7,"max":70.8},"linolenic":{"min":0.2,"max":0.3},"gammaLinolenic":{"min":7.1,"max":13.7},"arachidic":{"min":0.1,"max":0.3},"gadoleic":{"typical":0.2},"behenic":{"typical":0.1}},"meltingPointC":null,"unsaponifiablePercent":{"min":3.2,"max":5.2},"notes":"Fatty acids and unsaponifiable matter are from the PRIMARY open-access paper (Pharmaceuticals 2026) on Bulgarian Oenothera biennis seeds from two harvest years: Table 3 gives, for 2023 / 2024 respectively, palmitic 5.2 / 7.2, stearic 1.6 / 0.4, oleic 14.2 / 6.6, linoleic 70.7 / 70.8, alpha-linolenic 0.2 / 0.3, GAMMA-linolenic 7.1 / 13.7, arachidic 0.3 / 0.1, gadoleic 0.2 / not detected, behenic 0.1 / nd, palmitoleic 0.1 / nd, caprylic nd / 0.2, lauric nd / 0.3, myristic 0.1 / 0.1, margaric C17:0 0.1 / 0.1, heptadecenoic C17:1 0.1 / 0.1, nervonic C24:1 nd / 0.1 (% of total). The min/max in this record are the two-year spread; acids detected in only one year are given as 'typical'. Evening primrose oil's defining acid, gamma-linolenic acid (GLA, C18:3 n-6, 7.1-13.7 % here), is stored under its own key 'gammaLinolenic', separately from 'linolenic' (alpha-linolenic only). Unsaponifiable matter measured 3.2 +/- 0.1 % (2023) and 5.2 +/- 0.1 % (2024), Table 2; the review below quotes 1-3 % and another Foods 2025 paper (PMC11765098) cites 1-2 % from literature, so commercial oils are usually lower than this record's range. Saponification value (187.35 mg KOH/g) and iodine value (125-165 g I2/100 g) were NOT measured in the primary paper; they are transcribed from Table 1 of the Frontiers in Nutrition 2026 systematic review of cold-pressed oils (row 'Evening primrose oil', attributed there to its reference [88]; the same row lists density 0.91-0.93). Treat the SAP as a literature typical value, not a specification. Melting point not given (liquid oil). INCI name from CosIng.\n\nINCI: The CosIng name has no plant part in it — \"Oenothera Biennis Oil\", not \"... Seed Oil\" — though the oil is pressed from the seed.","provenance":{"primary":{"publisher":"MDPI (Pharmaceuticals), open-access copy via PubMed Central","document":"Phytochemical Analysis of Lipid Composition and Biological Activities in the Seeds of Evening Primrose from Bulgaria (Zheleva A. et al.; Pharmaceuticals 2026, 19(2):225; DOI 10.3390/ph19020225)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12944452/","documentDate":"2026","retrieved":"2026-09-20","note":"Table 1 oil content (16.9 / 16.7 %), Table 2 unsaponifiable matter (3.2 / 5.2 %), Table 3 fatty-acid composition for the 2023 and 2024 harvests."},"additional":[{"publisher":"Frontiers Media (Frontiers in Nutrition), open-access copy via PubMed Central","document":"Cold pressed oils: a systematic review on physicochemical properties, nutritional composition and pharmacological activities (Front. Nutr. 2026; DOI 10.3389/fnut.2026.1747029)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13371722/","documentDate":"2026","retrieved":"2026-09-20","note":"Table 1 row 'Evening primrose oil': iodine value 125-165, saponification value 187.35, unsaponifiable 1-3 %, density 0.91-0.93 (review's reference [88])."}]}},{"id":"flaxseed-oil","name":"Flaxseed Oil (Linseed Oil)","aliases":["Linseed oil","Linum usitatissimum seed oil"],"category":"oil","inci":"Linum Usitatissimum Seed Oil","cas":["8001-26-1"],"ec":["232-278-6"],"saponifiedInci":null,"sapKohMgPerG":{"min":185,"max":197},"iodineValue":{"min":170,"max":211},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.3},"myristic":{"min":0,"max":0.2},"palmitic":{"min":4,"max":11.3,"typical":5.1},"palmitoleic":{"min":0,"max":0.5},"stearic":{"min":2,"max":8,"typical":3.5},"oleic":{"min":9.8,"max":36,"typical":18.6},"linoleic":{"min":8.3,"max":30,"typical":15.2},"linolenic":{"min":43.8,"max":70,"typical":56.6},"arachidic":{"min":0,"max":1},"gadoleic":{"min":0,"max":1.2},"behenic":{"min":0,"max":0.5},"erucic":{"min":0,"max":1.2},"lignoceric":{"min":0,"max":0.3}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard. The typical values for the five main acids are the Canadian Grain Commission's ten-year mean (2014-2023) for the western Canadian crop, brown flaxseed graded No. 1 CW: palmitic 5.1, stearic 3.5, oleic 18.6, linoleic 15.2, alpha-linolenic 56.6 % of the oil's fatty acids (sum 99.0 %); the same report gives the crop's mean iodine value as 190.5, the midpoint of the Codex band. Until 2026-09-26 the record had no typicals, so the calculator used the midpoints of the Codex ranges, which are compliance limits wide enough (oleic 9.8-36, linoleic 8.3-30, linolenic 43.8-70) that together they summed to 114.2 % and made the soap-quality figures computed from the profile read high; the saponification value, which is published, was not affected. The minor acids keep the Codex ranges. Flaxseed (linseed) oil was added to CXS 210 in the 2019 revision. Ph. Eur. 12 'Linseed oil, virgin' (Heess sheet): iodine value 160-200, saponification value 188-195, unsaponifiable max 1.5 %, palmitic 3.0-8.0, palmitoleic max 1.0, stearic 2.0-8.0, oleic 11.0-35.0, linoleic 11.0-24.0, linolenic 35.0-65.0, arachidic max 1.0 %.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Linseed oil virgin Ph. Eur. 12 (Reg-No. Sp312024h)","url":"https://www.heessoils.com/fileadmin/spezifikationen/312024-Linseed-oil-virgin-ph-eur.pdf","documentDate":"2026-01-21","retrieved":"2026-09-20"},{"publisher":"Canadian Grain Commission, Grain Research Laboratory (Government of Canada)","document":"Quality of western Canadian flaxseed 2024 (ISSN 1700-2087), Table 2 'Main fatty acid composition in 2024 harvest samples of brown flaxseed graded No. 1 CW'","url":"https://grainscanada.gc.ca/en/grain-research/grain-harvest-export-quality/flaxseed/2024/","documentDate":"2024","retrieved":"2026-09-26","note":"The source of the typical fatty acids. Table 2, relative fatty acid composition of the oil (%), 2024 / 2023 / 2014-2023 mean: palmitic 5.0 / 5.0 / 5.1, stearic 3.2 / 3.4 / 3.5, oleic 18.2 / 19.2 / 18.6, linoleic 15.2 / 15.4 / 15.2, alpha-linolenic 57.2 / 55.8 / 56.6. Table 1: mean iodine value 192.0 / 189.3 / 190.5 (calculated from the fatty acid composition); free fatty acids 0.2 %. Harvest Sample Program; fatty acids measured on composite samples. The ten-year mean is used."}]}},{"id":"goat-tallow","name":"Goat Tallow","aliases":["Goat fat","Rendered goat fat","Capra hircus fat"],"category":"animal-fat","inci":"Goat Fat","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"capric":{"typical":0.508},"lauric":{"typical":0.502},"myristic":{"min":4.26,"max":6.67,"typical":4.26},"palmitic":{"min":23.44,"max":29.882,"typical":29.882},"palmitoleic":{"min":1.773,"max":3.57,"typical":1.773},"stearic":{"min":20.671,"max":40.18,"typical":20.671},"oleic":{"min":17.69,"max":26.913,"typical":26.913},"linoleic":{"min":3.05,"max":3.647,"typical":3.647},"linolenic":{"min":0.17,"max":2.04,"typical":1.141},"gammaLinolenic":{"typical":0.201},"arachidic":{"typical":0.428},"gadoleic":{"typical":0.249},"behenic":{"typical":0.269},"docosadienoic":{"typical":0.139}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"TYPICAL: subcutaneous adipose tissue of Arbas cashmere goats, control group - Jiang, Zhao, Zhang, Zhang, Guo, Guo & Yan, Animals 16(7):1097 (2026), Table 3, column CON (8 goats slaughtered; weaned kids 120 +/- 10 days old at the start, 14 days' adaptation and 90 days on a basal concentrate-roughage diet, so about 7 months old at slaughter; experimental farm of Inner Mongolia Agricultural University, Hohhot, China); FAME on a 100 m SP-2560 column with FID, external-standard quantification; % of total fatty acids: C10:0 0.508, C12:0 0.502, C13:0 0.211, C14:0 4.260, C15:0 0.860, C16:0 29.882, C17:0 3.018, C18:0 20.671, C20:0 0.428, C21:0 1.085, C22:0 0.269, C14:1 0.217, C15:1 0.138, C16:1 1.773, C17:1 1.269, C18:1n9t 0.168, C18:1n9c 26.913, C20:1 0.249, C24:1 0.145, C18:3n3 1.141, C20:3n3 0.147, C20:5n3 0.163, C22:6n3 0.181, C18:2n6t 0.155, C18:2n6c 3.647, C18:3n6 0.201, C20:2n6 0.180, C20:3n6 0.147, C20:4n6 0.401, C22:2n6 0.139; SFAs 61.872, MUFAs 31.247, PUFAs 6.522 (the printed acids sum to 99.07). The paper's C20:1 is a single total, mapped to gadoleic as the Codex-based records do; C22:2n6 is mapped to docosadienoic. MIN/MAX add the control-diet adipose depots of Boer crossbred bucks in Malaysia - Adeyemi, Ebrahimi, Samsudin, Sabow & Sazili, J. Anim. Sci. Technol. 57:42 (2015), Tables 8-11, column 0 % oil (8 goats per diet, 4-5 months old at the start and fed 100 days on a diet half oil-palm fronds; slaughtered in a commercial abattoir; Folch extraction, BF3 methylation, GC with a C21:0 internal standard; % of total FA), omental / perirenal / mesenteric / subcutaneous: C14:0 5.55/6.02/6.67/5.64, C16:0 26.67/23.44/27.06/25.52, C16:1n-7 2.94/2.94/3.49/3.57, C18:0 31.24/40.18/26.10/22.07, C18:1n-9 24.99/17.69/19.97/24.15, C18:1 trans-11 (vaccenic) 4.77/4.27/3.48/3.15, CLA cis-9 trans-11 0.96/0.80/1.30/1.25, CLA trans-10 cis-12 0.29/0.36/1.54/1.88, C18:2n-6 3.14/3.52/3.63/3.05, C18:3n-3 0.17/0.27/1.56/2.04, C20:4n-6 0.11/0.08/1.89/2.60, C20:5n-3 0.08/0.76/1.87/2.80, C22:5n-3 0.20/0.15/1.42/1.63, C22:6n-3 0.15/0.11/1.92/1.78 (only these 14 acids were reported and the rows sum to 100.6-101.9, so each share is somewhat high; the long-chain n-3 and n-6 acids reported for mesenteric and subcutaneous fat, EPA 1.87-2.80 % and DHA 1.78-1.92 %, are unusually high for ruminant adipose fat - they have no key and do not enter the record, but they are a reason to read this table with caution). BOUNDS: myristic 4.260 (Arbas) - 6.67 (Boer mesenteric); palmitic 23.44 (Boer perirenal) - 29.882 (Arbas); palmitoleic 1.773 (Arbas) - 3.57 (Boer subcutaneous); stearic 20.671 (Arbas) - 40.18 (Boer perirenal); oleic 17.69 (Boer perirenal) - 26.913 (Arbas); linoleic 3.05 (Boer subcutaneous) - 3.647 (Arbas); linolenic 0.17 (Boer omental) - 2.04 (Boer subcutaneous). Capric, lauric, gamma-linolenic (C18:3n6), arachidic, gadoleic, behenic and docosadienoic come from the Arbas table only. Kidney (perirenal) fat is the hardest depot - 40.18 % stearic against 22.07 % in the subcutaneous fat of the same Boer goats - so goat tallow rendered from suet is much firmer than one rendered from trim. NOT MAPPED (Arbas): C13:0 0.211, C15:0 0.860, C17:0 3.018, C21:0 1.085, C14:1 0.217, C15:1 0.138, C17:1 1.269, elaidic acid (C18:1n9t) 0.168, C24:1 0.145, C20:3n3 0.147, C20:5n3 0.163, C22:6n3 0.181, C18:2n6t 0.155, C20:2n6 0.180, C20:3n6 0.147, C20:4n6 0.401 - 8.49 % in all, the odd-chain acids typical of ruminant fat. The mapped typical profile therefore sums to 90.58 %, below the 95 % the derived-saponification estimator needs, so this record is reference only until a measured saponification value is found. NO SAPONIFICATION OR IODINE VALUE: neither paper measured one, and every document found that characterises rendered goat tallow could not be opened - 'Optimization of Biodiesel Production from Goat Tallow Using Alkaline Catalysts ...', Chem. Chem. Technol. 12(1):120 (2018; DOI 10.23939/chcht12.01.120 - the publisher's old host did not respond and its new site has no copy); 'Laundry Soap Production from the Respective Tallows of Goat, Sheep and Cow', Int. Res. J. Pure Appl. Chem. 22(3) (2021; DOI 10.9734/irjpac/2021/v22i330393, not openly accessible); 'Differential Scanning Calorimetry Analysis of Goat Fats', J. Am. Oil Chem. Soc. (2009; DOI 10.1007/s11746-009-1420-5, paywalled); waste goat tallow biodiesel, Applied Energy (2013; DOI 10.1016/j.apenergy.2013.04.025, paywalled). Opened and not usable: Farizah & Nityasree, J. Environ. Biol. 40(4) (2019; goat tallow biodiesel) - its GC-MS names pentadecanoic and octadecadienoic acids as the main components without percentages, which is neither a composition nor credible for goat fat; Andualem et al., Sci. Rep. 16:16502 (2026) - soap from 'animal tallow' from butchers in Bahir Dar, species not stated, so not goat. Melting point and unsaponifiable matter not sourced. Both analyses are of young goats (about 7-9 months at slaughter); fat from mature goats, which is what is usually rendered, is likely to be harder. INCI is CosIng's entry for Goat Fat ('the fat obtained from goats'); CosIng gives it no CAS or EC number.","provenance":{"primary":{"publisher":"MDPI - Animals (open access via PubMed Central)","document":"From Transcriptional Reprogramming to Fat Quality Improvement: Dietary Artemisia ordosica Krasch. Optimizes Fatty Acid Profile in Cashmere Goats (Lianguang Jiang, Yanli Zhao, Qingyue Zhang, Shangxiong Zhang, Xiaoyu Guo, Yongmei Guo, Sumei Yan; Animals 2026, 16(7):1097; DOI 10.3390/ani16071097)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13072082/","documentDate":"2026-04","retrieved":"2026-09-24","note":"Table 3 'Effect of AOK on FA composition of SADT in cashmere goats (%)', column CON (control diet); animals, diet, sampling and GC method in Materials and Methods. Read through the Europe PMC JATS XML. The AOK (Artemisia-fed) column is a feeding treatment and is not used."},"additional":[{"publisher":"Korean Society of Animal Science and Technology - Journal of Animal Science and Technology (BioMed Central; open access via PubMed Central)","document":"Carcass traits, meat yield and fatty acid composition of adipose tissues and Supraspinatus muscle in goats fed blend of canola oil and palm oil (K. D. Adeyemi, M. Ebrahimi, A. A. Samsudin, A. B. Sabow, A. Q. Sazili; J. Anim. Sci. Technol. 2015, 57:42; DOI 10.1186/s40781-015-0076-y)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC4671219/","documentDate":"2015-12","retrieved":"2026-09-24","note":"Tables 8 (omental), 9 (perirenal), 10 (mesentery) and 11 (subcutaneous) 'fatty acid composition (% of total FA)', column 0 % BCPO (control diet); the 4 % and 8 % oil columns are feeding treatments and are not used. Read through the Europe PMC JATS XML."},{"publisher":"Triveni Enterprises - Journal of Environmental Biology","document":"Production and characterization of biodiesel obtained from transesterification of lipid from goat tallow (A. B. Farizah, J. Nityasree et al.; J. Environ. Biol. 2019, 40(4); DOI 10.22438/jeb/40/4/mrn-731)","url":"http://jeb.co.in/journal_issues/201907_jul19/paper_03.pdf","documentDate":"2019-07","retrieved":"2026-09-24","note":"Opened and read; gives no quantitative fatty-acid composition of the tallow and no saponification or iodine value. Not used."}]}},{"id":"goose-fat","name":"Goose Fat","aliases":["Rendered goose fat","Anser anser domesticus fat","Schmalz (goose)"],"category":"animal-fat","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":195},"iodineValue":{"typical":86.8},"fattyAcidsPercent":{"myristic":{"typical":0.52},"palmitic":{"typical":21.7},"palmitoleic":{"typical":2.94},"stearic":{"typical":6.39},"oleic":{"typical":56.08},"gadoleic":{"typical":0.1},"linoleic":{"typical":10.27},"linolenic":{"typical":0.52}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Saponification and iodine values are the untreated, unheated control goose fat in Foods 13(2):304 (2024): fat rendered from Landaise-breed goslings (male and female, 18 weeks), Tables 2-3: saponification value 195 mg KOH/g, iodine value 86.8 g I2/100 g, acid value 0.22 g oleic acid/100 g, peroxide value 2.28 meq O2/kg (single batch; the paper's lard control gave SAP 194, IV 74.7). The paper's Table 4 fatty-acid data are expressed in g/100 g fat with implausibly low totals (SFA 2.32, MUFA 2.37, PUFA 3.76) and are not used. The fatty-acid profile here is USDA FoodData Central SR Legacy 'Fat, goose' (fdcId 173572, NDB 04576): total lipid 99.8 g/100 g; SFA 27.7 (14:0 0.5, 16:0 20.7, 18:0 6.1); MUFA 56.7 (16:1 2.8, 18:1 53.5, 20:1 0.1); PUFA 11.0 (18:2 9.8, 18:3 0.5). Those are grams of fatty acid per 100 g of fat; the field holds percent of total fatty acids, so each is divided by USDA's own total for the entry (SFA 27.7 + MUFA 56.7 + PUFA 11.0 = 95.4 g/100 g): myristic 0.52, palmitic 21.70, palmitoleic 2.94, stearic 6.39, oleic 56.08, gadoleic 0.10, linoleic 10.27, linolenic 0.52 %. They come to 98.52 %; the rest are acids USDA counts in its totals without listing them. Until 2026-09-25 the record held the grams per 100 g, which put its soap qualities about 5 % low. Melting point and unsaponifiables not sourced (null). INCI not verified (null).","provenance":{"primary":{"publisher":"MDPI - Foods (open access via PubMed Central)","document":"The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment (Foods 2024, 13(2), 304; DOI 10.3390/foods13020304)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10814581/","retrieved":"2026-09-20","note":"Tables 2 and 3, non-additivated unheated goose fat: saponification value 195 mg KOH/g, iodine value 86.8 g I2/100 g, acid value 0.22, peroxide value 2.28. Published 2024."},"additional":[{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Fat, goose (SR Legacy, fdcId 173572, NDB 04576) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/173572/nutrients","retrieved":"2026-09-20","note":"Retrieved through the FoodData Central API search endpoint (dataType SR Legacy); nutrient rows SFA 14:0, 16:0, 18:0; MUFA 16:1, 18:1, 20:1; PUFA 18:2, 18:3; total lipid 99.8 g per 100 g."}]}},{"id":"grapeseed-oil","name":"Grapeseed Oil","aliases":["Grape seed oil","Vitis vinifera seed oil"],"category":"oil","inci":"Vitis Vinifera Seed Oil","cas":["85594-37-2","84929-27-1","8024-22-4"],"ec":["287-896-9","284-511-6"],"saponifiedInci":{"naoh":"Sodium Grapeseedate","koh":"Potassium Grapeseedate"},"sapKohMgPerG":{"min":188,"max":194},"iodineValue":{"min":128,"max":150},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.3},"palmitic":{"min":5.5,"max":11},"palmitoleic":{"min":0,"max":1.2},"stearic":{"min":3,"max":6.5},"oleic":{"min":12,"max":28},"linoleic":{"min":58,"max":78},"linolenic":{"min":0,"max":1},"arachidic":{"min":0,"max":1},"gadoleic":{"min":0,"max":0.3},"behenic":{"min":0,"max":0.5},"erucic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.4}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Appendix: erythrodiol content should be more than 2 % of total sterols.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"green-tea-seed-oil","name":"Green Tea Seed Oil (Camellia sinensis)","aliases":["Green tea seed oil","Camellia sinensis seed oil","Tea seed oil (Camellia sinensis)","Thea sinensis seed oil"],"category":"oil","inci":"Camellia Sinensis Seed Oil","cas":["68916-73-4"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":181,"max":187},"iodineValue":{"min":86.6,"max":91.9},"fattyAcidsPercent":{"myristic":{"typical":0.1},"palmitic":{"min":14.8,"max":17.7,"typical":14.8},"palmitoleic":{"typical":0.1},"stearic":{"min":1.7,"max":3.8,"typical":2.6},"oleic":{"min":52.9,"max":58.4,"typical":58.4},"linoleic":{"min":22.3,"max":24.7,"typical":22.3},"linolenic":{"min":0.2,"max":0.3,"typical":0.2},"arachidic":{"min":0,"max":0.7},"gadoleic":{"min":0.1,"max":0.9,"typical":0.1},"erucic":{"typical":0.7},"lignoceric":{"typical":0.1}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The fixed oil of the seeds of the tea plant, Camellia sinensis, the species whose leaves make green and black tea. WHICH OIL THIS IS: 'green tea seed oil' is a trade name, and 'tea seed oil' or 'tea oil' is also sold for the oil of the tea-oil camellia, Camellia oleifera, which is the camellia-oleifera-seed-oil record, while tsubaki oil (C. japonica) is camellia-seed-oil. The supplier's INCI name settles it: Camellia Sinensis Seed Oil is this record. The lye figure barely changes between them (all three are C16/C18 oils), but the soap does: this oil is about 58 % oleic and 22 % linoleic acid against about 80 % and 8 % for C. oleifera, so it makes a softer bar that keeps less well. SAPONIFICATION AND IODINE VALUES: George, Kinyanjui, Wanyoko, Moseti and Wachira 2013, Table 1, eight tea clones from the Tea Research Foundation of Kenya at Kericho, kernels extracted with hexane in a Soxhlet (crude oils): saponification value by AOCS Cd 3-25 187, 186, 182, 181, 186, 181, 181 and 186 mg KOH/g (TRFK91/1, TRFK301/3, TRFK301/4, TRFK301/5, GW-Ejulu, K-Purple, TRFK306, SFS150), iodine value (Wijs, AOCS Cd 1-25) 90.8, 86.6, 89.8, 91.4, 89.8, 91.3, 90.5 and 91.9. The same table measured the control oils at 190 (corn), 190 (sunflower) and 189 (soybean), inside their Codex ranges, so the method did not read low across the board. The profile below derives about 193 mg KOH/g, 3-7 % above the eight measurements; crude extracts carry unsaponifiable matter and whatever else the solvent takes from the kernel, which lowers a saponification value, and Sahari, Ataii and Hamedi 2004 (abstract) found the saponification value of Iranian tea seed oil similar to those of sunflower and olive oil, so a refined oil probably sits nearer the profile's figure. The measured band is used because it was measured; it errs towards less lye, which adds superfat rather than free alkali. The profile implies an iodine value of about 90 (AOCS Cd 1c-85 factors), inside the measured band. FATTY ACIDS: typical values are the means of Zeng and Endo 2019, Table 4, five commercial C. sinensis seed oils (three bought in Ganzhou, China: Puer, Yunnan; Hangzhou, Zhejiang, refined; Wuzhou, Guangxi, refined; two bought in Tokyo: from Ibaraki and Tochigi prefectures), mean +/- SD, %: C14:0 0.1 +/- 0.0, C16:0 14.8 +/- 1.5, C16:1 0.1 +/- 0.0, C18:0 2.6 +/- 0.4, C18:1 58.4 +/- 4.9, C18:2 22.3 +/- 3.9, C18:3 0.2 +/- 0.1, C20:0 not detected, C20:1 0.1 +/- 0.0, C22:1 0.7 +/- 0.2, C24:0 0.1 +/- 0.1, other 0.6 +/- 0.3 (that paper's own saponification value, 196.2, and iodine value, 89.1, were calculated from this composition, not titrated, so they are not used). Minimum and maximum are over those means and two further analyses: Wang, Sun, Chen, Qian and Xu 2011, Table 3, seed of the Jiukeng variety from the Panban tea garden, Zhejiang, extracted with supercritical CO2 and with a Soxhlet: C16:0 15.3 and 17.7, C18:0 3.3 and 3.8, C18:1 57.5 and 52.9, C18:2 22.3 and 24.2, C20:1 0.9 and 0.7 % (each also reports 0.7 % heptanoic acid, C7:0, which has no key, and 0.7 % other; no C18:3); and PlantFAdb's entry for Thea sinensis from 'Oil comparison of Camellia species of Japan and China' (1995, SOFA TAB_000340): C16:0 15.7, C18:0 1.7, C18:1 56.9, C18:2 24.7, C18:3 0.3, C20:0 0.7 %. Sahari et al. 2004 (Lahijan variety, Iran) report 56 % oleic, 22 % linoleic and 0.3 % linolenic acid, inside those ranges. NOT USED: PlantFAdb's other entries for Camellia sinensis and Thea sinensis, several of which give 76-87 % oleic acid, the composition of C. oleifera oil rather than of this one, while plant 19093's list carries datasets whose own titles concern other species (Camellia japonica, Camellia oleifera, Agastache rugosa, Lindera communis, Euonymus alatus). Sarmah and Das 2018 (Current Science 114(12):2549) report a specific gravity of 0.82-0.88 for eight Assam seed stocks, which no vegetable oil has, beside saponification values of 177.6-200.5; not used. The CyTA Journal of Food paper comparing C. hainanica and C. sinensis seed oils (2021, DOI 10.1080/19476337.2021.1879936) could not be opened (Cloudflare challenge). The INCI name and CAS number are CosIng's exact, active entry for Camellia Sinensis Seed Oil (substance ID 55226, 'the oil expressed from the seeds from the Tea, Camellia sinensis, Theaceae'), which gives no EC number; CosIng lists no saponified salt for it (Potassium Camelliate is defined from the generic Camellia Seed Oil).","provenance":{"primary":{"publisher":"Academic Journals (African Journal of Biotechnology), open access via African Journals Online","document":"George K.O., Kinyanjui T., Wanyoko J., Moseti O.K., Wachira F. Extraction and analysis of tea (Camellia sinensis) seed oil from different clones in Kenya. African Journal of Biotechnology 2013, 12(8):841-846. DOI 10.5897/AJB12.2738","url":"https://www.ajol.info/index.php/ajb/article/view/126723","documentDate":"2013-02-20","retrieved":"2026-09-26","note":"PDF read (https://www.ajol.info/index.php/ajb/article/download/126723/116244). Table 1 'Some properties of Kenyan tea seed oil from different clones': the eight saponification and iodine values, and the control oils. Methods: SV by AOCS Cd 3-25 (about 5 g oil, 50 ml 0.5 M ethanolic KOH, 1 h reflux, back-titration with 0.5 M HCl); IV by Wijs per AOCS Cd 1-25. The source of the record's saponification and iodine values."},"additional":[{"publisher":"Japan Oil Chemists' Society (Journal of Oleo Science), free full text on J-STAGE","document":"Zeng W., Endo Y. Lipid Characteristics of Camellia Seed Oil. Journal of Oleo Science 2019, 68(7):649-658. DOI 10.5650/jos.ess18234","url":"https://www.jstage.jst.go.jp/article/jos/68/7/68_ess18234/_article","documentDate":"2019","retrieved":"2026-09-26","note":"PDF (https://www.jstage.jst.go.jp/article/jos/68/7/68_ess18234/_pdf) read; Tables 1, 3 and 4 checked on the rendered pages. Table 4, C. sinensis column (n = 5): the record's typical fatty acids. Section 2.5: IV and SV calculated from the fatty-acid composition, so Table 3's 89.1 and 196.2 are not used."},{"publisher":"MDPI (International Journal of Molecular Sciences), open access via PubMed Central","document":"Wang Y., Sun D., Chen H., Qian L., Xu P. Fatty Acid Composition and Antioxidant Activity of Tea (Camellia sinensis L.) Seed Oil Extracted by Optimized Supercritical Carbon Dioxide. International Journal of Molecular Sciences 2011, 12(11):7708-7719. DOI 10.3390/ijms12117708","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC3233432/","documentDate":"2011","retrieved":"2026-09-26","note":"Full text read from Europe PMC (PMC3233432). Section 3.1: seed of the Jiukeng variety, Panban tea garden, Zhejiang, collected December 2010. Table 3: fatty acids of the SC-CO2 and Soxhlet oils, used for the ranges."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Thea sinensis (plant 10442)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10442","retrieved":"2026-09-26","note":"Dataset #11351 (SOFA TAB_000340), 'Oil comparison of Camellia species of Japan and China' (1995): oil content 11.6 wt%, C16:0 15.7, C18:3 0.3, C18:2 24.7, C18:1 56.9, C18:0 1.7, C20:0 0.7 (total 100.0); used for the ranges. The plant's three other datasets, and those for Camellia sinensis (plants 11779 and 19093), were read and not used; see notes."},{"publisher":"Springer (Journal of the American Oil Chemists' Society)","document":"Sahari M.A., Ataii D., Hamedi M. Characteristics of tea seed oil in comparison with sunflower and olive oils and its effect as a natural antioxidant. JAOCS 2004, 81(6):585-588. DOI 10.1007/s11746-006-0945-0","url":"https://link.springer.com/article/10.1007/s11746-006-0945-0","documentDate":"2004-06","retrieved":"2026-09-26","note":"Abstract only; the paper is paywalled. Lahijan variety: 56 % oleic, 22 % linoleic, 0.3 % linolenic acid; saponification values of tea seed, sunflower and olive oil 'similar'. Cross-check in notes only; no figure from it enters the record's fields."}]}},{"id":"guava-seed-oil","name":"Guava Seed Oil","aliases":["Psidium guajava seed oil","Guava oil"],"category":"oil","inci":"Psidium Guajava Seed Oil","cas":["91770-12-6"],"ec":["294-795-3"],"saponifiedInci":null,"sapKohMgPerG":{"min":185,"max":200,"typical":191.01},"iodineValue":{"min":125,"max":140,"typical":134.25},"fattyAcidsPercent":{"palmitic":{"min":8,"max":10},"stearic":{"min":5,"max":7},"oleic":{"min":14,"max":16},"linoleic":{"min":65,"max":70}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5,"typical":0.72},"notes":"The bands are the producer's own specification, 'Technical data: virgin guava oil', published as an image on Amazon Oil's product page for guava oil (Psidium guajava; Amazon Oil Industry, Ananindeua, Para, Brazil, whose product pages this dataset already cites for cupuacu, murumuru, tucuma and ucuuba butters): acid value < 20.0 mg KOH/g, peroxide value < 15.0 meq O2/kg, iodine value 125-140 g I2/100 g, saponification value 185-200 mg KOH/g, density 0.920-0.991 g/ml at 25 C, refractive index (40 C) 1.4420-1.4510, unsaponifiable matter < 1.5 %, melting point 10-20 C; fatty acids lauric < 1.5, myristic < 1.0, palmitic 8.0-10.0, stearic 5.0-7.0, oleic 14.0-16.0, linoleic 65.0-70.0 %, saturated 14, unsaturated 86 %. The lauric and myristic limits are not stored: they cap traces rather than describe acids that are present (the sheet's own saturated total of 14 % is already filled by palmitic plus stearic), and stored as maxima they would make the calculator treat the oil as 2.5 % lauric/myristic. The melting point is not stored either: a 65-70 % linoleic oil does not melt at 10-20 C, and the sheet's density ceiling (0.991) and refractive index (0.01-0.02 below the 1.4605 that Kobori and Jorge measured at 40 C) look like template values. The 'typical' saponification and iodine values are measurements on this producer's oil: Correa et al. 2024 (Foods 13(10):1565) analysed three lots of Amazon Oil's cold-pressed guava seed oil - saponification index 191.01 mg KOH/g, iodine index 134.25, acid index 2.12 mg KOH/g, peroxide index 11.567 meq/kg, refractive index 1.465, Rancimat 16.04 h at 110 C (Table 3). That paper's GC-MS fatty-acid table (oleic 37.90, linoleic 44.72 %; its abstract says 35.69 % oleic) is NOT used: it contradicts the producer's specification, its own iodine value (a 45 % linoleic oil implies about 114, not 134) and other guava analyses - PlantFAdb has 80.4 % linoleic (Uruguay, 1990, #21721) and 75.5 % ('Physico-chemical properties of guava seed oil', 1991, #11092) - and the same table puts passion fruit seed oil at 38.11 % oleic, against 13.83 % in this dataset's passion fruit record, which suggests its oleic and linoleic peaks were not reliably separated. Kobori and Jorge 2005 (Cienc. Agrotec. 29(5):1008-1014), crude oil from the guava residue of a Brazilian processor, measured saponification value 189.91, iodine value 134.3, unsaponifiable matter 0.72 % (the unsaponifiable 'typical') and refractive index 1.4605 at 40 C. The specification midpoints imply about 192.5 mg KOH/g and an iodine value near 134, consistent with both measurements. FOR SOAP: a sunflower-like linoleic oil (65-70 %) - soft and oxidation-prone, best as a superfat addition. INCI name, CAS and EC numbers are CosIng's; Amazon Oil's page prints the same CAS number.","provenance":{"primary":{"publisher":"Amazon Oil (producer), Ananindeua, Para, Brazil","document":"Guavaoil - Psidium guajava: product page with the image 'Technical data: virgin guava oil' (characteristic, unit, specification)","url":"https://amazonoil.com.br/forest-products/guavaoil-en/","retrieved":"2026-09-24","note":"The specification table is the image https://amazonoil.com.br/wp-content/uploads/2022/07/guava-eng.jpg on that page; read from the image."},"additional":[{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Correa K.L., de Carvalho-Guimaraes F.B., Mourao E.S., Santos H.C.O., Sanches S.C.C., Lamarao M.L.N., Pereira R.R., Barbosa W.L.R., Ribeiro-Costa R.M., Converti A., Silva-Junior J.O.C. Physicochemical and Nutritional Properties of Vegetable Oils from Brazil Diversity and Their Applications in the Food Industry. Foods 2024, 13(10), 1565 (doi 10.3390/foods13101565)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11121345/","documentDate":"2024-05-17","retrieved":"2026-09-24","note":"Section 2.1 (three lots from Amazon Oil Industry, cold-pressed); Table 3 quality parameters used; Table 1 fatty acids rejected."},{"publisher":"Universidade Federal de Lavras (Ciencia e Agrotecnologia), open access via SciELO Brazil","document":"Kobori C.N., Jorge N. Caracterizacao dos oleos de algumas sementes de frutas como aproveitamento de residuos industriais. Cienc. Agrotec., Lavras, 2005, 29(5), 1008-1014 (doi 10.1590/S1413-70542005000500014)","url":"https://www.scielo.br/j/cagro/a/WJhFn8sVCwKR6ySJbrZ7jfG/?lang=pt","documentDate":"2005","retrieved":"2026-09-24","note":"Running text of the results: guava seed oil saponification value 189.91, iodine value 134.3, unsaponifiable matter 0.72 %, refractive index 1.4605 (40 C)."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Psidium guajava (plant 13754): #21721 'Aceites extraidos de las semillas de algunas plantas uruguayas' (1990) and #11092 'Physico-chemical properties of guava seed oil' (1991)","url":"https://fatplants.net/plantfadb/datasets?plant_id=13754","documentDate":"1990","retrieved":"2026-09-24","note":"Linoleic 80.4 and 75.5 %; quoted in notes as corroboration of the specification."}]}},{"id":"hard-fat","name":"Hard Fat (Adeps solidus)","aliases":["Adeps solidus","Suppository base","Witepsol / Massa Estarinum type hard fat","Hydrogenated coconut/palm kernel glyceride base"],"category":"other","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":210,"max":260},"iodineValue":{"max":3},"fattyAcidsPercent":{},"meltingPointC":{"min":30,"max":45},"unsaponifiablePercent":{"max":0.6},"notes":"Ph. Eur. 'Hard Fat' (Adeps solidus) monograph limits as reproduced in the Sasol WITEPSOL/MASSA ESTARINUM product information (row 'Monographs Ph.Eur.'): melting point 30-45 C, hydroxyl value max 50, acid value max 0.5, iodine value max 3.0, saponification value 210-260 mg KOH/g, unsaponifiable max 0.6 %. USP 'Hard Fat' row: melting range 27-44 C, hydroxyl max 70, acid max 1.0, iodine max 7.0, SAP 215-255, unsaponifiable max 3.0 %. JPE row: 30-45 C, hydroxyl max 70, acid max 2.0, iodine max 3.0, SAP 210-255, unsaponifiable max 3.0 %. Hard fat is a mixture of mono-, di- and triglycerides of saturated C10-C18 fatty acids obtained by esterification/hydrogenation of vegetable (coconut/palm kernel) fatty acids; no fatty-acid ranges are printed, so none given. Individual grades (e.g. Witepsol H 15: SAP 230-245, IV max 3, m.p. 33.5-35.5 C) are listed in the same document.","provenance":{"primary":{"publisher":"Sasol Germany GmbH Oleochemicals (now IOI Oleo GmbH) - manufacturer product information","document":"Product Information: WITEPSOL and MASSA ESTARINUM (suppository bases according to the monographs Hard Fat / Adeps solidus Ph. Eur. and Hard Fat USP), dated 01.06.2007","url":"https://www.stobec.com/DATA/PRODUIT/1533~v~data_8467.pdf","documentDate":"2007-06-01","retrieved":"2026-09-20","note":"Section 2 'Characteristic values' ends with rows 'Monographs: Ph.Eur. / USP / Jap. Pharm. Excipients' giving the monograph limits for hard fat."},"additional":[{"publisher":"Sasol Germany GmbH / IOI Oleo GmbH (manufacturer brochure, hosted at pharmacompass.com)","document":"WITEPSOL - Fatty bases for suppositories (brochure; section 4 lists the Ph. Eur. Adeps solidus requirements)","url":"https://www.pharmacompass.com/pAssets/pdf/edqm/application/witepsol.pdf","retrieved":"2026-09-20"}]}},{"id":"hazelnut-oil","name":"Hazelnut Oil","aliases":["Corylus avellana kernel oil","Filbert oil"],"category":"oil","inci":"Corylus Avellana Seed Oil","cas":["84012-21-5","185630-72-2"],"ec":["281-667-7"],"saponifiedInci":null,"sapKohMgPerG":{"min":188,"max":198},"iodineValue":{"min":81,"max":95},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.1},"palmitic":{"min":4.2,"max":8.9},"palmitoleic":{"min":0,"max":0.5},"stearic":{"min":0.8,"max":3.2},"oleic":{"min":74.2,"max":86.7},"linoleic":{"min":5.2,"max":18.7},"linolenic":{"min":0,"max":0.6},"arachidic":{"min":0,"max":0.3},"gadoleic":{"min":0,"max":0.3},"behenic":{"min":0,"max":0.2},"erucic":{"min":0,"max":0.1}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Hazelnut oil was added to CXS 210 in the 2019 revision.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"hemp-seed-oil","name":"Hemp Seed Oil","aliases":["Cannabis sativa seed oil","Hempseed oil"],"category":"oil","inci":"Cannabis Sativa Seed Oil","cas":["89958-21-4"],"ec":["289-644-3"],"saponifiedInci":{"naoh":"Sodium Hempseedate","koh":"Potassium Hempseedate"},"sapKohMgPerG":null,"iodineValue":{"min":145,"max":170},"fattyAcidsPercent":{"palmitic":{"min":4.5,"max":12.5},"palmitoleic":{"max":1},"stearic":{"min":0.5,"max":4.5},"oleic":{"min":5.5,"max":20.5},"linoleic":{"min":44.5,"max":65.5},"linolenic":{"min":13.5,"max":30.5},"arachidic":{"max":2},"gadoleic":{"max":1},"behenic":{"max":1}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Values are the producer's release specification for cold-pressed hemp seed oil (Gustav Heess GmbH): iodine value 145.0-170.0 g I2/100 g (Ph. Eur. 2.5.4); acid value max 4.0; THC max 7.5 ppm; palmitic 4.5-12.5, palmitoleic max 1.0, stearic 0.5-4.5, oleic 5.5-20.5, linoleic 44.5-65.5, gamma-linolenic min 0.5, alpha-linolenic 13.5-30.5, arachidic max 2.0, eicosenoic max 1.0, behenic max 1.0 %. 'linolenic' here = alpha-linolenic (18:3 n-3); gamma-linolenic (min 0.5 %) has no key in this schema. sapKohMgPerG is NULL: no saponification value printed on the sheet (refined-grade sheet Sp305030g likewise has none).","provenance":{"primary":{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Hemp seed oil cold pressed (Reg-No. Sp305020h)","url":"https://www.heessoils.com/fileadmin/spezifikationen/305020-Hemp-seed-oil-cold-pressed_01.pdf","documentDate":"2025-11-25","retrieved":"2026-09-20"},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Hemp seed oil refined (Reg-No. Sp305030g)","url":"https://www.heessoils.com/fileadmin/spezifikationen/305030-Hemp-seed-oil-refined.pdf","documentDate":"2022-11-28","retrieved":"2026-09-20"}]}},{"id":"horse-fat","name":"Horse Fat (horse oil)","aliases":["Horse oil","Mayu","Bayu","Rendered horse fat","Equus caballus fat"],"category":"animal-fat","inci":"Horse Fat","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":185.3,"max":187.3},"iodineValue":{"min":57.5,"max":57.6},"fattyAcidsPercent":{"lauric":{"typical":0.224},"myristic":{"min":4.33,"max":5.42},"palmitic":{"min":28.2,"max":30.6},"palmitoleic":{"min":5.22,"max":9.11},"stearic":{"min":3.53,"max":5.53},"oleic":{"min":29.9,"max":33.7},"linoleic":{"min":10.74,"max":16.3},"linolenic":{"min":0.52,"max":4.57},"gammaLinolenic":{"typical":0.02},"arachidic":{"min":0.0496,"max":6.12},"behenic":{"typical":0.0138}},"meltingPointC":{"typical":32.145},"unsaponifiablePercent":{"min":0.72,"max":0.97},"notes":"PROFILES span four samples. (J) and (H): Jeju and Halla horse fat, Park, Cho & Kim, Korean J. Food Sci. Technol. 51(1):1-6 (2019), Table 4 - fat vacuum-extracted from the fatty tissue of Jeju and Halla horse meat (Jeju, Korea), GC-FID on an SP-2560 100 m column with the Supelco 37 FAME standard; J/H: C14:0 4.53/4.40, C14:1 0.70/0.59, C15:0 2.20/2.15, C16:0 30.6/28.2, C16:1 7.36/5.22, C17:0 0.29/0.36, C17:1 0.48/0.40, C18:0 4.99/5.53, C18:1 33.1/29.9, C18:2 12.1/16.3, C18:3 0.52/0.52, C20:0 2.95/6.12, C20:2 0.18/0.40 (same paper: commercial lard 1.60, n.d., 2.84, 24.4, 2.58, 0.34, 0.29, 12.94, 40.7, 12.4, 0.75, 0.66, 0.48; beef tallow 3.35, 0.75, 2.54, 27.1, 2.82, 1.42, 0.61, 20.1, 39.3, 1.97, n.d., n.d., n.d.). (N): 'horse oil' extracted by supercritical CO2 from the neck subcutaneous fat of 27-month-old Jeju horses (local slaughterhouse, Jeju Island) and purified (degumming, acid removal, washing and fractionation), Anneke et al., Food Sci. Anim. Resour. 44(2):443-463 (2024), Table 3, column CON (no deodorant): C14:0 5.42, C16:0 30.50, C16:1n7 9.11, C18:0 3.53, C18:1n9 33.70, C18:1n7 (vaccenic) 1.87, C18:2n6 10.74, C18:3n6 0.02, C18:3n3 4.57, C20:1n9 0.46, C20:4n6 0.05, C20:5n3 0.00, C22:4n6 0.03, C22:6n3 0.00 (SFA 39.45, MUFA 45.14, PUFA 15.41); the three deodorised variants in the same table (activated carbon, palm activated carbon, zeolite) differ from CON by at most 0.42 (C18:3n3 4.90-4.99) and are not used separately. (S): subcutaneous fat from the rib section of 10 Hispano-Breton horses (5 female, 5 male; grazed with their dams to weaning at 6-8 months and on to 11-13 months, then finished 100-120 days on a high-grain feedlot diet and slaughtered at 15-17 months, Spain; n = 20 loins), Beldarrain et al., Animals 11(5):1421 (2021), Tables 2-4, subcutaneous means: 12:0 0.224, 14:0 4.33, 15:0 0.410, 16:0 29.9, 17:0 0.505, 18:0 3.85, 20:0 0.0496, 22:0 0.0138, BCFA 0.285 (i-16:0 0.0844), 9c-14:1 0.389, 7c-16:1 0.328, 9c-16:1 7.58, 9c-18:1 32.7, 11c-18:1 1.51, 13c-18:1 0.0531, 11c-19:1 0.0738, 11c-20:1 0.470, trans-MUFA 0.149 (9t-18:1 0.0625), CLA 0.0931, non-conjugated 18:2 dienes 0.0475, 18:3 trienes 0.0263, 18:2n-6 12.0, 20:2n-6 0.281, 20:3n-6 0.0338, 20:4n-6 0.0631, 22:4n-6 0.0194, 22:5n-6 not detected, 18:3n-3 2.98, 20:3n-3 0.106, 20:5n-3 0.0119, 22:5n-3 0.0561, 22:6n-3 0.0120, 20:3n-9 0.0125 (SFA 39.5, MUFA 44.3, PUFA 15.6). BOUNDS: myristic 4.33 (S) - 5.42 (N); palmitic 28.2 (H) - 30.6 (J); palmitoleic 5.22 (H) - 9.11 (N); stearic 3.53 (N) - 5.53 (H); oleic 29.9 (H) - 33.70 (N); linoleic 10.74 (N) - 16.3 (H); linolenic 0.52 (J and H) - 4.57 (N); arachidic 0.0496 (S) - 6.12 (H); lauric 0.224 and behenic 0.0138 from S only; gammaLinolenic 0.02 from N only. ISOMERS: N and S split positional isomers, so only palmitoleic (C16:1n7 / 9c-16:1), oleic (C18:1n9 / 9c-18:1), linoleic (C18:2n6), alpha-linolenic (C18:3n3) and gamma-linolenic (C18:3n6) are mapped; J and H print totals, mapped the same way. Not mapped (no key, or not the isomer a key is named for): vaccenic acid (1.87 N, 1.51 S), 7c-16:1 0.328 (S), gondoic acid - C20:1n9 0.46 (N) and 11c-20:1 0.470 (S), whereas the gadoleic key is the cis-9, n-11 isomer - and C14:1, C15:0, C17:0, C17:1, C20:2 and the other minor and long-chain acids listed above. Park et al.'s arachidic acid (2.95 and 6.12 %) is far above the 0.0496 % in S; their own iodine value fits it as a saturated acid (the Halla profile implies an iodine value of about 62 with C20:0 as printed and about 78 if that peak were linolenic, against 57.6 measured), so it is kept as printed. Diet moves horse fat more than ruminant fat, because a horse absorbs dietary fatty acids before its hindgut: alpha-linolenic is 0.52 % in the Korean meat fat and 4.57 % in the neck-fat oil here, and pasture-fed horse oil is far higher (below). SAPONIFICATION AND IODINE VALUES are Park et al. Table 2, Jeju/Halla: saponification value 187.3 +/- 7.58 / 185.3 +/- 5.30 mg KOH/g, iodine value (Wijs) 57.5 +/- 0.22 / 57.6 +/- 0.33, acid value 0.61 / 0.59 mg KOH/g; the same table gives commercial lard 182.6 +/- 7.41 and 57.7 +/- 0.30, beef tallow 180.5 +/- 3.03 and 44.6 +/- 0.05. The saponification values are doubtful (see disputed): the Jeju and Halla profiles imply about 199 and 197 (3*56106/(3*M+38.05), M the mass-weighted mean fatty-acid molar mass; -5.8 and -6.1 %), and the same method gave lard and beef tallow values below the Codex CXS 211 advisory bands for those fats (lard 192-203, tallow 190-202). The iodine values agree with the profiles. MELTING POINT: 32.145 +/- 4.3311 C, capillary melting point of fresh (day 0) raw mesenteric fat from 10 free-grazing horses (4-9 years, both sexes, northern Kazakhstan), Nurseitova et al., Biology 15(14):1205 (2026), Table 4; the paper defines it as the mean of the temperature at which the fat begins to melt and the temperature at which it is completely liquefied in a 1 mm glass capillary (a melting-range midpoint, not a slip or clear point on its own). It is a different depot and herd from the profiles above. The same paper gives, at day 0, refractive index 1.4662, acid value 1.1721 mg KOH/g, peroxide value 4.2691 mmol O2/kg, density 0.9333 g/cm3, and no fatty-acid profile. UNSAPONIFIABLE MATTER: 0.72 % (bone oil) - 0.97 % (offal oil), Brooker & Shorland, Biochem. J. 46(1):80-85 (1950), Table 1: commercial rendered horse oils representing about 2000 pasture-fed semi-draught horses (3-5 years) killed at the Auckland Farmers' Freezing Company, Southdown, New Zealand, 1946-47 - 'bone oil' from bones with adhering flesh and meat trimmings, 'offal oil' from heads, trotters and offal; a separately steam-rendered hoof oil (unsaponifiable 1.11 %) is not used, as the paper treats it as a different fat, like neat's-foot oil. The same table gives free fatty acid 1.1 / 1.5 / 2.3 %, saponification equivalents 283.5 (bone and offal) and 285.9 (hoof), and iodine values 99.0 (bone), 97.9 (offal) and 109.3 (hoof): pasture-fed horse oil is far more unsaturated than the Korean fat above, its C18 unsaturated acids (57 % of the total) being about 60 % oleic, 10 % a dienoic acid and 30 % linolenic (Summary). Those iodine values are not put into the range because no pasture-fed profile in the keys this schema needs was found: the 1950 ester-fractionation Table 3 gives the C18 unsaturated acids only as one total (57.6, 57.2, 56.8 and 56.3 % with mean unsaturation -3.4 to -3.5 H). A saponification equivalent is grams of fat per mole of KOH, so 56106/283.5 = 197.9 and 56106/285.9 = 196.2 mg KOH/g - stated for comparison, not recorded. USDA FoodData Central could not be queried in this session (API rate limit). INCI is CosIng's entry for Horse Fat ('the fat obtained from horses'); CosIng gives it no CAS or EC number and has no separate Horse Oil entry.","disputed":"The saponification value recorded here (185.3-187.3 mg KOH/g) comes from one Korean study and looks about 5-6 % low: the same laboratory measured lard at 182.6 and beef tallow at 180.5, both below their Codex ranges (192-203 and 190-202), and the horse fat's own fatty-acid profile implies about 197-199. A 1950 analysis of New Zealand horse oils reported saponification equivalents that correspond to 196-198 mg KOH/g. Lye calculated from about 186 is roughly 5-6 % short, which acts as extra superfat: a softer, oilier bar, not a caustic one.","provenance":{"primary":{"publisher":"Korean Society of Food Science and Technology (Korean Journal of Food Science and Technology), via KoreaScience (KISTI)","document":"Comparison of physicochemical characteristics of horse fat, lard, and beef-tallow (Youn Hyung Park, Man Jae Cho, Hyun Jung Kim; Korean J. Food Sci. Technol. 2019, 51(1):1-6; DOI 10.9721/KJFST.2019.51.1.1)","url":"https://koreascience.kr/article/JAKO201912262462098.page","documentDate":"2019","retrieved":"2026-09-24","note":"Table 2 'Chemical characteristics of four different animal fats' (acid value, saponification value, iodine value (Wijs)) and Table 4 'Fatty acid composition of four different animal fats', Jeju and Halla horse fat columns; English abstract for the sample (fat vacuum-extracted from fatty tissues of Jeju and Halla horse meat). Full-text PDF opened from the KoreaScience page and read with pdftotext; the -layout output scrambles the Table 4 columns, so the rows were read from the -raw output, where each row is intact."},"additional":[{"publisher":"Korean Society for Food Science of Animal Resources (Food Science of Animal Resources), open access via PubMed Central","document":"Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents (Anneke, Hye-Jin Kim, Dongwook Kim, Dong-Jin Shin, Kyoung-tag Do, Chang-Beom Yang, Sung-Won Jeon, Jong Hyun Jung, Aera Jang; Food Sci. Anim. Resour. 2024, 44(2):443-463; DOI 10.5851/kosfa.2024.e19)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11097038/","documentDate":"2024-03","retrieved":"2026-09-24","note":"Table 3 'Comparison of the fatty acid composition of purified horse oil by supercritical fluid extraction and three deodorants', column CON; sample paragraph (neck subcutaneous fat of 27-month-old Jeju horses). Read through the Europe PMC JATS XML. No saponification value, iodine value or melting point."},{"publisher":"MDPI - Animals (open access via PubMed Central)","document":"Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Breton Horse Breed (Lorea R. Beldarrain, Lara Moran, Miguel Angel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, Noelia Aldai; Animals 2021, 11(5):1421; DOI 10.3390/ani11051421)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8156715/","documentDate":"2021-05","retrieved":"2026-09-24","note":"Tables 2, 3 and 4, 'Subcutaneous' mean columns (% of total FAME, n = 20); animals and diet in Materials and Methods. Read through the Europe PMC JATS XML. The muscle columns are intramuscular lipid and are not used."},{"publisher":"MDPI - Biology (open access via PubMed Central)","document":"Physicochemical and FTIR-ATR Spectroscopic Characterization of Lipid Deterioration in Raw Horse Mesenteric Fat Under Stress Storage Conditions (Moldir Nurseitova, Meruert Syzdyk, Xenia Dronova, Elizaveta Chuvashova, Sanimay Koshieva, Yerkin Massanov, Kuanish Syman, Gaukhar Konuspayeva, Bernard Faye, Nurlan Akhmetsadykov; Biology 2026, 15(14):1205; DOI 10.3390/biology15141205)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13403535/","documentDate":"2026-07","retrieved":"2026-09-24","note":"Table 4, day 0 column (melting point 32.145 +/- 4.3311 C; refractive index, acid value, peroxide value, density); melting-point method (mean of initial and complete melting temperatures in a 1 mm capillary) and sample description (10 free-grazing horses, northern Kazakhstan) in Materials and Methods. Read through the Europe PMC JATS XML."},{"publisher":"Biochemical Society (Biochemical Journal), free full text via PubMed Central","document":"Studies on the Composition of Horse Oil. 1. Composition of horse oil in relation to the depot fats of other pasture-fed animals (E. G. Brooker, F. B. Shorland; Biochem. J. 1950, 46(1):80-85; DOI 10.1042/bj0460080)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC1275084/","documentDate":"1950","retrieved":"2026-09-24","note":"Table 1 'Characteristics of horse oils used in this investigation' (saponification equivalent, iodine value, free fatty acid, unsaponifiable matter for bone, offal and hoof oil), Table 3 and the Summary. PMC serves this back issue only as scanned page images; the PDF was behind a script challenge, so the six page images embedded in the PMC article page were downloaded from cdn.ncbi.nlm.nih.gov, read, and transcribed."}]}},{"id":"hydrogenated-castor-oil","name":"Hydrogenated Castor Oil (Castor Wax)","aliases":["Castor wax","Castor oil, hydrogenated","Hardened castor oil","HCO"],"category":"other","inci":"Hydrogenated Castor Oil","cas":["8001-78-3"],"ec":["232-292-2"],"saponifiedInci":null,"sapKohMgPerG":{"min":176,"max":182},"iodineValue":{"max":5},"fattyAcidsPercent":{"palmitic":{"max":2},"stearic":{"min":7,"max":14},"arachidic":{"max":1}},"meltingPointC":{"min":83,"max":88},"unsaponifiablePercent":null,"notes":"Ph. Eur. monograph 1497, printed in BP 2024 (Ph. Eur. 11.3 update) as 'Hydrogenated Castor Oil': fatty oil obtained by hydrogenation of Virgin castor oil or Refined castor oil or a mixture of both, consisting mainly of the triglyceride of 12-hydroxystearic (12-hydroxyoctadecanoic) acid. Melting point (2.2.14): 83 C to 88 C; acid value max. 4.0; hydroxyl value 145 to 165; iodine value max. 5.0. Composition of the fatty-acid fraction (GC, 2.4.22 Method A, per cent m/m): palmitic acid max. 2.0 %; stearic acid 7.0-14.0 %; arachidic acid max. 1.0 %; 12-oxostearic acid max. 5.0 %; 12-hydroxystearic acid 78.0-91.0 %; any other fatty acid max. 3.0 % each. Not mapped (no schema key): 12-hydroxystearic acid 78.0-91.0 %, which is ricinoleic acid with its double bond hydrogenated and so is not filed under ricinoleic (C18:1-OH); 12-oxostearic acid max. 5.0 %; any other fatty acid. The mapped keys therefore cover only 13.5 % of the fatty acids (representative values), and soap-quality figures computed from them describe that minor fraction, not the wax. With 12-hydroxystearic acid at its midpoint (84.5 %, M 300.48) and 12-oxostearic acid at its maximum (5.0 %, M 298.46) added, the composition implies about 180.6 mg KOH/g, inside the published 176-182; the mapped keys alone imply 190.1. The Ph. Eur. prints no saponification value. sapKohMgPerG is from the USP 35-NF 30 NF monograph 'Hydrogenated Castor Oil' (refined, bleached, hydrogenated and deodorized Castor Oil, consisting mainly of the triglyceride of hydroxystearic acid): saponification value between 176 and 182; the same monograph gives melting range (Class II <741>) between 85 and 88 C, iodine value not more than 5, hydroxyl value between 154 and 162 and free fatty acids not more than 11.0 mL of 0.1 N sodium hydroxide for 20 g, and no fatty-acid composition. USP 38-NF 33 prints the same values. Producers: Koster Keunen Castor Wax (INCI Hydrogenated Castor Oil, CAS 8001-78-3, EINECS 232-292-2): melting point (USP 741) 85-89 C, acid value 3 maximum, saponification value 174 minimum, iodine value 3 maximum. ITOH Oil Chemicals castor-oil-derivatives catalogue (Japanese), hydrogenated castor oil: melting point 80-90 C, acid value <=3, saponification value 175-185, iodine value <=5, hydroxyl value 150-165; grade A: melting point 84-87 C, acid value <=2, saponification value 175-185, iodine value <=3, hydroxyl value 155-165 (rows paired from pdftotext -raw; -layout offsets the product names by one row). Degree of hydrogenation: fully hydrogenated (iodine value max. 5.0). unsaponifiablePercent is null: neither pharmacopoeia nor either producer prints an unsaponifiable limit. meltingPointC is the Ph. Eur. 2.2.14 (capillary) melting point; the USP <741> Class II range is 85-88 C. CosIng lists no saponified name for hydrogenated castor oil.","provenance":{"primary":{"publisher":"British Pharmacopoeia Commission / MHRA (BP 2024 text reproducing European Pharmacopoeia monograph 1497, as mirrored at drugfuture.com)","document":"British Pharmacopoeia 2024 (Ph. Eur. 11.3 update), Monographs: Medicinal and Pharmaceutical Substances, Hydrogenated Castor Oil (Ph. Eur. monograph 1497)","url":"https://www.drugfuture.com/Pharmacopoeia/BP2024/retrive.aspx?id=2743&title=Hydrogenated+Castor+Oil","documentDate":"2024","retrieved":"2026-09-24","note":"Text between the \"Ph Eur\" markers is the Ph. Eur. monograph. Identification A melting point (2.2.14) 83-88 C; Tests: acid value max. 4.0, hydroxyl value 145-165, iodine value max. 5.0, composition of the fatty-acid fraction (2.4.22, Method A; 12-hydroxystearate peak corrected with a relative correction factor). No saponification value and no unsaponifiable test. The BP 2013 text of the same monograph (https://www.drugfuture.com/Pharmacopoeia/BP2013/data/8025.html) prints the same limits."},"additional":[{"publisher":"United States Pharmacopeial Convention (USP 35-NF 30 text as mirrored at drugfuture.com)","document":"USP 35-NF 30 (2012), NF Monographs: Hydrogenated Castor Oil, page 1744 (Official from May 1, 2012)","url":"https://www.drugfuture.com/Pharmacopoeia/usp35/data/v35300/usp35nf30s0_m13820.html","documentDate":"2012-05-01","retrieved":"2026-09-24","note":"Melting range (Class II <741>) 85-88 C; free fatty acids NMT 11.0 mL of 0.1 N NaOH for 20 g; hydroxyl value 154-162; iodine value NMT 5; saponification value 176-182 (used for sapKohMgPerG). No fatty-acid composition. The page scan of the same monograph on the same mirror (https://www.drugfuture.com/Pharmacopoeia/usp35/PDF/1744-1744%20Hydrogenated%20Castor%20Oil.pdf) prints \"Official from May 1, 2012\" and the same values (its text layer carries any limit signs as U+2264, which pdftotext keeps only with -enc UTF-8)."},{"publisher":"United States Pharmacopeial Convention (USP 38-NF 33 text as mirrored at drugfuture.com)","document":"USP 38-NF 33 (Second Supplement), NF Monographs: Hydrogenated Castor Oil, page 6594","url":"https://www.drugfuture.com/Pharmacopoeia/usp38/data/v38332/usp38nf33s2_m13820.html","documentDate":"2015-12-01","retrieved":"2026-09-24","note":"Melting range (Class II <741>) 85-88 C, iodine value NMT 5, saponification value 176-182, hydroxyl value 154-162, free fatty acids NMT 11.0 mL of 0.1 N NaOH - unchanged from USP 35-NF 30; the page marks the deletion of the heavy-metals test \"(Official 1-Dec-2015)\"."},{"publisher":"Koster Keunen, Inc. (wax producer, Watertown CT)","document":"Castor Wax - product technical page (Koster Keunen code 496, Hydrogenated Castor Oil)","url":"https://www.kosterkeunen.com/waxes/castor-wax/","retrieved":"2026-09-24","note":"Chemical properties table: melting point (USP 741) 85-89 C; acid value (USP 401) 3 maximum mg KOH/g; saponification value (USP 401) 174 minimum mg KOH/g; iodine value (USP 401) 3 maximum g/100g. INCI, CAS and EINECS printed in the regulatory block."},{"publisher":"ITOH Oil Chemicals Co., Ltd. (castor oil derivatives producer, Japan)","document":"Castor oil derivatives product catalogue (Japanese; hydrogenated castor oil, grades standard and A)","url":"https://www.itoh-oilchem.co.jp/wp/wp-content/uploads/2020/03/%E3%81%B2%E3%81%BE%E3%81%97%E6%B2%B9%E8%AA%98%E5%B0%8E%E4%BD%93.pdf","retrieved":"2026-09-24","note":"Linked from the producer page https://www.itoh-oilchem.co.jp/product-series/products02/. Table columns: colour (Gardner), melting point (C), acid value, saponification value (mg KOH/g), iodine value (g I2/100g), hydroxyl value (mg KOH/g). No composition."}]}},{"id":"hydrogenated-coconut-oil","name":"Hydrogenated Coconut Oil","aliases":["Coconut oil, hydrogenated","Hardened coconut oil","Fully hydrogenated coconut oil"],"category":"other","inci":"Hydrogenated Coconut Oil","cas":["84836-98-6"],"ec":["284-283-8"],"saponifiedInci":{"naoh":"Sodium Hydrogenated Cocoate","koh":"Potassium Hydrogenated Cocoate"},"sapKohMgPerG":{"min":248,"max":265},"iodineValue":{"max":2},"fattyAcidsPercent":{"caproic":{"max":1.5},"caprylic":{"min":5,"max":9},"capric":{"min":4,"max":9},"lauric":{"min":44,"max":52},"myristic":{"min":15,"max":20},"palmitic":{"min":8,"max":11},"palmitoleic":{"max":1},"stearic":{"min":8,"max":14},"oleic":{"max":1.5},"linoleic":{"max":0.5},"linolenic":{"max":0.2},"arachidic":{"max":0.2},"gadoleic":{"max":0.2}},"meltingPointC":{"min":30,"max":38},"unsaponifiablePercent":{"max":0.8},"notes":"USP 35-NF 30 NF monograph 'Hydrogenated Coconut Oil' [84836-98-6]: the product obtained by refining and hydrogenating the oil obtained from the seeds of Cocos nucifera (Fam. Palmae). Melting range <741>: between 30 and 38 C; acid value (Method II) not more than 2.0; peroxide value not more than 5.0; unsaponifiable matter not more than 0.8 %. Fatty acid composition (<401>), printed as carbon-chain length / number of double bonds / percentage: 6/0 <=1.5; 8/0 5.0-9.0; 10/0 4.0-9.0; 12/0 44.0-52.0; 14/0 15.0-20.0; 16/0 8.0-11.0; 18/0 8.0-14.0; 20/0 <=0.2; >20/0 <=0.5; 16/1 <=1.0; 18/1 <=1.5; 18/2 <=0.5; 18/3 <=0.2; 20/1 <=0.2. The '<=' sign is an image (images/chars/le.gif) on the mirror's HTML page and a U+2264 character in the page-scan PDF, which pdftotext keeps only with -enc UTF-8 (its default Latin-1 output drops it and leaves bare numbers); pdftotext -layout also shifts those values half a row, while -raw pairs them as the HTML does. Entries carrying the sign are recorded as max, the others as min-max. Not mapped: saturated acids longer than C20 (>20/0), <=0.5 %, a group limit that cannot be assigned to one key. The 16/1, 18/1, 18/2, 18/3 and 20/1 rows are totals by chain length and double-bond count and are mapped to palmitoleic, oleic, linoleic, linolenic and gadoleic under this dataset's isomer rule; in a hydrogenated fat they include any trans (e.g. elaidic) and positional isomers formed during hydrogenation, and no source here prints a trans share. Representative total 104.6 % (limits counted at their maxima). Degree of hydrogenation: fully hydrogenated - at most 1.5 % C18:1 and 0.5 % C18:2 remain and stearic acid is 8.0-14.0 %. iodineValue is from Gustav Heess's specification for 'Coconut oil hydrogenated' (INCI Hydrogenated Coconut Oil, CAS 84836-98-6, EINECS 284-283-8): iodine value max. 2.0 g I2/100g (Ph. Eur. 2.5.4); the same sheet gives free fatty acids max. 0.10 %, peroxide value max. 1.0 meq O2/kg and refractive index (60 C) 1.440-1.443 (printed with decimal commas), and prints no saponification value, melting point or fatty-acid composition. USP 38-NF 33 prints the same composition table, melting range 30-38 C, acid value NMT 2.0, peroxide value NMT 5.0 and unsaponifiable matter NMT 0.8 %. Neither USP edition nor the Heess sheet prints a saponification value, the drugfuture pharmacopoeia index lists only USP-NF entries for hydrogenated coconut oil (no Ph. Eur./BP monograph), JP XVIII 'Hydrogenated Oil' is a generic monograph without composition or saponification value, and no other producer data sheet printing one could be reached; the saponification value is therefore coconut oil's, for the reason given below. meltingPointC is the USP <741> melting range. The salt names are CosIng's entries for Sodium Hydrogenated Cocoate and Potassium Hydrogenated Cocoate, the salts of hydrogenated coconut acid. SAPONIFICATION VALUE: no document prints one for hydrogenated coconut oil, so the record carries coconut oil's Codex band, 248-265 mg KOH/g. That is stoichiometry, not borrowing on faith: hydrogenation adds one H2 (2.016 g/mol) per double bond, and taking coconut oil from its Codex iodine value of 6.3-10.6 to the 2.0 maximum on the Heess sheet adds 0.05-0.08 g per 100 g, so the saponification value falls by under 0.1 %, far inside the band. The value derived from this record's own profile was 246.5, about 4 % low, because the estimator averaged molar masses by mass; by moles the same profile gives 254.9.","provenance":{"primary":{"publisher":"United States Pharmacopeial Convention (USP 35-NF 30 text as mirrored at drugfuture.com)","document":"USP 35-NF 30 (2012), NF Monographs: Hydrogenated Coconut Oil, page 1762 (Official from May 1, 2012)","url":"https://www.drugfuture.com/Pharmacopoeia/usp35/data/v35300/usp35nf30s0_m2681.html","documentDate":"2012-05-01","retrieved":"2026-09-24","note":"The composition table was read from this HTML page, where the \"not more than\" sign is an image (images/chars/le.gif, rendered here as <=); entries carrying it are recorded as max, the others as min-max. Melting range <741> 30-38 C, acid value NMT 2.0, peroxide value NMT 5.0, unsaponifiable matter NMT 0.8 %; no saponification or iodine value. The page scan of the same monograph on the same mirror (https://www.drugfuture.com/Pharmacopoeia/usp35/PDF/1762-1762%20Hydrogenated%20Coconut%20Oil.pdf) prints \"Official from May 1, 2012\" and the same values (its text layer carries any limit signs as U+2264, which pdftotext keeps only with -enc UTF-8)."},"additional":[{"publisher":"United States Pharmacopeial Convention (USP 38-NF 33 text as mirrored at drugfuture.com)","document":"USP 38-NF 33 (Second Supplement), NF Monographs: Hydrogenated Coconut Oil, page 6615","url":"https://www.drugfuture.com/Pharmacopoeia/usp38/data/v38332/usp38nf33s2_m2681.html","documentDate":"2015-12-01","retrieved":"2026-09-24","note":"Same Table 1 composition, melting range 30-38 C, acid value NMT 2.0, peroxide value NMT 5.0 and unsaponifiable matter NMT 0.8 % as USP 35-NF 30; the page marks the deletion of the heavy-metals test \"(Official 1-Dec-2015)\". No saponification or iodine value."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product - Specification: Coconut oil hydrogenated (Product No. 100040, Reg-No. Sp100040c, Rev-No. c)","url":"https://www.heessoils.com/fileadmin/spezifikationen/100040-Coconut-oil-hydrogenated.pdf","documentDate":"2026-01-29","retrieved":"2026-09-24","note":"Printing date 29 January 2026. Iodine value max. 2,0 g I2/100g (Ph. Eur. 2.5.4); free fatty acids max. 0,10 % (Ph. Eur. 2.5.1); peroxide value max. 1,0 meq O2/kg (Ph. Eur. 2.5.5); refractive index (60 C) 1,440-1,443 (Ph. Eur. 2.2.6). pdftotext -layout offsets the parameter names by two rows against the method/unit/value columns; -raw keeps each name with its method and value."},{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, coconut oil, Appendix Table 2 (the same citation our coconut-oil record uses)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-25","note":"Coconut oil saponification value 248-265 mg KOH/g, iodine value 6.3-10.6 (crude oil, advisory); unchanged in the 2026 print. Used for the hydrogenated oil because hydrogenation to iodine value 2 or less adds 0.05-0.08 g of hydrogen per 100 g, which lowers the saponification value by less than 0.1 %."}]}},{"id":"hydrogenated-cottonseed-oil","name":"Hydrogenated Cottonseed Oil","aliases":["Cottonseed oil, hydrogenated","Hardened cottonseed oil","Fully hydrogenated cottonseed oil (FHCSO)"],"category":"other","inci":"Hydrogenated Cottonseed Oil","cas":["68334-00-9"],"ec":["269-804-9"],"saponifiedInci":null,"sapKohMgPerG":{"typical":198},"iodineValue":{"typical":6},"fattyAcidsPercent":{"myristic":{"max":1},"palmitic":{"min":19,"max":26},"stearic":{"min":68,"max":80},"oleic":{"max":4},"linoleic":{"max":1},"arachidic":{"max":1},"behenic":{"max":1},"lignoceric":{"max":0.5}},"meltingPointC":{"min":57,"max":70},"unsaponifiablePercent":{"max":1},"notes":"USP 35-NF 30 NF monograph 'Hydrogenated Cottonseed Oil': the product obtained by refining and hydrogenating oil obtained from seeds of Gossypium hirsutum or other species of Gossypium; it consists mainly of triglycerides of palmitic and stearic acids. Melting range (Class II <741>): between 57 and 70 C; acid value not more than 0.5; peroxide value not more than 5.0; unsaponifiable matter not more than 1.0 %. Fatty acid composition (<401>), carbon-chain length / double bonds / percentage: <14/0 <=0.2; 14/0 <=1.0; 16/0 19-26; 18/0 68-80; 20/0 <=1.0; 22/0 <=1.0; 24/0 <=0.5; 18/1 <=4.0; 18/2 <=1.0. The '<=' signs are images (images/chars/le.gif) on the HTML pages of the USP 29-NF 24 (pharmacopeia.cn) and USP 35/38 (drugfuture.com) mirrors and U+2264 characters in the USP 35 page-scan PDF (dropped by pdftotext unless run with -enc UTF-8), which is why a plain text conversion shows 0.2, 1.0 ... as bare numbers; the 16/0 and 18/0 entries are the only ranges. USP 29-NF 24 and USP 38-NF 33 print the identical table and limits. The USP 35 page scan (pp. 1772-1773) also carries the unhydrogenated 'Cottonseed Oil' table (e.g. 16/0 18.0-26.4, 18/2 46.7-58.3), which pdftotext interleaves with this one; rows were read from the HTML. Ph. Eur. monograph 1305 (BP 2024 text) gives the same limits in words: saturated fatty acids of chain length less than C14 max. 0.2 %; myristic max. 1.0 %; palmitic 19.0-26.0 %; stearic 68.0-80.0 %; oleic acid and isomers max. 4.0 %; linoleic acid and isomers max. 1.0 %; arachidic max. 1.0 %; behenic max. 1.0 %; lignoceric max. 0.5 %; melting point (2.2.14) 57-70 C; acid value max. 0.5; peroxide value max. 5.0; unsaponifiable matter max. 1.0 %. Not mapped: saturated acids shorter than C14 as a group, <=0.2 %. 'Oleic acid and isomers' and 'linoleic acid and isomers' are totals and are mapped to oleic and linoleic under the isomer rule; they include the trans and positional isomers formed in hydrogenation, and no trans share is printed. Representative total 105.0 % (limits counted at their maxima). Neither pharmacopoeia prints a saponification or iodine value. sapKohMgPerG and iodineValue are single measurements from Imran & Nadeem 2015 (Lipids Health Dis 14:138) on refined, bleached and deodorized fully hydrogenated cottonseed oil (FHCSO) from a vanaspati manufacturer (United Industries Ltd, Faisalabad, Pakistan), mean +/- SD, number of replicates not stated: saponification value 198 +/- 2 (AOCS Cd 3-25), iodine value 6 +/- 2 (AOCS Cd 1d-92), melting point 59 +/- 1 C (AOAC Method No. 920-157, as printed), free fatty acids 0.098 +/- 0.003 %, stearic acid 72 +/- 0.8 %, palmitic acid 20 +/- 0.5 %, oleic acid 4 +/- 0.3 %; that composition lies inside the pharmacopoeial ranges. The published 198 is 2.9 % above the 192.3 implied by the representative profile recorded here, and 2.8 % above the 192.6 implied by the paper's own 72/20/4. The same paper gives FHCSO a refractive index of 1.472 +/- 0.003 and a specific gravity of 0.918 +/- 0.001, with methods stated as Abbe refractometer at room temperature and pycnometer at 25 C, which cannot be applied as written to a fat melting at 59 C; those two figures are not used, and they are a reason to treat the single SAP and IV measurement with some caution. Degree of hydrogenation: fully hydrogenated (iodine value 6 +/- 2; oleic at most 4.0 %). Producer data sheets were not citable: ABITEC's Sterotex NF (hydrogenated cottonseed oil) data sheets are behind a customer login, and JRS Pharma's Lubritab page (made from hydrogenated cottonseed oil) prints no specification. meltingPointC is the USP <741> Class II melting range (the Ph. Eur. 2.2.14 melting point is the same 57-70 C). CosIng lists no saponified name for hydrogenated cottonseed oil.","provenance":{"primary":{"publisher":"United States Pharmacopeial Convention (USP 35-NF 30 text as mirrored at drugfuture.com)","document":"USP 35-NF 30 (2012), NF Monographs: Hydrogenated Cottonseed Oil, page 1772 (Official from May 1, 2012)","url":"https://www.drugfuture.com/Pharmacopoeia/usp35/data/v35300/usp35nf30s0_m20433.html","documentDate":"2012-05-01","retrieved":"2026-09-24","note":"The composition table was read from this HTML page, where the \"not more than\" sign is an image (images/chars/le.gif, rendered here as <=); entries carrying it are recorded as max, the others as min-max. Melting range (Class II <741>) 57-70 C, acid value NMT 0.5, peroxide value NMT 5.0, unsaponifiable matter NMT 1.0 %; no saponification or iodine value. The page scan of the same monograph on the same mirror (https://www.drugfuture.com/Pharmacopoeia/usp35/PDF/1772-1773%20Hydrogenated%20Cottonseed%20Oil.pdf) prints \"Official from May 1, 2012\" and the same values (its text layer carries any limit signs as U+2264, which pdftotext keeps only with -enc UTF-8)."},"additional":[{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24, NF Monographs: Hydrogenated Cottonseed Oil, page 3318","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m20433.html","retrieved":"2026-09-24","note":"Identical composition table, melting range (Class II) 57-70 C, acid value NMT 0.5, peroxide value NMT 5.0 and unsaponifiable matter NMT 1.0 %. The page encodes the \"not more than\" signs as images/chars/le.gif; a tag-stripping conversion drops them."},{"publisher":"United States Pharmacopeial Convention (USP 38-NF 33 text as mirrored at drugfuture.com)","document":"USP 38-NF 33 (Second Supplement), NF Monographs: Hydrogenated Cottonseed Oil, page 6628","url":"https://www.drugfuture.com/Pharmacopoeia/usp38/data/v38332/usp38nf33s2_m20433.html","retrieved":"2026-09-24","note":"Same Table 1 composition, melting range (Class II) 57-70 C, acid value NMT 0.5, peroxide value NMT 5.0 and unsaponifiable matter NMT 1.0 % as USP 35-NF 30. No saponification or iodine value."},{"publisher":"British Pharmacopoeia Commission / MHRA (BP 2024 text reproducing European Pharmacopoeia monograph 1305, as mirrored at drugfuture.com)","document":"British Pharmacopoeia 2024 (Ph. Eur. 11.3 update), Hydrogenated Cottonseed Oil (Ph. Eur. monograph 1305)","url":"https://www.drugfuture.com/Pharmacopoeia/BP2024/retrive.aspx?id=2744&title=Hydrogenated+Cottonseed+Oil","documentDate":"2024","retrieved":"2026-09-24","note":"Text between the \"Ph Eur\" markers is the Ph. Eur. monograph: melting point (2.2.14) 57-70 C; acid value max. 0.5; peroxide value max. 5.0; unsaponifiable matter max. 1.0 %; composition of the fatty-acid fraction as in notes. No saponification or iodine value."},{"publisher":"BioMed Central (Springer Nature), Lipids in Health and Disease","document":"Imran M, Nadeem M. Triacylglycerol composition, physico-chemical characteristics and oxidative stability of interesterified canola oil and fully hydrogenated cottonseed oil blends. Lipids in Health and Disease 2015; 14: 138. doi:10.1186/s12944-015-0140-0","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC4625565/","documentDate":"2015-10-29","retrieved":"2026-09-24","note":"Read from the Europe PMC JATS XML (https://www.ebi.ac.uk/europepmc/webservices/rest/PMC4625565/fullTextXML), section \"Fatty acids composition and physico-chemical characteristics of raw materials\": FHCSO saponification value 198 +/- 2, iodine value 6 +/- 2, melting point 59 +/- 1 C, stearic 72 +/- 0.8 %, palmitic 20 +/- 0.5 %, oleic 4 +/- 0.3 %."}]}},{"id":"hydrogenated-palm-oil","name":"Hydrogenated Palm Oil","aliases":["Palm oil, hydrogenated","Hardened palm oil","Fully hydrogenated palm oil","Hydrogenated refined palm oil (HRPO)"],"category":"other","inci":"Hydrogenated Palm Oil","cas":["68514-74-9","8033-29-2"],"ec":["271-056-3"],"saponifiedInci":{"naoh":"Sodium Hydrogenated Palmate","koh":"Potassium Hydrogenated Palmate"},"sapKohMgPerG":null,"iodineValue":{"max":5},"fattyAcidsPercent":{"myristic":{"min":0.5,"max":5.9},"palmitic":{"min":32,"max":47},"palmitoleic":{"max":2.5},"stearic":{"min":49,"max":57},"oleic":{"max":2.5},"linoleic":{"max":0.5},"linolenic":{"max":0.5},"arachidic":{"max":1},"behenic":{"max":1}},"meltingPointC":{"min":58,"max":62},"unsaponifiablePercent":{"max":0.8},"notes":"USP 35-NF 30 NF monograph 'Hydrogenated Palm Oil' [68514-74-9]: the product obtained by refining and hydrogenating the oil obtained from the pulp of the fruit of the oil palm Elaeis guineensis Jacq.; it consists mainly of triglycerides of palmitic and stearic acids. Melting range <741>: between 58 and 62 C; acid value (Method II) not more than 2.0; peroxide value not more than 5.0; unsaponifiable matter not more than 0.8 %. Fatty acid composition (<401>), carbon-chain length / double bonds / percentage: <=12/0 <=2.5; 14/0 0.5-5.9; 16/0 32.0-47.0; 18/0 49.0-57.0; 20/0 <=1.0; 22/0 <=1.0; 16/1 <=2.5; 18/1 <=2.5; 18/2 <=0.5; 18/3 <=0.5. The '<=' signs are images (images/chars/le.gif) on the mirror's HTML page and U+2264 characters in the page-scan PDF (kept by pdftotext only with -enc UTF-8); entries carrying one are recorded as max. The PDF page (1883) also carries the end of the NF 'Palm Oil' monograph with its own, different table (e.g. 16/0 39.0-47.0, 18/1 36.0-44.0), which pdftotext interleaves with this one, so the rows were read from the HTML and checked against the -raw text. Not mapped: saturated acids of chain length 12 and shorter as a group (<=12/0), <=2.5 %, which cannot be assigned to lauric alone. The 16/1, 18/1, 18/2 and 18/3 rows are totals mapped to palmitoleic, oleic, linoleic and linolenic under the isomer rule; they include any trans and positional isomers formed in hydrogenation, and no trans share is printed. Representative total 103.7 % (limits counted at their maxima). Degree of hydrogenation: fully hydrogenated - at most 2.5 % C18:1 and 0.5 % C18:2, stearic 49.0-57.0 %. iodineValue is from Gustav Heess's specification for 'Palm oil hydrogenated SG CU-RSPO' (INCI Hydrogenated Palm Oil, CAS 68514-74-9, EINECS 271-056-3; from RSPO segregated palm oil; white fat in flakes or powder): iodine value max. 5.0 g I2/100g (Ph. Eur. 2.5.4); the same sheet gives acid value max. 1.2 mg KOH/g, peroxide value max. 2.0 meq O2/kg and drop point (Ph. Eur. 2.2.17) 55-65 C (printed with decimal commas), and no saponification value or composition. Wilmar's product page for WILFARIN HRPO (Hydrogenated Refined Palm Oil) specifies iodine value 1 max (% I2 absorbed), melting point 56 min (C), moisture, impurities and unsaponifiable together 0.2 % max and colour 3R / 30Y max (Lovibond), and no saponification value or composition. USP 38-NF 33 prints the same table and limits. sapKohMgPerG is null: neither USP edition, the Heess sheet nor the Wilmar page prints a saponification value, the drugfuture pharmacopoeia index lists only USP-NF entries for hydrogenated palm oil (no Ph. Eur./BP monograph), and the value for unhydrogenated palm oil is not borrowed. meltingPointC is the USP <741> melting range; the Heess drop point (55-65 C) and Wilmar's minimum (56 C) are consistent with it. CosIng gives the INCI name Hydrogenated Palm Oil both CAS numbers recorded here; the salt names are its entries for Sodium Hydrogenated Palmate and Potassium Hydrogenated Palmate, the salts of hydrogenated palm acid.","provenance":{"primary":{"publisher":"United States Pharmacopeial Convention (USP 35-NF 30 text as mirrored at drugfuture.com)","document":"USP 35-NF 30 (2012), NF Monographs: Hydrogenated Palm Oil, page 1883 (Official from May 1, 2012)","url":"https://www.drugfuture.com/Pharmacopoeia/usp35/data/v35300/usp35nf30s0_m2683.html","documentDate":"2012-05-01","retrieved":"2026-09-24","note":"The composition table was read from this HTML page, where the \"not more than\" sign is an image (images/chars/le.gif, rendered here as <=); entries carrying it are recorded as max, the others as min-max. Melting range <741> 58-62 C, acid value NMT 2.0, peroxide value NMT 5.0, unsaponifiable matter NMT 0.8 %; no saponification or iodine value. The PDF page also holds the end of the NF Palm Oil monograph, whose table pdftotext interleaves with this one. The page scan of the same monograph on the same mirror (https://www.drugfuture.com/Pharmacopoeia/usp35/PDF/1883-1884%20Hydrogenated%20Palm%20Oil.pdf) prints \"Official from May 1, 2012\" and the same values (its text layer carries any limit signs as U+2264, which pdftotext keeps only with -enc UTF-8)."},"additional":[{"publisher":"United States Pharmacopeial Convention (USP 38-NF 33 text as mirrored at drugfuture.com)","document":"USP 38-NF 33 (Second Supplement), NF Monographs: Hydrogenated Palm Oil, page 6782","url":"https://www.drugfuture.com/Pharmacopoeia/usp38/data/v38332/usp38nf33s2_m2683.html","documentDate":"2015-12-01","retrieved":"2026-09-24","note":"Same Table 1 composition, melting range 58-62 C, acid value NMT 2.0, peroxide value NMT 5.0 and unsaponifiable matter NMT 0.8 % as USP 35-NF 30; the page marks the deletion of the heavy-metals test \"(Official 1-Dec-2015)\". No saponification or iodine value."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product - Specification: Palm oil hydrogenated SG CU-RSPO SCC-818895 (Product No. 110041, Reg-No. Sp110041e, Rev-No. e)","url":"https://www.heessoils.com/fileadmin/spezifikationen/110041-Palm-oil-hydrogenated-SG_CU-RSPO_SCC-818895.pdf","documentDate":"2026-05-28","retrieved":"2026-09-24","note":"Printing date 28 May 2026. Iodine value max. 5,0 g I2/100g (Ph. Eur. 2.5.4); acid value max. 1,2 mg KOH/g (Ph. Eur. 2.5.1); peroxide value max. 2,0 meq O2/kg (Ph. Eur. 2.5.5); drop point 55-65 C (Ph. Eur. 2.2.17). pdftotext -layout offsets the parameter names by two rows against the method/unit/value columns; -raw keeps each name with its method and value."},{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"HYDROGENATED REFINED PALM OIL (WILFARIN HRPO) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/detail/hydrogenated-refined-palm-oil","retrieved":"2026-09-24","note":"Composition/specification table: iodine value (% I2 absorbed) 1 max; moisture, impurities, unsap (%) 0.2 max; melting point (C) 56 min; color (Lov, R/Y) 3R / 30Y max. The page's \"Spec Sheet\" pop-up was empty at retrieval."}]}},{"id":"hydrogenated-vegetable-oil","name":"Hydrogenated Vegetable Oil (NF Type I / Type II)","aliases":["Hydrogenated oil","Vegetable shortening (fully hydrogenated, Type I)","Partially hydrogenated vegetable oil (Type II)"],"category":"other","inci":"Hydrogenated Vegetable Oil","cas":["68334-28-1"],"ec":["269-820-6"],"saponifiedInci":null,"sapKohMgPerG":{"min":175,"max":200},"iodineValue":{"min":0,"max":80},"fattyAcidsPercent":{},"meltingPointC":{"min":20,"max":85},"unsaponifiablePercent":{"max":0.8},"notes":"USP 29-NF 24 'Hydrogenated Vegetable Oil': a mixture of triglycerides of fatty acids; Type I: melting range 57-85 C, iodine value 0-5, saponification value 175-200; Type II: melting range 20-50 C, iodine value 55-80, saponification value 175-200; acid value NMT 4.0; unsaponifiable NMT 0.8 %. The iodineValue and meltingPointC fields span both types (Type I: IV 0-5, m.p. 57-85 C; Type II: IV 55-80, m.p. 20-50 C). Source oil is not specified, so no fatty-acid ranges. JP XVIII 'Hydrogenated Oil' (fish or animal/vegetable origin): acid value NMT 2.0 (other JP limits not transcribed).","provenance":{"primary":{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24 (2006), NF Monographs: Hydrogenated Vegetable Oil (Official January 1, 2007), page 3455","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m88070.html","documentDate":"2007-01-01","retrieved":"2026-09-20","note":"Mirror site hosting the USP 29-NF 24 text; values transcribed from that page. Newer USP editions may differ."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Official Monographs A to L","url":"https://www.mhlw.go.jp/content/11120000/000904440.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Hydrogenated Oil': fat obtained by hydrogenation of fish oil or other animal/vegetable oils; acid value NMT 2.0."}]}},{"id":"illipe-butter","name":"Illipe Butter","aliases":["Borneo tallow","Shorea stenoptera seed butter","Tengkawang butter","Illipe fat"],"category":"butter","inci":"Shorea Stenoptera Seed Butter","cas":["91770-65-9"],"ec":["294-851-7"],"saponifiedInci":null,"sapKohMgPerG":{"min":180,"max":200},"iodineValue":{"min":25,"max":38},"fattyAcidsPercent":{"palmitic":{"min":19.71,"max":20.22},"stearic":{"min":42.6,"max":44.267},"oleic":{"min":31.29,"max":31.894},"linoleic":{"min":0.526,"max":1.01},"arachidic":{"min":2.182,"max":3.53}},"meltingPointC":null,"unsaponifiablePercent":{"max":2.5},"notes":"SAP and unsaponifiable-matter fields are the FSSAI (India) regulatory standard for 'Borneo tallow/Illipe butter' (Chapter 2.2, item 13): saponification value 180-200, unsaponifiable matter not more than 2.5%, free fatty acids not more than 3%, refractive index 1.4560-1.4570 at 40 C. IODINE VALUE uses the same FSSAI band (25-38), which is corroborated almost exactly by the Indonesian national standard SNI 2903:2016 (25-38, cited within the source below) and brackets the narrower value (30.75-31.5) actually measured by Darmawan et al. 2020 on two West Kalimantan tengkawang butter samples (Nanga Yen and Sintang villages) - the broader, twice-corroborated regulatory band was used for the field, with the tighter measured figures noted here. FATTY ACID COMPOSITION is Darmawan et al. 2020's own GLC measurement (Heliyon, open access via PMC), the only primary fatty-acid table located for this species: palmitic 19.710%/20.220%, stearic 44.267%/42.600%, oleic 31.894%/31.290%, linoleic 0.526%/1.010%, and a C20:0 acid that the paper's own table mislabels 'arachidonic' but which is unambiguously arachidic acid (C20:0 is arachidic; arachidonic acid is C20:4) at 2.182%/3.530%, for the Nanga Yen/Sintang samples respectively. MELTING POINT left null: the FSSAI standard uses refractive index, not melting point, as its identity test for this item; Darmawan et al. 2020 does not report melting point; several other candidate primary sources - an AIP Conference Proceedings paper on Sahan/Nanga Yen tengkawang processing, a ResearchGate-hosted 'Refining and Physicochemical Test of Tengkawang oil' paper, and a Jan Dekker (Illipe Butter RBD) producer datasheet on SpecialChem - all returned HTTP 403 or unreadable content and could not be verified first-hand, so a melting point was not recorded rather than relying on unverified secondary web summaries (which ranged inconsistently from about 28 C to 37 C).","provenance":{"primary":{"publisher":"Heliyon (Cell Press/Elsevier), open access via PubMed Central","document":"Darmawan MA, Muhammad BZ, Harahap AFP, Ramadhan MYA, Sahlan M, Haryuni, Supriyadi T, Abd-Aziz S, Gozan M. \"Reduction of the acidity and peroxide numbers of tengkawang butter (Shorea stenoptera) using thermal and acid activated bentonites.\" Heliyon. 2020;6(12):e05742. doi:10.1016/j.heliyon.2020.e05742","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7750560/","documentDate":"2020-12","retrieved":"2026-09-21","note":"Fatty-acid composition table and measured iodine value (30.75-31.5 gI2/100g, meeting Indonesian standard SNI 2903:2016's 25-38 band) for tengkawang/illipe butter from two West Kalimantan villages. Source of the fattyAcidsPercent field."},"additional":[{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), item 13 'Borneo tallow/Illipe butter'","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-21","note":"Source of the sapKohMgPerG, iodineValue and unsaponifiablePercent fields: saponification value 180-200, iodine value (Wijs) 25-38, unsaponifiable matter not more than 2.5%, free fatty acids not more than 3%, refractive index 1.4560-1.4570 at 40 C. Item inserted by 2019 amendment, gazetted 2021."}]}},{"id":"inaja-kernel-oil","name":"Inajá Kernel Oil","aliases":["Inaja kernel oil","Inaja butter","Inaja kernel fat","Attalea maripa seed butter","Maximiliana maripa kernel oil","Maripa fat"],"category":"oil","inci":"Attalea Maripa Seed Butter","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"caprylic":{"typical":3.8},"capric":{"typical":4},"lauric":{"typical":40.5},"myristic":{"typical":25.4},"palmitic":{"typical":9},"stearic":{"typical":2.4},"oleic":{"typical":10.8},"linoleic":{"typical":2.4}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The kernel fat of the inaja palm, a lauric fat like babassu from the same genus; CosIng's only inaja ingredient is this one, Attalea Maripa Seed Butter. The pulp oil is a different, oleic product (inaja-oil). ONE ANALYSIS ONLY: Bereau et al. via PlantFAdb ('Maximiliana maripa Drude mesocarp and kernel oils: fatty acid and total tocopherol compositions', 2001; SOFA TAB_014601; French Guiana), kernel oil, oil content 31.3 %: C6:0 0.0, C8:0 3.8, C10:0 4.0, C12:0 40.5, C14:0 25.4, C16:1 0.0, C16:0 9.0, C18:2 2.4, C18:1 10.8, C18:0 2.4 (98.3 %). No saponification value, iodine value or melting point was found in an allowed document; the build derives the saponification value from this profile (it implies about 239 mg KOH/g). The category follows palm kernel and babassu oil in this dataset; CosIng calls the material a butter, and whether it is solid at room temperature was not established from a document.","provenance":{"primary":{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Maximiliana maripa (plant 11851)","url":"https://fatplants.net/plantfadb/datasets?plant_id=11851","retrieved":"2026-09-24","note":"Dataset #14303, kernel oil (SOFA TAB_014601)."}}},{"id":"inaja-oil","name":"Inajá Oil","aliases":["Inaja oil","Inaja pulp oil","Maripa palm oil","Attalea maripa pulp oil","Maximiliana maripa mesocarp oil"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"lauric":{"min":3.7,"max":13,"typical":3.7},"myristic":{"min":7.6,"max":18.7,"typical":7.6},"palmitic":{"min":18.6,"max":20.1,"typical":20.1},"palmitoleic":{"typical":0.1},"stearic":{"min":1.8,"max":3.5,"typical":3.5},"oleic":{"min":41.5,"max":52.4,"typical":52.4},"linoleic":{"min":5.8,"max":8.9,"typical":8.9},"linolenic":{"typical":0.2},"arachidic":{"typical":3.2}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"THIS IS THE PULP (MESOCARP) OIL. The kernel of the same fruit gives a lauric fat, the only inaja ingredient CosIng lists (Attalea Maripa Seed Butter); it is a separate record, inaja-kernel-oil. Typical values are Rodrigues, Darnet & Silva 2010 (J. Braz. Chem. Soc. 21(10):2000-2004), fruits from Para, pulp oil 35.52 % of fresh pulp; Table 2, inaja column (the PDF shifts the inaja and mari columns, so they were re-read from word coordinates; the values sum to 99.7): C12:0 3.70, C14:0 7.60, C15:0 ND, C16:0 20.10, C16:1 0.10, C17:0 ND, C18:0 3.50, C18:1 52.40, C18:2 8.90, C18:3 0.20, C20:0 3.20, C22:0 ND; the text gives inaja MUFA 52.5 and PUFA 9.1 g/100 g, which these values reproduce. Ranges add Bereau et al. via PlantFAdb ('Maximiliana maripa Drude mesocarp and kernel oils: fatty acid and total tocopherol compositions', 2001; SOFA TAB_014600; French Guiana), pulp oil: C12:0 13.0, C14:0 18.7, C16:1 0.0, C16:0 18.6, C18:3 0.0, C18:2 5.8, C18:1 41.5, C18:0 1.8 (99.4 %). Unusually for a pulp oil, it carries lauric and myristic acid (11-32 % together in these two analyses), so it lathers somewhat more than an olive-type oil. Embrapa Roraima's Comunicado Tecnico 129 (2011) quotes omega-6 8.3164 % and omega-9 53.8635 % for inaja oil (from Damasceno et al. 2009), consistent with the Para analysis; it gives no full profile. No saponification or iodine value was found in an allowed document; the build derives the value from this profile (it implies about 198 mg KOH/g). Which part of the fruit a product labelled 'inaja oil' comes from is not always stated - check the supplier's specification before using this record.","provenance":{"primary":{"publisher":"Sociedade Brasileira de Quimica (Journal of the Brazilian Chemical Society), open access via SciELO Brazil","document":"Rodrigues AMC, Darnet S, Silva LHM. 'Fatty acid profiles and tocopherol contents of buriti (Mauritia flexuosa), patawa (Oenocarpus bataua), tucuma (Astrocaryum vulgare), mari (Poraqueiba paraensis) and inaja (Maximiliana maripa) fruits.' J. Braz. Chem. Soc. 21(10):2000-2004 (2010).","url":"https://www.scielo.br/j/jbchs/a/7RcxJ6GdGHJNQyqZCmGPCdt/?format=pdf&lang=en","documentDate":"2010","retrieved":"2026-09-24","note":"Table 1 (oil content) and Table 2 (fatty acids, inaja column read from word coordinates)."},"additional":[{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Maximiliana maripa (plant 11851)","url":"https://fatplants.net/plantfadb/datasets?plant_id=11851","retrieved":"2026-09-24","note":"Dataset #14302, pulp oil (SOFA TAB_014600)."},{"publisher":"Embrapa Roraima (Empresa Brasileira de Pesquisa Agropecuaria), repository Infoteca-e","document":"Comunicado Tecnico 129: 'O Inaja (Maximiliana maripa (Aubl.) Drude) como fonte alimentar e oleaginosa.' Boa Vista: Embrapa Roraima, 2011.","url":"http://www.infoteca.cnptia.embrapa.br/bitstream/doc/917016/1/AP2011ComunicadoTecnico129inaja.pdf","documentDate":"2011","retrieved":"2026-09-24","note":"Tabela 3 (omega-6 and omega-9 content of inaja oil); corroboration only."}]}},{"id":"japan-wax","name":"Japan Wax","aliases":["Sumac wax","Haze wax","Mokuro","Japan tallow","Rhus succedanea fruit wax","Toxicodendron succedaneum fruit wax"],"category":"wax","inci":"Rhus Succedanea Fruit Wax","cas":["8001-39-6"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":200,"max":235,"typical":220},"iodineValue":{"min":5,"max":30,"typical":10.2},"fattyAcidsPercent":{"myristic":{"typical":0.2},"palmitic":{"typical":70.3},"palmitoleic":{"typical":1.1},"stearic":{"typical":13},"oleic":{"typical":3.5},"arachidic":{"typical":7.6},"behenic":{"typical":0.4}},"meltingPointC":{"min":48,"max":54},"unsaponifiablePercent":{"typical":1.3},"notes":"Japan wax is sold as a wax but is a fat. Japan's food-additive standard defines it as the product obtained from the fruit of the wax tree Toxicodendron succedaneum (L.) Kuntze (Rhus succedanea L.) with glyceryl palmitate as its main constituent, so, like bayberry wax, it saponifies as a glyceride and carries a fatty-acid profile. Specification (JSFA 10th edition, MHLW 2024, monograph Mokuro / Japan Wax, also called Nihon-ro and haze fat; Japanese text): glossy white to faintly yellow lumps with a characteristic odour; melting point 48-54 C; saponification value 200-235; iodine value 5-30; purity: acid value not more than 30, lead not more than 2 ug/g, arsenic not more than 1.5 ug/g; residue on ignition not more than 0.3 %. The monograph names no melting-point method, and the standard's General Test 42 says measurement is by Method 1 unless otherwise specified: a closed capillary, the melting point being the temperature at which the sample has completely melted and become transparent, i.e. a clear point. Method 2, the open-capillary rising point meant for fats and waxes, applies only where a monograph names it, as Rice Bran Wax does (70-83 C, Method 2); Bees Wax, Carnauba Wax and Japan Wax name none. Fatty acids: Sano, Aikawa and Murase (1964) analysed a commercial refined, sun-bleached Japan wax from Nakagawa Seiro Co. (Yoshii, Fukuoka), nearly white, with melting point 53.4 C (method not stated, so not used), acid value 21.5, saponification value 220.0, iodine value (Wijs) 10.2 and unsaponifiable matter 1.3 %; the last three are recorded as the typicals beside the JSFA bands. They saponified 5.01 g, removed the unsaponifiables and recovered 4.50 g of acids, which n-hexane at 25-30 C split into a soluble mixed fatty acid fraction (4.14 g) and an insoluble brown solid (0.33 g, about 7.3 % of the ether extract) in which the dibasic acids were concentrated. Their Table 1, packed-column GLC (flame ionisation, 10 % PEGA; area %) of the mixed fatty acid fraction: C14:0 0.2, C15:0 0.2, C16:0 70.3, C16:1 1.1, C17:0 0.3, C18:0 13.0, C18:1 3.5, C20:0 7.6, C22:0 0.4, and unidentified peaks of 0.2, 1.0, 1.4 and 0.8; the authors put palmitic at about 70 % and palmitic, stearic, arachidic and oleic together at about 95 %. The recorded profile is therefore percent of the monobasic (hexane-soluble) acids, not of all acids, and it is one sample, so every value is a typical. Not mapped: C15:0 0.2 and C17:0 0.3 (odd-chain), the four unidentified peaks, and the dicarboxylic acids, which have no key. The hexane-insoluble fraction (Table 2, area %) was mainly C22 dicarboxylic (docosanedioic, 52.7) and C20 dicarboxylic (eicosanedioic, 34.0) acid, with smaller C8-C18 dicarboxylic acids and carried-over palmitic acid (7.9); dibasic acids from C5 to C22 were also found among the free acids. Tazaki (1971) measured the long-chain ones by GLC in the mixed fatty acids of raw, sun-bleached and refined Japan wax from Araki Seiro (Tagawa, Fukuoka): C20 dicarboxylic 2.34, 2.39 and 2.18 %, C22 dicarboxylic 2.16, 2.21 and 2.02 % (Table 4); the three waxes had acid values of 14.4, 21.4 and 20.9. Checks: the mapped acids sum to 96.1 %. As a triglyceride the profile implies a saponification value near 201; the measured 220.0 and the 200-235 band run higher, as expected for a fat carrying free acids (acid value 21.5 in this sample, up to 30 allowed) and two-carboxyl dicarboxylic acids. The 3.5 % oleic and 1.1 % palmitoleic account for an iodine value of only about 4 against the 10.2 measured on the same sample, so the 1964 packed column may have under-read the unsaturated acids or hidden some in the unidentified peaks; the oleic figure is more likely low than high. A related but different material, urushi wax from the fruit of the lacquer tree Toxicodendron vernicifluum, has its own monograph in the same standard (melting point 45-55 C, saponification value 200-235, iodine value 5-40, acid value not more than 50) and is not this record. Checked and not used: JP XVIII has no Japan Wax monograph (Japan wax appears only in the purity tests of its beeswax monographs), nor do the English 8th (FFCR) and 9th (NIHS) editions of the food-additive standard, where it is likewise only an adulterant test under Bees Wax; Tada et al. (Food Hyg. Saf. Sci. vol. 48, 2007) analysed Japan wax fatty acids by GC/MS but show them only as a chromatogram; the haze-wax cultivar surveys in Mokuzai Gakkaishi (Xu and Kawachi 1988; Tachibana et al. 1992), Tsujimoto (Bull. Chem. Soc. Jpn. 1935) and Schuette (J. Am. Oil Chem. Soc. 1942) are closed access and could not be opened. No source used prints an INCI name; CosIng's entry is Rhus Succedanea Fruit Wax ('a wax obtained from the mesocarp of the fruit of Rhus succedanea'), under the plant's older name, with CAS 8001-39-6 and no EC number.","provenance":{"primary":{"publisher":"Ministry of Health, Labour and Welfare, Japan (MHLW)","document":"Japan's Specifications and Standards for Food Additives, 10th Edition (第10版食品添加物公定書), Section D Monographs (成分規格・保存基準各条): Japan Wax (モクロウ; also 日本ロウ, ハゼ脂), Japanese text","url":"https://www.mhlw.go.jp/content/11130500/001208483.pdf","documentDate":"2024","retrieved":"2026-09-24","note":"Monograph on PDF page 1050 (code FA061750), text extracted with pdfminer because pdftotext drops the Japanese characters. Definition (fruit of Toxicodendron succedaneum (L.) Kuntze (Rhus succedanea L.), main constituent glyceryl palmitate), description, melting point 48-54 C (no method named, so General Test 42 Method 1 applies), saponification value 200-235, iodine value 5-30, purity: acid value NMT 30, lead NMT 2 ug/g as Pb, arsenic NMT 1.5 ug/g as As; residue on ignition NMT 0.3 %. The same volume's Urushi Wax monograph (PDF page 154) is quoted in notes for contrast. MHLW's index page for the 10th edition links this file and the edition's compilation notice dated 2024-02-09; the preface records the council's report to the Minister in January 2024 (Reiwa 6)."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (MHLW)","document":"Japan's Specifications and Standards for Food Additives, 10th Edition, Section B General Tests (一般試験法): 42. Melting Point Determination (融点測定法), Japanese text","url":"https://www.mhlw.go.jp/content/11130500/001208481.pdf","documentDate":"2024","retrieved":"2026-09-24","note":"Measurement is by Method 1 unless otherwise specified (closed capillary; melting point = temperature at which the sample has melted completely and become transparent). Method 2 (open capillary; temperature at which the sample rises in the tube) is for fats, fatty acids, paraffins and waxes but applies only where a monograph names it. Compared against Section D: Rice Bran Wax (PDF page 436) prints its melting point with (Method 2); Bees Wax (page 1011), Carnauba Wax (page 244) and Japan Wax print none."},{"publisher":"Japan Oil Chemists' Society, Journal of Japan Oil Chemists' Society (Yukagaku), open access via J-STAGE","document":"Sano Y, Aikawa D, Murase K, 'Studies on the Japan Wax by Gas-Liquid Chromatography Using a Hydrogen Flame Ionization Detector' (ガスクロマトグラフィーによる木ロウ中の脂肪酸成分の研究), Journal of Japan Oil Chemists' Society (Yukagaku) 13(6):324-328, 1964, doi 10.5650/jos1956.13.324","url":"https://www.jstage.jst.go.jp/article/jos1956/13/6/13_6_324/_pdf","documentDate":"1964-06-20","retrieved":"2026-09-24","note":"Source of the fatty-acid profile (Table 1, GLC area % of the n-hexane-soluble mixed fatty acid fraction), the typical saponification value, iodine value (Wijs) and unsaponifiable matter (section 2.1, properties of the sample) and the dibasic-acid fraction (section 2.2 and Table 2). Scanned article in Japanese with an English abstract: the J-STAGE text layer carries the sample's properties and fraction weights but not the tables, so the table values were read from the page images extracted from the PDF and machine-transcribed with the Windows OCR engine; images and transcripts are kept with the raw files."},{"publisher":"Chemical Society of Japan, Kogyo Kagaku Zasshi (Journal of the Society of Chemical Industry, Japan), open access via J-STAGE","document":"Tazaki M, 'Gas Chromatographic Determination of Higher Dicarboxylic Acids in Japan Waxes' (木ロウに含まれる高級ジカルボン酸のガスクロマトグラフィーによる分析), Kogyo Kagaku Zasshi 74(3):524-525, 1971, doi 10.1246/nikkashi1898.74.3_524","url":"https://www.jstage.jst.go.jp/article/nikkashi1898/74/3/74_3_524/_pdf","documentDate":"1971-03-05","retrieved":"2026-09-24","note":"Used only for the dicarboxylic-acid share in notes: Table 4 (GLC composition %, corrected with relative response factors, analysis condition II) of C20 and C22 dicarboxylic acids in the mixed fatty acids of raw, sun-bleached and refined Japan wax from Araki Seiro (Tagawa, Fukuoka), and Table 1 acid values of the three waxes. Scanned; values read from the page image and machine-transcribed with the Windows OCR engine."}]}},{"id":"jatropha-oil","name":"Jatropha Oil","aliases":["Jatropha curcas seed oil","Physic nut oil","Purging nut oil","Curcas oil","Pinhao-manso oil"],"category":"oil","inci":"Jatropha Curcas Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":196.7},"iodineValue":{"min":96,"max":102,"typical":102},"fattyAcidsPercent":{"myristic":{"min":0.1,"max":1.4},"palmitic":{"min":12.8,"max":15.8,"typical":14.2},"palmitoleic":{"min":0.9,"max":1.9},"stearic":{"min":6.1,"max":9.7,"typical":7.7},"oleic":{"min":38.7,"max":51.1,"typical":46.7},"linoleic":{"min":23.4,"max":40.7,"typical":30.3},"linolenic":{"max":0.2},"arachidic":{"max":0.4}},"meltingPointC":null,"unsaponifiablePercent":{"typical":0.4},"notes":"Treat as a technical (soap, biodiesel) oil, not a food oil: Ovando-Medina et al. 2011 note that 'only in Mexico do domesticated genotypes exist of low or null toxicity'. Typical values and the saponification value are PlantFAdb's transcription of 'Studies on fixed oil of Jatropha curcas seeds' (1988; SOFA TAB_005293): oil content 41.5 %, iodine value 102.0, saponification value 196.7, refractive index 1.47; palmitic 14.2, linoleic 30.3, oleic 46.7, stearic 7.7 (98.9 %). The ranges add the other complete English-language datasets in the same PlantFAdb record: 2010 ('Bauhinia roxburghiana Voigt and Aphanamixis polystachya (Wall.) Parker: potential non-edible oil resources for future energy'): C14:0 1.4, C16:0 15.6, C18:2 32.1, C18:1 40.8, C18:0 9.7, C20:0 0.4; Madagascar 1982: C16:1 0.9, C16:0 15.3, C18:3 0.2, C18:2 34.9, C18:1 41.1, C18:0 7.5, C20:0 0.0; Vietnam 1971: C14:0 0.1, C16:1 1.9, C16:0 15.8, C18:2 23.4, C18:1 51.1, C18:0 7.5, unsaponifiable 0.4 %; 'Survey of seed oils for use as diesel fuels' (1996): C16:0 15.2, C18:2 35.8, C18:1 41.8, C18:0 6.1; and Ovando-Medina, Espinosa-Garcia, Nunez-Farfan & Salvador-Figueroa 2011 (J. Oleo Sci. 60(6):301-311), 135 accessions from 38 Mesoamerican sites: 'oleic (average 38.7%), linoleic (average 40.7%), palmitic (average 12.8%) and stearic (6.1% in average)', unsaturated share 74.5-83.8 % by site. Not used from PlantFAdb: a 1995 dictionary entry summing to 136 %, a 1965 'Search for new industrial oils' entry with 59 % linoleic, a 1997 entry with 69 % oleic and no linoleic, a 1973 entry summing to 90 %, a 1987 entry with only two acids, a Zaire entry with 28.4 % palmitic, an unpublished 1994 entry, and the second J. curcas record (plant 19098), mostly Chinese-language sources not checked one by one. Wagutu et al. 2009 (Bull. Chem. Soc. Ethiop. 23(3):359-370; Kenyan plantation seed, oil yield 47 %): iodine value 96.0 (Wijs), acid value 5.2, refractive index 1.4685; its saponification value of 112.2 is impossible for this oil and its methyl-ester profile (oleic 16.8 % with 13.9 % unknown) is not used. Check: the typical profile implies about 193 mg KOH/g against the 196.7 published with it.","provenance":{"primary":{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Jatropha curcas (plant 10035)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10035","retrieved":"2026-09-24","note":"Dataset #11177 'STUDIES ON FIXED OIL OF JATROPHA-CURCAS SEEDS' (1988; SOFA TAB_005293) for the typical profile, saponification and iodine values; #23578, #11513, #11897 and #15521 for the ranges."},"additional":[{"publisher":"Japan Oil Chemists' Society (Journal of Oleo Science), open access via J-STAGE","document":"Ovando-Medina I, Espinosa-Garcia FJ, Nunez-Farfan J, Salvador-Figueroa M. 'Genetic Variation in Mexican Jatropha curcas L. Estimated with Seed Oil Fatty Acids.' J. Oleo Sci. 60(6):301-311 (2011). DOI 10.5650/jos.60.301.","url":"https://www.jstage.jst.go.jp/article/jos/60/6/60_6_301/_pdf","documentDate":"2011","retrieved":"2026-09-24","note":"Section 3 (average fatty-acid composition of the 135 accessions) and the introduction (toxicity)."},{"publisher":"Chemical Society of Ethiopia (Bulletin of the Chemical Society of Ethiopia); copy in the Kenyatta University institutional repository","document":"Wagutu AW, Chhabra SC, Thoruwa CL, Thoruwa TF, Mahunnah RLA. 'Indigenous oil crops as a source for production of biodiesel in Kenya.' Bull. Chem. Soc. Ethiop. 23(3):359-370 (2009). DOI 10.4314/bcse.v23i3.47660.","url":"https://ir-library.ku.ac.ke/server/api/core/bitstreams/04919693-d58a-42e0-8d24-c44db94baf88/content","documentDate":"2009","retrieved":"2026-09-24","note":"Table 2, jatropha oil: iodine value 96.0 used; saponification value rejected."}]}},{"id":"jojoba-oil","name":"Jojoba Oil","aliases":["Simmondsia chinensis seed oil","Jojoba liquid wax","Jojoba wax","Jojoba seed oil"],"category":"wax","inci":"Simmondsia Chinensis Seed Oil","cas":["90045-98-0"],"ec":["289-964-3"],"saponifiedInci":null,"sapKohMgPerG":{"typical":93},"iodineValue":{"min":81,"max":94.75},"fattyAcidsPercent":{"palmitic":{"min":0.03,"max":3.18},"palmitoleic":{"typical":0.26},"stearic":{"max":0.66},"oleic":{"min":7.86,"max":12.54},"linoleic":{"max":1.17},"linolenic":{"max":0.36},"gadoleic":{"min":67.85,"max":75.5},"erucic":{"min":12.6,"max":14.81}},"meltingPointC":null,"unsaponifiablePercent":{"typical":51},"notes":"NOT A TRIGLYCERIDE. Jojoba 'oil' is a liquid WAX: about 97 % of it is long-chain wax esters (C36-C46) in which one monounsaturated fatty acid (mainly C20:1 and C22:1) is esterified to one monounsaturated fatty alcohol (mainly C20:1-OH and C22:1-OH), with only about 1 % free acids and 1 % free alcohols (CIR 2008, citing McKeown 1983). Consequences for soapmaking: (a) its saponification value is only about 93 mg KOH/g, roughly half that of a normal soap-making oil, because each ester carries one very heavy acid plus one heavy alcohol; (b) wax esters saponify far more slowly than triglycerides, so under cold- or hot-process conditions most of the jojoba stays unreacted and acts as a superfat / conditioning additive rather than forming soap; (c) even complete saponification would liberate about half its mass as fatty alcohols (the CIR table reports 51 % unsaponifiable matter and 52 % total acids), which do not form soap. Treat jojoba as a non-soap-forming additive; if a calculator must assign it a lye demand, use the SAP given here and expect the real lye consumption to be lower. The fatty-acid percentages refer to the ACID moieties of the wax esters, not to triglyceride fatty acids. Fatty-acid ranges are from the PRIMARY open-access paper (Molecules 2022, 15 elite Egyptian jojoba lines, Table 3): gadoleic/eicosenoic C20:1 67.85-75.50, erucic C22:1 12.60-14.81, oleic 7.86-10.99, palmitic 0.20-3.18, stearic 0-0.66, linoleic 0-1.17, linolenic 0-0.36, palmitoleic 0.26 in one line; iodine value 82.28-94.75 g I2/100 g across lines (the paper quotes the International Jojoba Export Council standard as 82-87), peroxide 0.25-1.19 meq/kg, oil content 41.97-48.31 %. ADDITIONAL: Molecules 2021 (commercial jojoba wax, sample JD1, Table 1): acids C16:0 0.03, C18:1 12.54, C20:1 71.9, C22:1 13.85, C24:1 nervonic 0.98 %; alcohols C20:1-OH 45.3, C22:1-OH 48.7, C24:1-OH 5.77 % (nervonic acid and the alcohols are outside the key list). The oleic upper bound (12.54) and palmitic lower bound (0.03) come from that sample. ADDITIONAL: Cosmetic Ingredient Review Expert Panel final report (2008; the CIR safety assessments are published in the International Journal of Toxicology), Table 1 'Physical properties of jojoba liquid wax (Habashy et al. 2005)': freezing point 9 C, boiling point 398 C, smoke point 195 C, flash point 295 C, refractive index 1.46 (25 C), specific gravity 0.87 (15 C), viscosity 50 cP, iodine value 81, saponification value 93, acid value 2, acetyl value 2, unsaponifiable matter 51 %, total acids 52 %. The SAP 'typical' (93), the IV lower bound (81) and the unsaponifiable value are transcribed from that table; the CIR report is a compilation rather than a primary measurement, so flag if a stricter provenance standard is required. Hydrogenated jojoba (the solid 'jojoba wax') is a different material (CIR: saponification number 90-95, iodine value 1, melting point 69 C). Melting point of the liquid wax not given as such (freezing point 9 C above). The INCI name is CosIng's exact, active entry for the record's Latin name, checked on 2026-09-22 with scripts/cosing-lookup.py.","provenance":{"primary":{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Evaluation of the Effect of Elite Jojoba Lines on the Chemical Properties of their Seed Oil (Awad N.A., Eliraq M., El-Bassel E.H. et al.; Molecules 2022, 27(12):3904; DOI 10.3390/molecules27123904)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9231140/","documentDate":"2022","retrieved":"2026-09-20","note":"Table 3 fatty-acid composition ranges across 15 lines; iodine value range 82.28-94.75 and the IJEC standard 82-87; peroxide value; oil content."},"additional":[{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Anti-Herpes Simplex 1 Activity of Simmondsia chinensis (Jojoba) Wax (Tietel Z. et al.; Molecules 2021, 26(19):6059; DOI 10.3390/molecules26196059)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8512747/","documentDate":"2021","retrieved":"2026-09-20","note":"Table 1 fatty-acid and fatty-alcohol composition of commercial jojoba wax (sample JD1)."},{"publisher":"Cosmetic Ingredient Review (CIR) Expert Panel","document":"Final Report of the Cosmetic Ingredient Review Expert Panel: Safety Assessment of Simmondsia Chinensis (Jojoba) Seed Oil, Simmondsia Chinensis (Jojoba) Seed Wax, Hydrogenated Jojoba Oil, Hydrolyzed Jojoba Esters, Isomerized Jojoba Oil, Jojoba Esters, Simmondsia Chinensis (Jojoba) Butter, Jojoba Alcohol, and Synthetic Jojoba Oil (September 23, 2008)","url":"https://www.cir-safety.org/sites/default/files/115_buff3f_suppl.pdf","documentDate":"2008-09-23","retrieved":"2026-09-20","note":"Table 1 physical properties of jojoba liquid wax (citing Habashy et al. 2005): iodine value 81, saponification value 93, acid value 2, unsaponifiable matter 51 %, freezing point 9 C; Composition section (97 % wax esters, McKeown 1983). PDF fetched and text-extracted locally."}]}},{"id":"kapok-seed-oil","name":"Kapok Seed Oil","aliases":["Ceiba pentandra seed oil","Kapok oil","Java cotton","Java cotton oil"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"typical":0.3},"palmitic":{"min":22,"max":24.3,"typical":24.3},"palmitoleic":{"typical":0.4},"stearic":{"min":2.7,"max":3.8,"typical":2.7},"oleic":{"min":21,"max":23.24,"typical":21.9},"linoleic":{"min":33.63,"max":38.9,"typical":38.9},"behenic":{"min":0.4,"max":0.46,"typical":0.4}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Seed oil of the kapok tree, Ceiba pentandra, from PlantFAdb tabulations (plants 10693 and 13598). The 'typical' column is #10158, 'The characteristics of the kapok (Ceiba pentadra, Gaertn.) seed oil' (1979; SOFA TAB_003857), 28.0 % oil: myristic 0.3, palmitoleic 0.4, palmitic 24.3, linoleic 38.9, oleic 21.9, stearic 2.7, behenic 0.4 %, plus malvalic acid (8,9-cyclopropene-18:1) 7.2 % and sterculic acid (9,10-cyclopropene-19:1) 3.0 % (sum 99.1). Min/max add #23169, 'Physicochemical and antioxidant characteristics of kapok (Ceiba pentandra Gaertn.) seed oil' (2014), 27.5 % oil, weight-%: palmitic 22.37, malvalic 9.14, linoleic 33.63, oleic 23.24, stearic 3.8, sterculic 2.58, behenic 0.46 % (95.22); and #10140, 'Determination of cyclopropenoic and cyclopropanoic fatty acids in cottonseed and kapok seed oils by gas-liquid chromatography' (1981, as quoted in Gunstone's Lipid Handbook): palmitic 22, linoleic 37, malvalic 8, oleic 21, dihydromalvalic 1, stearic 3, sterculic 4, dihydrosterculic 1 % (97). THE PROFILE SUMS TO ONLY ABOUT 89 %: the cyclopropene acids (malvalic plus sterculic, 10-12 % in all three analyses) and their dihydro forms have no key in this schema. They are esterified in the triglyceride like any other acid, so the missing 11 % is lye-consuming fat, not a gap in the analysis. Because the keyed profile is below the 95 % floor, the build cannot derive a saponification value and the record ships as reference only; no allowed document opened here prints a saponification or iodine value for this oil. NOT USED: other PlantFAdb rows for Ceiba pentandra disagree with these three and with each other (palmitic 10-40.5 %, from a 1971 deacidification paper, four entries of a 1977 Russian GC manual and a 2013 biodiesel comparison), and an open-access 2026 biodiesel study (Selvam et al., Sci. Rep. 16:16304) reports kapok oils from three altitudes whose palmitate ranges from 24 to 41 % and whose text and table disagree, so none of those figures are used. FOR SOAP: about a quarter palmitic acid, so firmer than most liquid seed oils, with linoleic as the main unsaturated acid. CosIng lists no INCI name for kapok seed oil (only Ceiba Pentandra Fiber Powder), so inci is null.","provenance":{"primary":{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Ceiba pentandra (plant 10693): #10158 'The Characteristics of the Kapok (Ceiba pentadra, Gaertn.) Seed Oil' (1979), SOFA TAB_003857; #10140 'Determination of cyclopropenoic and cyclopropanoic fatty acids in cottonseed and kapok seed oils by gas-liquid chromatography' (1981), SOFA TAB_009684","url":"https://fatplants.net/plantfadb/datasets?plant_id=10693","documentDate":"1979","retrieved":"2026-09-24","note":"GLC area-%; #10158 supplies the typical values. Datasets #13413, #14296, #10302 (a duplicate of #10140) and #23008 on the same page are not used."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Ceiba pentandra (plant 13598): #23169 'Physicochemical and Antioxidant Characteristics of Kapok (Ceiba pentandra Gaertn.) Seed Oil' (2014)","url":"https://fatplants.net/plantfadb/datasets?plant_id=13598","documentDate":"2014","retrieved":"2026-09-24","note":"Weight-% composition used for min/max; the four 1977 Russian GC-manual entries on the same page are not used."}]}},{"id":"karanja-oil","name":"Karanja Oil","aliases":["Pongamia pinnata seed oil","Millettia pinnata seed oil","Pongamia oil","Pongam oil","Honge oil"],"category":"oil","inci":"Pongamia Glabra Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":185,"max":195},"iodineValue":{"min":80,"max":90},"fattyAcidsPercent":{"palmitic":{"min":7.82,"max":15.49},"stearic":{"min":0.42,"max":10.61},"oleic":{"min":34.34,"max":74.58},"linoleic":{"min":10.07,"max":31.28},"linolenic":{"min":0.16,"max":7.27}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Fatty-acid ranges are from the open-access germplasm study (Physiology and Molecular Biology of Plants 2016), Table 4: 38 Indian Pongamia pinnata accessions analysed by GC, min-max across accessions (palmitic 7.82-15.49, stearic 0.42-10.61, oleic 34.34-74.58, linoleic 10.07-31.28, linolenic 0.16-7.27 %); seed oil content 20.20-40.28 %. The abstract notes oleic acid as the major acid and that 'a substantial amount of erucic acid was also detected', but no erucic, arachidic, eicosenoic, behenic or lignoceric ranges were printed, so those keys are omitted. The same paper prints saponification number 186.99-201.25 and iodine value 81.13-108.19, but for the fatty-acid METHYL ESTERS and explicitly 'calculated using FAMEs composition of oil', not measured on the oil, so neither is used. Karanja oil is non-edible (contains karanjin and pongamol) and is used in soap mainly for its insecticidal/antiseptic reputation. Melting point not given (liquid oil). INCI name from CosIng.\n\nINCI: CosIng files this under the synonym Pongamia glabra rather than Pongamia pinnata, the name the source uses. SAPONIFICATION VALUE from IS 3492:1965 (Karanja oil, reaffirmed 1998): 185-195 mg KOH/g, with iodine value 80-90 and unsaponifiable matter max. 3.0 %. Three measured oils in PlantFAdb agree: 187.8 (1998), 188.0 (1994) and 180.0 (1984). The 1998 oil's profile includes arachidic 3.0, behenic 3.1 and lignoceric 2.8 %, which the germplasm study behind this record's profile did not print; with them the composition gives 188.5, against 192.5 without. This replaces the derived value. The iodine value is the same standard's 80-90 (Wijs).","provenance":{"primary":{"publisher":"Springer (Physiology and Molecular Biology of Plants), open-access copy via PubMed Central","document":"Seed traits, fatty acid profile and genetic diversity assessment in Pongamia pinnata (L.) Pierre germplasm (Sharma S.S., Islam M.A., Malik A.A., Kumar K., Negi M.S., Tripathi S.B.; Physiol. Mol. Biol. Plants 2016, 22(2):193-205; DOI 10.1007/s12298-016-0356-0)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC4938823/","documentDate":"2016-05-20","retrieved":"2026-09-20","note":"Table 4 fatty-acid composition ranges across 38 accessions; oil content range; statement that SN/IV were calculated from FAME composition (not used here)."},"additional":[{"publisher":"Indian Standards Institution (now Bureau of Indian Standards)","document":"IS 3492:1965 Specification for Karanja Oil (reaffirmed 1998), Table 1 \"Requirements for karanja oil\"","url":"https://archive.org/details/gov.in.is.3492.1965","documentDate":"1965","retrieved":"2026-09-25","note":"Public.Resource.Org copy on the Internet Archive (linked from law.resource.org). Oil from seeds of Pongamia pinnata syn. P. glabra. Table 1: saponification value 185 to 195; iodine value (Wijs) 80 to 90; acid value max. 20; unsaponifiable matter max. 3.0 %; refractive index at 40 C 1.4734 to 1.4790; specific gravity at 30/30 C 0.925 to 0.940; titre min. 31 C; moisture and insolubles max. 0.25 %. Foreword: used mainly in tanning and \"to a certain extent for making soaps\"."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Pongamia glabra (plant 11436): #10164 (1998), #10560 (1994), #12726 (1984)","url":"https://fatplants.net/plantfadb/datasets?plant_id=11436","documentDate":"1998","retrieved":"2026-09-25","note":"Measured saponification values 187.8, 188.0 and 180.0; iodine 89.6, 86.0, 85.0; #10164 profile palmitic 8.9, stearic 8.1, oleic 52.3, linoleic 21.8, arachidic 3.0, behenic 3.1, lignoceric 2.8 %."}]}},{"id":"kiwi-seed-oil","name":"Kiwi Seed Oil","aliases":["Kiwifruit seed oil","Actinidia chinensis seed oil"],"category":"oil","inci":"Actinidia Chinensis Seed Oil","cas":["299184-71-7"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"min":5.9,"max":8.3,"typical":5.9},"palmitoleic":{"min":0.1,"max":0.8},"stearic":{"min":1.9,"max":3.1,"typical":2.3},"oleic":{"min":12.79,"max":14,"typical":13},"linoleic":{"min":14.6,"max":16.6,"typical":15.8},"linolenic":{"min":58.6,"max":63.1,"typical":62.9}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"All figures are PlantFAdb tabulations of seed-oil analyses of Actinidia chinensis (kiwifruit). The 'typical' column is dataset #10934, 'Study of lipid fraction of seeds of Actinidia chinensis (Planch) Dilleniacees or kiwi' (1987; SOFA TAB_002707): 32.0 % oil; palmitic 5.9, stearic 2.3, oleic 13.0, linoleic 15.8, C18:3 62.9 % (sum 99.9). Min/max add #10534, 'Determination of fatty acids in Kiwi fruit (Actinidia chinensis)' (1982; SOFA TAB_002706): palmitoleic 0.8, palmitic 6.1, stearic 3.1, oleic 14.0, linoleic 15.0, C18:3 61.3 %; and three datasets under PlantFAdb plant 19996 (A. chinensis Planch.): #28606 'Chinese Oil Plants' (1987), 35.0 % oil, palmitic 6.4, stearic 2.3, oleic 12.8, linoleic 14.6, alpha-linolenic 62.9, C20:2 0.9 %; #25909 'Oil Plants in Sichuan' (1987), capric 0.5, myristic 0.3, palmitoleic 0.1, palmitic 8.3, stearic 1.9, oleic 13.5, linoleic 16.6, alpha-linolenic 58.6 %; #26518 'Oil Plants in Henan' (1996), palmitic 6.49, stearic 2.37, oleic 12.79, linoleic 14.66, alpha-linolenic 63.1 %. The two older datasets print the triene only as '18:3'; the three Chinese ones identify it as the 9,12,15 isomer, and it is stored as alpha-linolenic. Capric, myristic and C20:2 appear in one dataset each and are not stored. Other PlantFAdb rows filed under Actinidia were not used because the publication titles attached to them belong to other plants (a grape-seed extraction study, a Xanthium seed study, a Prunus pedunculata survey), so their source cannot be identified. The five used datasets agree closely: alpha-linolenic 58.6-63.1, linoleic 14.6-16.6, oleic 12.8-14.0 %. SAPONIFICATION AND IODINE VALUE are null: none of these documents prints either, and no open-access journal analysis of kiwi seed oil could be found (the 2018 Food Chemistry comparison of Chinese kiwifruit seed oils is paywalled); the typical composition implies about 193 mg KOH/g. FOR SOAP: about 60 % alpha-linolenic acid, as unsaturated as linseed oil; it oxidises quickly and belongs in a bar only as a small superfat addition. INCI name and CAS number are CosIng's (no EC number is listed).","provenance":{"primary":{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Actinidia chinensis (plant 11463): #10934, 'Study of lipid fraction of seeds of Actinidia chinensis (Planch) Dilleniacees or kiwi' (1987), SOFA TAB_002707; #10534, 'Determination of fatty acids in Kiwi fruit (Actinidia chinensis)' (1982), SOFA TAB_002706","url":"https://fatplants.net/plantfadb/datasets?plant_id=11463","documentDate":"1987","retrieved":"2026-09-24","note":"GLC area-% compositions; #10934 supplies the typical values."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Actinidia chinensis Planch. (plant 19996): #28606 'Chinese Oil Plants' (1987), #25909 'Oil Plants in Sichuan' (1987), #26518 'Oil Plants in Henan' (1996)","url":"https://fatplants.net/plantfadb/datasets?plant_id=19996","documentDate":"1987","retrieved":"2026-09-24","note":"Weight-% compositions used for min/max. Datasets #25669 and #25460 on the same page carry unrelated publication titles and are not used."}]}},{"id":"kokum-butter","name":"Kokum Butter","aliases":["Garcinia indica seed butter","Kokum fat","Vrukshamla butter","Goa butter"],"category":"butter","inci":"Garcinia Indica Seed Butter","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":187,"max":191.7},"iodineValue":{"min":32,"max":40},"fattyAcidsPercent":{"myristic":{"typical":1.2},"palmitic":{"typical":5.3},"stearic":{"typical":52},"oleic":{"typical":41.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"SAP, iodine and unsaponifiable-matter fields are from the FSSAI (India) regulatory standard for Kokum Fat (Chapter 2.2, item 7). The saponification-value and unsaponifiable-matter figures required reconstructing a mis-flowed two-column PDF table (labels and values were offset by one row in the extracted text); the reconstruction (SAP 187-191.7, unsaponifiable not more than 1.5%, iodine 32-40) is internally consistent with the standard's own butyro-refractometer and acid-value rows, and with an independently found secondary summary quoting 'iodine 34-40, saponification 187-193' for kokum, so confidence is moderate-to-good but not certain. FATTY ACIDS: the only primary fatty-acid analysis located is Vidyarthi & Dasa Rao 1939 (J Indian Chem Soc, a classical wet-chemistry paper, via a Zenodo-hosted reprint) - myristic 1.2%, palmitic 5.3%, stearic 52.0%, oleic 41.5%, summing to exactly 100%; this 1939 analysis reports no linoleic or arachidic fraction (either genuinely negligible in the samples tested or below that era's detection method), used here as single 'typical' point values rather than a modern GC range. No producer technical data sheet with a verifiable, attributable manufacturer could be confirmed: an IndiaMART-hosted 'Kokum Fat' TDS (2.imimg.com/data2/SH/LM/MY-5059205/kokum-butter.pdf) gives melting point 36-42 C, iodine 34-39, SAP 185-195, unsaponifiable 0.1-1.2%, and fatty acids palmitic 2-22%, stearic 24-65%, oleic 35-44%, linoleic 0-8%, arachidic 0-5% - broadly consistent with the FSSAI standard and the 1939 paper - but the document does not name its manufacturer anywhere, and a targeted search could not attribute it to a specific company, so per the clean-room rule it was NOT used for any field; its numbers are recorded here only as an unverified cross-check. Manorama Industries (a named approved producer) sells kokum butter, but neither its own product page nor its Knowde listing published numeric specs. MELTING POINT left null: checked FSSAI (identity test is butyro-refractometer/refractive index, not melting point, for this item), the 1939 paper (does not report it), and several further candidates - Manorama's own site/Knowde listing (no numeric specs), and three papers that could not be opened (HTTP 403): a ResearchGate-hosted 'Analytical Standards of Vrukshamla (Garcinia indica) Beeja Taila', a ResearchGate-hosted comparison of physico-chemical parameters of Indian Garcinia seed butters, and a ScienceDirect supercritical-CO2 kokum extraction paper.","provenance":{"primary":{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), item 7 'Kokum Fat'","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-21","note":"Standard for Kokum Fat (Garcinia indica choisy): butyro-refractometer at 40 C 45.9-47.3 (or refractive index 1.4565-1.4575), saponification value 187-191.7, unsaponifiable matter not more than 1.5%, iodine value (Wijs) 32-40, acid value not more than 0.5, flash point not less than 250 C. See notes on table-reconstruction confidence."},"additional":[{"publisher":"Journal of the Indian Chemical Society","document":"Vidyarthi NL, Dasa Rao CJ. \"Fatty Acids and Glycerides of the Fat from the Seeds of Garcinia Indica (Kokum Butter).\" J Indian Chem Soc. 1939;16:437-442.","url":"https://zenodo.org/records/6627270","documentDate":"1939","retrieved":"2026-09-21","note":"Classical wet-chemistry fatty-acid analysis (myristic, palmitic, stearic, oleic only); reprint/digitisation hosted on Zenodo. Source of the fattyAcidsPercent field."}]}},{"id":"kukui-nut-oil","name":"Kukui Nut Oil","aliases":["Candlenut oil","Lumbang oil","Aleurites moluccanus seed oil","Aleurites moluccana seed oil","Aleurites triloba oil","Candle-nut oil"],"category":"oil","inci":"Aleurites Moluccanus Seed Oil","cas":["8015-80-3"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":191.3,"max":198.81,"typical":191.3},"iodineValue":{"typical":162},"fattyAcidsPercent":{"palmitic":{"typical":2.1},"stearic":{"typical":4.7},"oleic":{"typical":17},"linoleic":{"typical":61.6},"linolenic":{"typical":5.2}},"meltingPointC":null,"unsaponifiablePercent":{"typical":0.38},"notes":"Primary source is the historical characterisation by Riebsomer & Foote (DePauw University), Proceedings of the Indiana Academy of Science, pp. 116-119 (year not printed on the fetched pages; references cited go up to 1934), of expressed oil from Hawaiian kukui nuts (Aleurites moluccana, nuts supplied from Wailuku, Maui). Table I: specific gravity (20/4) 0.922; refractive index (Abbe 20 C) 1.4785; iodine number (Hanus) 162; saponification value 191.3; acetyl value 3.2; acid value 17.4; unsaponifiable matter 0.38 %; unsaturated acids 83.8 % and saturated acids 6.8 % (oil basis, corrected). Fatty acids were partitioned by the lead-salt/ether method plus thiocyanogen-iodine number (1930s methods, so the oleic/linoleic/linolenic split is dated): as '% acid in oil' oleic 17.0, linoleic 61.6, linolenic 5.2, palmitic 2.1, stearic 4.7 (sum 90.6 % acid basis; as '% glyceride' 17.8/64.1/5.4/2.2/4.9). These printed '% acid in oil' values are what is stored above as 'typical'; they are slightly lower than a strict % of total fatty acids (which would require dividing by 0.906) and were not recomputed. The same paper quotes West & Montes (Philippine J. Sci. 18:619-635, 1921) for Philippine oil: saponification number 214, iodine number 140, linolenic 6.5 %, linoleic 33.4 %, oleic 56.9 %, solid acids 2.8 % (second-hand, context only). The upper SAP bound, 198.81, comes from the additional modern source Shintawati & Widodo 2022 (CHEMICA: Jurnal Teknik Kimia 9(1):39-46; candlenuts from Pringsewu Regency, Lampung, Indonesia): saponification number 198.8093 mg KOH/g for solvent (ethanol) extraction (used) and 212.9764 mg KOH/g for microwave-assisted extraction (not used, see below), refractive index 1.477-1.478, density 0.841-0.893 (solvent) / 0.851-0.867 (MAE) g/mL, free fatty acid 2.8085 % (MAE); that paper reports no iodine value and no fatty-acid profile. A 2022 rat-study paper (Diabetology & Metabolic Syndrome 14:80, PMC9178887) prints a GC-MS ester profile that is not internally plausible (e.g. 'methyl arachidate' 41-48 %) and was not used. No document opened gives a melting point (liquid drying oil). No range for palmitoleic, arachidic etc. is available from the sources opened. INCI name from CosIng. The typical is Riebsomer and Foote's 191.3, which matches the 191.5 their own fatty-acid figures imply. Shintawati and Widodo's microwave-extraction figure, 212.98, is read and not used: the same paper gives densities of 0.851-0.867 g/mL for that oil (0.841-0.893 for the solvent extract) where kukui oil is about 0.92, so something other than the oil, or a faulty method, was measured. Their solvent-extraction 198.81 stays as the upper end.","provenance":{"primary":{"publisher":"Proceedings of the Indiana Academy of Science (IUPUI Open Journals)","document":"Riebsomer J.L., Foote N. The Chemical Composition of the Fatty Oil from Kukui Nuts. Proc. Indiana Acad. Sci., pp. 116-119","url":"https://journals.indianapolis.iu.edu/index.php/ias/article/download/4739/4575/10577","retrieved":"2026-09-20","note":"Full-text PDF (text layer extracted). Table I = physical and chemical characteristics (SAP 191.3, IV 162 Hanus, unsaponifiable 0.38 %); unsaturated- and saturated-acid tables give oleic/linoleic/linolenic and palmitic/stearic as % acid in oil and % glyceride."},"additional":[{"publisher":"CHEMICA: Jurnal Teknik Kimia (Universitas Ahmad Dahlan)","document":"Shintawati S., Widodo Y.R. Yield and Physicochemical Properties of Candlenut Oil by Microwave Assisted Extraction. CHEMICA 2022, 9(1), 39-46 (doi 10.26555/chemica.v9i1.22228)","url":"https://journal.uad.ac.id/index.php/CHEMICA/article/view/22228","documentDate":"2022-04","retrieved":"2026-09-20","note":"Abstract page and full-text PDF (article/view/22228/pdf_79): saponification number 198.8093 (solvent) and 212.9764 (MAE) mg KOH/g, RI, density, FFA; Indonesian candlenuts."}]}},{"id":"kusum-oil","name":"Kusum Oil","aliases":["Kusum seed oil","Macassar oil","Kesambi oil","Schleichera oleosa seed oil","Schleichera trijuga seed oil"],"category":"oil","inci":"Schleichera Trijuga Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"lauric":{"max":0.3},"myristic":{"min":0.2,"max":0.4},"palmitic":{"min":7.2,"max":10.8},"palmitoleic":{"min":1.6,"max":2},"stearic":{"min":2.6,"max":4.6},"oleic":{"min":42.2,"max":42.8},"linoleic":{"min":4,"max":6.1},"arachidic":{"min":22,"max":24.3},"gadoleic":{"min":9.2,"max":15.1},"behenic":{"min":1,"max":1.4},"erucic":{"min":1,"max":1.2}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"READ FIRST: Sarve, Varma & Sonawane 2015 (J. Oleo Sci. 64(9):987-997) state that kusum oil 'contains cynogenic lipids, which releases cyanide upon hydrolysis. Hence, it saponified only after pretreatment.' Saponification is hydrolysis. None of the documents read gives the cyanolipid content, and cyanolipids are not triglycerides, so a saponification value derived from this profile (which assumes triglycerides) may be off by an unknown amount. Fatty acids are PlantFAdb's two independent analyses of Schleichera trijuga (a synonym of S. oleosa): 'Component fatty acids and composition of some oils and fats' (1968; SOFA TAB_001716; oil content 74): C12:0 0.3, C14:0 0.2, C16:1 1.6, C16:0 10.8, C18:2 6.1, C18:1 42.8, C18:0 4.6, C20:1 9.2, C20:0 22.0, C22:1 1.0, C22:0 1.4; and 'Chinese Oil Plants' (1987; kernel, oil 69 %): C14:0 0.4, C16:1 2.0, C16:0 7.2, C18:2 4.0, C18:1 42.2, C18:0 2.6, C20:1 15.1, C20:0 24.3, C22:1 1.2, C22:0 1.0. Arachidic (22-24 %) and eicosenoic acid (9-15 %) are this oil's signature. Not merged: Sarve et al.'s Table 1, which quotes its reference 15 rather than measuring, with odd labels: lauric '12:1' 0.31, myristic '14:1' 0.31, palmitic 8.0, stearic 2.3, oleic 42.6, linoleic 4.5, arachidic 21.3, eicosenoic '20:2' 15.2, behenic 1.5, erucic 1.9 (PlantFAdb's transcription of it omits the myristic); and a 2010 PlantFAdb dataset ('An ideal feedstock, kusum (Schleichera triguga) for preparation of biodiesel') with 15.54 % myristic acid and a 92.5 % total, rejected as unlike every other analysis. The crude oil Sarve et al. used (S. K. Oil Industries, Jharkhand) had an initial acid value of 21.65 mg NaOH/g, 'corresponding to the free fatty acid (FFA) level of 10.83%'; free fatty acid takes up lye as well. No saponification or iodine value was found in an allowed document. PlantFAdb records give 51-62 % and 59-72 % oil in the kernel for S. oleosa.","disputed":"Kusum oil contains cyanogenic lipids that release cyanide when they are hydrolysed (Sarve et al. 2015), and making soap hydrolyses the oil. No document read gives how much of these lipids a commercial oil contains, so both the lye figure derived from the fatty-acid profile and the amount of cyanide a batch could release are unknown. The same paper lists soap making among the oil's uses, so ask the supplier whether the oil has been treated to remove the cyanolipids before using it.","notForSoap":"Kusum oil holds cyanogenic lipids, which release hydrogen cyanide when they are hydrolysed, and saponifying the oil hydrolyses them. Industry saponifies it only after a pretreatment that removes them (Sarve, Varma and Sonawane 2015), and no document gives how much a commercial oil still holds. It is kept here as reference and left out of the calculator.","provenance":{"primary":{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Schleichera trijuga (plant 16329)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16329","retrieved":"2026-09-24","note":"Dataset #12818 (1968; SOFA TAB_001716) used; #23023 (Sarve et al. 2015) and #23061 (2010) read but not merged (see notes)."},"additional":[{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Schleichera trijuga (plant 20356)","url":"https://fatplants.net/plantfadb/datasets?plant_id=20356","retrieved":"2026-09-24","note":"Dataset #28548 'Chinese Oil Plants' (1987), kernel."},{"publisher":"Japan Oil Chemists' Society (Journal of Oleo Science), open access via J-STAGE","document":"Sarve A, Varma MN, Sonawane SS. 'Optimization and Kinetic Studies on Biodiesel Production from Kusum (Schleichera triguga) Oil Using Response Surface Methodology.' J. Oleo Sci. 64(9):987-997 (2015). DOI 10.5650/jos.ess15069.","url":"https://www.jstage.jst.go.jp/article/jos/64/9/64_ess15069/_pdf","documentDate":"2015","retrieved":"2026-09-24","note":"Introduction (cyanogenic lipids), Table 1 (quoted fatty acids) and section 2.3 (acid value of the crude oil)."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Schleichera oleosa (plant 14421)","url":"https://fatplants.net/plantfadb/datasets?plant_id=14421","retrieved":"2026-09-24","note":"Oil-content remarks only (51-62 % and 59-72 % in the kernel)."}]}},{"id":"lanolin","name":"Lanolin (Wool Fat)","aliases":["Wool fat","Adeps lanae","Wool wax","Anhydrous lanolin","Purified lanolin"],"category":"wax","inci":"Lanolin","cas":["8006-54-0"],"ec":["232-348-6"],"saponifiedInci":null,"sapKohMgPerG":{"min":90,"max":105},"iodineValue":{"min":18,"max":36},"fattyAcidsPercent":{},"meltingPointC":{"min":38,"max":44},"unsaponifiablePercent":null,"notes":"Lanolin is a WAX (esters of lanolin alcohols - sterols, triterpene and aliphatic alcohols - with C10-C30 normal, iso and anteiso fatty acids and hydroxy acids), not a triglyceride; it saponifies slowly and incompletely under soap-making conditions and is used as a superfatting/conditioning additive rather than a soap base. SAP 90.0-105.0 mg KOH/g, drop point 38-44 C, acid value max 1.0, peroxide max 20 from the Ph. Eur. 11.0 'Wool fat' (Adeps lanae) limits as transcribed on the Gustav Heess specification sheet. Iodine value 18-36 from USP 29 'Lanolin' (melting range 38-44 C, water NMT 0.25 %) and JP XVIII 'Purified Lanolin' (iodine value 18-36, melting point 37-43 C, acid value NMT 1.0). Unsaponifiable matter (~40-50 % lanolin alcohols) not specified numerically in these sources.","provenance":{"primary":{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Wool fat (Adeps lanae) Ph. Eur. 11.0 mulesing free (Reg-No. Sp500023h)","url":"https://www.heessoils.com/fileadmin/spezifikationen/500023-wool-fat-adeps-lanae-ph-eur-mulesing-free.pdf","documentDate":"2025-01-08","retrieved":"2026-09-20","note":"Values are the Ph. Eur. 11.0 monograph limits as stated by the producer: acid value max 1.0; peroxide value max 20.0 meq O2/kg; drop point 38-44 C; saponification value 90.0-105.0 mg KOH/g; loss on drying max 0.5 %; sulphated ash max 0.15 %."},"additional":[{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24 (2006), USP Monographs: Lanolin (Official January 1, 2007)","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m44300.html","documentDate":"2007-01-01","retrieved":"2026-09-20","note":"Mirror site hosting the USP 29-NF 24 text; values transcribed from that page. Newer USP editions may differ."},{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Purified Lanolin' (Adeps Lanae Purificatus): melting point 37-43 C; acid value NMT 1.0; iodine value 18-36 (Hanus)."}]}},{"id":"lard","name":"Lard (pure rendered pork fat)","aliases":["Pork lard","Adeps suillus","Rendered leaf lard","Bacon fat"],"category":"animal-fat","inci":"Lard","cas":["61789-99-9"],"ec":["263-100-5"],"saponifiedInci":{"naoh":"Sodium Lardate","koh":"Potassium Lardate"},"sapKohMgPerG":{"min":192,"max":203},"iodineValue":{"min":55,"max":65},"fattyAcidsPercent":{"myristic":{"min":1,"max":2.5},"palmitic":{"min":20,"max":30},"palmitoleic":{"min":2,"max":4},"stearic":{"min":8,"max":22},"oleic":{"min":35,"max":55},"linoleic":{"min":4,"max":12},"linolenic":{"max":1.5},"arachidic":{"max":1},"gadoleic":{"max":1.5},"behenic":{"max":0.1},"erucic":{"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"Fatty acids from CXS 211 Section 3 GLC ranges, column 'Lard / Rendered pork fat' (% of total FA; mandatory). Also printed there and omitted here (outside key list): C6:0-C12:0 < 0.5 in total, C14:ISO < 0.1, C14:1 < 0.2, C15:0 < 0.2, C15:ISO < 0.1, C15:ANTI ISO < 0.1, C16:ISO < 0.1, C16:2 < 0.1, C17:0 < 1, C17:1 < 1, C17:ISO < 0.1, C17:ANTI ISO < 0.1, C20:2 < 1.0, C20:4 < 1.0. '< x' limits are given as max only. SAP 192-203 mg KOH/g, IV (Wijs) 55-65, unsaponifiable <= 10 g/kg, titre 32-45 C, relative density 0.896-0.904 (40/20 C) from the ADVISORY Appendix table (lard column). Melting point not given by Codex (titre is the solidification point of the fatty acids); JP XVIII 'Lard': melting point 36-42 C, SAP 195-203, IV 46-70, acid value NMT 2.0.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CODEX STAN 211-1999 Standard for Named Animal Fats (adopted 1999; amended 2009, 2013, 2015) - 2015 print","url":"https://www.fao.org/input/download/standards/337/CXS_211e_2015.pdf","documentDate":"2015","retrieved":"2026-09-20","note":"Section 3 GLC fatty-acid ranges (% of total FA) are mandatory; the Appendix table 'Chemical and physical characteristics' (relative density, refractive index, titre, saponification value, iodine value (Wijs), unsaponifiable matter) is ADVISORY. Later editorial amendments (2019+) not checked - FAO site Cloudflare-gated."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Lard' (Adeps Suillus): melting point 36-42 C; congealing point of the fatty acids 36-42 C; acid value NMT 2.0; saponification value 195-203; iodine value 46-70."}]}},{"id":"laurel-berry-oil","name":"Laurel Berry Oil","aliases":["Sweet bay oil","Bay laurel fruit oil","Laurel fruit oil","Ghar oil","Defne yağı","Laurus nobilis fruit oil"],"category":"oil","inci":"Laurus Nobilis Fruit Oil","cas":["8007-48-5"],"ec":null,"sapKohMgPerG":{"min":198,"max":199},"iodineValue":{"min":68,"max":80},"fattyAcidsPercent":{"capric":{"typical":1.3},"lauric":{"min":12.74,"max":31.19,"typical":19.35},"myristic":{"min":0.8,"max":1},"palmitic":{"min":12.35,"max":19.91,"typical":17.19},"palmitoleic":{"min":0.2,"max":0.3},"stearic":{"min":0.8,"max":1.5},"oleic":{"min":22.1,"max":44.43,"typical":37.08},"linoleic":{"min":15.93,"max":26.75,"typical":23.09},"linolenic":{"min":1.1,"max":1.2},"gadoleic":{"typical":0.5}},"meltingPointC":{"typical":36},"unsaponifiablePercent":{"typical":1},"notes":"This is the oil of the bay laurel's fruit, the fat that makes Aleppo soap. It is not bay laurel ESSENTIAL oil (a steam distillate of the leaves, which saponifies nothing) and not West Indian bay, Pimenta racemosa, which is a different plant sold under the same English word.\n\nSPECIES. Every figure here is for Laurus nobilis. Madeira's laurel oil comes from a different tree, L. novocanariensis, as Castilho et al. (2005) state in their introduction, and it is a different oil: their three producers' oils held 14.0-18.6 % lauric acid against 30.0 % in the L. nobilis fruit oil they prepared for comparison, and gave more than 10 % volatile oil on distillation against about 3 % in bay fat. The record used to take the Madeira figures (18 % lauric acid, 10 % volatiles, 5 % sesquiterpene lactones) for L. nobilis; they are no longer used.\n\nFATTY ACIDS span three analyses of L. nobilis fruit oil. Ayanoğlu, Kaya and Koçer (2018) extracted the whole berries of 48 genotypes from Hatay, Turkey: lauric 12.74-31.19 (mean 19.35), palmitic 12.35-19.91 (17.19), oleic 30.35-44.43 (37.08) and linoleic 15.93-26.75 % (23.09); those four means are the typical values. Castilho et al. (2005, Table 2, fruit from Alenquer, Portugal): capric 1.3, lauric 30.0, myristic 0.8, palmitic 14.7, palmitoleic 0.2, stearic 0.8, oleic 22.1, trans-C18:1 1.0 (no schema key, left out), linoleic 25.6, linolenic 1.1, eicosenoic 0.5 %. Marzouki et al. (2008, Table 2, supercritical CO2, Tunisian berries): lauric 27.7, myristic 1.0, palmitic 17.1, palmitoleic 0.3, stearic 1.5, oleic 27.2, linoleic 21.5, linolenic 1.2 %, plus 2.5 % grouped as C10:0 + C20:0 + C20:1, left unsplit because the paper does not split it. Capric and eicosenoic acids are Castilho's alone and are given as typical values. Ayanoğlu et al. note that lauric acid is found only in the kernel, and that Turkish Standard TS 5205 bars laurel oil with less than 12.5 % lauric acid from export. Castilho et al. quote an older Turkish analysis at 54.2 % lauric acid (Hafizoglu and Reunanen 1993), which was not read here.\n\nSAPONIFICATION AND IODINE VALUES are from US 4,235,889, which prints 198-199 and 68-80 as characteristics of laurel oil from Laurus nobilis; no compositional standard covers this oil. Lewkowitsch (1909, vol. 2, p. 416) tabulates the older determinations: saponification value 198.9 (Allen), 197.5 (Fabris and Settimj), 197.5 (De Negri and Fabris), 197.7-198.1 (Lewkowitsch), 197-210 (Morpurgo) and 200.9 (Matthes and Sander), so the patent's figures sit among six earlier ones. The typical profile implies about 209, 5 % above the measured value. Most of that gap is the part of the oil that is not triglyceride: bay fat carries about 3 % volatile oil (Castilho et al.), and Matthes and Sander deducted 1 % unsaponifiable matter (Lewkowitsch, p. 415). Fabris and Settimj split a crude oil with cold alcohol into a fat saponifying at 206.5 and a dark, strongly scented oil at 186.6 (p. 415). A measured saponification value already allows for that fraction, so the lye figure can be used as it stands, and the few per cent that is not fat stays in the bar unchanged. An oil at the high-lauric end of the band probably saponifies higher than this figure, which errs towards extra superfat.\n\nREGULATION. The EU and UK cosmetics regulations prohibit 'oil from the seeds of Laurus nobilis L.' (Annex II, entry 359; CAS 84603-73-6, EC 283-272-5). Soap uses the oil of the whole fruit, which CosIng lists separately as Laurus Nobilis Fruit Oil, the name used here. Health Canada's Hotlist prohibits the seed oil under CAS 8007-48-5, the number CosIng gives the fruit oil. Which of the two a given oil is, and whether a listing reaches it, is a question for the supplier's specification and a safety assessor.\n\nTraditional Aleppo recipes put laurel berry oil at 2-40 % of the fat, added to an olive-oil soap after the boil.","disputed":"Laurel berry oil varies more than most oils, and the analyses do not agree on how far. Lauric acid runs from 12.7 to 31.2 % across 48 Turkish genotypes, is 27.7 % in Tunisian and 30.0 % in Portuguese fruit, and an older Turkish analysis quoted by Castilho et al. reports 54.2 %. The five soap qualities follow the lauric acid, so read them as a range and not a figure. The saponification value is better supported than the profile: a 1980 patent and five of six older determinations fall between 197.5 and 200.9, the sixth being a wider 197-210, although no compositional standard covers the oil. Ask your supplier for a certificate of analysis if the exact lye matters to you.","provenance":{"primary":{"publisher":"International Journal of Chemistry and Technology (DergiPark)","document":"Ayanoğlu F., Kaya D.A., Koçer O., \"Promising bay laurel (Laurus nobilis L.) genotypes for fruit production\", Int. J. Chem. Technol. 2(2):161–167, DOI 10.32571/ijct.485896, Table 2","url":"https://dergipark.org.tr/en/pub/ijct/article/485896","documentDate":"2018-12-28","retrieved":"2026-09-25","note":"Open access; full text read. Soxhlet extracts of the dried, ground berries of 48 L. nobilis genotypes from Hatay, Turkey, fatty acids by GC/MS after methylation. Table 2 gives lauric, palmitic, oleic and linoleic acid for each genotype, with min, max and mean: lauric 12.74 / 31.19 / 19.35, palmitic 12.35 / 19.91 / 17.19, oleic 30.35 / 44.43 / 37.08, linoleic 15.93 / 26.75 / 23.09 %. The text states that lauric acid is found only in the kernel and that Turkish Standard TS 5205 bars laurel oil with less than 12.5 % lauric acid from export. No saponification or iodine value."},"additional":[{"publisher":"MDPI (Molecules)","document":"Marzouki H., Piras A., Marongiu B., Rosa A., Dessì M.A., \"Extraction and Separation of Volatile and Fixed Oils from Berries of Laurus nobilis L. by Supercritical CO2\", Molecules 13(8):1702–1711, Table 2","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6245310/","documentDate":"2008","retrieved":"2026-09-22","note":"Open access under CC BY 3.0. Fixed-oil yield 15.0 % by weight at 250 bar and 40 C. Table 2 gives the fatty-acid composition of the fixed oil as percentages: C12:0 27.7, C14:0 1.0, C16:0 17.1, C16:1 n-7 0.3, C18:0 1.5, C18:1 n-9 27.2, C18:2 n-6 21.5, C18:3 n-3 1.2, others 2.5 (C10:0, C20:0, C20:1). The paper reports no saponification or iodine value."},{"publisher":"American Oil Chemists' Society (Journal of the American Oil Chemists' Society)","document":"Castilho P.C., Costa M.C., Rodrigues A., Partidário A., \"Characterization of laurel fruit oil from Madeira Island, Portugal\", JAOCS 82(12):863–868, DOI 10.1007/s11746-005-1156-4","url":"https://digituma.uma.pt/server/api/core/bitstreams/c664330a-8077-4dd0-a4ad-174fe208c61b/content","documentDate":"2005","retrieved":"2026-09-25","note":"Full text read from the University of Madeira's repository copy (the publisher's page is paywalled). The Madeira oil is pressed from Laurus novocanariensis (p. 863), not L. nobilis. Table 2 (p. 865) gives three Madeira oils (lauric 18.6, 16.4, 14.0 %) and, for comparison, a fixed oil freshly prepared from L. nobilis fruit collected in Alenquer, Portugal: capric 1.3, lauric 30.0, myristic 0.8, palmitic 14.7, palmitoleic 0.2, stearic 0.8, oleic 22.1, C18:1 trans 1.0, linoleic 25.6, linolenic 1.1, eicosenoic 0.5 (total 98.1 %). Only the L. nobilis column is used. Bay (L. nobilis) fat has about a 3 % volatile fraction against more than 10 % in the Madeira oil (p. 866), whose 3.4 % costunolide and 1.7 % dehydrocostuslactone are also Madeiran figures. The paper quotes Hafizoglu and Reunanen (1993) for Turkish laurel berry fat at 54.2 % lauric, 15.1 % oleic and 17.2 % linoleic acid, and Garnier et al. (1961) for bay fat at 48.1 % lauric acid."},{"publisher":"Macmillan and Co., London","document":"Lewkowitsch J., Chemical Technology and Analysis of Oils, Fats and Waxes, fourth edition, vol. 2, pp. 414–417 (Laurel oil)","url":"https://archive.org/details/b21698491_0002","documentDate":"1909","retrieved":"2026-09-25","note":"Read from the page images of the Royal College of Physicians of Edinburgh's copy. Laurel oil is described as the fat of the berries of Laurus nobilis. The table on p. 416 gives saponification values of 198.9 (Allen), 197.5 (Fabris and Settimj), 197.5 (De Negri and Fabris), 197.7-198.1 (Lewkowitsch), 197-210 (Morpurgo) and 200.9 (Matthes and Sander) mg KOH/g, and iodine values of 67.8, 96.4, 80.4-80.5, 75-78.4, 66-78 and 82.3; melting point 32-36 C. P. 415: Matthes and Sander deducted 1 per cent of unsaponifiable matter; crude oils carry varying amounts of volatile oil, and Fabris and Settimj separated one with alcohol at 0 C into a fat (saponification value 206.5, iodine value 65.6) and a dark, strongly scented oil (186.6, 124.1)."},{"publisher":"United States Patent and Trademark Office","document":"US 4,235,889 (Walter Evers), \"Therapeutic agent for the external treatment of psoriasis, tinea and eczemas\", filed 1979-04-25, issued 1980-11-25","url":"https://patents.google.com/patent/US4235889A/en","documentDate":"1980-11-25","retrieved":"2026-09-22","note":"The source of the saponification value (198–199) and iodine value (68–80), which it prints as characteristics of laurel oil from Laurus nobilis, along with a density of approximately 0.88, a melting point of approximately 36 C and a refractive index nD25 of 1.4783. A patent is a dated, published, citable document but it is not a compositional standard, and it gives no method for either determination. The patent's separate figure of about 40 C is for laurel tallow, a different preparation, and is not used here."}]}},{"id":"lauric-acid","name":"Lauric Acid","aliases":["Dodecanoic acid","C12 fatty acid","Lauric acid 99%"],"category":"fatty-acid","inci":"Lauric Acid","cas":["143-07-7"],"ec":["205-582-1"],"saponifiedInci":{"naoh":"Sodium Laurate","koh":"Potassium Laurate"},"sapKohMgPerG":{"min":279,"max":283},"iodineValue":{"max":0.2},"fattyAcidsPercent":{"capric":{"max":1},"lauric":{"min":99},"myristic":{"max":1}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Producer specification for Wilmar WILFARIN LA-1299 (Lauric Acid 99%, vegetable/lauric-oil derived): acid value 278-282 mg KOH/g, saponification value 279-283 mg KOH/g, iodine value 0.2 max (% I2 absorbed = g/100 g), titre 42-45 C, colour 0.2/2 max (Lovibond R/Y), composition C10 1 % max, C12 99 % min, C14 1 % max, others 0.5 % max. As a free fatty acid it neutralises rather than saponifies, so the SAP is essentially equal to the acid value; use it directly for lye calculation. Titre (solidification point) 42-45 C is reported rather than a melting point, so meltingPointC is null. The same limits appear in Wilmar's oleochemicals brochure (additional source). INCI and saponified-salt names are the standard CosIng entries (Lauric Acid; Sodium/Potassium Laurate), not re-verified on CosIng in this session.","provenance":{"primary":{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"LAURIC ACID 99% (WILFARIN LA-1299) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/lauric-acid-99","retrieved":"2026-09-20","note":"Specification table on the product page: acid value, saponification value, iodine value, titre, colour, fatty-acid composition limits."},"additional":[{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"Wilmar Oleochemical and Biofuel Division product brochure (Fractionated Fatty Acids table, WILFARIN LA-1299)","url":"https://www.wilmar-international.com/wp-content/uploads/2012/11/Wilmar_Oleo_Brochure.pdf","retrieved":"2026-09-20","note":"Brochure PDF (uploaded 2012), fractionated fatty acids table; same limits: AV 278-282, SAP 279-283, IV 0.2 max, titre 42-45 C. Text extracted with pdftotext."}]}},{"id":"linoleic-acid","name":"Linoleic Acid","aliases":["(9Z,12Z)-Octadeca-9,12-dienoic acid","cis,cis-9,12-Octadecadienoic acid","C18:2 fatty acid","Linoleic acid 99%"],"category":"fatty-acid","inci":"Linoleic Acid","cas":["60-33-3"],"ec":["200-470-9"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"linoleic":{"min":98.5}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"No allowed primary document publishes a saponification value for linoleic acid, so sapKohMgPerG is null. Purified C18:2 is a fine chemical, not an oleochemical cut: Wilmar, Emery and KLK OLEO have no linoleic grade at all, and Oleon's nearest equivalents are distilled seed-oil acids rather than the single acid (RADIACID 0132, sunflower fatty acids distilled, is C18:2 56-67 % with acid value 198-203 mg KOH/g and iodine value 127-143 g I2/100 g). The laboratory producers who do sell the pure acid publish purity and physical constants but no titration. What is published, and what this record holds: Thermo Scientific Chemicals' Linoleic acid, 99 % (catalogue 215041000, formerly Acros Organics) specifies GC 98.5 % min, refractive index 1.4687-1.4707 at 20 C and 589 nm, appearance clear colourless to light yellow liquid, infrared conforms - no acid, saponification or iodine value. Their technical Linoleic acid, 70 % (413195000) does print an acid value, 195 to 205 mg KOH/g at GC 65 % min; the balance in that grade is the oleic, palmitic and stearic acids of the safflower or sunflower feedstock and is not itemised, so it is not mapped here. On the arithmetic, which is arithmetic and not measurement: a free fatty acid takes one KOH per molecule, so the pure acid (M 280.45) is 56106 / 280.45 = 200.1 mg KOH/g, and two double bonds give a theoretical iodine value of 181 g I2/100 g. Neither number is filed in a field, because neither was measured by anyone in an allowed document; the build derives a saponification value from the recorded profile and labels it derived, which is the honest form of the same number. Note that the two independent routes agree - 200.1 from stoichiometry against 195-205 titrated on the 70 % grade, whose other acids are all C16-C18 and so barely move the mean molar mass. For the bench: neat linoleic acid is a liquid that oxidises fast, so a bar carrying much of it goes rancid and spots (DOS) long before the cure is interesting, and it lathers poorly; linoleic is wanted as the minority acid inside a seed oil, not as a neat addition. INCI name from CosIng; the salt names were not established from an allowed document, so saponifiedInci is null.","provenance":{"primary":{"publisher":"Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Acros Organics)","document":"Linoleic acid, 99% (catalogue 215041000) product specification","url":"https://www.thermofisher.com/order/catalog/product/215041000","retrieved":"2026-09-21","note":"Specifications: Infrared spectrum conforms; Appearance (Color) clear colorless to light yellow; Refractive index 1.4687 to 1.4707 (20 C, 589 nm); Appearance (Form) liquid; GC 98.5 % min. CAS 60-33-3, C18H32O2, 280.45 g/mol. No acid value, saponification value or iodine value is published."},"additional":[{"publisher":"Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Acros Organics)","document":"Linoleic acid, 70% (catalogue 413195000) product specification","url":"https://www.thermofisher.com/order/catalog/product/413195000","retrieved":"2026-09-21","note":"Specifications: Appearance (Color) clear colorless to yellow; Appearance (Form) liquid; Infrared spectrum conforms; Acid value 195 to 205 mg KOH/g; GC 65 % min. The only titrated figure found for any linoleic acid grade in an allowed document."},{"publisher":"Oleon NV (oleochemicals producer)","document":"RADIACID 0132 - sunflower oil fatty acids, distilled - product specification","url":"https://www.oleon.com/products-solutions/radiacid-0132","retrieved":"2026-09-21","note":"Acid value 198-203 mgKOH/g; iodine value 127-143 gI2/100g; Lovibond 5 1/4 in. yellow max 10, red max 1; composition C16 4-9 %, C18 max 6 %, C18:1 15-31 %, C18:2 56-67 %, C18:3 max 1 %. Cited as the bulk high-linoleic material a maker can actually buy, not as the single acid."}]}},{"id":"macadamia-nut-oil","name":"Macadamia Nut Oil","aliases":["Macadamia oil","Macadamia integrifolia seed oil","Macadamia tetraphylla seed oil","Macadamia ternifolia seed oil"],"category":"oil","inci":"Macadamia Integrifolia Seed Oil","cas":["438545-25-6","159518-86-2"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":194.3,"max":195.8},"iodineValue":{"min":77.7,"max":82.7},"fattyAcidsPercent":{"myristic":{"min":0.34,"max":0.89},"palmitic":{"min":8.66,"max":9.45},"palmitoleic":{"min":18.06,"max":20.81},"stearic":{"min":2.66,"max":3.6},"oleic":{"min":60.48,"max":64.7},"linoleic":{"min":1.41,"max":2.24},"linolenic":{"min":0.13,"max":2.38},"arachidic":{"min":2.25,"max":2.93},"gadoleic":{"min":2.21,"max":2.81},"behenic":{"min":0.61,"max":0.73},"lignoceric":{"max":0.35}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Primary source (Ribeiro et al. 2020, Emirates J. Food Agric.) pressed commercial Macadamia integrifolia nuts bought in Lavras (MG, Brazil) six ways (screw or hydraulic press, with/without microwave or oven pre-treatment). Table 2: iodine value 77.7-82.7 g I2/100 g and saponification value 194.3-195.8 mg KOH/g across the six oils (no mean printed); peroxide value 0.81-6.33 meq O2/kg; free acidity 0.36-0.67 % oleic. Table 3 fatty-acid profile (%) gives the min/max used here for myristic, palmitic, palmitoleic (C16:1n7), stearic, oleic, linoleic, gondoic/gadoleic (C20:1n9) and alpha-linolenic (0.13-0.15 % in screw-press oils but 2.29-2.38 % in hydraulic-press oils; transcribed as printed, the spread is unexplained in the paper). The paper itself quotes Moodley et al. 2007 (SAP 193.7 mg KOH/g, IV 78.3) and Navarro & Rodrigues 2016 (IV 72-78) as literature comparisons. Arachidic (2.25-2.93 %), behenic (0.61-0.73 %) and lignoceric (0.35 % in one variety, ND in the other, so only a max is given) are NOT in the primary paper; they come from the additional source Tu et al. 2021 (Food Sci. Nutr., Table 4, raw Macadamia tetraphylla varieties 'Guire 1' and 'Own Choice' grown in China), whose other values fall within or close to the primary ranges (myristic 0.34-0.57, palmitic 8.16-8.86, palmitoleic 18.73-19.76, stearic 3.13-3.43, oleic 59.65-61.18, linoleic 2.26-2.87, gondoic 2.02-2.17 %). Tu et al. report acid value 0.64-0.76 mg KOH/g and PV 0.19-0.34 meq/kg but no SAP or IV. Melting point and unsaponifiable matter: not reported by either source. INCI name from CosIng.\n\nINCI: CosIng carries three names a supplier may use for macadamia oil: Macadamia Integrifolia Seed Oil, Macadamia Integrifolia/Tetraphylla Seed Oil, and Macadamia Ternifolia Seed Oil. Use the one on your supplier’s documents.","provenance":{"primary":{"publisher":"Emirates Journal of Food and Agriculture","document":"Ribeiro A.P.L., Haddad F.F., Tavares T.S., Magalhaes K.T., Pimenta C.J., Nunes C.A. Characterization of macadamia oil (Macadamia integrifolia) obtained under different extraction conditions. Emir. J. Food Agric. 2020, 32(4), 295-302 (doi 10.9755/ejfa.2020.v32.i4.2095)","url":"https://ejfa.me/index.php/journal/article/download/2095/1340","documentDate":"2020-04","retrieved":"2026-09-20","note":"Full-text PDF. Table 2 = PV, free acidity, iodine value, saponification value, oxidative stability for treatments SP/HP/MSP/OSP/MHP/OHP; Table 3 = fatty-acid profile (%)."},"additional":[{"publisher":"Food Science & Nutrition (Wiley) via PubMed Central","document":"Tu X.-H., Wu B.-F., Xie Y., et al. A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties. Food Sci. Nutr. 2021, 9(3), 1688-1697 (doi 10.1002/fsn3.2143)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7958573/","documentDate":"2021","retrieved":"2026-09-20","note":"Table 4 (raw nuts, M. tetraphylla, China): source of arachidic, behenic and lignoceric values; Table 2 acid/peroxide values."}]}},{"id":"macauba-kernel-oil","name":"Macaúba Kernel Oil","aliases":["Macauba kernel oil","Bocaiuva kernel oil","Macaw palm kernel oil","Acrocomia aculeata kernel oil","Grugru palm kernel oil"],"category":"oil","inci":"Acrocomia Aculeata Kernel Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"caprylic":{"min":3.1,"max":6.2},"capric":{"min":2.6,"max":5.9},"lauric":{"min":31,"max":47},"myristic":{"min":9,"max":12},"palmitic":{"min":5.8,"max":11},"palmitoleic":{"max":0.06},"stearic":{"min":2.8,"max":4.5},"oleic":{"min":19.8,"max":32},"linoleic":{"min":2.7,"max":4.6},"arachidic":{"max":0.18},"gadoleic":{"max":0.14},"lignoceric":{"max":0.06}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"A lauric kernel oil with far more oleic acid (20-32 %) than coconut or palm kernel oil. Antoniassi, Freitas, Silva, Santiago, Wilhelm & Junqueira 2020 (Rev. Bras. Frutic. 42(6):e-796; Embrapa Agroindustria de Alimentos and Embrapa Cerrados), Table 4, kernel oil of three selected sweet-mesocarp genotypes Mac 1/Mac 2/Mac 3: C8:0 3.7/3.9/5.1; C10:0 4.0/3.8/4.2; C12:0 37.8/38.6/37.4; C14:0 9.8/10.1/10.5; C16:0 8.4/8.4/8.7; C16:1 0-0.06/0.05/0.06; C18:0 3.0/3.6/3.1; C18:1 29.3/27.3/26.8; C18:2 3.6/3.8/3.7; C20:0 0-0.1/0.15/0-0.1; C20:1 0-0.14/0-0.1/not quantified; C24:0 0-0.04/0-0.06/not quantified. The table's fourth column gives the range for Brazilian macauba genotypes from Antoniassi et al. (2013): C8:0 3.1-6.2, C10:0 2.6-5.9, C12:0 31-47, C14:0 9-12, C16:0 5.8-11, C18:0 2.8-4.5, C18:1 19.8-32, C18:2 2.7-4.6, C20:0 0.05-0.18. The ranges in this record are that column, with maxima taken from the three genotypes for the trace acids it does not cover. No typical is given: the three genotypes are one breeding selection, not a market sample. The table also prints iodine values 32/30/30 and saponification values 227/228/230 mg KOH/g, but the methods state these 'were calculated' from the composition, so they are not used as measurements; the build's derived value should agree with them. REJECTED: Hiane, Ramos Filho, Ramos & Macedo 2005 (Braz. J. Food Technol. 8(3):256-259), bocaiuva kernel oil from Mato Grosso do Sul: C8:0 5.96, C10:0 1.79, C12:0 12.95, C14:0 9.49, C16:0 12.62, C16:1 2.29, C18:0 6.58, C18:1 40.17, C18:2 5.91, C18:3 1.92, C20:0 0.30 (the PDF columns are misaligned; rows re-paired with the paper's own SFA/MUFA/PUFA sums 49.69/42.46/7.83), with measured iodine value 54.05 and saponification value 258.00. Its lauric acid is a third of every other analysis, and its own composition implies about 212 mg KOH/g while the value measured on the same oil is 258, 22 % higher (258 would fit a lauric oil like the Embrapa ones, 212 fits the profile printed); the pair cannot both describe one sample, so neither the profile nor the saponification value is used. PlantFAdb's older analyses of the closely related mbocaya palm (Acrocomia totai) kernel oil agree with the Embrapa ranges (e.g. 1968: lauric 36.0, oleic 29.1, myristic 7.8, caprylic 6.0, capric 5.5, palmitic 6.9, linoleic 4.8, stearic 3.1) and were not needed. CosIng also lists Acrocomia Aculeata Seed Butter.","provenance":{"primary":{"publisher":"Sociedade Brasileira de Fruticultura (Revista Brasileira de Fruticultura), open access via SciELO Brazil","document":"Antoniassi R, Freitas SC, Silva TS, Santiago MCPA, Wilhelm AE, Junqueira NTV. 'Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata.' Rev. Bras. Frutic. 42(6):e-796 (2020). DOI 10.1590/0100-29452020796.","url":"https://www.scielo.br/j/rbf/a/GZWd5jpxJ3PmqWspSDCbWQy/?lang=en&format=pdf","documentDate":"2020","retrieved":"2026-09-24","note":"Table 4 (fatty-acid profile of kernel oil, incl. the Antoniassi et al. 2013 range column). Read from word coordinates."},"additional":[{"publisher":"Instituto de Tecnologia de Alimentos, ITAL (Brazilian Journal of Food Technology)","document":"Hiane PA, Ramos Filho MM, Ramos MIL, Macedo MLR. 'Oleo da polpa e amendoa de bocaiuva, Acrocomia aculeata (Jacq.) Lodd. Caracterizacao e composicao em acidos graxos.' Braz. J. Food Technol. 8(3):256-259 (2005).","url":"https://bjft.ital.sp.gov.br/arquivos/artigos/v8n3212a.pdf","documentDate":"2005","retrieved":"2026-09-24","note":"Kernel column of Tables 1 and 2; read and rejected (see notes)."}]}},{"id":"macauba-pulp-oil","name":"Macaúba Pulp Oil","aliases":["Macauba pulp oil","Macauba mesocarp oil","Bocaiuva pulp oil","Macaw palm pulp oil","Acrocomia aculeata pulp oil"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":210.5},"iodineValue":{"typical":75.43},"fattyAcidsPercent":{"caprylic":{"min":0.09,"max":0.45},"capric":{"min":0.03,"max":0.27},"lauric":{"min":0.09,"max":1.97},"myristic":{"min":0.03,"max":0.45},"palmitic":{"min":10.1,"max":27.77},"palmitoleic":{"min":0.6,"max":6.9},"stearic":{"min":0.5,"max":5.92},"oleic":{"min":50,"max":70},"linoleic":{"min":5.1,"max":20},"linolenic":{"min":0.8,"max":3.09},"arachidic":{"max":0.5},"gadoleic":{"max":0.3}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The orange, high-oleic oil of the fruit pulp (mesocarp); the kernel gives a separate lauric oil. Fatty-acid ranges start from Antoniassi et al. 2020 (Rev. Bras. Frutic. 42(6):e-796; Embrapa), Table 3: the range for Brazilian genotypes from Antoniassi et al. (2013) printed in the table's fourth column - C14:0 0.03-0.18, C16:0 10.1-25.3, C16:1 0.6-6.9, C18:0 0.5-5.5, C18:1 50-70, C18:2 7.2-20, C20:0 0-0.2, C18:3 0.8-2.1, C20:1 0.02-0.22 - and the three sweet genotypes measured there, Mac 1 and Mac 3: C14:0 0.4/0.1, C15:0 0.05/nq, C16:0 22.1/22.8, C16:1 2.4/5.0, C17:0 0.07/nq, C17:1 0.1/0-0.1, C18:0 1.9/1.1, C18:1 58.1/62.5, C18:2 12.4/7.5, C20:0 0.2/0-0.1, C18:3 1.6/0.8, C20:1 0-0.3/nq. Mac 2 (C18:1 36.4, C18:2 35.0, C18:3 7.1) is a high-linoleic genotype the authors single out as unusual; it is left out of the ranges. In that paper C18:1 is 'the sum of C18:1 cis-9 and C18:1 cis-11', so here 'oleic' includes vaccenic acid. The ranges are widened by two directly measured oils: Hiane et al. 2005 (Braz. J. Food Technol. 8(3):256-259), fresh-pulp oil from Mato Grosso do Sul, Table 2 (re-read from word coordinates): C8:0 0.45, C10:0 0.27, C12:0 1.97, C14:0 0.45, C16:0 15.96, C16:1 1.01, C18:0 5.92, C18:1 65.87, C18:2 5.10, C18:3 2.52, C20:0 0.50; and Trentini, Oliveira, Zanette & Silva 2016 (Ciencia Rural 46(4):725-731), fruits from Cariri, Ceara, low-pressure solvent extraction with ethyl acetate/n-hexane/isopropanol, Table 2: C8:0 0.27/0.13/0.09, C10:0 0.04/0.06/0.03, C12:0 0.09/0.11/0.11, C14:0 0.22/0.18/0.18, C16:0 27.77/27.39/27.24, C18:0 1.81/1.80/2.48, C18:1 61.03/61.15/60.17, C18:2 5.79/6.34/5.72, C18:3 2.96/2.81/3.09 (palmitoleic not reported). Saponification value 210.50 mg KOH/g (4 % KOH, back-titrated with HCl) and iodine value 75.43 (Wijs) are Hiane et al. Table 1 for the fresh-pulp oil, with acidity 0.83 % as oleic, refractive index 1.4609 (40 C) and peroxide 2.09 meq/kg. The saponification value is about 8 % above what Hiane's own composition implies (about 195) and above Antoniassi's composition-calculated 195-197 for Mac 1-3; that is inside this dataset's 12 % tolerance, so it is kept as the published value, but it is the figure to question first - if it is high, the lye is high by the same share for the macauba part of a recipe. Antoniassi's calculated iodine values are 78 (Mac 1) and 74 (Mac 3), consistent with Hiane's 75.43. Carotenes in the mesocarp oil: 30-240 mg/kg (Antoniassi 2020). Also consistent, not merged: Sant'Ana et al. 2023 (Nutrients 15(5):1252): palmitic 22.84, palmitoleic 5.93, stearic 1.23, oleic 49.32, linoleic 19.63, linolenic 1.05. No CosIng entry was found for the pulp oil (the kernel oil has one).","provenance":{"primary":{"publisher":"Sociedade Brasileira de Fruticultura (Revista Brasileira de Fruticultura), open access via SciELO Brazil","document":"Antoniassi R, Freitas SC, Silva TS, Santiago MCPA, Wilhelm AE, Junqueira NTV. 'Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata.' Rev. Bras. Frutic. 42(6):e-796 (2020). DOI 10.1590/0100-29452020796.","url":"https://www.scielo.br/j/rbf/a/GZWd5jpxJ3PmqWspSDCbWQy/?lang=en&format=pdf","documentDate":"2020","retrieved":"2026-09-24","note":"Table 3 (fatty-acid profile of pulp oil, incl. the Antoniassi et al. 2013 range column). Read from word coordinates."},"additional":[{"publisher":"Instituto de Tecnologia de Alimentos, ITAL (Brazilian Journal of Food Technology)","document":"Hiane PA, Ramos Filho MM, Ramos MIL, Macedo MLR. 'Oleo da polpa e amendoa de bocaiuva, Acrocomia aculeata (Jacq.) Lodd. Caracterizacao e composicao em acidos graxos.' Braz. J. Food Technol. 8(3):256-259 (2005).","url":"https://bjft.ital.sp.gov.br/arquivos/artigos/v8n3212a.pdf","documentDate":"2005","retrieved":"2026-09-24","note":"Pulp columns of Table 1 (saponification 210.50, iodine 75.43) and Table 2 (fatty acids). Read from word coordinates."},{"publisher":"Universidade Federal de Santa Maria (Ciencia Rural), open access via SciELO Brazil","document":"Trentini CP, Oliveira DM, Zanette CM, Silva C. 'Low-pressure solvent extraction of oil from macauba (Acrocomia aculeata) pulp: characterization of oil and defatted meal.' Cienc. Rural 46(4):725-731 (2016). DOI 10.1590/0103-8478cr20150740.","url":"https://www.scielo.br/j/cr/a/b3Nws8yXDkQhtX3BDpnQYyq/?format=pdf&lang=en","documentDate":"2016-04","retrieved":"2026-09-24","note":"Table 2 (fatty acids by extraction solvent). Read from word coordinates."}]}},{"id":"mafura-butter","name":"Mafura Butter","aliases":["Mafura kernel fat","Mafura tallow","Trichilia emetica seed butter","Trichilia butter","Natal mahogany seed butter","Mafoureira tallow"],"category":"butter","inci":"Trichilia Emetica Seed Butter","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":197.3},"iodineValue":{"typical":45},"fattyAcidsPercent":{"palmitic":{"min":38.3,"max":51.8,"typical":51.8},"palmitoleic":{"typical":0.84},"stearic":{"min":1.85,"max":2.2,"typical":1.85},"oleic":{"min":36.4,"max":48.5,"typical":36.4},"linoleic":{"min":7.88,"max":10.4,"typical":7.88},"linolenic":{"min":0.45,"max":1,"typical":0.45}},"meltingPointC":null,"unsaponifiablePercent":{"typical":0.77},"notes":"Mafura butter is the fat of the seed KERNEL of Trichilia emetica. The seed coat (aril) gives a liquid, linoleic-rich 'mafura oil', a different product; Mabaso et al.: 'the kernel-derived oil is solid at room temperature, forming mafura butter'. Typical values are Mabaso, Buthelezi & Zharare 2025 (Plants 14(19):3071): screw-pressed kernel oil from T. emetica seeds collected December 2020 to March 2021 in Empangeni, KwaZulu-Natal, South Africa, and bulked. Table 3, T. emetica kernel oil: C15:0 none detected, C16:0 51.8 +/- 6.0, C16:1 n-7 0.84 +/- 0.14, C17:0 below LOQ, C18:0 1.85 +/- 0.09, C18:1 n-9 36.4 +/- 1.1, C18:2 n-6 7.88 +/- 0.22, C18:3 n-3 0.45 +/- 0.03, C20:0 and C20:1 below LOQ (sum 99.2). Table 2, same oil: saponification value 197.3 +/- 3.6 mg KOH (AOCS Cd 3-25), iodine value 45.00 +/- 0.86 (AOCS Cd 1c-85), unsaponifiable matter 0.77 +/- 0.14 g/100 g (AOCS Ca 6a-40), acid value 4.45 +/- 0.69 mg KOH/g, free fatty acid 2.24 +/- 0.35 g oleic/100 g, peroxide value at the limit of detection (0.24 meq/kg), relative density 0.92 (20 C), refractive index 1.46 (20 C). Kernel oil yield 52.86 %. The same paper analyses T. dregeana, a look-alike species: kernel oil palmitic 40.4, oleic 47.6, linoleic 7.89 %, saponification 188.8, iodine 56.8 - not included here. The ranges add PlantFAdb's 'Butter from plants' (1984) T. emetica seed fat (oil 55-65 %): C16:0 38.3, C18:3 1.0, C18:2 10.4, C18:1 48.5, C18:0 2.2 (sum 100.4). Corroboration only: Aldholmi et al. 2024 (Plants 13(16):2234), Saudi T. emetica, quantified just palmitic and oleic acid and found 'higher concentrations of PA than OA (approximately 1.5:1)' in the seed butter. Check: the typical profile implies about 200 mg KOH/g and about 47 g I2/100 g, against the 197.3 and 45.0 measured on the same oil.","provenance":{"primary":{"publisher":"MDPI (Plants), open access via PubMed Central","document":"Mabaso M, Buthelezi LG, Zharare GE. 'Comparative Analysis of Mafura Butter Oils from Trichilia emetica and Trichilia dregeana Extracted by Screw-Press from Seeds Collected in KwaZulu-Natal Province of South Africa.' Plants 14(19):3071 (2025). DOI 10.3390/plants14193071.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12526083/","documentDate":"2025-10-04","retrieved":"2026-09-24","note":"Table 2 (physicochemical properties) and Table 3 (fatty acids), T. emetica kernel oil column."},"additional":[{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Trichilia emetica (plant 10716)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10716","retrieved":"2026-09-24","note":"Dataset #22021 'BUTTER FROM PLANTS' (1984; SOFA TAB_007985)."},{"publisher":"MDPI (Plants), open access via PubMed Central","document":"Aldholmi M, Althomali E, Aljishi F, Ahmad R, Alqathama A, Alaswad D. 'A Comparative Study on the Antidiabetic Activity, Cytotoxicity and Lipid Profile of Trichilia emetica Oils.' Plants 13(16):2234 (2024). DOI 10.3390/plants13162234.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11359310/","documentDate":"2024-08-12","retrieved":"2026-09-24","note":"Section 2.5 (palmitic to oleic ratio of the seed butter); corroboration only, no full profile."}]}},{"id":"maize-oil","name":"Maize Oil (Corn Oil)","aliases":["Corn oil","Zea mays germ oil"],"category":"oil","inci":"Zea Mays Oil","cas":["8001-30-7"],"ec":["232-281-2"],"saponifiedInci":{"naoh":"Sodium Cornate","koh":"Potassium Cornate"},"sapKohMgPerG":{"min":187,"max":195},"iodineValue":{"min":103,"max":135},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.3},"myristic":{"min":0,"max":0.3},"palmitic":{"min":8.6,"max":16.5},"palmitoleic":{"min":0,"max":0.5},"stearic":{"min":0,"max":3.3},"oleic":{"min":20,"max":42.2},"linoleic":{"min":34,"max":65.6},"linolenic":{"min":0,"max":2},"arachidic":{"min":0.3,"max":1},"gadoleic":{"min":0.2,"max":0.6},"behenic":{"min":0,"max":0.5},"erucic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":2.8},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. JP XVIII 'Corn Oil': specific gravity 0.915-0.921; acid value NMT 0.2; saponification value 187-195; unsaponifiable NMT 1.5 %; iodine value 103-130.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Corn Oil': saponification value 187-195; iodine value 103-130; unsaponifiable matter NMT 1.5 %."}]}},{"id":"mango-butter","name":"Mango Butter","aliases":["Mangifera indica seed butter","Mango kernel fat","Mango kernel butter"],"category":"butter","inci":"Mangifera Indica Seed Butter","cas":["90063-86-8"],"ec":["290-045-4"],"saponifiedInci":{"naoh":"Sodium Mangoseedate","koh":"Potassium Mangoseedate"},"sapKohMgPerG":{"min":185,"max":198},"iodineValue":{"min":32,"max":57},"fattyAcidsPercent":{"palmitic":{"min":2,"max":10},"stearic":{"min":35,"max":50},"oleic":{"min":35,"max":50},"linoleic":{"min":1,"max":5},"arachidic":{"min":1,"max":7}},"meltingPointC":{"min":17.64,"max":34.32},"unsaponifiablePercent":{"min":0.94,"max":1.9},"notes":"FATTY ACIDS are the Gustav Heess specification for refined mango butter (Sp151030d, 2022): palmitic 2.0-10.0, stearic 35.0-50.0, oleic 35.0-50.0, linoleic 1.0-5.0, arachidic 1.0-7.0 %. A producer's specification rather than a measurement, it agrees with the Indian Standard for mango kernel fat, IS 9231:1979, whose foreword gives the major fatty acids as oleic 33-53 % and stearic 24-49 %; neither document lists lauric or myristic acid. SAPONIFICATION AND IODINE VALUES are IS 9231's Table 1: 185-198 mg KOH/g and 32-57 (Wijs) for the refined grade and both raw grades, figures the FSSAI regulation reproduces. The Heess composition implies about 190 mg KOH/g and an iodine value near 43, inside both. MELTING POINT (17.64-34.32 C) and UNSAPONIFIABLE MATTER (0.94-1.90 %) are Diomande et al. 2021's measurements of four Ivorian varieties (Amelie, Brooks, Kent, Keitt); the wide melting range is real variation between cultivars, two of the four melting well below what is usually called a butter. IS 9231 caps unsaponifiable matter at 1.5 % for the refined grade and 2.5 % for raw.\n\nREAD AND NOT USED: Diomande et al.'s fatty-acid table (Table 3): lauric 4.03-9.83, myristic 1.85-7.11, palmitic 0.54-6.81, stearic 20.11-40.43, oleic 31.14-37.19, linoleic 3.70-16.91, linolenic 5.34-14.27, arachidic 2.26-11.69 %. The record carried it until 2026-09-25, flagged as disputed. Other work describes mango kernel fat with little or no lauric or myristic acid and under 2-3 % linolenic acid: Muchiri et al. 2012 (four Kenyan varieties: myristic trace to 0.05 %, lauric not detected, linolenic 0.6-1.8 %), Nzikou et al. 2010 (linolenic 2.3 %) and Van Pee et al.'s thirteen-variety survey (linolenic the smallest minor acid); those papers were paywalled and were not transcribed. As recorded, the old profile gave mango butter a cleansing number of about 11, enough for the calculator to suggest it for raising cleansing; the specification's composition gives 0. Diomande et al.'s saponification value, 167.53-188.44 mg KOH/g, is not used either: it sits below both the standard and the 194 their own fatty-acid table implies.","provenance":{"primary":{"publisher":"Indian Standards Institution (now Bureau of Indian Standards)","document":"IS 9231:1979 Specification for Mango Kernel Fat, Table 1 \"Requirements for mango kernel fat\" and foreword clause 0.3.1","url":"https://archive.org/details/gov.in.is.9231.1979","documentDate":"1979","retrieved":"2026-09-25","note":"Public.Resource.Org copy on the Internet Archive (linked from law.resource.org). Table 1, refined / raw grade 1 / raw grade 2: saponification value 185 to 198 (all three); iodine value (Wijs) 32 to 57; unsaponifiable matter max. 1.5 / 2.5 / 2.5 %; acid value max. 0.5 / 6 / 20; refractive index at 60 C 1.4394-1.4498. Foreword 0.3.1: major fatty acids oleic 33-53 % and stearic 24-49 %; \"The raw fat can be used in soap making\". Amendment No. 1 (October 1995) adds eco-mark clauses only."},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Mango butter refined (Reg-No. Sp151030d)","url":"https://www.heessoils.com/fileadmin/spezifikationen/151030-mango-butter-refined.pdf","documentDate":"2022-07-01","retrieved":"2026-09-25","note":"The source of the fatty-acid profile: palmitic 2.0-10.0, stearic 35.0-50.0, oleic 35.0-50.0, linoleic 1.0-5.0, arachidic 1.0-7.0 %; no lauric or myristic acid is listed. Acid value max. 2.0; refractive index (40 C) ca. 1.460. No saponification value."},{"publisher":"World Journal of Advanced Research and Reviews (GSC Online Press), open access","document":"Diomande M, Konan KH, Koffi TDM, Gbotognon JO, Kanga KA, Kouadio EJP, Kouame LP. \"Physicochemical characteristics and fatty acid composition of kernels oil from four mangoes varieties (Mangifera indica) (Kent, Brooks, Keitt and Amelie) harvested, processed in North of Cote d'Ivoire.\" World J Adv Res Rev. 2021;11(3):102-108. doi:10.30574/wjarr.2021.11.3.0334","url":"https://wjarr.com/sites/default/files/WJARR-2021-0334.pdf","documentDate":"2021","retrieved":"2026-09-21","note":"The source of the melting point (Table 1) and unsaponifiable matter (Table 2). Its saponification values (Table 2) and fatty-acid composition (Table 3) are recorded in the notes and not used."},{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), item 8 'Mango Kernel Fat'","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-21","note":"Regulatory identity standard for the refined commercial product: saponification value 185-198, iodine value (Wijs) 32-57, unsaponifiable matter not more than 1.5%, butyro-refractometer reading at 40 C 43.7-51.6 (or refractive index 1.4550-1.4604). The same figures as IS 9231."}]}},{"id":"manketti-oil","name":"Manketti Oil","aliases":["Mongongo oil","Mungongo oil","Manketti nut oil","Schinziophyton rautanenii kernel oil","Ricinodendron rautanenii oil"],"category":"oil","inci":"Schinziophyton Rautanenii Kernel Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":182.98,"max":192.95},"iodineValue":{"min":127.97,"max":129.07},"fattyAcidsPercent":{"myristic":{"max":0.03},"palmitic":{"min":6.29,"max":9.4,"typical":8.67},"palmitoleic":{"min":0.04,"max":0.075,"typical":0.058},"stearic":{"min":6.13,"max":9.45,"typical":6.65},"oleic":{"min":15.26,"max":24.07,"typical":17.64},"linoleic":{"min":10.28,"max":40.18,"typical":37.46},"linolenic":{"min":0.039,"max":0.046,"typical":0.046},"alphaEleostearic":{"min":26.11,"max":46.17,"typical":27.01},"arachidic":{"min":0.16,"max":0.41,"typical":0.19},"gadoleic":{"min":0.3,"max":0.78,"typical":0.34}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.7,"max":0.74},"notes":"ALPHA-ELEOSTEARIC ACID (the conjugated 9c,11t,13t-18:3 of tung oil) is a quarter to nearly half of this oil. It is filed here under alphaEleostearic; true alpha-linolenic acid is under 0.05 %. (A distributor's data sheet, DLG Naturals, lists 25-30 % 'alpha-linolenic acid' for this oil; it was not used.) Typical values are the screw-pressed oil in Gwatidzo, Botha & McCrindle 2017 (J. Cereals Oilseeds 8(5):33-44): nuts from the Okavango region, Namibia, bought through Namibia's Department of Forestry; the screw press was first run at low pressure to heat it to about 85 C, compared with supercritical CO2 (SFE), Soxhlet/hexane (SE) and mechanical shaking/hexane (MS). Table 1 (the PDF prints each row of values one line below its label; rows re-paired using the paper's saturated/mono/poly sums and the eleostearic figures in its abstract), SPE/SFE/SE/MS: oil yield 39.7/44.8/45.3/27.3 %; 16:0 8.67/8.29/8.74/9.40; 16:1 0.058/0.075/0.053/0.049; 17:0 0.080/0.085/0.082/0.084; 18:0 6.65/6.63/6.78/6.68; 18:1 17.64/19.36/17.54/17.48; 18:2 trans 0.51/0.48/0.52/0.51; 18:2 37.46/36.24/37.81/37.83; 20:0 0.19/0.21/0.19/0.19; 18:3 n-3 0.046/0.039/0.044/0.042; 20:1 0.34/0.33/0.35/0.35; alpha-eleostearic 27.01/26.86/26.28/26.11; three unidentified peaks; sum unknown 1.90/1.94/2.18/1.83 (it includes the ECL-identified 17:0 and trans-18:2); saturated 15.51/15.13/15.71/16.27, monounsaturated 18.04/19.76/17.94/17.88, polyunsaturated 64.52/63.14/64.13/63.98. The screw-pressed column is the typical because pressing is how the oil is made commercially. Ranges add Frankova et al. 2021 (Molecules 26(17):5210), Mongu, Western Province, Zambia, Table 2, market oil made by the traditional method ('melting out with boiling water') / Soxhlet extract of the seeds: C14:0 0.03/ND, C16:0 8.83/6.29, C16:1 0.04/ND, C18:0 6.13/9.45, C18:1 cis-9 15.26/24.07, C18:1 cis-11 (vaccenic) 0.46/0.42, C18:2 9t,12t ND/0.89, C18:2 40.18/10.28, alpha-eleostearic 28.58/46.17 (identified tentatively from MS spectra), C18:3 n-3 0.04/ND, C20:0 0.16/0.41, C20:1 0.30/0.78. The eleostearic-rich, linoleic-poor Zambian Soxhlet sample is why the linoleic and eleostearic ranges are so wide; the authors note that one sample being 'chiefly alpha-eleostearic acid and the other one linoleic acid has also been reported', and suggest heat during processing or regional variants of the tree. Saponification value 182.98-192.95 mg KOH/g, iodine value 127.97-129.07 (Wijs), refractive index 1.485-1.487, density 0.908-0.914 g/cm3 and unsaponifiable matter 0.70 % (screw-pressed) / 0.74 % (Soxhlet): Gwatidzo, Botha & McCrindle 2017 (JAOCS 94(7):973-980), full text paywalled, only the abstract deposited with Crossref was read; it says saponification values 'were not affected by extraction method except for SE oil which had lower values'. Check: the screw-press profile implies about 193 mg KOH/g. A conjugated triene takes up Wijs iodine incompletely, so no iodine cross-check is attempted. Trans-linoleic (about 0.5 %) and vaccenic acid (about 0.4 %) have no key.","provenance":{"primary":{"publisher":"Academic Journals (Journal of Cereals and Oilseeds), open access","document":"Gwatidzo L, Botha BM, McCrindle RI. 'Fatty acid profile of Manketti (Schinziophyton rautanenii) nut oil: Influence of extraction method and experimental evidence on the existence of alpha-eleostearic acid.' J. Cereals Oilseeds 8(5):33-44 (2017). DOI 10.5897/JCO2017.0175.","url":"https://academicjournals.org/journal/JCO/article-full-text-pdf/5D1790B65862.pdf","documentDate":"2017-08","retrieved":"2026-09-24","note":"Table 1 (fatty-acid composition by extraction method), rows re-paired as explained in notes."},"additional":[{"publisher":"AOCS / Springer (Journal of the American Oil Chemists' Society) - publisher-deposited abstract only","document":"Gwatidzo L, Botha BM, McCrindle RI. 'Influence of Extraction Method on Yield, Physicochemical Properties and Tocopherol Content of Manketti (Schinziophyton rautanenii) Nut Oil.' JAOCS 94(7):973-980 (2017). DOI 10.1007/s11746-017-3004-0.","url":"https://doi.org/10.1007/s11746-017-3004-0","documentDate":"2017-07","retrieved":"2026-09-24","note":"Full text paywalled; the abstract as deposited with Crossref (api.crossref.org/works/10.1007/s11746-017-3004-0) supplies the saponification, iodine, refractive index, density and unsaponifiable figures."},{"publisher":"MDPI (Molecules), open access via PubMed Central","document":"Frankova A, Manourova A, Kotikova Z, Vejvodova K, Drabek O, Riljakova B, Famera O, Ngula M, Ndiyoi M, Polesny Z, Verner V, Tauchen J. 'The Chemical Composition of Oils and Cakes of Ochna serrulata (Ochnaceae) and Other Underutilized Traditional Oil Trees from Western Zambia.' Molecules 26(17):5210 (2021). DOI 10.3390/molecules26175210.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8434064/","documentDate":"2021-08-27","retrieved":"2026-09-24","note":"Table 2, S. rautanenii columns (traditional preparation and Soxhlet extraction)."}]}},{"id":"marula-oil","name":"Marula Oil","aliases":["Marula kernel oil","Marula seed oil","Morula oil","Sclerocarya birrea seed oil","Sclerocarya birrea subsp. caffra kernel oil"],"category":"oil","inci":"Sclerocarya Birrea Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":178.6,"max":196},"iodineValue":{"min":70,"max":76},"fattyAcidsPercent":{"myristic":{"max":0.15},"palmitic":{"typical":11.61},"palmitoleic":{"max":0.15},"stearic":{"typical":7.63},"oleic":{"min":73,"max":75.31},"linoleic":{"min":3,"max":8},"linolenic":{"max":0.01},"arachidic":{"typical":0.57},"gadoleic":{"typical":0.36}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Field attribution: (a) Bvenura & Kambizi 2024 (Molecules 29:3815; cold-pressed kernel oil from at least 20 Sclerocarya birrea subsp. caffra trees, Bubi district, Matabeleland North, Zimbabwe) is the primary source for the fatty-acid picture but prints its FAME table (Table 2) in mg/g rather than %: oleic 521.61, palmitic 81.072, linoleic 55.54, stearic 42.45, arachidic 3.46, alpha-linolenic 1.37, cis-11-eicosenoic 1.37, palmitoleic 0.994, heptadecanoic 0.877, lignoceric 0.863, behenic 0.794, myristic 0.354, lauric 0.181, tricosanoic 0.082, pentadecanoic 0.076, henicosanoic 0.008 mg/g; the text states oleic is 'approximately 73 %', linoleic 'about 8 %' and saturated acids 'about 7 %' of total fatty acids, which supply the oleic min (73) and linoleic max (8) above (mg/g values were not converted to %). It reports no SAP, IV, unsaponifiable matter or melting point. (b) Ejilah, Lukman & Bello 2012 (Int. J. Agric. Biol. Eng. 5(3):59-67, Nigeria; abstract only) print a saponification value of 178.6 mg KOH/g (SAP min) and oleic acid 73.6 %, viscosity 41 mm2/s. (c) The Aurum Africa GmbH 'Data sheet and specifications of Aurum Africa marula oil' (supplier/importer specification for cold-pressed, organic Namibian oil; not a peer-reviewed source) gives INCI 'Sclerocarya Birrea seed oil', CAS 68956-68-3, EINECS 273-313-5, specific gravity 0.91 g/mL, acid value < 5 mg KOH/g, peroxide value < 5 meq O2/kg, iodine value 70-76 g/100 g (the iodineValue range), saponification index 188-196 mg KOH/g (SAP max), and a fatty-acid specification: myristic < 0.15, palmitic 11.61, palmitoleic < 0.15, stearic 7.63, oleic 75.31, linoleic 3-7, alpha-linolenic < 0.01, arachidic 0.57, eicosenoic (C20:1) 0.36 % (source of palmitic, stearic, arachidic, gadoleic 'typical', the myristic/palmitoleic/linolenic maxima, oleic max 75.31 and linoleic min 3). The INCI above is therefore taken from that supplier data sheet and was NOT verified on CosIng (CosIng could not be queried). The Zimbabwe characterisation by Journal of Food Technology in Africa 5(4):126-128 (2000, AJOL) could not be read (its PDF is an image-only scan and the abstract page returned no text), so its values are not used. Unsaponifiable matter and melting point: not printed in any document opened.","provenance":{"primary":{"publisher":"Molecules (MDPI) via PubMed Central","document":"Bvenura C., Kambizi L. Chemical Profile and Potential Applications of Sclerocarya birrea (A.Rich.) Hochst. subsp. caffra (Sond.) Kokwaro Kernel Oils: Analysis of Volatile Compounds and Fatty Acids. Molecules 2024, 29(16), 3815 (doi 10.3390/molecules29163815)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11487415/","documentDate":"2024-08-11","retrieved":"2026-09-20","note":"Table 2 FAME profile in mg/g plus text statements (~73 % oleic, ~8 % linoleic, ~7 % saturated); no SAP/IV."},"additional":[{"publisher":"International Journal of Agricultural and Biological Engineering (IJABE)","document":"Ejilah R.I., Lukman A., Bello A.A. Investigation of Sclerocarya birrea seed oil extracted as a bioenergy resource for compression ignition engines. Int. J. Agric. Biol. Eng. 2012, 5(3), 59-67","url":"https://ijabe.org/index.php/ijabe/article/view/552/0","documentDate":"2012","retrieved":"2026-09-20","note":"Abstract only: saponification value 178.6 mg KOH/g, oleic acid 73.6 %, viscosity 41 mm2/s."},{"publisher":"Aurum Africa GmbH (supplier specification sheet)","document":"Data sheet and specifications of Aurum Africa Marula Oil (Sclerocarya birrea, cold pressed, Namibia)","url":"https://www.aurumafrica.eu/wp-content/uploads/MARULA-data-sheet-and-specifications-1.pdf","retrieved":"2026-09-20","note":"Specification PDF: INCI, CAS/EINECS, iodine value 70-76, saponification index 188-196, fatty-acid specification; undated."}]}},{"id":"meadowfoam-seed-oil","name":"Meadowfoam Seed Oil","aliases":["Limnanthes alba seed oil","Meadowfoam oil","White meadowfoam seed oil"],"category":"oil","inci":"Limnanthes Alba Seed Oil","cas":["153065-40-8"],"ec":["310-127-6"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"typical":94},"fattyAcidsPercent":{"lauric":{"typical":0.2},"myristic":{"typical":0.1},"palmitic":{"typical":0.2},"palmitoleic":{"typical":0.2},"stearic":{"typical":0.1},"oleic":{"min":1,"max":2,"typical":1},"linoleic":{"min":0.3,"max":0.5,"typical":0.3},"linolenic":{"typical":0.3},"arachidic":{"typical":0.7},"gadoleic":{"min":61,"max":66.6,"typical":61},"erucic":{"min":10,"max":16,"typical":15},"docosadienoic":{"min":15.7,"max":20,"typical":20}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Meadowfoam oil is over 95 % C20-C22 fatty acids with unusual delta-5 unsaturation. Mapping caveats: the 'gadoleic' key holds total C20:1, which in meadowfoam is almost entirely cis-5-eicosenoic acid (not the cis-11 gadoleic isomer); the 'erucic' key holds total C22:1, which is mostly cis-13-docosenoic (erucic) acid with a few percent cis-5-docosenoic acid; the third major acid, cis-5,cis-13-docosadienoic acid (C22:2, 15.7-20.0 % across the datasets below), is recorded under the 'docosadienoic' key, which was added to calc-core for this oil; before it existed a profile built from the available keys summed to only about 80 % and no saponification value could be derived at all. All fatty-acid data are from PlantFAdb (fatplants.net; Ohlrogge J. et al. 2018, PlantFAdb, The Plant Journal 96:1299-1308), which tabulates values from the underlying publications. PRIMARY: PlantFAdb plant 16409 (Limnanthes alba, oil content 27.0 wt-%), datasets #14477 and #14478 from 'Search for new industrial oils. VIII. The genus Limnanthes' (1964; SOFA TAB_013689 / TAB_013700), GLC area-%: 12:0 0.2, 14:0 0.1, 16:0 0.2, 16:1 0.2, 18:0 0.1, 18:1 1.0, 18:2 0.3, 18:3 0.3, 20:0 0.7, 20:1 (cis-5) 61.0, 22:1 15.0, 22:2 (cis-5,13) 20.0, 22:3 0.1; the dataset also records refractive index nD40 1.47 and IODINE VALUE 94.0, which is the only iodine value in this record. The 'typical' values are that 1964 dataset. ADDITIONAL: PlantFAdb plant 13020 datasets, seed oil: #11221 (1987, 'Meadowfoam: new source of long-chain fatty acids') 18:1 2.0, 18:2 0.5, 20:1 cis-5 62.5, 22:1 cis-5 2.5, 22:1 cis-13 12.0, 22:2 18.0; #17930/#17931 (1990, 'The structure of the triacylglycerols of meadowfoam oil') 20:1 cis-5 66.6, 22:1 cis-13 16.0; #10282 (2000, urea-based fractionation) 20:1 62.8, 22:1 cis-13 12.3, 22:2 15.7; #12639 (1990, 'Vulcanized meadowfoam oil') 20:1 64.0, 22:1 cis-13 10.0, 22:2 19.0. These supply the min/max spreads (20:1 61.0-66.6, 22:1 10.0-16.0, 18:1 1.0-2.0, 18:2 0.3-0.5). SAPONIFICATION VALUE IS NULL: no allowed document printing a measured SAP could be opened in this session (the Elementis 'Fancor Meadowfoam Seed Oil' TDS URL redirected to a product-finder page, the Natural Plant Products site reset the connection, the Journal of Spectroscopy 2020 paper returned HTTP 403 at Wiley/Hindawi, and the Frontiers 2026 cold-pressed-oil review has no meadowfoam row). Because the acids are C20-C22, the SAP is necessarily well below that of C18 oils, but no figure is asserted here. Unsaponifiable matter and melting point were likewise not found in an allowed source (liquid oil). INCI name from CosIng.","provenance":{"primary":{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge J., Thrower N., Mhaske V., Stymne S., Baxter M., Yang W., Liu J., Shaw K., Shorrosh B., Zhang M., Wilkerson C., Matthaus B. (2018) PlantFAdb: a resource for exploring hundreds of plant fatty acid structures synthesized by thousands of plants and their phylogenetic relationships. The Plant Journal 96:1299-1308","document":"PlantFAdb datasets for Limnanthes alba (plant 16409): datasets #14477 and #14478, underlying publication 'Search for new industrial oils. VIII. The genus Limnanthes' (1964), SOFA TAB_013689 and TAB_013700","url":"https://fatplants.net/plantfadb/datasets?plant_id=16409","documentDate":"1964","retrieved":"2026-09-20","note":"GLC area-% fatty-acid composition, oil content 27.0 wt-%, refractive index nD40 1.47, iodine value 94.0."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308","document":"PlantFAdb datasets for Limnanthes alba (plant 13020): #11221 'Meadowfoam: new source of long-chain fatty acids' (1987); #17930/#17931 'The structure of the triacylglycerols of meadowfoam oil' (1990); #10282 urea-based fractionation of seed oil samples (2000); #12639 'Vulcanized meadowfoam oil' (1990)","url":"https://fatplants.net/plantfadb/datasets?plant_id=13020","documentDate":"1987","retrieved":"2026-09-20","note":"Seed-oil fatty-acid values used for the min/max spreads of 18:1, 18:2, 20:1, 22:1 and for the 22:2 range quoted in notes."}]}},{"id":"medium-chain-triglycerides","name":"Medium-Chain Triglycerides (fractionated coconut oil)","aliases":["Fractionated coconut oil","Caprylic/capric triglyceride","MCT oil","Triglycerida saturata media","Miglyol 812-type"],"category":"oil","inci":"Caprylic/Capric Triglyceride","cas":["73398-61-5","65381-09-1"],"ec":["277-452-2","265-724-3"],"saponifiedInci":null,"sapKohMgPerG":{"min":310,"max":360},"iodineValue":{"max":1},"fattyAcidsPercent":{"caproic":{"max":2},"caprylic":{"min":50,"max":80,"typical":58},"capric":{"min":20,"max":50,"typical":41},"lauric":{"max":3},"myristic":{"max":1}},"meltingPointC":null,"unsaponifiablePercent":{"max":0.5},"notes":"USP 29-NF 24 'Medium-Chain Triglycerides' (harmonised with Ph. Eur. 'Triglycerides, medium-chain'): mixture of triglycerides of saturated C8/C10 acids from coconut or palm kernel endosperm oil, NLT 95 % C8+C10 acids; saponification value 310-360; iodine value NMT 1.0; acid value NMT 0.2; hydroxyl value NMT 10; peroxide NMT 1.0; unsaponifiable NMT 0.5 %; fatty-acid composition: C6 NMT 2.0, C8 50.0-80.0, C10 20.0-50.0, C12 NMT 3.0, C14 NMT 1.0 %; specific gravity 0.93-0.96 (20 C); refractive index 1.440-1.452. 'typical' caprylic 58 % and capric 41 % (C8+C10 typical 99 %) are the manufacturer's typical values for IOI Oleo MIGLYOL 812 N. Liquid at room temperature (no melting range given). Very high SAP: soap made from it is mostly potassium/sodium caprylate-caprate (harsh, highly soluble).","provenance":{"primary":{"publisher":"United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn)","document":"USP 29-NF 24 (2006), NF Monographs: Medium-Chain Triglycerides (Official January 1, 2007)","url":"http://www.pharmacopeia.cn/v29240/usp29nf24s0_m85460.html","documentDate":"2007-01-01","retrieved":"2026-09-20","note":"Mirror site hosting the USP 29-NF 24 text; values transcribed from that page. Newer USP editions may differ."},"additional":[{"publisher":"IOI Oleo GmbH (manufacturer)","document":"Pharma Product Spotlights: MIGLYOL 812 N & IMWITOR 742 (typical properties and values table)","url":"https://www.ioioleo.de/wp-content/uploads/IOI_Spotlights_Pharma_WEB.pdf","retrieved":"2026-09-20","note":"MIGLYOL 812 N complies with Ph. Eur./BP 'Triglycerides, Medium-Chain' and USP 'Medium-Chain Triglycerides'. Spec/typical: acid value max 0.2 (0.02); hydroxyl value max 10 (3); water max 0.2%; caprylic acid C8:0 50.0-80.0% (typical 58); capric acid C10:0 20.0-50.0% (typical 41); C8+C10 min 95.0% (typical 99)."}]}},{"id":"menhaden-oil","name":"Menhaden Oil","aliases":["Fish oil (menhaden)","Brevoortia oil"],"category":"animal-fat","inci":"Menhaden Oil","cas":["8002-50-4"],"ec":["232-311-4"],"saponifiedInci":null,"sapKohMgPerG":{"min":180,"max":200},"iodineValue":{"min":120},"fattyAcidsPercent":{"myristic":{"min":8,"max":11},"palmitic":{"min":18,"max":20},"palmitoleic":{"min":9,"max":13},"stearic":{"min":2.5,"max":4},"oleic":{"min":5.5,"max":8.5},"linoleic":{"min":2,"max":3.5},"linolenic":{"min":0,"max":2},"gammaLinolenic":{"min":0,"max":2.5},"stearidonic":{"min":1.5,"max":3},"arachidic":{"min":0.1,"max":0.5},"gadoleic":{"min":0.5,"max":2},"erucic":{"min":0.1,"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from Codex CXS 329-2017 Standard for Fish Oils (adopted 2017, amended 2021 and 2024), Table 1 (GLC ranges, percentage of total fatty acids, 'from authentic samples'), column 'Menhaden (Section 2.1.4)'. Section 2.1.4: 'Menhaden oil is derived from the genera Brevootia [sic, Brevoortia] and Ethmidium (Clupeidae).' Section 3.1: oils described in Sections 2.1 and 2.3 'shall fall within the appropriate ranges specified in Table 1'. The column as printed: C14:0 myristic 8.0-11.0; C15:0 pentadecanoic ND-1.0; C16:0 palmitic 18.0-20.0; C16:1 (n-7) palmitoleic 9.0-13.0; C17:0 heptadecanoic ND-1.0; C18:0 stearic 2.5-4.0; C18:1 (n-7) vaccenic 2.5-3.5; C18:1 (n-9) oleic 5.5-8.5; C18:2 (n-6) linoleic 2.0-3.5; C18:3 (n-3) linolenic ND-2.0; C18:3 (n-6) gamma-linolenic ND-2.5; C18:4 (n-3) stearidonic 1.5-3.0; C20:0 arachidic 0.1-0.5; C20:1 (n-9) eicosenoic ND-0.5; C20:1 (n-11) eicosenoic 0.5-2.0; C20:4 (n-6) arachidonic ND-2.0; C20:4 (n-3) eicosatetraenoic NA; C20:5 (n-3) eicosapentaenoic 12.5-19.0; C21:5 (n-3) heneicosapentaenoic 0.5-1.0; C22:1 (n-9) erucic 0.1-0.5; C22:1 (n-11) cetoleic ND-0.1; C22:5 (n-3) docosapentaenoic 2.0-3.0; C22:6 (n-3) docosahexaenoic 5.0-11.5. ND = non-detectable, defined as <=0.05 %; NA = not applicable or available. 'ND-x' is stored as min 0, max x, as the CXS 210 records do. The original 2017 print (copy hosted by IFFO) has the same 23 values in this column. Isomers: oleic = C18:1 (n-9) only; gadoleic = C20:1 (n-11) only; erucic = C22:1 (n-9) only; linolenic = C18:3 (n-3); gammaLinolenic = C18:3 (n-6), printed as gamma-linolenic acid; stearidonic = C18:4 (n-3). NOT MAPPED (no schema key), as printed: EPA C20:5 (n-3) 12.5-19.0; DHA C22:6 (n-3) 5.0-11.5; DPA C22:5 (n-3) 2.0-3.0; cis-vaccenic acid C18:1 (n-7) 2.5-3.5; arachidonic C20:4 (n-6) ND-2.0; heneicosapentaenoic C21:5 (n-3) 0.5-1.0; gondoic acid C20:1 (n-9) ND-0.5; cetoleic acid C22:1 (n-11) ND-0.1; pentadecanoic C15:0 ND-1.0; heptadecanoic C17:0 ND-1.0. At range midpoints the mapped acids total 58.85 % and the unmapped rows 32.55 %; all printed rows reach only 91.4 %, so about 9 % of the oil is in acids the Codex table does not list at all. Soap-quality figures computed from this profile describe only the mapped 59 %. THIS IS MENHADEN OIL, NOT 'FISH OIL' IN GENERAL: CXS 329 gives compositional ranges only for named oils (anchovy, tuna, krill, menhaden, salmon, calanus, cod liver); 'fish oils (unnamed)' (Section 2.2, one or more species) have no ranges, so there is no primary profile for a generic fish oil, and species ranges are not blended here. Menhaden was chosen among the named oils because a primary document also publishes its saponification and iodine values. SAP, IODINE VALUE AND UNSAPONIFIABLE MATTER from the US regulation 21 CFR 184.1472(a) 'Menhaden oil' (prepared from fish of the genus Brevoortia by cooking and pressing, then refined by winterization, optional degumming, neutralization, bleaching and deodorization; 'Winterization may separate the oil and produce a solid fraction'): saponification value between 180 and 200 (AOCS Cd 3-25); iodine number not less than 120 (AOCS Cd 1d-92, cyclohexane-acetic acid method); unsaponifiable matter not more than 1.5 percent (AOCS Ca 6b-53); also free fatty acids not more than 0.1 percent, peroxide value not more than 5 meq/kg, lead not more than 0.1 ppm, mercury not more than 0.5 ppm, color and state 'Yellow liquid to white solid'. The regulation covers Brevoortia only; Codex also admits Ethmidium. Paragraph (b) of the same section specifies hydrogenated menhaden oil (opaque white solid; saponification value 180-200, iodine number not more than 4, unsaponifiable matter not more than 1.5 percent), a different material that is not used here. Codex itself prints no saponification value, iodine value or unsaponifiable matter; its limits are acid value <= 3 mg KOH/g, peroxide value <= 5 meq active oxygen/kg, anisidine value <= 20 and ToTox <= 26 (Section 3.3.1). USP29-NF24 has no fish-oil or menhaden monograph (the mirror's search for 'Fish Oil', 'Menhaden' and 'Omega' returns nothing). meltingPointC is null: neither document prints a melting point. Consistency: the mapped acids alone, renormalised, imply about 205 mg KOH/g, 7.4 % above the published midpoint of 190, because EPA, DHA and DPA are unmapped; all printed rows at their midpoints imply about 193, within 2 %. INCI, CAS and EC are CosIng's entry for Menhaden Oil ('the oil obtained from the small North Atlantic fish, Brevoortia tyrannus'). CosIng also carries Brevoortia Oil under the same CAS and EC numbers, so either name may appear on a label.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 329-2017 Standard for Fish Oils (adopted 2017; amended 2021 and 2024)","url":"https://web.archive.org/web/20251006024416/https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B329-2017%252FCXS_329e.pdf","documentDate":"2024","retrieved":"2026-09-24","note":"Table 1 'Fatty acid (FA) composition of named fish oil and fish liver oil categories as determined by gas liquid chromatography from authentic samples (expressed as percentage of total fatty acids)', column 'Menhaden (Section 2.1.4)'; Sections 2.1.4 (definition), 2.2, 3.1 and 3.3.1. FAO's own PDF, read from the Internet Archive capture (2025-10-06) of the FAO link https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B329-2017%252FCXS_329e.pdf, which itself returns a Cloudflare challenge (HTTP 403); workspace.fao.org redirects to a Microsoft login. The 2025-11-26 capture is byte-identical. Title page: 'Adopted in 2017. Amended in 2021 and 2024.' Table read from pdftotext -raw (one row per line) and checked against -layout, where the column's 23 values appear in the same order; a -enc UTF-8 extraction was used for the symbols (gamma, <=, >=) the Latin-1 text drops."},"additional":[{"publisher":"U.S. Food and Drug Administration; Code of Federal Regulations as published by the Office of the Federal Register (govinfo.gov)","document":"21 CFR 184.1472 Menhaden oil (Title 21 Food and Drugs, Part 184 Direct food substances affirmed as generally recognized as safe), annual edition revised as of April 1, 2025","url":"https://www.govinfo.gov/content/pkg/CFR-2025-title21-vol3/xml/CFR-2025-title21-vol3-sec184-1472.xml","documentDate":"2025-04-01","retrieved":"2026-09-24","note":"Paragraph (a)(2) specifications for refined menhaden oil (genus Brevoortia): saponification value between 180 and 200 (AOCS Cd 3-25); iodine number not less than 120 (AOCS Cd 1d-92); unsaponifiable matter not more than 1.5 percent (AOCS Ca 6b-53). Source of sapKohMgPerG, iodineValue and unsaponifiablePercent. Paragraph (b), hydrogenated menhaden oil, not used."},{"publisher":"Codex Alimentarius Commission (FAO/WHO); copy hosted by IFFO (The Marine Ingredients Organisation)","document":"CODEX STAN 329-2017 Standard for Fish Oils (Adopted in 2017) - original 2017 print","url":"https://www.iffo.com/system/files/downloads/Codex%20Standard%20for%20Fish%20Oils%20CXS_329e_Nov%202017.pdf","documentDate":"2017","retrieved":"2026-09-24","note":"Codex's own document on the fishmeal and fish oil trade body's site. Cross-check only: all 23 values in the 'Menhaden (Section 2.1.4)' column of its Table 1 are identical to the 2024 text (the 2024 amendment added a calanus-oil column and changed nothing in the other columns)."}]}},{"id":"milk-fat","name":"Milk Fat / Ghee","aliases":["Ghee","Anhydrous milk fat (AMF)","Butter oil","Clarified butter","Butterfat"],"category":"animal-fat","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":217,"max":235},"iodineValue":{"min":22.6,"max":50.6,"typical":29.21},"fattyAcidsPercent":{"caproic":{"min":0.86,"max":1.44},"caprylic":{"min":0.41,"max":0.99},"capric":{"min":0.86,"max":2.55},"lauric":{"min":2.04,"max":3.15},"myristic":{"min":8.54,"max":10.3},"palmitic":{"min":24.03,"max":28.84},"palmitoleic":{"min":1.13,"max":1.18},"stearic":{"min":9.36,"max":14.04},"oleic":{"min":18.64,"max":20.04},"linoleic":{"min":0.92,"max":1.64},"linolenic":{"min":0.48,"max":0.66}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Primary: Pena-Serna & Restrepo-Betancur, Food Science and Technology (Campinas) 2020, Table 1 for cow ghee vs buffalo ghee: saponification value 217 +/- 9.2 vs 233.9 +/- 38.5 mg KOH/g; iodine value 50.6 +/- 1.59 vs 22.6 +/- 1.58 g I2/100 g; acid value 0.21 vs 0.03 mg NaOH/g; peroxide 0; moisture 0.3 %. Table 2 fatty acids (% of FA), cow / buffalo: C4:0 1.78 / 1.96 (butyric, no key - not mapped), C6:0 1.44 / 0.86, C8:0 0.99 / 0.41, C10:0 2.55 / 0.86, C12:0 3.15 / 2.04, C14:0 10.30 / 8.54, C16:0 24.03 / 28.84, C16:1 1.18 / 1.13, C18:0 9.36 / 14.04, C18:1 20.04 / 18.64, C18:2 1.64 / 0.92, C18:3 0.66 / 0.48; the min/max here are the cow-buffalo spread (the table lists only major acids, so rows sum to ~85 %). SAP max 235 comes from Foods 11(10):1466 (2022), Table 3: five bovine butters (Romania/Bulgaria/Moldova) by ISO 3657 titration 231, 234, 235, 231, 231 mg KOH/g (+/- 1-2); the buffalo-ghee mean 233.9 carries a very large SD and is not used as a bound. The cow-ghee IV of 50.6 in the primary paper is unusually high for milk fat; 'typical' IV 29.21 +/- 0.52 is pure mixed cow/buffalo ghee (direct-cream method) from Int. J. Food Science 2025 (DOI 10.1155/ijfo/4673218), which also gives Reichert-Meissl 31.38 and BR reading 42.96. USDA FoodData Central 'Butter oil, anhydrous' (fdcId 173412, NDB 01003) for cross-check, g per 100 g (total lipid 99.5): 4:0 3.23, 6:0 1.91, 8:0 1.11, 10:0 2.5, 12:0 2.79, 14:0 10.0, 16:0 26.2, 18:0 12.1, 16:1 2.23, 18:1 25.0, 18:2 2.25, 18:3 1.45 (not normalised to total FA; not merged into the ranges). Milk fat contains ~3-4 % butyric acid (C4:0) and other short chains which raise the SAP well above ordinary triglyceride fats. Melting point and unsaponifiables not sourced (null). INCI not verified (null).","provenance":{"primary":{"publisher":"SciELO Brazil - Food Science and Technology (Campinas), SBCTA (open access)","document":"Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee (Food Sci. Technol 2020; DOI 10.1590/fst.32219)","url":"https://www.scielo.br/j/cta/a/RMsTxb4FxJhm4PX6wqmh7JJ/?lang=en","retrieved":"2026-09-20","note":"Table 1 (acid value, saponification value, iodine value, peroxide value, moisture) and Table 2 (fatty acid composition) for cow and buffalo ghee. Published 2020."},"additional":[{"publisher":"MDPI - Foods (open access via PubMed Central)","document":"Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats (Foods 2022, 11(10), 1466; DOI 10.3390/foods11101466)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9140812/","retrieved":"2026-09-20","note":"Table 3: ISO 3657:2013 titration SAP of five bovine butter samples: 232, 234, 235, 231, 231 mg KOH/g (NMR-derived 239-245). Used for the SAP upper bound."},{"publisher":"Wiley/Hindawi - International Journal of Food Science (open access via PubMed Central)","document":"Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) (Int J Food Sci 2025; DOI 10.1155/ijfo/4673218)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11824851/","retrieved":"2026-09-20","note":"Pure ghee (1:1 cow/buffalo, direct cream method): iodine value 29.21 +/- 0.52, Reichert-Meissl 31.38 +/- 0.73, Butyro-refractometer reading 42.96 +/- 0.31. Used for 'typical' IV."},{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Butter oil, anhydrous (SR Legacy, fdcId 173412, NDB 01003) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/173412/nutrients","retrieved":"2026-09-20","note":"Retrieved through the FoodData Central API search endpoint; g fatty acid per 100 g (total lipid 99.5 g). Cross-check only."}]}},{"id":"milk-thistle-seed-oil","name":"Milk Thistle Seed Oil","aliases":["Silybum marianum seed oil","Lady's thistle seed oil","Mary thistle seed oil"],"category":"oil","inci":"Silybum Marianum Seed Oil","cas":["84604-20-6"],"ec":["283-298-7"],"saponifiedInci":null,"sapKohMgPerG":{"min":184,"max":193},"iodineValue":{"typical":119.3},"fattyAcidsPercent":{"myristic":{"min":0.09,"max":0.13},"palmitic":{"min":7.23,"max":9.34},"palmitoleic":{"min":0.07,"max":0.182},"stearic":{"min":4.27,"max":5.7},"oleic":{"min":20.17,"max":32.31},"linoleic":{"min":48.12,"max":62.27},"linolenic":{"min":0.15,"max":0.24},"arachidic":{"min":2.34,"max":3.163},"gadoleic":{"min":0.82,"max":0.86},"behenic":{"min":1.74,"max":2.12},"lignoceric":{"min":0.48,"max":0.61}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.9,"max":1.5},"notes":"Fatty acids: Kudlackova, Misak and Pluhackova 2025 (Plant Foods Hum. Nutr. 80:158), Table 2, seed oils of five Czech/Slovak cultivars, rel. %, Silma / Silyb / Mirel 1 / Mirel 2 / Moravia 55: myristic 0.10 / 0.09 / 0.09 / 0.13 / 0.11; myristoleic n.d. / n.d. / n.d. / 0.08 / 0.08; C15:0 0.04 / 0.04 / 0.04 / 0.03 / 0.03; C15:1 0.06 / 0.07 / 0.06 / 0.15 / 0.15; palmitic 9.06 / 9.34 / 9.32 / 8.23 / 7.23; palmitoleic 0.07 / 0.08 / 0.08 / 0.09 / 0.07; stearic 5.70 / 5.49 / 5.64 / 4.42 / 4.27; oleic 24.57 / 23.85 / 24.08 / 20.81 / 20.17; linoleic 53.53 / 54.25 / 54.05 / 60.21 / 62.27; alpha-linolenic 0.22 / 0.24 / 0.23 / 0.19 / 0.21; arachidic 3.10 / 3.00 / 2.99 / 2.52 / 2.34; cis-11-eicosenoic 0.84 / 0.85 / 0.82 / 0.86 / 0.85; behenic 2.12 / 2.10 / 2.03 / 1.80 / 1.74; lignoceric 0.59 / 0.61 / 0.56 / 0.48 / 0.48. Each cultivar's acids sum to 100; the table's SAFA/MUFA/PUFA summary rows are printed in a different cultivar order from the acid rows (the Silma column's sums match the Moravia 55 acids), so only the acid rows are used. C14:1, C15:0 and C15:1 have no key. The min/max also include Rokosik, Dwiecki and Siger 2020 (Grasas y Aceites 71:e368), Table 2, a cold-pressed oil from Polish seeds (Farmet expeller): C16:0 8.02, C16:1 0.182, C18:0 5.15, C18:1 n-9 32.31, C18:2 n-6 48.12, C18:3 n-3 0.15, C20:0 3.163 % (SFA 16.33, MUFA 32.49, PUFA 48.27; no C22:0 or C24:0 reported); its Table 1 gives IODINE VALUE 119.30 +/- 0.12 g/100 g (ISO method; stored as typical), acid value 2.15 mg KOH/g, peroxide value 1.17 meq O2/kg, refractive index (20 C) 1.4720, density (20 C) 0.916 g/ml. No typicals are set, because the cultivars differ (oleic 20-32 %, linoleic 48-62 %). SAPONIFICATION VALUE 184-193 mg KOH/g and unsaponifiable matter 0.9-1.5 % are from PlantFAdb dataset #11151 (a 1982 study of seed lipids of wild milk thistle from western Turkey in relation to sowing and harvest time; SOFA TAB_007685), whose remarks read 'Unverseifbares 0.9-1.5 %, Saeurezahl 3.0--3.7 %, Verseifungszahl 184-193' and which gives linoleic 54.5-67.6 %; the profile here implies about 191, inside that band. Read and not used: PlantFAdb #11011 (wild Egyptian seed, 1987) prints saponification value 154.0 and iodine value 128.52 beside 8.78 % myristic acid, which no other analysis finds, and a profile summing to 80 %; Maaloul et al. 2024 (PLoS One 19:e0304021, Table 2) report an oil from seeds collected in Tunisia (palmitic 13.09 +/- 4.46, stearic 5.30, oleic 16.98 +/- 10.96, linoleic 54.73 %) with very wide spreads, and a commercial oil ('Compagnie des Sens') at 13.51 % stearic and 37.37 % linoleic, outside every other analysis; Nevigato et al. 2025 (Methods Protoc. 8:137, Table 3) give only summary values for an Italian oil from cold-milled seed (linoleic 48.17, alpha-linolenic 0.29, SFA 17.21, MUFA 34.00 %), consistent with the Polish oil.","provenance":{"primary":{"publisher":"Springer (Plant Foods for Human Nutrition), open access via PubMed Central","document":"Kudlackova B., Misak P., Pluhackova H. Silymarin and Fatty Acid Profiles of Milk Thistle (Silybum marianum L.) Genotypes. Plant Foods Hum. Nutr. 2025, 80(4):158 (doi 10.1007/s11130-025-01400-0)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12433920/","documentDate":"2025-09-15","retrieved":"2026-09-24","note":"Table 2, fatty acid profile of milk thistle seed oils of five varieties (n = 3)."},"additional":[{"publisher":"Consejo Superior de Investigaciones Cientificas (Grasas y Aceites), open access","document":"Rokosik E., Dwiecki K., Siger A. Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds. Grasas y Aceites 2020, 71(3):e368 (doi 10.3989/gya.0679191)","url":"https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1835","documentDate":"2020-09-15","retrieved":"2026-09-24","note":"PDF galley .../article/download/1835/2625 read from its page images; Table 1 (iodine value) and Table 2 (fatty acids), milk thistle column."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb dataset #11151 for Silybum marianum (plant 13002): 'Contents and composition of seed lipids of Silybum marianum Gaertn in dependence on position and time of sowing and harvesting' (1982), SOFA TAB_007685","url":"https://fatplants.net/plantfadb/datasets?plant_id=13002","documentDate":"1982","retrieved":"2026-09-24","note":"Remarks: saponification value 184-193, unsaponifiables 0.9-1.5 %, acid value 3.0-3.7, oil 27.9-33.7 %, linoleic 54.5-67.6 %; western Turkey, wild plants."},{"publisher":"Public Library of Science (PLOS ONE), open access via PubMed Central","document":"Maaloul S., Ghzaiel I., Mahmoudi M., et al. Characterization of Silybum marianum and Silybum eburneum seed oils: Phytochemical profiles and antioxidant properties supporting important nutritional interests. PLoS One 2024, 19(6):e0304021 (doi 10.1371/journal.pone.0304021)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11178192/","documentDate":"2024-06-14","retrieved":"2026-09-24","note":"Table 2 read; not merged (see notes)."},{"publisher":"MDPI (Methods and Protocols), open access via PubMed Central","document":"Nevigato T., Bocci A., Marica S., Caproni R., Masci M. Fatty Acid Composition and Health Benefits of Some Seed Oils of Emerging Interest. Methods Protoc. 2025, 8(6):137 (doi 10.3390/mps8060137)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12641930/","documentDate":"2025-11-08","retrieved":"2026-09-24","note":"Table 3 summary values for milk thistle seed oil; cross-check in notes only."}]}},{"id":"mink-oil","name":"Mink Oil","aliases":["Mink fat","Rendered mink fat","Neovison vison (Mustela vison) fat"],"category":"animal-fat","inci":"Mink Oil","cas":["8023-74-3"],"ec":["232-423-3"],"saponifiedInci":null,"sapKohMgPerG":{"min":190,"max":210},"iodineValue":{"min":80,"max":90},"fattyAcidsPercent":{"myristic":{"typical":4.021},"palmitic":{"typical":18.786},"palmitoleic":{"typical":10.684},"stearic":{"typical":3.329},"oleic":{"typical":33.626},"linoleic":{"typical":14.928},"linolenic":{"typical":2.171},"stearidonic":{"typical":0.406},"arachidic":{"typical":0.096},"behenic":{"typical":0.016},"lignoceric":{"typical":0.02}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The fatty acids are an original analysis: Nieminen et al., PLoS ONE 13(9):e0204207 (2018), S1 Table, column 'American mink - Sampling'. White adipose tissue from the subcutaneous abdominal fat of farmed white American mink (Neovison vison), n = 8 males, Finland, taken after euthanasia in the regular pelting season; fatty acids of tissue total lipids by GC after transmethylation with 1 % H2SO4 in methanol. THE VALUES ARE MOL-% (moles of each acid per 100 moles of fatty acids, mean +/- SE), as the table prints them, not mass-%; they were not converted, because a converted figure is a number nobody published. A mass-% version would be slightly higher for the C18 to C22 acids and slightly lower for C14 and C16. The table lists 'selected fatty acids'. Mink column as printed: 14:0 4.021, 14:1n-9 0.020, 14:1n-7 0.069, 14:1n-5 0.433, 15:0i 0.104, 15:0ai 0.052, 15:0 0.268, 15:1n-6 0.023, 16:0i 0.051, 16:0 18.786, 16:1n-9 0.477, 16:1n-7 10.684, 16:1n-5 0.147, 17:0i 0.102, 17:0ai 0.128, 17:0 0.214, 17:1n-8 0.304, 18:0i 0.044, 18:0 3.329, 18:1n-9 33.626, 18:1n-7 2.936, 18:1n-5 0.103, 18:2n-6 14.928, 18:3n-3 2.171, 18:4n-3 0.406, 20:0 0.096, 20:1n-9 0.833, 20:1n-7 0.102, 20:2n-6 0.357, 20:3n-6 0.107, 20:4n-6 0.280, 20:3n-3 0.180, 20:4n-3 0.244, 22:0 0.016, 22:1n-11 0.088, 22:5n-3 0.416, 22:6n-3 1.736, 24:0 0.020; SFA 27.523, MUFA 50.297, PUFA 22.020, n-6 PUFA 15.905, n-3 PUFA 5.902. The listed acids add to 97.90 mol-%; the rest of the printed class sums, including 20:5n-3, is not itemised. Mapped by isomer: 16:1n-7 to palmitoleic, 18:1n-9 to oleic, 18:2n-6 to linoleic, 18:3n-3 to linolenic, 18:4n-3 to stearidonic. Not mapped: 16:1n-9 0.477 and 16:1n-5 0.147; cis-vaccenic 18:1n-7 2.936 and 18:1n-5 0.103; gondoic 20:1n-9 0.833 and 20:1n-7 0.102 (the gadoleic key is n-11, which is not printed); cetoleic 22:1n-11 0.088 (the erucic key is n-9, not printed); the C14:1 isomers 0.522; odd-chain, iso and anteiso acids 1.290 (15:0i, 15:0ai, 15:0, 15:1n-6, 16:0i, 17:0i, 17:0ai, 17:0, 17:1n-8, 18:0i); and 20:2n-6 0.357, 20:3n-6 0.107, 20:4n-6 0.280, 20:3n-3 0.180, 20:4n-3 0.244, 22:5n-3 0.416, 22:6n-3 1.736. The mapped acids total 88.08 mol-%, below the 95 % the derived-SAP estimator needs; a fish-fed carnivore's fat carries several percent of acids that have no key. Palmitoleic acid, for which mink oil is known, is 10.684 mol-% here.\n\nSAPONIFICATION VALUE is the band in Japan's Standards of Quasi-drug Ingredients 2021 (MHLW), 'Mink Oil', refined oil from the subcutaneous fat of Neovison vison: 190-210 mg KOH/g, with iodine value 75-100, unsaponifiable matter 1.0 % max and acid value 1.0 max. The calculator uses its middle, 200, within about 1 % of the 198 the typical profile implies. Until 2026-09-26 the record carried the trade band quoted below, 190-220, whose midpoint (205) sat 3.5 % above the profile. The IODINE VALUE is a specification quoted by a compilation, and flagged as such. The Cosmetic Ingredient Review Final Amended Report on the Safety Assessment of Mink Oil (Int. J. Toxicol. 24 Suppl. 3:57-64, 2005) states, citing the CTFA Compendium of Cosmetic Ingredient Composition - Specifications (Nikitakis and McEwen 1990): 'Mink Oil is a pale yellow liquid ... The refractive index at 25 C is between 1.4665 and 1.4675. The freezing point is 5 C maximum; the saponification value is 190 to 220; the iodine value is 80 to 90'. The Compendium itself could not be opened. These are trade specification bands for refined cosmetic mink oil, not measurements. The same report gives specific gravity 0.91437 and refractive index 1.4623 at 40 C (SGS Control Services 1994), and specific gravity 0.9110 and refractive index 1.4680 at 25 C, moisture 0.0628 %, unsaponifiable matter 0.0012 % and insolubles 0.0002 % from one analysis (Jennings Laboratories 1999). That unsaponifiable figure is not used: 12 ppm cannot be right for a rendered animal fat, which carries cholesterol at around a tenth of a percent (Codex allows up to 1.0 to 1.2 % in lard and tallow), so unsaponifiablePercent is null. meltingPointC is null because only a freezing point is printed.\n\nFor comparison, not used for the profile: Table 1 of the same report, 'Fatty acid composition of two Mink Oils (CTFA 1994)', one supplier (the 1998 report credits the table to Emulan Inc.), 'as %', Mink Wax Oil / Mink Crude Oil: lauric 0.1/0.1, myristic 4.0/3.5, myristoleic 0.7/0.9, pentadecanoic 0.2/0.1, palmitic 28.0/17.2, C16:1 (printed 'Palmitic 16/1') 13.3/17.0, heptadecanoic 0.5/0.4, C17:1 0.6/0.5, stearic 4.7/2.5, oleic 35.3/40.9, linoleic 10.6/15.0, linolenic 0.4/0.6, eicosanoic 0.1/-, C20:1 0.7/0.6; total 99.2/99.3; unsaturated 61.6/75.5, saturated 37.6/23.8. It is a compilation of a supplier's figures with no method, date or basis stated, so the original analysis is preferred. Its crude oil is richer in palmitoleic (17.0 %) and oleic (40.9 %) than the Finnish mink, which is the variation between animals, diets and refining that a single analysis cannot show. The report describes manufacture (EMULAN Inc. 1990): fat scraped from the hides of ranch mink, rendered at 220 to 240 F for at least 5 h, the saturated fat separated from the unsaturated by filtration, free fatty acids removed by saponification, then bleached and clarified with diatomaceous earth. Cosmetic mink oil is therefore the liquid fraction of the rendered fat, while the profile recorded here is the whole adipose tissue, so the oil sold will be somewhat less saturated than these figures.\n\nChecked and not usable: two mink-oil shop websites (minkoilforskincare.com and pureminkoil.com) print the same unattributed 'Gent laboratory' analysis (C16:1 15.00 %, iodine value 84-89, saponification number 195-200) on product and blog pages, which are not primary documents. Not reachable (paywalled): Can. J. Biochem. 1966 'Fatty acid composition of normal mink tissues', Comp. Biochem. Physiol. A 2007 on central and peripheral adipose tissue of the American mink, Acta Agric. Scand. 1989 on dietary fat and mink body fat, and a 1998 Sun Yat-sen University paper on carcass fat of mink, fox and raccoon dog. The CIR packet's pages carry the stamp 'Distributed for Comment Only -- Do Not Cite or Quote'; the 2005 report reproduced in it is the published journal article, which is what is cited. INCI, CAS and EC are CosIng's entry for Mink Oil ('an oil obtained from the sub-dermal fatty tissues of the mink'), the name the CIR report uses.","provenance":{"primary":{"publisher":"PLOS - PLoS ONE (open access via PubMed Central)","document":"Preservation of fatty acid signatures in three vertebrate species after six months of storage at various temperatures (Petteri Nieminen, Reijo Kakela, Tero Makinen, Olli Laine, Teemu Takalo, Anne-Mari Mustonen; PLoS ONE 2018, 13(9):e0204207; DOI 10.1371/journal.pone.0204207)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6141075/","documentDate":"2018-09-17","retrieved":"2026-09-24","note":"S1 Table 'Proportions (mol-%) of selected fatty acids (FA) and their sums in the studied species at sampling and after 6 months of storage at different temperatures (mean +/- SE, n = 8 for each species and sampling/temperature)', column American mink - Sampling; the DOCX was downloaded from https://journals.plos.org/plosone/article/file?type=supplementary&id=10.1371/journal.pone.0204207.s002 and read cell by cell. Materials and methods (Europe PMC JATS XML) for the sample. The paper reports no saponification value, iodine value, melting point or unsaponifiable matter."},"additional":[{"publisher":"Cosmetic Ingredient Review (CIR) - International Journal of Toxicology","document":"Final Amended Report on the Safety Assessment of Mink Oil (Int. J. Toxicol. 2005, 24 Suppl. 3:57-64; DOI 10.1080/10915810500257154), as reproduced in CIR's packet 'Safety Assessment of Mink Oil as Used in Cosmetics - Re-Review for Panel Consideration' (release date September 1, 2022)","url":"https://www.cir-safety.org/sites/default/files/RR_MinkOil.pdf","documentDate":"2005","retrieved":"2026-09-24","note":"A safety-assessment compilation, not an original analysis. Used for iodineValue (and, until 2026-09-26, sapKohMgPerG), which it quotes from the CTFA Compendium of Cosmetic Ingredient Composition - Specifications (Nikitakis and McEwen 1990), and for the comparison figures in notes: section 'Physical and Chemical Properties' and Table 1 'Fatty acid composition of two Mink Oils (CTFA 1994)'. The packet's pages are stamped 'Distributed for Comment Only -- Do Not Cite or Quote'; the 2005 report inside it is the published article. The publisher's copy of the article and the 2023 re-review summary (Int. J. Toxicol., DOI 10.1177/10915818231204255) returned 403."},{"publisher":"Ministry of Health, Labour and Welfare, Japan (Pharmaceutical Evaluation Division); PDF hosted by PMDA","document":"Japanese Standards of Quasi-drug Ingredients 2021 (医薬部外品原料規格2021), monograph 'Mink Oil' (ミンク油), PDF page 2798","url":"https://www.pmda.go.jp/files/000240227.pdf","documentDate":"2021","retrieved":"2026-09-26","note":"The source of the saponification value. Refined fatty oil from the subcutaneous fat tissue of Neovison vison (Mustela vison): refractive index (20 C) 1.467-1.472; acid value 1.0 max (method 1, 5 g); saponification value 190-210; iodine value 75-100; unsaponifiable matter 1.0 % max. Read from the rendered page image."}]}},{"id":"moringa-oil","name":"Moringa Oil","aliases":["Ben oil","Behen oil","Moringa seed oil","Moringa oleifera seed oil"],"category":"oil","inci":"Moringa Oleifera Seed Oil","cas":["93165-54-9"],"ec":["296-941-1"],"saponifiedInci":null,"sapKohMgPerG":{"min":190.4,"max":191.2},"iodineValue":{"min":67.8,"max":68.5},"fattyAcidsPercent":{"myristic":{"min":0.09,"max":0.72},"palmitic":{"min":5.8,"max":6.5},"palmitoleic":{"typical":1.2},"stearic":{"min":3.9,"max":5.42},"oleic":{"min":77.3,"max":79.5},"linoleic":{"min":0.3,"max":0.54},"linolenic":{"min":1.8,"max":3.46},"arachidic":{"min":0.19,"max":2.3},"behenic":{"min":4.5,"max":7.2}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.59,"max":0.65},"notes":"Primary source (Ogunsina et al., J. Food Sci. Technol. 2014, 51(3):503-510; Indian 'Jaffna' variety seeds from Erode, Tamil Nadu) compared cold-pressed (CPMSO) and hexane-extracted (HEMSO) oil: iodine value 67.8 and 68.5 g I2/100 g, saponification value 190.4 and 191.2 mg KOH/g, unsaponifiable matter 0.59 and 0.65 %, FFA 3.5-4.0 % oleic, PV 1.0-1.02 meq O2/kg, RI 1.47, density 0.90-0.92 g/mL (25 C). Its fatty-acid table (% , CPMSO / HEMSO): myristic 0.24 / 0.72, palmitic 5.8 / 6.1, palmitoleic 1.2 / 1.2, stearic 3.9 / 4.6, oleic 79.5 / 78.7, linoleic ND, linolenic 2.2 / 1.8, arachidic 2.2 / 2.3, gadoleic ND, behenic 5.1 / 4.5. The fatty-acid ranges above merge these with the additional source Cervera-Chiner et al. 2024 (Foods 13:2733; seeds grown in Valencia, Spain, oil pressed at 70-220 C, 3 replicates): myristic 0.089-0.095, palmitic 5.88-6.50, stearic 4.82-5.42, oleic 77.3-77.8, linoleic 0.3-0.536, linolenic 3.215-3.46, arachidic 0.19-0.225, behenic 6.80-7.20 % (no palmitoleic or C20:1 reported). So linoleic 0.3-0.54 is Spanish data only (ND in the Indian oil), palmitoleic 1.2 is Indian data only, and arachidic spans 0.19 (Spain) to 2.3 (India). The Spanish paper's saponification values (219 +/- 3 at 70 C, 187-199 at 100-220 C) and especially its iodine values (124-168 g I2/100 g with SDs up to +/- 43) are far from the Indian values and implausible for an oil with ~78 % oleic acid, so they are reported here but not merged into the field ranges. Melting point: not reported by either source. INCI name from CosIng.","provenance":{"primary":{"publisher":"Journal of Food Science and Technology (Springer/AFSTI) via PubMed Central","document":"Ogunsina B.S., Indira T.N., Bhatnagar A.S., Radha C., Debnath S., Gopala Krishna A.G. Quality characteristics and stability of Moringa oleifera seed oil of Indian origin. J. Food Sci. Technol. 2014, 51(3), 503-510 (doi 10.1007/s13197-011-0519-5)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC3931868/","documentDate":"2014-03","retrieved":"2026-09-20","note":"Physico-chemical table (IV, SAP, unsaponifiable matter, FFA, PV, RI, density) and fatty-acid composition table for CPMSO and HEMSO."},"additional":[{"publisher":"Foods (MDPI) via PubMed Central","document":"Cervera-Chiner L., Pageo S., Juan-Borras M., Garcia-Mares F.J., Castello M.L., Ortola M.D. Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures. Foods 2024, 13(17), 2733 (doi 10.3390/foods13172733)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11395537/","documentDate":"2024-08-28","retrieved":"2026-09-20","note":"Fatty-acid table by extraction temperature (merged into ranges); SAP 187-219 and IV 124-168 reported but not adopted (see notes)."}]}},{"id":"mowrah-butter","name":"Mowrah Butter","aliases":["Mahua butter","Mahua oil","Mowrah fat","Mee fat","Madhuca longifolia seed fat","Madhuca latifolia seed fat","Bassia latifolia seed butter","Mowrah-seed oil"],"category":"butter","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":187,"max":196},"iodineValue":{"min":58,"max":70,"typical":61.1},"fattyAcidsPercent":{"myristic":{"max":0.2},"palmitic":{"min":20,"max":28.2,"typical":20.88},"stearic":{"min":14,"max":38,"typical":22.05},"oleic":{"min":37,"max":50,"typical":44.02},"linoleic":{"min":2,"max":15.8,"typical":7.85},"linolenic":{"max":1},"arachidic":{"max":3}},"meltingPointC":{"typical":35.5},"unsaponifiablePercent":{"max":2,"typical":1.11},"notes":"The seed fat of Madhuca longifolia (mee, illupai) and M. longifolia var. latifolia (syn. M. latifolia, M. indica, Bassia latifolia; mahua of north India); both are traded as mowrah or mahua butter. Typical values are Marikkar, Ghazali & Long 2010 (J. Oleo Sci. 59(1):7-14), mee fat from three locations in the North Central Province of Sri Lanka: Table 2 C16:0 20.88 +/- 1.51, C18:0 22.05 +/- 0.9, C18:1 44.02 +/- 1.1, C18:2 7.85 +/- 0.77 (saturated 43.4, unsaturated 51.85; only these four acids are reported, 94.8 % in total); Table 1 iodine value 61.1 +/- 0.35 g I2/100 g and slip melting point 35.5 +/- 0.5 C. (The paper's acetone fractions are different materials: solid fraction 25.28/29.01/38.38/5.72, iodine 47.05, slip melting point 46.5 C; liquid fraction 19.28/16.2/53.12/9.61, iodine 64.4, cloud point 10.5 C.) Saponification value 187-196, iodine value 58-70 and unsaponifiable matter not more than 2.0 % are the FSSAI standard for 'Mahua oil' (Chapter 2.2, 2.2.1 item 5: 'the oil expressed from clean and sound seeds or nuts of Madhuca (Bassi latifolia or B. longifolia or a mixture of both)', which 'shall be refined'), which also sets refractive index 1.4590-1.4611 at 40 C and acid value not more than 0.50. Ranges add PlantFAdb's datasets (order in each: palmitic, linoleic, oleic, stearic). M. longifolia: 'Butter from plants' (1984) 28.2, 8.9, 48.8, 14.1; 'Fette und Lipoide' (1969) 28.0, 8.0, 50.0, 14.0; 'New tropical seed oils 2' (1968) 22.0, 2.0, 37.0, 38.0, C20:0 1.0; Tropical Products Institute (1971) 28.0, 9.0, 49.0, 14.0. M. latifolia: 'Analysis of edible fats' (1976) 20.0, 11.0, 44.0, 22.0, C20:0 3.0; 'Butter from plants' (1984) and 'Studies in interesterification II' (1968), identical: C14:0 0.2, 23.5, 15.4, 39.3, 21.6; 'Fette und Lipoide' (1969) 23.7, 15.8, 38.5, 22.0, C18:3 0.0; 'New tropical seed oils 2' (1968) 21.0, 15.0, 38.0, 25.0, C18:3 1.0; Tropical Products Institute (1971) 23.7, 13.7, 43.3, 19.3. M. indica (a 2010 non-edible-oil paper): 24.5, 14.3, 37.0, 22.7. Not used: a 1991 M. indica dataset reporting 17.9 % '18:3' and no 18:2 (probably linoleic acid mislabelled) and a 1977 Bassia latifolia dataset whose values sum to 104.3 %. The typical unsaponifiable matter (1.11 %) is PlantFAdb's M. longifolia entry from a 1974 sterol study. The stearic range (14-38 %) reflects real differences between the analyses; the 38 % is one 1968 M. longifolia sample. Check: the typical profile (four acids) implies about 194 mg KOH/g, inside the FSSAI range. INCI left for review: CosIng has both 'Madhuca Longifolia Seed Oil' (fixed oil expressed from the seeds of Madhuca longifolia, Sapotaceae) and 'Bassia Latifolia Seed Butter' (whose CosIng description puts Bassia latifolia in Chenopodiaceae), and which one applies depends on the material sold.","provenance":{"primary":{"publisher":"Japan Oil Chemists' Society (Journal of Oleo Science), open access via J-STAGE","document":"Marikkar JMN, Ghazali HM, Long K. 'Composition and thermal characteristics of Madhuca longifolia seed fat and its solid and liquid fractions.' J. Oleo Sci. 59(1):7-14 (2010). DOI 10.5650/jos.59.7.","url":"https://www.jstage.jst.go.jp/article/jos/59/1/59_1_7/_pdf","documentDate":"2010","retrieved":"2026-09-24","note":"Table 1 (iodine value, slip melting point) and Table 2 (fatty acids) for the native fat (MF)."},"additional":[{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), 2.2.1 item 5 'Mahua oil'","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-24","note":"Mahua oil (refined): refractive index 1.4590-1.4611 at 40 C, saponification value 187-196, iodine value 58-70, unsaponifiable matter not more than 2.0 %, acid value not more than 0.50."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Madhuca longifolia (plant 10005)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10005","retrieved":"2026-09-24","note":"Datasets #22003 (1984), #20785 (1969), #22594 (1968), #10003 (1971) and #12918 (unsaponifiables, 1974)."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Madhuca latifolia (plant 10004)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10004","retrieved":"2026-09-24","note":"Datasets #15197 (1976), #22002 (1984), #20781 (1969), #22593 (1968), #22441 (1968) and #10002 (1971)."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Madhuca indica (plant 14428)","url":"https://fatplants.net/plantfadb/datasets?plant_id=14428","retrieved":"2026-09-24","note":"Dataset #23577 (2010) used; #12466 (1991) not used (see notes)."}]}},{"id":"murumuru-butter","name":"Murumuru Butter","aliases":["Astrocaryum Murumuru Seed Butter"],"category":"butter","inci":"Astrocaryum Murumuru Seed Butter","cas":["356065-49-1","906350-19-4"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":200,"max":210,"typical":205},"iodineValue":{"min":11,"max":19.6},"fattyAcidsPercent":{"lauric":{"min":62.97,"max":65.55,"typical":64.26},"myristic":{"min":26.04,"max":27.1,"typical":26.57},"palmitic":{"min":3.33,"max":3.45,"typical":3.39},"oleic":{"min":3.13,"max":3.25,"typical":3.19},"linoleic":{"min":1.2,"max":1.24,"typical":1.22}},"meltingPointC":{"min":31,"max":33,"typical":32},"unsaponifiablePercent":null,"notes":"SAP is Lozano-Garzon et al. 2023 (PMC10295824, Biomolecules), Table 1, directly measured by a modified USP titration protocol: 205 +/- 4.70 mg KOH/g (range here is mean +/- SD). A SECOND primary source, Feitosa et al. 2021 (Rev Cienc Farm Basica Apl, open access, read in full as a PDF), measured 573.55 +/- 0.03 mg KOH/g for a different commercial murumuru lot - chemically implausible for a lauric/myristic-dominant fat (pure trilaurin saponifies at 263.4 mg KOH/g and free lauric acid at 280, so a lauric/myristic fat cannot approach 573) and explicitly flagged by that paper's OWN authors as inconsistent with the Brazilian Pharmacopoeia's expected 200-300 mg KOH/g range for this class of butter; excluded from the range here as a likely quality/measurement outlier in that specific sample, not used. Iodine value range combines both primary sources' own direct titrations: Lozano-Garzon et al. 2023 measured 19.10 +/- 0.47 g I2/100g; Feitosa et al. 2021 measured 11.49 +/- 0.29 g I2/100g for their lot - both plausible, real spread across commercial lots. Fatty acid profile uses ONLY Lozano-Garzon et al. 2023's single coherent GC profile (Table 2, mean +/- SD converted to min/max) to keep the object internally consistent. Feitosa et al. 2021's OWN measured profile for their lot was substantially different - lauric 40.00%, myristic 29.30%, palmitic 8.90%, oleic 11.40%, linoleic 3.90%, stearic 5.60%, arachidic (their label: eicosanoic, C20:0) 0.61%, behenic 0.16% - illustrating real lot-to-lot variability in commercial murumuru butter; not merged into the ranges above to avoid constructing a fatty-acid profile that doesn't correspond to any single real sample. Melting point combines Feitosa et al. 2021's measured 32 +/- 0.58C with Amazon Oil's (producer) stated 33C. Unsaponifiable matter: not reported in either Lozano-Garzon et al. 2023 or Feitosa et al. 2021, and not given on Amazon Oil's murumuru product page - left null, no allowed source located.","provenance":{"primary":{"publisher":"Biomolecules (MDPI)","document":"Lozano-Garzon K, Orduz-Diaz LL, Guerrero-Perilla C, Quintero-Mendoza W, Carrillo MP, Cardona-Jaramillo JEC. \"Comprehensive Characterization of Oils and Fats of Six Species from the Colombian Amazon Region with Industrial Potential.\" Biomolecules 13(6):985.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10295824/","documentDate":"2023-06-13","retrieved":"2026-09-21","note":"Table 1 (saponification value, modified USP titration method) and Table 2 (fatty acid composition, GC) for Astrocaryum murumuru; iodine value also Table 1. All directly measured by this study, one of six Amazon species characterized."},"additional":[{"publisher":"Revista de Ciencias Farmaceuticas Basica e Aplicada (UFOPA)","document":"Feitosa JM, Silva TSA, Xavier AEF, Rodrigues WCS, Silva ACE, Correa CVP, Aguiar FS, Mourao RHV, Oliveira EG, Nunes KM. \"Evaluation of the quality of Amazonian butters as sustainable raw materials for applications in bioproducts.\" Rev Cienc Farm Basica Apl. 2021;42:e708. DOI 10.4322/2179-443X.0708.","url":"https://rcfba.fcfar.unesp.br/index.php/ojs/article/download/708/663/","documentDate":"2021","retrieved":"2026-09-21","note":"Table 2 (acidity/SAP/iodine/peroxide indexes, directly titrated) and Table 3 (fatty acid profile, GC-MS) for a second, independent commercial murumuru butter lot; also gives directly-measured melting point (32C). Open-access PDF read in full."},{"publisher":"Amazon Oil (producer)","document":"Murumuru Butter (Astrocaryum muru-muru) technical/product page","url":"https://amazonoil.com.br/rainforest-products/murumurubutter-en/","retrieved":"2026-09-21","note":"Producer page states melting point 33C and lists lauric/myristic/oleic acids present (no percentages); no SAP/iodine/full fatty-acid table given on this page."}]}},{"id":"mustardseed-oil","name":"Mustardseed Oil","aliases":["Mustard oil","Sinapis alba / Brassica juncea / Brassica nigra seed oil"],"category":"oil","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":168,"max":184},"iodineValue":{"min":92,"max":125},"fattyAcidsPercent":{"myristic":{"min":0,"max":1},"palmitic":{"min":0.5,"max":4.5},"palmitoleic":{"min":0,"max":0.5},"stearic":{"min":0.5,"max":2},"oleic":{"min":8,"max":23},"linoleic":{"min":10,"max":24},"linolenic":{"min":6,"max":18},"arachidic":{"min":0,"max":1.5},"gadoleic":{"min":5,"max":13},"behenic":{"min":0.2,"max":2.5},"erucic":{"min":22,"max":50},"lignoceric":{"min":0,"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. High erucic acid (C22:1 22.0-50.0 %) oil; C24:1 (nervonic) ND-... omitted (outside key list); INCI not asserted (several botanical sources).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"mutton-tallow","name":"Mutton Tallow (sheep tallow)","aliases":["Sheep tallow","Ovine tallow","Lamb fat (rendered)","Sebo de cordero"],"category":"animal-fat","inci":"Tallow","cas":["61789-97-7","129521-65-9"],"ec":["263-099-1"],"saponifiedInci":null,"sapKohMgPerG":{"min":190,"max":202},"iodineValue":{"min":33.8,"max":43.9,"typical":38.6},"fattyAcidsPercent":{"myristic":{"min":2.2,"max":2.8},"palmitic":{"min":20.3,"max":24.6},"palmitoleic":{"min":0.9,"max":2.5},"stearic":{"min":24.3,"max":41.7},"oleic":{"min":31.4,"max":44.8},"linoleic":{"min":1.6,"max":2.4},"linolenic":{"min":1,"max":1.2}},"meltingPointC":{"min":43.1,"max":51.1},"unsaponifiablePercent":null,"notes":"Source: List, Steidley, Neff & Snowder, 'Physical properties of mutton tallow', Grasas y Aceites 54(2):113-115 (2003), USDA-ARS NCAUR. Table I gives fatty acids (GLC, % of FA), iodine value, trans acids and Mettler dropping point for kidney, back and intestinal fat of a single 170 lb ewe plus an equal-weight composite: kidney 14:0 2.2, 16:0 20.3, 16:1 0.9, 18:0 41.7, 18:1 31.4, 18:2 2.4, 18:3 1.0, IV 33.8, trans 4.5 %, dropping point 51.1 C; back 2.7 / 24.6 / 1.0 / 24.3 / 44.8 / 1.6 / 1.0, IV 43.9, trans 2.7, 43.1 C; intestinal 2.8 / 23.6 / 1.0 / 33.9 / 35.4 / 2.3 / 1.2, IV 37.5, trans 4.1, 48.4 C; composite 2.6 / 22.1 / 2.5 / 32.1 / 37.3 / 2.3 / 1.0, IV 38.6, trans 6.0, 46.3 C. Min/max here span the three depots; 'typical' IV 38.6 and the paper's abstract range (IV 34-44, saturated acids 52-64 %) refer to the composite. meltingPointC is the Mettler dropping point (AOCS Cc 18-86), 43.1-51.1 C across depots (composite 46.3 C). Sample size is one animal, so ranges are depot variation, not population variation; the paper notes Uruguayan mutton tallow runs ~40 % oleic and ~45 % palmitic+stearic (Grompone 1990). The paper measured no saponification value. SAPONIFICATION VALUE is Codex CXS 211's advisory band for edible tallow, 190-202 mg KOH/g: its clause 2.4 defines edible tallow as rendered from the fatty tissues 'of bovine animals and/or sheep (Ovis aries)', so the band covers mutton tallow as it covers beef. The 1908 Handbook of Soap Manufacture's own analyses of six commercial mutton tallows (Australian, South American, North American and English) print saponification equivalents of 283.9-285, which the book's formula (56,100 / equivalent) turns into 196.8-197.6 mg KOH/g, the same place as its beef and mixed tallows (196.2-197.8); a seventh mutton row printed '85' is a misprint. The composition above gives 195.2 as pure triglyceride, the value the build derived before the band replaced it; the calculator now uses the band's midpoint, 196, as it does for beef tallow. USDA FoodData Central has no 'Fat, mutton tallow' entry (search returned only beef tallow). INCI name from CosIng.","provenance":{"primary":{"publisher":"CSIC - Grasas y Aceites (open access)","document":"Physical properties of mutton tallow (Grasas y Aceites 2003, 54(2), 113-115; DOI 10.3989/gya.2003.v54.i2.252)","url":"https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/252","retrieved":"2026-09-20","note":"Table I 'Fatty acid composition and physical properties of mutton tallow' (kidney, back, intestinal, composite) and the abstract; full-text PDF opened at .../article/download/252/253 and read with pdftotext. Published 2003."},"additional":[{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CODEX STAN 211-1999 Standard for Named Animal Fats (adopted 1999; amended 2009, 2013, 2015) - 2015 print, clause 2.4 'Edible tallow' and Appendix 'Chemical and physical characteristics'","url":"https://www.fao.org/input/download/standards/337/CXS_211e_2015.pdf","documentDate":"2015","retrieved":"2026-09-26","note":"The source of the saponification value. Clause 2.4: edible tallow (dripping) is rendered from the clean, sound fatty tissues, attendant muscles and bones 'of bovine animals and/or sheep (Ovis aries)'. Appendix (advisory), tallow column: saponification value 190-202 mg KOH/g. Read from an Internet Archive capture of the FAO file with pdftotext."},{"publisher":"Scott, Greenwood & Son, London (1908); Project Gutenberg eBook #21724","document":"The Handbook of Soap Manufacture (W. H. Simmons and H. A. Appleton, 1908), Chapter III 'Raw Materials Used in Soap-making', Tallows: table of typical samples","url":"https://www.gutenberg.org/ebooks/21724","documentDate":"1908","retrieved":"2026-09-26","note":"Corroboration. The authors' own analyses, printed as saponification equivalents (grams of fat saponified by 56.1 g KOH; the book's formula: saponification value = 56,100 / equivalent). Mutton tallows: Australian 285 and 284.4, South American 284.5 and 285, North American 284.3, Selected English 283.9, i.e. 196.8-197.6 mg KOH/g; a second North American row printed '85' is a misprint. Beef and mixed tallows 283.6-286 (196.2-197.8). Primary laboratory data, a century old; the book's method (2-4 g of fat refluxed with semi-normal alcoholic potash, the excess titrated back against a blank) is in substance today's ISO 3657 / AOCS Cd 3-25."}]}},{"id":"myristic-acid","name":"Myristic Acid","aliases":["Tetradecanoic acid","C14 fatty acid","Myristic acid 98%"],"category":"fatty-acid","inci":"Myristic Acid","cas":["544-63-8"],"ec":["208-875-2"],"saponifiedInci":{"naoh":"Sodium Myristate","koh":"Potassium Myristate"},"sapKohMgPerG":{"min":245,"max":249},"iodineValue":{"max":0.5},"fattyAcidsPercent":{"lauric":{"max":2},"myristic":{"min":98},"palmitic":{"max":2}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Producer specification for Wilmar WILFARIN MA-1498 (Myristic Acid 98%): acid value 244-248 mg KOH/g, saponification value 245-249 mg KOH/g, iodine value 0.5 max (% I2 absorbed = g/100 g), titre 53-55 C, colour 0.2/2 max (Lovibond R/Y), composition C12 2 % max, C14 98 % min, C16 2 % max, others 1 % max. Free fatty acid: SAP is essentially the acid value; use directly for lye calculation. Titre 53-55 C is a solidification point, not a melting point, so meltingPointC is null. Wilmar's brochure lists the same limits for MA-1498 and the 99 % grade MA-1499. INCI and salt names are the standard CosIng entries, not re-verified on CosIng in this session.","provenance":{"primary":{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"MYRISTIC ACID 98% (WILFARIN MA-1498) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/myristic-acid-98","retrieved":"2026-09-20","note":"Specification table on the product page: acid value, saponification value, iodine value, titre, colour, fatty-acid composition limits."},"additional":[{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"Wilmar Oleochemical and Biofuel Division product brochure (Fractionated Fatty Acids table, WILFARIN MA-1498 / MA-1499)","url":"https://www.wilmar-international.com/wp-content/uploads/2012/11/Wilmar_Oleo_Brochure.pdf","retrieved":"2026-09-20","note":"Brochure PDF (uploaded 2012): AV 244-248, SAP 245-249, IV 0.5 max, titre 53-55 C for both grades. Text extracted with pdftotext."}]}},{"id":"neatsfoot-oil","name":"Neatsfoot Oil","aliases":["Neat's-foot oil","Neats-foot oil","Bubulum oil","Hoof oil","Cattle foot oil"],"category":"animal-fat","inci":"Neatsfoot Oil","cas":["8002-64-0"],"ec":["232-314-0"],"saponifiedInci":null,"sapKohMgPerG":{"min":192,"max":198},"iodineValue":{"min":67,"max":75},"fattyAcidsPercent":{},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"The fixed oil of cattle feet. IS 4054 defines it as obtained 'by solvent extraction or by boiling in water the shin bones and feet (deprived of hoofs) of cattle', clear and pale yellow and free from other oils; its foreword calls it 'babulum oil, or hoof oil' and says it is used in the leather industry for fatliquoring, waterproofing and softening. Every figure is from IS 4054:1966 Table 1, read from the page image of the 1999 reprint (incorporating Amendment No. 1): refractive index at 40 C 1.4580-1.4610; specific gravity at 30/30 C 0.906-0.911; iodine value (Wijs) 67 to 75; unsaponifiable matter max 1.0 % by weight; saponification value 192 to 198; titre 20 to 30 C; acid value max 10; and a solidification test (Appendix A: the dried oil, held at 2 C for 24 h, must still flow although cloudy and dull, and must turn clear and bright when warmed to 8-10 C). The foreword says the committee drew on data from the Central Leather Research Institute, Madras, and on the Merck Index (7th ed., 1960). An acid value of up to 10 is up to about 5 % free fatty acids (as oleic), which the saponification value already counts. The titre is the solidification point of the fatty acids split from the oil, not a melting point of the oil, so meltingPointC is null. NO FATTY-ACID PROFILE IS RECORDED: {} here means none could be sourced cleanly, not that there is none (the oil is a triglyceride of mainly C16 and C18 acids). The only analysis of cattle neatsfoot oil that could be opened, Krishnaraja, Kulkarni, Visha and Selvaraj, J. Meat Sci. 7(2):52-53 (2011), a research note on oil wet-rendered from the feet of Indian non-descript cattle, gives in Table 1 (%): myristic 0.4, myristoleic 0.2, palmitic 11.9, palmitoleic 2.05, C17:0 0.3, stearic 4.35, oleic 40.95, linoleic 35.5, linolelaidic 0.55, linolenic 0.1, arachidic 0.35, EPA 0.15, DHA 0.35 (total 97.15), while its abstract puts cattle linoleic at 50.30 %. It was read and rejected: 35-50 % linoleic acid is not credible in a ruminant fat, the authors themselves note that earlier work found 2.5-12.6 % (Cattaneo et al. 1959, 12.1 % in cattle knuckle bones; Kulkarni et al. 1986, 2.5 %, and Mittal et al. 1990, 12.64 %, in buffalo hooves; none of the three was opened here), and the table's own acids imply an iodine value of about 100 (AOCS Cd 1c-85 factors), outside the 67-75 of IS 4054. Without a profile the soap-quality numbers are not computed; the saponification value is published, so the calculator can still use the oil. INCI name, CAS and EC numbers are CosIng's entry for Neatsfoot Oil ('a fixed oil obtained from cattle feet'); CosIng also carries Bubulum Oil, 'the fixed oil obtained from the feet of cattle', under the same CAS and EC numbers and with Neatsfoot Oil as its US name. CosIng lists no saponified salt names.","provenance":{"primary":{"publisher":"Indian Standards Institution (now Bureau of Indian Standards)","document":"IS : 4054 - 1966, Specification for Neatsfoot Oil (Reaffirmed 1998; Third Reprint September 1999, incorporating Amendment No. 1), Table 1 \"Requirements for Neatsfoot Oil\"","url":"https://archive.org/download/gov.in.is.4054.1966/is.4054.1966.pdf","documentDate":"1966","retrieved":"2026-09-25","note":"Public.Resource.Org scan on the Internet Archive (item gov.in.is.4054.1966). Adopted 24 November 1966. The text layer is OCR and garbles the saponification and titre rows, so Table 1 was read from the page image (rendered with pypdfium2). Every requirement is a range or a maximum; the standard prints no typical values."},"additional":[{"publisher":"Indian Meat Science Association, Hyderabad (Journal of Meat Science), published by ACS Publisher","document":"Krishnaraja A., Kulkarni V.V., Visha P., Selvaraj P. Fatty Acid Analysis Of Neatsfoot Oil From Cattle and Poultry. J. Meat Sci. 2011, 7(2):52-53 (research note)","url":"https://www.acspublisher.com/journals/index.php/jms/article/view/1798","documentDate":"2011-12-30","retrieved":"2026-09-25","note":"Table 1 (cattle column) and the abstract, read from the full-text PDF and rejected; see notes."}]}},{"id":"neem-oil","name":"Neem Oil","aliases":["Azadirachta indica seed oil","Neem seed oil","Margosa oil","Nimtree oil"],"category":"oil","inci":"Azadirachta Indica Seed Oil","cas":["8002-65-1","84696-25-3"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":175,"max":205},"iodineValue":{"min":74.9,"max":150},"fattyAcidsPercent":{"palmitic":{"min":12,"max":18.85,"typical":18.1},"stearic":{"min":4.1,"max":14.99,"typical":14.97},"oleic":{"min":28,"max":41.33,"typical":41.33},"linoleic":{"min":18.6,"max":46,"typical":18.6},"linolenic":{"typical":5.5},"arachidic":{"typical":0.78},"behenic":{"min":0.14,"max":0.21,"typical":0.14}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"PRIMARY source: Recycling 2023 (MDPI, open access; PDF fetched from MDPI's file server), Indian neem seed oil Soxhlet-extracted with four solvents, n = 3. Table 2 MEASURED values (titration / Wijs) for hexane (H), hexane-methanol 1:1 (HM), ethanol (Et) and hexane-ethanol 1:1 (HEt) extracts respectively: saponification value 159.68 / 194.60 / 184.78 / 186.35 (printed as 'g KOH/100 g', i.e. mg KOH/g), iodine value 74.9 / 131.92 / 75.00 / 150.00 g I2/100 g, acid value 6.73 / 7.93 / 6.24 / 8.48 mg KOH/g, density 0.87 / 0.80 / 0.92 / 0.83 g/cm3, ester value 152.95 / 186.67 / 178.54 / 177.87, free fatty acids 3.38 / 3.98 / 3.13 / 4.26 %. The IV min/max in this record are the spread of those four columns (the SAP field follows IS 4765, below); the hexane and ethanol oils, which the paper says match commercial neem oil (it cites a commercial iodine range of 65-80 g I2/100 g and a commercial saponification range of 175-205 mg KOH/g, and other studies at 167-195), gave IV 74.9-75.0 and SAP 159.68-184.78, while the two mixed-solvent extracts gave the high iodine values (co-extracted polar material). Table 3 fatty acids (GC-MS area %) H / HM / Et / HEt: palmitic 18.10 / 13.55 / 18.85 / 15.12, stearic 14.97 / 11.47 / 14.99 / 14.88, arachidic 0.78 / 1.87 / nd / 1.03, behenic 0.14 / 5.42 / 0.21 / nd, lignoceric nd / 4.74 / nd / nd, oleic 41.33 / 16.86 / 41.08 / 39.48, linoleic 18.60 / 5.04 / 20.22 / 12.41, others 6.08 / 27.31 / 3.93 / 13.34. The 'typical' fatty-acid values here are the hexane column; ranges use the hexane and ethanol columns plus the ADDITIONAL document, Lipidology 2025 (MDPI), Table 2, a commercial neem oil analysed at UNICAMP: palmitic 12, stearic 4.1, oleic 28, linoleic 46, linolenic 5.5 % (SFA 16, MUFA 28, PUFA 51), free fatty acids 2.0 %, acidity 3.9 mg KOH/g, peroxide 3.2 mEq/kg, triacylglycerols 98 %. That sample's low stearic / high linoleic content is atypical against the literature the same paper tabulates (Table 4: palmitic 15.6-18.7, stearic 16.7-21.3, oleic 41.9-49.9, linoleic 12.8-19.6, linolenic 0.3-0.5 %), so it is used only for the range end-points and for linolenic (not detected in the Recycling study). Lipidology 2025 also prints iodine value 116 +/- 12 g I2/100 g and saponification value 198 +/- 8 mg KOH/g, but both are explicitly CALCULATED from the fatty-acid composition (AOCS Cd 1c-85 / Cd 3a-94), so they are excluded from the SAP/IV fields. Unsaponifiable matter and melting point were not reported in either document (neem oil is typically semi-solid below about 20 C, but no allowed source printed a value). The INCI name is CosIng's exact, active entry for the record's Latin name, checked on 2026-09-22 with scripts/cosing-lookup.py. SAPONIFICATION VALUE now follows IS 4765:1975: 180-205 mg KOH/g for neem kernel oil and 175-200 for depulped neem seed oil; the field spans both. The Recycling 2023 solvent extracts (159.68-194.60) stay in these notes; the hexane extract's 159.68 is 17 % under its own fatty-acid profile. A 1998 Bangladeshi figure of 227.06 (PlantFAdb #10541) was read and not used: the same paper gives palm oil 233.58. The iodine field (74.9-150) includes two mixed-solvent extracts with co-extracted polar material; IS 4765's 65-85 describes the traded oil and is worth considering too.","provenance":{"primary":{"publisher":"MDPI (Recycling), open access","document":"Bioherbicide from Azadirachta indica Seed Waste: Exploitation, Efficient Extraction of Neem Oil and Allelopathic Effect on Senna occidentalis (de Paulo Barbosa L.M., Oliveira Santos J., Mouzinho de Sousa R.C., Barros Furtado J.L., Vidinha P., Suller Garcia M.A., Aguilar Vitorino H., Fossatti Dall'Oglio D.; Recycling 2023, 8(3):50; DOI 10.3390/recycling8030050)","url":"https://mdpi-res.com/d_attachment/recycling/recycling-08-00050/article_deploy/recycling-08-00050.pdf","documentDate":"2023-04-17","retrieved":"2026-09-20","note":"Table 2 physicochemical properties (density, acid value, iodine value, saponification value, ester value, molecular weight, free fatty acids) per extraction solvent; Table 3 GC-MS fatty-acid composition per solvent. PDF fetched and text-extracted locally."},"additional":[{"publisher":"MDPI (Lipidology), open access","document":"Neem Oil: A Comprehensive Analysis of Quality and Identity Parameters (Gomes V.E.d.S., Bacoli P.F.J., Iamarino J.G., Grimaldi R., Ribeiro A.P.B., Marangoni Junior L.; Lipidology 2025, 2(2):9; DOI 10.3390/lipidology2020009)","url":"https://mdpi-res.com/d_attachment/lipidology/lipidology-02-00009/article_deploy/lipidology-02-00009.pdf","documentDate":"2025-05-07","retrieved":"2026-09-20","note":"Table 1 physicochemical properties of a commercial neem oil (free fatty acids, acidity, peroxide value; calculated iodine and saponification values, not used); Table 2 fatty-acid composition; Table 4 literature fatty-acid values."},{"publisher":"Indian Standards Institution (now Bureau of Indian Standards)","document":"IS 4765:1975 Specification for Neem Kernel Oil and Depulped Neem Seed Oil (First Revision), Table 1, with Amendment No. 1 (June 1988)","url":"https://archive.org/details/gov.in.is.4765.1975","documentDate":"1975","retrieved":"2026-09-25","note":"Public.Resource.Org copy on the Internet Archive (linked from law.resource.org). Table 1, neem kernel oil / depulped neem seed oil: saponification value 180 to 205 / 175 to 200; iodine value (Wijs) 65 to 80 for both, amended to 65 to 85; acid value max. 15 / 20; unsaponifiable matter max. 2 / 2 %; titre min. 36 / 36 C; refractive index at 40 C 1.4615 to 1.4705; moisture and insolubles max. 0.3 / 0.5 %. The field spans both columns."}]}},{"id":"niger-seed-oil","name":"Niger Seed Oil","aliases":["Nigerseed oil","Guizotia abyssinica seed oil","Noug oil","Ramtil oil"],"category":"oil","inci":"Guizotia Abyssinica Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":188,"max":193},"iodineValue":{"min":110,"max":135},"fattyAcidsPercent":{"myristic":{"min":0.049,"max":0.07},"palmitic":{"min":10.317,"max":10.662},"palmitoleic":{"min":0.106,"max":0.155},"stearic":{"min":7.59,"max":8.761},"oleic":{"min":5.867,"max":11.479},"linoleic":{"min":67.302,"max":74.669},"arachidic":{"min":0.427,"max":0.532},"behenic":{"min":0.577,"max":0.682},"lignoceric":{"min":0.273,"max":0.399}},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"Fatty acids are Table 1 of Makuria et al. 2025 (PLoS ONE 20(1):e0317397, open access): niger seed from five producing zones of Ethiopia (West Wolega, East Wolega, Horo Guduru Wolega, North Gondar, East Gojjam), lipids extracted with chloroform-methanol, FAMEs by GC-MS, mean relative % (n = 2): myristic 0.049-0.070, C16:1 (7-hexadecenoic, n-9) 0.106-0.155, palmitic 10.317-10.662, linoleic 67.302-74.669, oleic 5.438-11.017 plus cis-vaccenic 0.429-0.465 (stored per zone as total C18:1, 5.867-11.479), stearic 7.59-8.761, arachidic 0.427-0.532, behenic 0.577-0.682, lignoceric 0.273-0.399 %. The C16:1 is the n-9 isomer, filed under the schema's single C16:1 key. A COPYING SLIP IN THE TABLE: the North Gondar column prints arachidic 0.064, behenic 0.0176 and lignoceric 0.155, which are exactly that column's myristic, 12-methyltetradecanoic and C16:1 values repeated, so those three are left out of the ranges. Two minor constituents have no key: 12-methyltetradecanoic acid (0.015-0.024 %) and '17-octadecynoic acid' (0.0304 and 0.073 % in two zones). Each zone sums to about 99-100 %. SAPONIFICATION VALUE, IODINE VALUE AND UNSAPONIFIABLE MATTER are the Indian regulatory standard for niger seed oil (FSSAI, Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011, Chapter 2.2, item 2.2.1(13), Version 5 of 1 August 2025, page 15): saponification value 188-193, iodine value 110 to 135, unsaponifiable matter not more than 1.0 %, acid value not more than 6.0, refractive index 1.4665-1.4691 at 40 C (butyro-refractometer 61.0-65.0). The recorded composition implies about 192 mg KOH/g and an iodine value near 131, inside the standard. Corroboration from PlantFAdb: two G. abyssinica accessions ('d libanos' and 'esete') in 'Oil content and fatty acid composition of seeds of Guizotia Cass. (Compositae)' (1997; #11880, #11883), palmitic 9.7-10.0, stearic 7.7-8.0, oleic 5.4-7.0, linoleic 65.7-68.7 %, arachidic 0.5, behenic 0.7-0.8, lignoceric 0.5, erucic 0.4-0.5 %. GROWING LOCATION CAN CHANGE THIS OIL COMPLETELY: 'Effect of location on the fatty acid composition of niger seed oil' (1994, India; #14498, #14499) found 76.7 % linoleic and 7.8 % oleic at Chintapalli but 40.5 % linoleic and 44.5 % oleic at Raichur. FOR SOAP: in its usual form a sunflower-like linoleic oil (67-75 %) with a little more stearic, so soft and quick to oxidise; a high-oleic lot would behave very differently, which is a reason to ask for the certificate. INCI 'Guizotia Abyssinica Seed Oil' is an active CosIng entry without CAS or EC numbers.","provenance":{"primary":{"publisher":"Public Library of Science (PLOS ONE), open-access copy via PubMed Central","document":"Makuria M.C., Dubale A.A., Atlabachew M., Yayinie M. Fatty acid composition, total phenolic and total flavonoid contents, and antioxidant activity of Niger seed (Guizotia abyssinica) accessions collected from major producer areas of Ethiopia. PLoS ONE 2025, 20(1), e0317397 (doi 10.1371/journal.pone.0317397)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11729926/","documentDate":"2025-01-13","retrieved":"2026-09-24","note":"Section 2.4 (extraction, derivatisation, GC-MS); Table 1 relative percentages of the identified fatty acids in the five zones."},"additional":[{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), item 2.2.1(13) 'Niger seed oil (Sargiya ka tel)'","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-24","note":"Page 15: saponification value 188-193, iodine value 110 to 135, unsaponifiable matter not more than 1.0 %, acid value not more than 6.0. Read from the rendered page."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Guizotia abyssinica (plant 12069): #14498 and #14499, 'Effect of location on the fatty acid composition of niger seed oil' (1994)","url":"https://fatplants.net/plantfadb/datasets?plant_id=12069","documentDate":"1994","retrieved":"2026-09-24","note":"Quoted in notes (location effect)."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Guizotia abyssinica 'd libanos' (plant 11858) and 'esete' (plant 11865): #11880 and #11883, 'Oil content and fatty acid composition of seeds of Guizotia Cass (Compositae)' (1997)","url":"https://fatplants.net/plantfadb/datasets?plant_id=11858","documentDate":"1997","retrieved":"2026-09-24","note":"Quoted in notes as corroboration; the second accession is at https://fatplants.net/plantfadb/datasets?plant_id=11865."}]}},{"id":"nutmeg-butter","name":"Nutmeg Butter","aliases":["Nutmeg fat","Expressed nutmeg oil","Myristica fat","Oleum myristicae expressum","Myristica fragrans kernel fat"],"category":"butter","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"capric":{"max":0.11},"lauric":{"min":0.4,"max":2.3},"myristic":{"min":71.8,"max":87.7},"palmitic":{"min":4.8,"max":14.3},"palmitoleic":{"max":4.8},"stearic":{"min":0.4,"max":1.2},"oleic":{"min":4,"max":5.5},"linoleic":{"min":0.6,"max":1.8}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The expressed fat of the nutmeg seed, mostly trimyristin: myristic acid is 72-88 % of its fatty acids. Fatty acids are PlantFAdb's datasets for Myristica fragrans (plant 10764): 'Butter from plants' (1984; SOFA TAB_006023): C12:0 0.4, C14:0 71.8, C16:1 4.8, C16:0 14.3, C18:2 1.5, C18:1 5.2, C18:0 1.2 (99.2 %); 'Fette und Lipoide' (Springer 1969; TAB_006027): C10:0 0.11, C12:0 2.3, C14:0 87.7, C16:0 4.8, C18:2 0.6, C18:1 4.0, C18:0 0.5; 'Positional distribution of medium chain length fatty acids in dicotyledon seed triglycerides' (1971; TAB_009666; triglyceride fatty acids, partly converted from mol %): C10:0 0.1, C12:0 2.1, C14:0 86.3, C16:0 5.3, C18:2 0.7, C18:1 4.9, C18:0 0.6; 'Survey of seed oils for use as diesel fuels' (1996; TAB_006026; 27.7 % oil): C12:0 0.4, C14:0 84.9, C16:0 6.6, C18:2 1.8, C18:1 5.5, C18:0 0.4. Not used: 'Studies on six indigenous seed oils' (2002), with 6.2 % oil, 45.1 % linoleic acid and an 83 % total, nothing like nutmeg butter and probably another material. NO SAPONIFICATION VALUE was found in an allowed document. The fatty acids alone imply about 224-230 mg KOH/g, but that describes only the glyceride part: the seed also carries an essential oil (the Japanese Pharmacopoeia's Nutmeg monograph requires 'not less than 0.5 mL' of essential oil from 10.0 g of pulverized nutmeg), and no document read gives how much essential oil or other unsaponifiable matter ends up in expressed nutmeg butter, so a value derived from this profile may overstate the lye for real nutmeg butter by an unknown amount. INCI left for review: CosIng's 'Myristica Fragrans Kernel Oil' is described only as 'the oil obtained from the kernel of the Nutmeg' and lists CAS 8007-12-3 / 8008-45-5, without saying whether it is the expressed fat; the steam-distilled essential oil has its own entry (Myristica Fragrans Fruit Oil).","disputed":"No measured saponification value for nutmeg butter was found in a primary document; a lye figure derived from the fatty-acid profile of its fat comes to about 224-230 mg KOH/g. Nutmeg seed also contains essential oil, and whatever share of it and of other unsaponifiable matter ends up in a pressed butter takes no lye; no document read gives that share. A derived figure can therefore ask for more lye than a real nutmeg butter uses. Keep it to a small part of a recipe or ask the supplier for a measured saponification value.","notForSoap":"Nutmeg butter as sold is part fat and part nutmeg essential oil, and no document gives how much of each a butter holds. A lye figure worked out from the fat alone would call for too much lye for the butter as bought, so it is kept here as reference and left out of the calculator.","provenance":{"primary":{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Myristica fragrans (plant 10764)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10764","retrieved":"2026-09-24","note":"Datasets #22012 (1984), #20738 (1969), #21168 (1971) and #15542 (1996); #23555 (2002) not used."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (The Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs: 'Nutmeg (Myristicae Semen)'.","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","retrieved":"2026-09-24","note":"Essential oil content: 'When the test is performed with 10.0 g of pulverized Nutmeg, the essential oil content is not less than 0.5 mL.'"}]}},{"id":"oat-oil","name":"Oat Oil","aliases":["Oat kernel oil","Avena sativa kernel oil","Oat lipid"],"category":"oil","inci":"Avena Sativa (Oat) Kernel Oil","cas":["84012-26-0"],"ec":["281-672-4"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"min":102.78,"max":103.63},"fattyAcidsPercent":{"palmitic":{"min":10.82,"max":22.43},"stearic":{"min":1.68,"max":1.89},"oleic":{"min":19.59,"max":51.26},"linoleic":{"min":18.91,"max":54},"linolenic":{"min":0.63,"max":0.86}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Primary source (Bagci, Gecgel, Ozcan, Dumlupinar & Uslu 2019, J. Agroalimentary Processes and Technologies 25(4):182-186; abstract on the journal page, the PDF could not be retrieved): oil content of oat grains 0.70 % (TL69) to 3.92 % (TL6) across Turkish oat genotypes; fatty acids palmitic 10.82 % (TL71) to 22.43 % (TL21), oleic 19.59 % (TL37) to 37.86 % (TL8), linoleic 18.91 % (TL8) to 54.00 % (TL37); saturated 15.57-34.38 %, unsaturated 65.62-84.24 %; stearic and linolenic were detected but not quantified in the abstract. Ozcan, Ozkan & Topal 2006 (Int. J. Food Sci. Nutr. 57(5-6):345-352; cultivars BDMY-6, BDMY-7, Che-Chois, Y-2330, Turkey; abstract via Europe PMC) give palmitic 15.72 %, oleic 33.97-51.26 % and linoleic 22.80-35.90 %, which extend the oleic max to 51.26. Stearic 1.68-1.89 %, linolenic 0.63-0.86 % and the iodine value 102.78-103.63 g I2/100 g come from Guan et al. 2018 (Molecules 23:1546) and refer to oat BRAN oil (subcritical butane and hexane extracts; bran from Inner Mongolia, China; palmitic 15.87-16.03, oleic 43.53-44.09, linoleic 32.68-33.22, 'others' 4.39-5.08 %; acid value 7.16-7.45 mg/g; PV 0.68-0.81 meq/kg), not whole-kernel oil, so treat the IV as indicative for kernel oil. Saponification value: NULL - none of the documents opened (the three papers above, the oat GWAS paper G3 2019, Banas et al. J. Exp. Bot. 2007) prints one, and CosIng/pharmacopoeial/producer specification numbers could not be opened. Unsaponifiable matter and melting point: not reported. INCI 'Avena sativa (Oat) Kernel Oil' (CAS 84012-26-0) is as printed on the producer Oat Cosmetics' product page for its ethanol-extracted oat kernel oil 'Oat Lipid e'; not verified on CosIng.","provenance":{"primary":{"publisher":"Journal of Agroalimentary Processes and Technologies (Banat University of Agricultural Sciences, Timisoara)","document":"Bagci A., Gecgel U., Ozcan M.M., Dumlupinar Z., Uslu N. Oil Contents and Fatty Acid Composition of Oat (Avena sativa L.) Seed and Oils. J. Agroaliment. Proc. Technol. 2019, 25(4), 182-186","url":"https://journal-of-agroalimentary.ro/journal-of-agroalimentary-processes-and-technologies-2019-25-4/oil-contents-and-fatty-acid-composition-of-oat-avena-sativa-l-seed-and-oils","documentDate":"2019","retrieved":"2026-09-20","note":"Abstract on journal article page: oil content and palmitic/oleic/linoleic ranges across Turkish oat genotypes."},"additional":[{"publisher":"International Journal of Food Sciences and Nutrition (Taylor & Francis), abstract via Europe PMC","document":"Ozcan M.M., Ozkan G., Topal A. Characteristics of grains and oils of four different oats (Avena sativa L.) cultivars growing in Turkey. Int. J. Food Sci. Nutr. 2006, 57(5-6), 345-352 (doi 10.1080/09637480600802363)","url":"https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17135024%20AND%20SRC:MED&resultType=core&format=json","documentDate":"2006","retrieved":"2026-09-20","note":"Abstract: palmitic 15.72 %, oleic 33.97-51.26 %, linoleic 22.80-35.90 % (four cultivars)."},{"publisher":"Molecules (MDPI) via PubMed Central","document":"Guan X., Jin S., Li S., Huang K., Liu J. Process Optimization, Characterization and Antioxidant Capacity of Oat (Avena Sativa L.) Bran Oil Extracted by Subcritical Butane Extraction. Molecules 2018, 23(7), 1546 (doi 10.3390/molecules23071546)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6099595/","documentDate":"2018","retrieved":"2026-09-20","note":"Oat bran oil: iodine value 102.78-103.63 g I2/100 g, fatty-acid table (stearic, linolenic), AV, PV."},{"publisher":"Oat Cosmetics Ltd (producer product page)","document":"Oat Lipid e - product page (INCI: Avena sativa (Oat) Kernel Oil; CAS 84012-26-0)","url":"https://oatcosmetics.com/product/oat-lipid-e/","retrieved":"2026-09-20","note":"Producer page used only for the INCI name and CAS; no SAP/IV/fatty-acid numbers printed on the page."}]}},{"id":"okra-seed-oil","name":"Okra Seed Oil","aliases":["Abelmoschus esculentus seed oil","Hibiscus esculentus seed oil","Gumbo seed oil"],"category":"oil","inci":"Hibiscus Esculentus Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"typical":0.28},"palmitic":{"min":18.01,"max":42.05,"typical":29.24},"palmitoleic":{"typical":0.38},"stearic":{"min":0.9,"max":4.85,"typical":4.85},"oleic":{"min":12.53,"max":29.57,"typical":29.57},"linoleic":{"min":31.33,"max":49.73,"typical":31.33},"linolenic":{"typical":1.24},"arachidic":{"typical":0.58},"gadoleic":{"typical":0.07},"behenic":{"typical":0.28},"erucic":{"typical":0.27},"lignoceric":{"typical":0.12}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The 'typical' column is Table 1 of Dean 2025 (Front. Nutr. 12:1721761, open access), a retail cold-pressed okra seed oil from Oliver Artesian Oils (Pitts, Georgia, USA), GC-FID (BPX-70 column, normalisation per AOCS Ce 1f-96): myristic 0.28, palmitic 29.24, palmitoleic 0.38, heptadecanoic 0.11 (no key), stearic 4.85, oleic 29.57, linoleic 31.33, alpha-linolenic 1.24, eicosenoic 0.07, erucic 0.27, arachidic 0.58, behenic 0.28, lignoceric 0.12 %; SFA 35.46, MUFA 30.29, PUFA 32.57, together 98.32 % (the remaining 1.7 % is unidentified). Min/max for the four major acids add Kantar et al. 2024 (Food Sci. Nutr. 12(12):10087-10098), cold-pressed oils from 26 Turkish okra landraces and cultivars, GC-FID, Table 2: palmitic 18.01-42.05, stearic 0.90-4.02, cis-oleic 12.53-22.45, cis-linoleic 35.09-49.73 %; that table's trans isomers (C18:1 trans up to 0.32, C18:2 trans up to 1.00 %) and its small C20:2, C20:4 and C22:2 peaks are not stored. Stored bands: palmitic 18.01-42.05, stearic 0.90-4.85, oleic 12.53-29.57, linoleic 31.33-49.73 %. A Chinese cold-pressed oil (Guo et al. 2024, Food Sci. Nutr. 12(4):2393-2407) falls inside them: palmitic 28.75, stearic 3.96, oleic 20.16, linoleic 43.00 %. OKRA SEED OIL IS UNUSUALLY SATURATED FOR A SEED OIL - palmitic acid alone is 28-42 % in almost every sample - and unusually variable in its oleic/linoleic balance. It also carries small amounts of cyclic fatty acids, as cottonseed oil does: Guo et al. cite Anwar et al. 2010 for 1.92 % 2-octylcyclopropaneoctanoic and 0.25 % 2-hexylcyclopropaneoctanoic acid in a Pakistani okra oil (neither was detected in their own sample), and PlantFAdb lists older analyses with malvalic acid at 0.5-0.9 %; none has a key here. SAPONIFICATION AND IODINE VALUE are null: not printed in these documents; the typical composition implies about 195 mg KOH/g. FOR SOAP: about a third saturated, so it firms a bar more than most liquid seed oils while still contributing oleic and linoleic acid. INCI 'Hibiscus Esculentus Seed Oil' is an active CosIng entry without CAS or EC numbers (Hibiscus esculentus is the INCI name for okra, Abelmoschus esculentus).","provenance":{"primary":{"publisher":"Frontiers Media (Frontiers in Nutrition), open-access copy via PubMed Central","document":"Dean L.L. Lipid composition and nutritional quality of some commercially available cold pressed oils. Front. Nutr. 2025, 12, 1721761 (doi 10.3389/fnut.2025.1721761)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12756074/","documentDate":"2025-12-18","retrieved":"2026-09-24","note":"Section 2.1 (retail bottles, Oliver Artesian Oils), 2.2 (GC-FID method); Table 1 fatty-acid composition, okra column."},"additional":[{"publisher":"Wiley (Food Science & Nutrition), open-access copy via PubMed Central","document":"Kantar F., Cengiz M.F., Erbas S., Babacan U. Seed Oil Contents, Fatty Acid Compositions, and Gossypol Concentrations of Some Okra Landraces. Food Sci. Nutr. 2024, 12(12), 10087-10098 (doi 10.1002/fsn3.4535)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11666976/","documentDate":"2024-10-28","retrieved":"2026-09-24","note":"Table 2, 26 genotypes; palmitic, stearic, cis-oleic and cis-linoleic used for min/max."},{"publisher":"Wiley (Food Science & Nutrition), open-access copy via PubMed Central","document":"Guo G., Xu W., Zhang H., Hu X., Chen Y., He X., Huang K., Ma S., Fu J. Characteristics and antioxidant activities of seed oil from okra (Abelmoschus esculentus L.). Food Sci. Nutr. 2024, 12(4), 2393-2407 (doi 10.1002/fsn3.3924)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11016388/","documentDate":"2024-01-02","retrieved":"2026-09-24","note":"Fatty-acid comparison table: the present-study cold-pressed oil, and the cyclopropane acids it cites from Anwar et al. 2010; quoted in notes."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Hibiscus esculentus (plant 12725): #18103 'Cyclic fatty acids: natural sources, formation during heat treatment, synthesis and biological properties' (1989) and #18477 'Gas-liquid chromatographic analysis of cyclopropene fatty acids' (1966)","url":"https://fatplants.net/plantfadb/datasets?plant_id=12725","documentDate":"1989","retrieved":"2026-09-24","note":"Malvalic acid 0.9 and 0.5 %, sterculic 0.3 %, dihydrosterculic 1.5 %; quoted in notes only."}]}},{"id":"oleic-acid","name":"Oleic Acid","aliases":["cis-9-Octadecenoic acid","C18:1 fatty acid","Oleic acid 70-75% (vegetable)","Oleic acid NF"],"category":"fatty-acid","inci":"Oleic Acid","cas":["112-80-1"],"ec":["204-007-1"],"saponifiedInci":{"naoh":"Sodium Oleate","koh":"Potassium Oleate"},"sapKohMgPerG":{"min":197,"max":207,"typical":197},"iodineValue":{"min":88,"max":96,"typical":90},"fattyAcidsPercent":{"palmitic":{"typical":0.2},"stearic":{"typical":2.4},"oleic":{"min":70,"typical":88}},"meltingPointC":null,"unsaponifiablePercent":{"typical":0.3},"notes":"Commercial oleic acid ranges from ~70 % C18:1 (tallow- or palm-derived) to ~88-90 % (high-purity/tall-oil). Ranges (min/max) come from Wilmar's producer brochure for WILFARIN OA-7070 (Oleic Acid Vegetable Based, C18:1 70 %) and OA-7075 (C18:1 75 %): acid value 195-205 mg KOH/g, saponification value 197-207 mg KOH/g, iodine value 88-96 g/100 g (OA-7070; OA-7075: 90 min), titre 10 C max (OA-7070) / 9 C max (OA-7075). 'Typical' values and the fatty-acid breakdown come from Synthomer's PAMOLYN 100 Oleic Acid TDS (rev. 24.03.2025, tall-oil derived): saponification number 197 mg KOH/g, iodine number 90 cg I/g, titer 11 C, unsaponifiables 0.3 %, oleic acid (C18:1) 88 %, stearic (C18:0) 2.4 %, palmitic (C16:0) 0.2 %, conjugated acids incl. C18:2 linoleic 1.3 % (not mapped to 'linoleic' because it is a conjugated-acid total). Emery's EMERSOL 213 NF / 221 NF (tallow oleic acid) give acid value 199-204, iodine value 88-95, titer 5 C max, C18 68-73 % (additional source, no SAP). Free fatty acid: SAP is essentially the acid value; use directly for lye calculation. The oleic 'min 70' is the OA-7070 product description (C18:1 70 %), which sits in the brochure composition table whose text-extracted rows are offset; treat as the nominal grade rather than a verified GC limit. INCI and salt names are the standard CosIng entries, not re-verified on CosIng in this session.","provenance":{"primary":{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"Wilmar Oleochemical and Biofuel Division product brochure - Fractionated Fatty Acids table (WILFARIN OA-7075 / OA-7070 Oleic Acid Vegetable Based)","url":"https://www.wilmar-international.com/wp-content/uploads/2012/11/Wilmar_Oleo_Brochure.pdf","retrieved":"2026-09-20","note":"Brochure PDF (uploaded 2012), fractionated fatty acids table columns OA-7075 and OA-7070: AV 195-205, SAP 197-207, IV 90 min / 88-96, titre 9 / 10 C max. Text extracted with pdftotext; the extracted table rows are offset by one line, and the mapping was validated against Wilmar's MA-1498 and PA-1698 product pages, which print the same numbers."},"additional":[{"publisher":"Synthomer (Adhesive Technologies)","document":"Technical Data Sheet PAMOLYN 100 Oleic Acid (Revision 24.03.2025)","url":"https://www.synthomer.com/Media/tds/Pamolyn%20100%20Oleic%20Acid.pdf","documentDate":"2025-03-24","retrieved":"2026-09-20","note":"Typical-value table: saponification number 197 mg KOH/g (ASTM D464), iodine number 90 cg I/g (Wijs), titer 11 C, unsaponifiables 0.3 %, oleic 88 %, stearic 2.4 %, palmitic 0.2 %, conjugated acids 1.3 %. Text extracted with pdftotext."},{"publisher":"Emery Oleochemicals","document":"EMERSOL Oleic Acids - EMERSOL 213 NF / 221 NF specification table","url":"https://www.emeryoleo.com/oleobasics/emersol-oleic-acids","retrieved":"2026-09-20","note":"Acid value 199-204 mg KOH/g, iodine value 88-95, titer 5 C max, C18 68-72 % (213 NF) / 68-73 % (221 NF)."}]}},{"id":"olive-oil","name":"Olive Oil (virgin / refined / olive oil)","aliases":["Extra virgin olive oil","Virgin olive oil","Refined olive oil","Olea europaea fruit oil","Light olive oil"],"category":"oil","inci":"Olea Europaea Fruit Oil","cas":["8001-25-0"],"ec":["232-277-0"],"saponifiedInci":{"naoh":"Sodium Olivate","koh":"Potassium Olivate"},"sapKohMgPerG":{"min":184,"max":196},"iodineValue":{"min":75,"max":94},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.05},"palmitic":{"min":7.5,"max":20},"palmitoleic":{"min":0.3,"max":3.5},"stearic":{"min":0.5,"max":5},"oleic":{"min":55,"max":83},"linoleic":{"min":3.5,"max":21},"linolenic":{"min":0,"max":1.2},"arachidic":{"min":0,"max":0.6},"gadoleic":{"min":0,"max":0.4},"behenic":{"min":0,"max":0.2},"lignoceric":{"min":0,"max":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids: CXS 33 Section 3 table (identical ranges for virgin olive oils, refined olive oil and olive oil): C14:0 0.0-0.05, C16:0 7.5-20.0, C16:1 0.3-3.5, C17:0/C17:1 0.0-0.3 (omitted), C18:0 0.5-5.0, C18:1 55.0-83.0, C18:2 3.5-21.0, C18:3 not limited in this print, C20:0 0.0-0.6, C20:1 0.0-0.4, C22:0 0.0-0.2, C24:0 0.0-0.2 %. Linolenic (C18:3) is the one acid not taken from CXS 33: that print leaves its limit open, so the record carries Ph. Eur. 12's max 1.2 % (below), with a minimum of 0. SAP 184-196 mg KOH/g, IV (Wijs) 75-94 and unsaponifiable <= 15 g/kg are from the ADVISORY Appendix (section 3, 'Chemical and physical characteristics'). Additional: JP XVIII 'Olive Oil' SAP 186-194, IV 79-88, unsaponifiable NMT 1.5 %, specific gravity 0.908-0.914; Ph. Eur. 12 'Olive oil, refined' (Heess sheet) palmitic 7.5-20.0, palmitoleic max 3.5, stearic 0.5-5.0, oleic 56.0-85.0, linoleic 3.5-20.0, linolenic max 1.2, arachidic max 0.7, eicosenoic max 0.4, behenic max 0.2, lignoceric max 0.2 %, unsaponifiable max 1.5 %.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CODEX STAN 33-1981 Standard for Olive Oils and Olive Pomace Oils (revised 1989, 2003, 2015; amended 2009, 2013) - 2015 print","url":"https://www.fao.org/input/download/standards/88/CXS_033e_2015.pdf","documentDate":"2015","retrieved":"2026-09-20","note":"Section 3 fatty-acid composition (GC, % total FA) is mandatory. Appendix 3 'Chemical and physical characteristics' (relative density 0.910-0.916, saponification value, iodine value (Wijs), unsaponifiable matter) is ADVISORY. C18:3 limit left open in this print (footnote 3: national limits may remain pending IOOC survey)."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Olive Oil': acid value NMT 1.0; saponification value 186-194; unsaponifiable matters NMT 1.5 %; iodine value 79-88; specific gravity 0.908-0.914."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Olive oil refined Ph. Eur. 12 (Reg-No. Sp210031j)","url":"https://www.heessoils.com/fileadmin/spezifikationen/210031-Olive-oil-refined-ph-eur.pdf","documentDate":"2026-01-21","retrieved":"2026-09-20","note":"Ph. Eur. 12 'Olive oil, refined' fatty-acid limits, including linolenic acid max 1.2 %: the source of the record's linolenic range, which CXS 33 leaves open."}]}},{"id":"olive-pomace-oil","name":"Olive-Pomace Oil (refined / blended)","aliases":["Refined olive-pomace oil","Olive pomace oil","Sansa oil","Sulphur olive oil"],"category":"oil","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":182,"max":193},"iodineValue":{"min":75,"max":92},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.05},"palmitic":{"min":7.5,"max":20},"palmitoleic":{"min":0.3,"max":3.5},"stearic":{"min":0.5,"max":5},"oleic":{"min":55,"max":83},"linoleic":{"min":3.5,"max":21},"arachidic":{"min":0,"max":0.6},"gadoleic":{"min":0,"max":0.4},"behenic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"max":3},"notes":"Fatty acids: CXS 33 Section 3 table, olive-pomace oil column (same as olive oil except C22:0 0.0-0.3 %). SAP 182-193, IV 75-92 and unsaponifiable <= 30 g/kg from the ADVISORY Appendix. Solvent-extracted from pomace; not an olive oil for labelling purposes (Section 7.1).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CODEX STAN 33-1981 Standard for Olive Oils and Olive Pomace Oils (revised 1989, 2003, 2015; amended 2009, 2013) - 2015 print","url":"https://www.fao.org/input/download/standards/88/CXS_033e_2015.pdf","documentDate":"2015","retrieved":"2026-09-20","note":"Section 3 fatty-acid composition (GC, % total FA) is mandatory. Appendix 3 'Chemical and physical characteristics' (relative density 0.910-0.916, saponification value, iodine value (Wijs), unsaponifiable matter) is ADVISORY. C18:3 limit left open in this print (footnote 3: national limits may remain pending IOOC survey)."},"additional":[]}},{"id":"ostrich-oil","name":"Ostrich Oil","aliases":["Ostrich fat","Rendered ostrich fat","Struthio camelus oil"],"category":"animal-fat","inci":"Ostrich Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":197.97,"max":200,"typical":200},"iodineValue":{"min":70.75,"max":76,"typical":76},"fattyAcidsPercent":{"lauric":{"min":0.04,"max":0.22,"typical":0.22},"myristic":{"min":0.61,"max":0.9,"typical":0.9},"palmitic":{"min":28.4,"max":31.73,"typical":31.73},"palmitoleic":{"min":6.97,"max":8.19,"typical":7.3},"stearic":{"min":6.29,"max":7.08,"typical":6.74},"oleic":{"min":36.99,"max":38.52,"typical":38.52},"linoleic":{"min":13.02,"max":15.29,"typical":13.02},"linolenic":{"min":0.95,"max":1.91,"typical":0.95},"arachidic":{"max":0.05},"gadoleic":{"typical":0.21},"behenic":{"typical":0.23}},"meltingPointC":{"typical":32},"unsaponifiablePercent":{"min":0.31,"max":0.38},"notes":"Typical values are the refined commercial ostrich oil in Dalvi-Isfahan, Moammernezhad and Tavakoli, Food Science & Nutrition 11(4):1872-1881 (2023): oil from Makian Raika Oil Company (Isfahan, Iran), 'extracted by the wet rendering method, followed by bleaching and deodorization processes'; the tissue and the birds are not described. Table 2, three replicates, printed as 'mean + SD': acid value 0.02 + 0.01, peroxide value 0.35 + 0.05 meq O2/kg, iodine value 76 + 4.1 (Hanus method, AOAC 920.158), saponification value 200 + 10 (AOAC 920.160), melting point 32 + 1.5 C (method not stated), refractive index 1.42 + 0.2; cholesterol about 29 mg/100 g of oil. Table 3, g/100 g fatty acids: C12:0 0.22, C14:0 0.9, C16:0 31.73, C16:1 n-7 7.3, C17:0 0.08, C18:0 6.74, C18:1 n-9 38.52, C18:2 n-6 13.02, C18:3 n-3 0.95, C20:3 n-6 0.27, C22:0 0.23; ND for C4:0 to C10:0, C14:1, C15:0, C20:0, C20:1 n-7, C20:4 n-6, C20:5 n-3, C22:6 n-3, C24:0 and C24:1 n-9. Printed totals SFA 40.04, MUFA 45.47, PUFA 13.97; the listed acids add to 39.90, 45.82 and 14.24. Not mapped: C17:0 0.08 and C20:3 n-6 0.27. The mapped acids total 99.61 %.\n\nMin/max widen the band with Bahonar et al., Nutrition and Food in Health and Disease 12(3):41-50 (2025), Iran: ostrich fat tissue 'wet melted' in an autoclave at 100 C for 4 h, which separated on cooling into a liquid and a solid oil, each analysed in triplicate. Table 1, percent, liquid / solid oil: C12:0 0.05/0.04, C14:0 0.77/0.61, C14:1 0.14/0.06, C16:1 8.19/6.97, C16:0 28.40/28.88, C17:0 0.16/0.12, C18:0 6.29/7.08, C17:1 0.15/0.12, C18:1 36.99/37.40, C18:2 15.16/15.29, C18:1t 0.44/0.45, C18:2t 0.14/0.16, C18:3t ND, C18:3 1.91/1.66, C20:0 0.05/0.05, C20:1 0.21/0.21, C22:0, C22:1 and C24:0 ND; SFA 35.72/36.78, MUFA 46.12/45.21, PUFA 17.21/17.11, which match the rows. Not mapped there: C14:1, C17:0, C17:1 and the trans C18:1 and C18:2, 1.03 % of the liquid and 0.91 % of the solid oil. Table 3, mean +/- SD, n = 3, liquid / solid: iodine value 71.97/70.75, saponification value 198.35/197.97 mg KOH/g, melting point 24/32.65 C (method referenced to AOAC 2016 and Man and Hussin 1998; whether slip or clear point is not stated), unsaponifiable matter 0.38/0.31 %, acid value 0.39/0.18 mg KOH/g, refractive index 1.4604/1.4603, specific weight 0.91/0.91. Which document set each bound: lauric 0.04 (Bahonar solid) to 0.22 (Dalvi-Isfahan); myristic 0.61 (Bahonar solid) to 0.9 (Dalvi-Isfahan); palmitic 28.40 (Bahonar liquid) to 31.73 (Dalvi-Isfahan); palmitoleic 6.97 (Bahonar solid) to 8.19 (Bahonar liquid); stearic 6.29 (Bahonar liquid) to 7.08 (Bahonar solid); oleic 36.99 (Bahonar liquid) to 38.52 (Dalvi-Isfahan); linoleic 13.02 (Dalvi-Isfahan) to 15.29 (Bahonar solid); linolenic 0.95 (Dalvi-Isfahan) to 1.91 (Bahonar liquid); saponification value 197.97 (Bahonar solid) to 200 (Dalvi-Isfahan); iodine value 70.75 (Bahonar solid) to 76 (Dalvi-Isfahan). The melting point is Dalvi-Isfahan's alone, on the whole refined oil: Bahonar's 24 C and 32.65 C belong to the liquid and solid fractions that separated from one rendering, not to the whole fat, so they are not used as bounds. Arachidic is given as max 0.05 only: ND in Dalvi-Isfahan, 0.05 in both Bahonar oils. Gadoleic 0.21 is Bahonar's total C20:1 (both oils); Dalvi-Isfahan prints only a C20:1 n-7 row (ND). Behenic 0.23 is Dalvi-Isfahan's; Bahonar reports C22:0 ND. Unsaponifiable matter is Bahonar's alone.\n\nThe iodine values are not of one kind. Dalvi-Isfahan's 76 is a Hanus titration and sits about 10 units above what its own profile implies (about 66); Bahonar's agree within 0.2 unit with what their profiles imply and are printed with SD 0.00. The saponification values agree with the profiles: the typical profile implies about 197.5 mg KOH/g.\n\nA third paper was read and set aside: Ponphaiboon, Limmatvapirat and Limmatvapirat, Foods 13(16):2570 (2024), abdominal fat from Siam Ostrich Co. (Suphan Buri, Thailand) rendered at 45-50 C. It prints a saponification value of 195.8 +/- 3.9 mg KOH/g (AOCS Cd 3-25), which agrees with the two sources used, but an iodine value of 30.9 +/- 1.0 g I2/100 g (Wijs), which cannot be right for its own profile (oleic 34.60, palmitic 28.42, linoleic 27.73, stearic 5.07, alpha-linolenic 3.02, myristic 0.93, lauric 0.23 %), which implies about 86. That profile was calibrated against seven FAME standards with no palmitoleic acid (Table 1 of the same group's Molecules 29:982, 2024), so it omits an acid the other two papers put at 7 to 8 % and inflates the rest. Neither its iodine value nor its profile is used; its saponification value is cited here only as agreement. INCI is CosIng's entry for Ostrich Oil ('the oil rendered from the fatty tissue of the ostrich'); CosIng gives it no CAS or EC number.","provenance":{"primary":{"publisher":"Wiley - Food Science & Nutrition (open access via PubMed Central)","document":"Ostrich oil as a fat substitute in milk-based infant formula (Mohsen Dalvi-Isfahan, Zohreh Moammernezhad, Javad Tavakoli; Food Sci. Nutr. 2023, 11(4):1872-1881; DOI 10.1002/fsn3.3220)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10084968/","documentDate":"2023-01-09","retrieved":"2026-09-24","note":"Table 2 'Chemical characteristics of ostrich oil and vegetable oil sample' (acid value, peroxide value, iodine value by the Hanus method AOAC 920.158, saponification value AOAC 920.160, melting point, refractive index; printed 'mean + SD', three replicates) and Table 3 'Fatty acid composition (g 100 g-1 fatty acids) of human milk, vegetable oil, and ostrich oil', column Ostrich oil. Section 2 for the sample (Makian Raika Oil Company, wet rendered, bleached, deodorized). Read from the Europe PMC JATS XML."},"additional":[{"publisher":"Nutrition and Food in Health and Disease (open-access journal, nfsr.sbmu.ac.ir)","document":"Investigating Fatty Acids, Triglycerides and Physicochemical Characteristics of Ostrich Oil for Human Nutrition (Alireza Bahonar, Asghar Azizian, Mojtaba Ayaz, Norallah Nikkhah; Nutr. Food Health Dis. 2025, 12(3):41-50; DOI 10.61882/nfsr.12.3.41)","url":"https://nfsr.sbmu.ac.ir/article-1-651-en.pdf","documentDate":"2025","retrieved":"2026-09-24","note":"Table 1 'Fatty acid contents of ostrich oils' (percent, liquid and solid oil) and Table 3 'Physicochemical characteristics of ostrich oils' (mean +/- SD, n = 3); Materials and Methods for the autoclave wet melting at 100 C for 4 h. Layout-mode text shifts the solid-oil column of Table 3 up by several rows, so the pairing was taken from raw mode and checked against rendered images of pages 4 and 5. Used for min/max bounds and for unsaponifiable matter."},{"publisher":"MDPI - Foods (open access via PubMed Central)","document":"Development and Evaluation of a Dry Emulsion of Ostrich Oil as a Dietary Supplement (Juthaporn Ponphaiboon, Sontaya Limmatvapirat, Chutima Limmatvapirat; Foods 2024, 13(16):2570; DOI 10.3390/foods13162570)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11354083/","documentDate":"2024-08-17","retrieved":"2026-09-24","note":"Sections 2.2 and 3.1: acid, peroxide, iodine (Wijs, AOCS Cd 1d-92) and saponification (AOCS Cd 3-25) values and fatty acids of oil rendered at 45-50 C from abdominal fat (Siam Ostrich Co., Thailand). Read and set aside: the iodine value is impossible for its own profile and the profile omits palmitoleic acid (seven FAME standards, Table 1 of Molecules 2024, 29:982, PMC10934041). Its saponification value is cited in notes as agreement only."}]}},{"id":"ouricuri-oil","name":"Ouricuri Oil","aliases":["Licuri oil","Ouricury oil","Licuri kernel oil","Syagrus coronata seed oil","Syagrus coronata kernel oil"],"category":"oil","inci":"Syagrus Coronata Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"caproic":{"max":0.36},"caprylic":{"min":6.7,"max":11.4,"typical":9.2},"capric":{"min":5.7,"max":9.7,"typical":6.6},"lauric":{"min":45.5,"max":47.7,"typical":46.1},"myristic":{"min":13.7,"max":15.9,"typical":14.6},"palmitic":{"typical":6.5},"stearic":{"typical":3.5},"oleic":{"min":9.1,"max":11.7,"typical":10.3},"linoleic":{"min":2.6,"max":2.9,"typical":2.8},"arachidic":{"max":0.06}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"A lauric kernel oil, close to coconut and babassu. Antoniassi, Miranda, Ferreira, Vieira, Freitas & Matsuura 2022 (Food Sci. Technol. 42:e69720; led by Embrapa Agroindustria de Alimentos): kernels from four places in the Sisal Territory, Bahia (Valente, Sao Domingos, Santa Luz, Milagres). Table 3, average +/- SD: C6:0 <=0.36, C8:0 9.2 +/- 2.6, C10:0 6.6 +/- 0.7, C12:0 46.1 +/- 1.1, C14:0 14.6 +/- 1.0, C16:0 6.5 +/- 0.7, C18:0 3.5 +/- 0.6, C18:1 10.3 +/- 1.1, C18:2 2.8 +/- 0.2, C20:0 <=0.06; the text gives the ranges across the samples: lauric 45.5-47.7, myristic 13.7-15.9, oleic 9.1-11.7, caprylic 6.7-11.4, capric 5.7-9.7, linoleic 2.6-2.9. Typical values are the table averages; ranges are the text ranges; palmitic and stearic have no printed range. The same table prints saponification value 247.3 +/- 4.7 mg KOH/g (text: 242-252) and iodine value 13.7 +/- 1.2 (text: 13-15), but the methods state that 'the iodine and saponification indexes were calculated based on the fatty acid composition'. A figure calculated from the composition is not a measurement, so both fields are null and the build derives the value from the same profile, which should land near 247. Corroboration, not merged: Gomes et al. 2026 (Inflammopharmacology 34(7):4721-4731), cold-pressed kernel oil from Capim Grosso, Bahia: caprylic 11.18, capric 6.94, lauric 45.80, myristic 13.60, palmitic 6.30, linoleic 1.40, oleic 13.24, stearic 1.54; PlantFAdb (a 1971 German deacidification paper): C8:0 10.0, C10:0 9.0, C12:0 46.0, C14:0 9.0, C16:0 8.0, C18:2 3.0, C18:1 13.0, C18:0 2.0. Bauer et al. 2013 (Acta Sci. Technol. 35(4):771-776) state lauric 43.4/44.2, myristic 13.89/14.45, oleic 12.83/12.08 and palmitic 6.87/6.92 % for refined and pressed licuri oil, but print the full table in mg/g with misaligned rows; it was not transcribed. Ouricury wax is a leaf wax with its own INCI name and is a different product.","provenance":{"primary":{"publisher":"Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Food Science and Technology), open access via SciELO Brazil","document":"Antoniassi R, Miranda PC, Ferreira GF, Vieira TMFS, Freitas SC, Matsuura MISF. 'Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels.' Food Sci. Technol. (Campinas) 42:e69720 (2022). DOI 10.1590/fst.69720.","url":"https://www.scielo.br/j/cta/a/FkCM7v73GzSx9rLmBqPXzqj/?format=pdf&lang=en","documentDate":"2022","retrieved":"2026-09-24","note":"Table 3 (fatty acids and sterols of the kernel oil) and the ranges stated in the text of section 3."},"additional":[{"publisher":"Springer (Inflammopharmacology), open access via PubMed Central","document":"Gomes BS, Fonseca BMB, Galvao LRL, et al. 'Syagrus coronata fixed oil attenuates inflammation, oxidative stress and pulmonary alterations in L-arginine-induced pancreatitis.' Inflammopharmacology 34(7):4721-4731 (2026). DOI 10.1007/s10787-026-02300-8.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13391660/","documentDate":"2026-06-24","retrieved":"2026-09-24","note":"Table 1 (fatty acid profile of the cold-pressed oil); corroboration only."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Syagrus coronata (plant 16000)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16000","retrieved":"2026-09-24","note":"Dataset #13418 (SOFA TAB_006592), 1971; corroboration only."}]}},{"id":"palm-fatty-acid-distillate","name":"Palm Fatty Acid Distillate (PFAD)","aliases":["PFAD","Palm oil fatty acid distillate","Palm oil deodoriser distillate (physical refining)"],"category":"fatty-acid","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":195.23,"max":219.64,"typical":205.71},"iodineValue":{"min":38.49,"max":63.1,"typical":51.24},"fattyAcidsPercent":{"lauric":{"max":0.08,"typical":0.04},"myristic":{"min":0.26,"max":0.75,"typical":0.42},"palmitic":{"min":38.63,"max":45.3,"typical":41.25},"stearic":{"min":5.93,"max":9.87,"typical":7.29},"oleic":{"min":33.54,"max":44.05},"linoleic":{"min":7.57,"max":10.18,"typical":8.95},"arachidic":{"min":0.11,"max":0.44,"typical":0.27},"gadoleic":{"max":0.13,"typical":0.04},"behenic":{"max":0.12,"typical":0.07},"lignoceric":{"max":0.08,"typical":0.05}},"meltingPointC":null,"unsaponifiablePercent":{"typical":1.34},"notes":"Palm fatty acid distillate is the fatty-acid stream stripped from palm oil in the deodoriser during physical refining: mostly free fatty acids, with some glycerides and the volatile minor components (tocopherols, tocotrienols, sterols, squalene). Primary source: Chang et al. (2016) took PFAD twice, on different processing dates, from each of five palm oil processing plants in Hyderabad and Karachi, Pakistan, and analysed each sample three times (AOCS methods: moisture Aa 3-38, free fatty acids Aa 6-38, iodine value Cd 1-25 by Wijs, saponification value Cd 3-25, peroxide value Cd 8-53; methyl esters by IUPAC 2.301 and GC-MS on an HP-5MS column). All five were reddish-brown semisolids at room temperature. Saponification value 195.23-219.64 mg KOH/g, mean 205.71 (sample means 209.70, 203.60, 200.39, 195.23 and 219.64; for PFAD-2 the table prints a range of 205.10-206.30 beside a mean of 203.60, outside its own range). Iodine value 38.49-63.10 g I2/100 g, mean 51.24 (sample means 63.10, 38.49, 50.33, 46.16, 58.11). Free fatty acids 65.70-94.68 % (sample means 65.70, 94.68, 85.42, 90.21, 78.23; the text gives an overall mean of 80.19, which is not the mean of those five figures, and does not say which acid the free fatty acids are expressed as). Moisture 0.06-7.50 %, peroxide value 1.09-16.50 meq/kg. Fatty acids, Table 2 sample means for PFAD-1 to PFAD-5 (ND = not detected): lauric 0.01, 0.04, 0.08, 0.02, ND; myristic 0.26, 0.28, 0.75, 0.46, 0.37; palmitic 38.63, 45.30, 40.76, 39.09, 42.45; stearic 8.07, 9.87, 5.93, 6.45, 6.12; oleic (C18:1 n9) 44.05, 33.54, 41.54, 43.48, 42.14; C18:1 n11 0.25, 0.37, 0.93, 0.87, 0.74; linoleic 8.46, 10.18, 9.3, 9.22, 7.57; eicosenoic (C20:1 n11) ND, 0.03, 0.13, ND, 0.05; arachidic 0.11, 0.21, 0.44, 0.22, 0.36; docosanoic (behenic) 0.09, 0.12, 0.07, ND, 0.07; tetracosanoic (lignoceric) 0.07, ND, 0.07, 0.04, 0.08. Recorded ranges are the lowest and highest sample mean, which is how the authors summarise palmitic (38.63-45.30) and oleic (33.54-44.05); typicals are the authors' overall means from the abstract (lauric 0.04, myristic 0.42, palmitic 41.25, stearic 7.29, linoleic 8.95, eicosenoic 0.04, arachidic 0.27, docosanoic 0.07, tetracosanoic 0.05); where a sample was ND no minimum is recorded. The abstract's 41.58 % 'oleic' is C18:1 n9 and n11 together, so oleic carries no typical; only the n9 row is mapped to oleic, and the C18:1 n11 isomer (0.25-0.93) is not mapped. The C20:1 n11 row is mapped to gadoleic. The pairing of values to acids in the table was checked against the paper's own subtotals (Table 3, PFAD-1: SFA 47.24, MUFA 44.30, PUFA 8.46). Linolenic acid is not reported. Second source, for unsaponifiable matter and as a check: Jimenez-Moya et al. (2021) analysed the PFAD used in a broiler feeding trial: fatty acids (normalised area %) C16:0 46.59, C18:0 6.62, C18:1 n-9 34.96, C18:2 n-6 8.49, C18:3 n-3 0.29, minor fatty acids 3.05, trans-C18:1 0.22; lipid classes free fatty acids 92.94, triacylglycerols 4.01, diacylglycerols 3.04, monoacylglycerols not detected; unsaponifiable matter 1.34 g/100 g (AOCS Ca 6b-53), recorded as 1.34 %; insoluble impurities 3.76 g/100 g; moisture 0.01 g/100 g; tocopherols 42.79 and tocotrienols 52.59 mg/kg. Its palmitic sits just above the Pakistani band and its stearic, oleic and linoleic inside it; it was not merged into the ranges. For a soapmaker the free fatty acids are neutralised by lye on contact rather than saponified, and the saponification value covers both them and the glycerides. meltingPointC is null because neither document gives a melting point. Checked and not used: two MPOB Journal of Oil Palm Research papers on PFAD (phytosterol extraction; enzymatic esterification, both 2020) carry no PFAD fatty-acid table, and Wilmar's oleochemical product pages list no PFAD specification. No source prints an INCI name. CosIng's nearest entry, Palm Acid ('Fatty acids, palm-oil'), is not assigned: PFAD is a refining by-product that also carries glycerides, tocols and sterols, and no document consulted calls it Palm Acid, so inci is null.","provenance":{"primary":{"publisher":"Japan Oil Chemists' Society, Journal of Oleo Science (open access via J-STAGE)","document":"Chang AS, Sherazi STH, Kandhro AA, Mahesar SA, Chang F, Shah SN, Laghari ZH, Panhwar T, 'Characterization of Palm Fatty Acid Distillate of Different Oil Processing Industries of Pakistan', Journal of Oleo Science 65(11):897-901, 2016, doi 10.5650/jos.ess16073","url":"https://www.jstage.jst.go.jp/article/jos/65/11/65_ess16073/_pdf","documentDate":"2016","retrieved":"2026-09-24","note":"Abstract, section 3.1 text, Table 1 (physicochemical characteristics: moisture, FFA, IV, PV, SV; range and mean per sample), Table 2 (fatty acid composition, range and mean per sample) and Table 3 (SFA/USFA/MUFA/PUFA subtotals). Read with pdftotext -raw, which keeps each table row on one line; the -layout text separates the row labels from their values. The plus/minus sign between each mean and its standard deviation extracts as a stray modifier letter, so a cell reads as the mean, that letter, then the SD."},"additional":[{"publisher":"MDPI, Animals (open access via PubMed Central)","document":"Jimenez-Moya B, Barroeta AC, Tres A, Soler MD, Sala R, 'Soybean Oil Replacement by Palm Fatty Acid Distillate in Broiler Chicken Diets: Fat Digestibility and Lipid-Class Content along the Intestinal Tract', Animals 11(4):1035, 2021, doi 10.3390/ani11041035","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8067497/","documentDate":"2021-04-06","retrieved":"2026-09-24","note":"Table 2 (chemical analyses of the experimental fats), PFAD column: moisture, insoluble impurities, unsaponifiable matter, fatty acid composition (normalised area %), lipid classes, tocopherols and tocotrienols. Read from the Europe PMC JATS XML (https://www.ebi.ac.uk/europepmc/webservices/rest/PMC8067497/fullTextXML), flattened to one table row per line. Source of unsaponifiablePercent only; its fatty acids are quoted in notes as a check."}]}},{"id":"palm-kernel-oil","name":"Palm Kernel Oil","aliases":["Elaeis guineensis kernel oil","PKO"],"category":"oil","inci":"Elaeis Guineensis Kernel Oil","cas":["8023-79-8"],"ec":["232-425-4"],"saponifiedInci":{"naoh":"Sodium Palm Kernelate","koh":"Potassium Palm Kernelate"},"sapKohMgPerG":{"min":230,"max":254,"typical":245},"iodineValue":{"min":14.1,"max":21},"fattyAcidsPercent":{"caproic":{"min":0,"max":0.8},"caprylic":{"min":2.4,"max":6.2},"capric":{"min":2.6,"max":5},"lauric":{"min":45,"max":55},"myristic":{"min":14,"max":18},"palmitic":{"min":6.5,"max":10},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":1,"max":3},"oleic":{"min":12,"max":19},"linoleic":{"min":1,"max":3.5},"linolenic":{"min":0,"max":0.2},"arachidic":{"min":0,"max":0.2},"gadoleic":{"min":0,"max":0.2},"behenic":{"min":0,"max":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard. The saponification value's typical, 245, is the mean of PORIM's survey of Malaysian palm kernel oil (range 243-249), as Tang and Teoh reproduce it (JAOCS 1985, Table VII); that survey's own mean fatty acids give 246.4 as pure triglyceride, 245.6 after its 0.3 % unsaponifiable matter, and its iodine value (17.8) matches them too. Composition surveys of authentic samples agree (Rossell et al. 1985: 244.1 over several origins, 244.7 for Malaysian oil, 244.8 for PORIM's 1983 crop), as do the 1908 Handbook of Soap Manufacture's two palm-nut oils (247.1 and 249.3) and India's FSSAI band (237-255). Until 2026-09-26 the calculator used the Codex midpoint, 242, which sits under all of them; nothing found supports Codex's 230 floor. The fatty acids and iodine value keep the Codex ranges. Appendix: Reichert value 4-7, Polenske value 8-12; relative density 0.899-0.914 (40 C).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Journal of the American Oil Chemists' Society (Springer)","document":"Tang Thin Sue and Teoh Pek Kooi (Palmco Holdings), 'Palm Kernel Oil Extraction - The Malaysian Experience', JAOCS 62(2):254-258 (1985), Table VII 'Some Chemical and Physical Characteristics of Malaysian Palm Kernel Oil'; DOI 10.1007/BF02541387","url":"https://link.springer.com/content/pdf/10.1007/BF02541387.pdf","documentDate":"1985-02","retrieved":"2026-09-26","note":"The source of the typical saponification value. Table VII reproduces PORIM's survey of Malaysian palm kernel oil (Siew and Berger, PORIM Technology No. 6, 1981): saponification value range printed '243 - 349', a misprint for 243-249, mean 245; iodine value 16.2-19.2, mean 17.8; unsaponifiable matter 0.1-0.8 %, mean 0.3; mean fatty acids C6 0.3, C8 4.4, C10 3.7, C12 48.3, C14 15.6, C16 7.8, C18 2.0, C18:1 15.1, C18:2 2.7 %. Rossell, King and Downes (JAOCS 62:221-230, 1985, Table X) compare their own authentic samples with this survey, which 'originally analyzed 118 samples plus a further 44 of the 1983 crop'."},{"publisher":"Scott, Greenwood & Son, London (1908); Project Gutenberg eBook #21724","document":"The Handbook of Soap Manufacture (W. H. Simmons and H. A. Appleton, 1908), Chapter III 'Raw Materials Used in Soap-making', Palm-nut Oil","url":"https://www.gutenberg.org/ebooks/21724","documentDate":"1908","retrieved":"2026-09-26","note":"Corroboration. The authors' analyses of two English and Hamburg palm-nut (palm kernel) oils: saponification equivalents 225 and 227 (free acid 4.4 and 7.7 %), i.e. 249.3 and 247.1 mg KOH/g by the book's formula 56,100 / equivalent."}]}},{"id":"palm-kernel-olein","name":"Palm Kernel Olein","aliases":["Liquid fraction of palm kernel oil","PKOo"],"category":"oil","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":231,"max":244},"iodineValue":{"min":20,"max":28},"fattyAcidsPercent":{"caproic":{"min":0,"max":0.7},"caprylic":{"min":2.9,"max":6.3},"capric":{"min":2.7,"max":4.5},"lauric":{"min":39.7,"max":47},"myristic":{"min":11.5,"max":15.5},"palmitic":{"min":6.2,"max":10.6},"palmitoleic":{"min":0,"max":0.1},"stearic":{"min":1.7,"max":3},"oleic":{"min":14.4,"max":24.6},"linoleic":{"min":2.4,"max":4.3},"linolenic":{"min":0,"max":0.3},"arachidic":{"min":0,"max":0.5},"gadoleic":{"min":0,"max":0.2}},"meltingPointC":{"min":21,"max":26},"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Section 3.2 slip point: between 21 and 26 C (mandatory). Unsaponifiable printed '<15' g/kg.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"palm-kernel-stearin","name":"Palm Kernel Stearin","aliases":["Solid fraction of palm kernel oil","PKS"],"category":"oil","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":244,"max":255},"iodineValue":{"min":4,"max":8.5},"fattyAcidsPercent":{"caproic":{"min":0,"max":0.2},"caprylic":{"min":1.3,"max":3},"capric":{"min":2.4,"max":3.3},"lauric":{"min":52,"max":59.7},"myristic":{"min":20,"max":25},"palmitic":{"min":6.7,"max":10},"stearic":{"min":1,"max":3},"oleic":{"min":4.1,"max":8},"linoleic":{"min":0.5,"max":1.5},"linolenic":{"min":0,"max":0.1},"arachidic":{"min":0,"max":0.5},"gadoleic":{"min":0,"max":0.1}},"meltingPointC":{"min":31,"max":34},"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Section 3.2 slip point: between 31 and 34 C (mandatory). Unsaponifiable printed '<15' g/kg.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"palm-oil","name":"Palm Oil","aliases":["Elaeis guineensis mesocarp oil","Crude palm oil (CPO)","RBD palm oil"],"category":"oil","inci":"Elaeis Guineensis Oil","cas":["8002-75-3"],"ec":["232-316-1"],"saponifiedInci":{"naoh":"Sodium Palmate","koh":"Potassium Palmate"},"sapKohMgPerG":{"min":190,"max":209},"iodineValue":{"min":50,"max":55},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.5},"myristic":{"min":0.5,"max":2},"palmitic":{"min":39.3,"max":47.5},"palmitoleic":{"min":0,"max":0.6},"stearic":{"min":3.5,"max":6},"oleic":{"min":36,"max":44},"linoleic":{"min":9,"max":12},"linolenic":{"min":0,"max":0.5},"arachidic":{"min":0,"max":1},"gadoleic":{"min":0,"max":0.4},"behenic":{"min":0,"max":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Appendix: total carotenoids (unbleached) 500-2000 mg/kg; relative density 0.891-0.899 (50 C). Slip point not specified for palm oil itself.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"palm-oil-high-oleic","name":"Palm Oil with a Higher Content of Oleic Acid (OxG hybrid)","aliases":["Hybrid palm oil (Elaeis oleifera x Elaeis guineensis)","High-oleic palm oil"],"category":"oil","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":189,"max":199},"iodineValue":{"min":58,"max":75},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.6},"myristic":{"min":0,"max":0.8},"palmitic":{"min":23,"max":38},"palmitoleic":{"min":0,"max":0.8},"stearic":{"min":1.5,"max":4.5},"oleic":{"min":48,"max":60},"linoleic":{"min":9,"max":17},"linolenic":{"min":0,"max":0.6},"arachidic":{"min":0,"max":0.4},"gadoleic":{"min":0,"max":0.2},"behenic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Must contain not less than 48 % oleic acid (Section 3.1). Table 1 also lists C20:2 ND-0.5 (omitted, outside key list).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"palm-olein","name":"Palm Olein","aliases":["Liquid fraction of palm oil","RBD palm olein"],"category":"oil","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":194,"max":202},"iodineValue":{"min":56},"fattyAcidsPercent":{"lauric":{"min":0.1,"max":0.5},"myristic":{"min":0.5,"max":1.5},"palmitic":{"min":38,"max":43.5},"palmitoleic":{"min":0,"max":0.6},"stearic":{"min":3.5,"max":5},"oleic":{"min":39.8,"max":46},"linoleic":{"min":10,"max":13.5},"linolenic":{"min":0,"max":0.6},"arachidic":{"min":0,"max":0.6},"gadoleic":{"min":0,"max":0.4},"behenic":{"min":0,"max":0.2}},"meltingPointC":{"max":24},"unsaponifiablePercent":{"max":1.3},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Section 3.2 slip point: not more than 24 C (mandatory). Iodine value printed as '>= 56' (minimum only). C18:0 printed '3.5-.5.0' (typo in source) read as 3.5-5.0. Total carotenoids (unbleached) 550-2500 mg/kg.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"palm-stearin","name":"Palm Stearin","aliases":["High-melting fraction of palm oil","RBD palm stearin"],"category":"oil","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":193,"max":205},"iodineValue":{"max":48},"fattyAcidsPercent":{"lauric":{"min":0.1,"max":0.5},"myristic":{"min":1,"max":2},"palmitic":{"min":48,"max":74},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":3.9,"max":6},"oleic":{"min":15.5,"max":36},"linoleic":{"min":3,"max":10},"linolenic":{"min":0,"max":0.5},"arachidic":{"min":0,"max":1},"gadoleic":{"min":0,"max":0.4},"behenic":{"min":0,"max":0.2}},"meltingPointC":{"min":44},"unsaponifiablePercent":{"max":0.9},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Section 3.2 slip point: not less than 44 C (mandatory). Iodine value printed as '<= 48' (maximum only). Total carotenoids (unbleached) 300-1500 mg/kg.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"palm-superolein","name":"Palm Superolein","aliases":["Double-fractionated palm olein"],"category":"oil","inci":null,"saponifiedInci":null,"sapKohMgPerG":{"min":180,"max":205},"iodineValue":{"min":60},"fattyAcidsPercent":{"lauric":{"min":0.1,"max":0.5},"myristic":{"min":0.5,"max":1.5},"palmitic":{"min":30,"max":39},"palmitoleic":{"min":0,"max":0.5},"stearic":{"min":2.8,"max":4.5},"oleic":{"min":43,"max":49.5},"linoleic":{"min":10.5,"max":15},"linolenic":{"min":0.2,"max":1},"arachidic":{"min":0,"max":0.4},"gadoleic":{"min":0,"max":0.2},"behenic":{"min":0,"max":0.2}},"meltingPointC":{"max":19.5},"unsaponifiablePercent":{"max":1.3},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Liquid fraction of palm oil produced by a specially controlled crystallisation to achieve an iodine value of 60 or higher (Section 2.1). Section 3.2 slip point: not more than 19.5 C.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"palmitic-acid","name":"Palmitic Acid","aliases":["Hexadecanoic acid","C16 fatty acid","Palmitic acid 98%"],"category":"fatty-acid","inci":"Palmitic Acid","cas":["57-10-3"],"ec":["200-312-9"],"saponifiedInci":{"naoh":"Sodium Palmitate","koh":"Potassium Palmitate"},"sapKohMgPerG":{"min":218,"max":221},"iodineValue":{"max":1},"fattyAcidsPercent":{"myristic":{"max":2},"palmitic":{"min":98},"stearic":{"max":2}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Producer specification for Wilmar WILFARIN PA-1698 (Palmitic Acid 98%): acid value 217-220 mg KOH/g, saponification value 218-221 mg KOH/g, iodine value 1.0 max (% I2 absorbed = g/100 g), titre 61-63 C, colour 0.3/3 max (Lovibond R/Y), composition C14 2 % max, C16 98 % min, C18 2 % max, others 1 % max. Free fatty acid: SAP is essentially the acid value; use directly for lye calculation. Titre 61-63 C is a solidification point rather than a melting point, so meltingPointC is null. Wilmar's brochure lists the same AV/SAP for PA-1698 and a 95 % grade PA-1695 (AV 217-221, SAP 218-222, IV 2 max, titre 60-63 C). INCI and salt names are the standard CosIng entries, not re-verified on CosIng in this session.","provenance":{"primary":{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"PALMITIC ACID 98% (WILFARIN PA-1698) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/palmitic-acid-98","retrieved":"2026-09-20","note":"Specification table on the product page: acid value, saponification value, iodine value, titre, colour, fatty-acid composition limits."},"additional":[{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"Wilmar Oleochemical and Biofuel Division product brochure (Fractionated Fatty Acids table, WILFARIN PA-1698 / PA-1695)","url":"https://www.wilmar-international.com/wp-content/uploads/2012/11/Wilmar_Oleo_Brochure.pdf","retrieved":"2026-09-20","note":"Brochure PDF (uploaded 2012): PA-1698 AV 217-220, SAP 218-221, IV 0.5 max, titre 61-63 C; PA-1695 AV 217-221, SAP 218-222, IV 2 max, titre 60-63 C. Text extracted with pdftotext."}]}},{"id":"papaya-seed-oil","name":"Papaya Seed Oil","aliases":["Carica papaya seed oil","Papaya oil"],"category":"oil","inci":"Carica Papaya Seed Oil","cas":["84012-30-6"],"ec":["281-675-0"],"saponifiedInci":null,"sapKohMgPerG":{"min":194,"max":196.4,"typical":196.4},"iodineValue":{"min":74.8,"max":79.95,"typical":79.95},"fattyAcidsPercent":{"myristic":{"min":0.2,"max":0.8,"typical":0.2},"palmitic":{"min":16,"max":20.5,"typical":16.16},"palmitoleic":{"min":0,"max":0.8,"typical":0.27},"stearic":{"min":4.6,"max":5.5,"typical":4.73},"oleic":{"min":69.3,"max":73,"typical":71.3},"linoleic":{"min":3.6,"max":6.06,"typical":6.06},"linolenic":{"min":0.22,"max":0.5,"typical":0.22},"arachidic":{"min":0.38,"max":0.8,"typical":0.38},"gadoleic":{"min":0.32,"max":0.5,"typical":0.32},"behenic":{"min":0.1,"max":0.23,"typical":0.23}},"meltingPointC":null,"unsaponifiablePercent":{"typical":1.35},"notes":"The 'typical' values are Malacrida, Kimura and Jorge 2011 (Cienc. Tecnol. Aliment. 31(4):929-934, SciELO, open access), crude oil Soxhlet-extracted with petroleum ether from seeds of the Formosa variety; oil 29.16 % of the seed. Table 3 (fatty acids, %, n = 3): myristic 0.20, palmitic 16.16, palmitoleic 0.27, margaric (C17:0, no key) 0.13, stearic 4.73, oleic 71.30, linoleic 6.06, alpha-linolenic 0.22, arachidic 0.38, eicosenoic 0.32, behenic 0.23 % - 100.00 % in all, with the paper's SFA 21.83, MUFA 71.89 and PUFA 6.28 reproducing. Table 2: refractive index 1.4581 (40 C), iodine value 79.95 +/- 1.25 g I2/100 g, unsaponifiable matter 1.35 +/- 0.14 %, free fatty acids 1.27 %, acid value 2.53 mg KOH/g, peroxide value 5.37 meq/kg, Rancimat 77.97 h. A TYPESETTING SLIP: the Table 2 image SciELO serves prints the saponification value as '96.40 +/- 1.37'; the running text of the same paper gives 196.40 mg KOH/g, 96 is impossible for a C16/C18 triglyceride, and the composition implies about 193, so 196.40 is used. Min/max add four seed-oil datasets from PlantFAdb (plant 13760): #15001, 'Oil-bearing plants of Zaire. II. Botanical families providing oils of medium unsaturation' (1976), saponification value 194.0, with caprylic 0.3, capric 0.6, lauric 1.0, myristic 0.8, palmitoleic 0.8, palmitic 17.4, alpha-linolenic 0.4, linoleic 3.9, oleic 69.3, stearic 4.6, eicosenoic 0.5, arachidic 0.8 %; #11180, 'Lipid classes, fatty acids and triglycerides in papaya seed oil' (1995), myristic 0.2, palmitoleic 0.0, palmitic 20.5, alpha-linolenic 0.5, linoleic 3.6, oleic 69.5, stearic 4.9, arachidic 0.6, behenic 0.2 %; #11306, 'Composition of papaya seed oil' (1977), lauric 0.2, myristic 0.4, palmitoleic 0.7, palmitic 16.0, linoleic 3.9, oleic 73.0, stearic 5.5, arachidic 0.6, behenic 0.1 %; and #12400, 'Chemical composition of papaya (Carica papaya) seeds' (1986), iodine value 74.8. The short-chain acids of the Zaire and 1977 datasets (up to 1 % lauric) appear in no other analysis and are not stored. FOR SOAP: at 69-73 % oleic this behaves much like olive oil - conditioning and slow to harden - and its low polyunsaturation (about 4-6 % linoleic) gives it good shelf life. INCI name, CAS and EC numbers are CosIng's.","provenance":{"primary":{"publisher":"Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Ciencia e Tecnologia de Alimentos), open access via SciELO Brazil","document":"Malacrida C.R., Kimura M., Jorge N. Characterization of a high oleic oil extracted from papaya (Carica papaya L.) seeds. Cienc. Tecnol. Aliment., Campinas, 2011, 31(4), 929-934 (doi 10.1590/S0101-20612011000400016)","url":"https://www.scielo.br/j/cta/a/wy3vT7kkwJnrCTnVt5WfBJx/?lang=en","documentDate":"2011","retrieved":"2026-09-24","note":"Table 2 physicochemical characteristics and Table 3 fatty-acid composition, read from the table images on the article page; the saponification value is taken from the running text (196.40) because the Table 2 image prints '96.40'."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Carica papaya (plant 13760): #15001 'Oil-bearing plants of Zaire. II' (1976), #11180 'Lipid classes, fatty acids and triglycerides in papaya seed oil' (1995), #11306 'Composition of papaya seed oil' (1977), #12400 'Chemical composition of papaya (Carica papaya) seeds' (1986)","url":"https://fatplants.net/plantfadb/datasets?plant_id=13760","documentDate":"1976","retrieved":"2026-09-24","note":"Saponification value 194.0 (#15001), iodine value 74.8 (#12400); compositions used for min/max."}]}},{"id":"passionfruit-seed-oil","name":"Passionfruit Seed Oil","aliases":["Maracuja oil","Maracuja seed oil","Passiflora edulis seed oil","Yellow passion fruit seed oil"],"category":"oil","inci":"Passiflora Edulis Seed Oil","cas":["91770-48-8","97676-26-1"],"ec":["294-833-9"],"saponifiedInci":null,"sapKohMgPerG":{"typical":190.7},"iodineValue":{"min":124.67,"max":131,"typical":128},"fattyAcidsPercent":{"palmitic":{"typical":9.73},"palmitoleic":{"typical":0.11},"stearic":{"typical":2.58},"oleic":{"typical":13.83},"linoleic":{"typical":73.14},"linolenic":{"typical":0.41},"arachidic":{"typical":0.1},"gadoleic":{"typical":0.1}},"meltingPointC":null,"unsaponifiablePercent":{"typical":1.51},"notes":"Every field except the iodine min/max comes from Malacrida and Jorge 2012 (Braz. Arch. Biol. Technol. 55(1):127-134), crude oil Soxhlet-extracted with petroleum ether from the seed of ripe yellow passion fruit (Passiflora edulis f. flavicarpa) bought in Sao Jose do Rio Preto, Brazil; five harvest batches homogenised, three replicates, AOCS methods. Table 2: saponification value 190.7 +/- 2.76 mg KOH/g, iodine value 128.0 +/- 0.75 g I2/100 g, unsaponifiable matter 1.51 +/- 0.08 %, refractive index 1.4682 at 40 C, free fatty acids 1.18 %, acid value 2.35 mg KOH/g, peroxide value 1.46 meq/kg, Rancimat induction 7.89 h at 100 C, oil yield 30.39 % of the seed. A TRANSCRIPTION TRAP worth recording: in the published PDF, Table 3 has its label column and its value column out of step by one row from 'margaric' downwards, so read naively it makes the oil 73 % alpha-linolenic and 14 % linoleic. The correct pairing is fixed twice over - by the table's own subtotals and by the paper's abstract. Stored as palmitic 9.73, palmitoleic 0.11, stearic 2.58, oleic 13.83, linoleic 73.14, alpha-linolenic 0.41, arachidic 0.10, eicosenoic 0.10 %, with myristic, margaric and behenic printed as traces; these give SFA 12.41, MUFA 14.04 and PUFA 73.55, which are exactly the totals the table prints, and the abstract independently states linoleic 73.14 % and oleic 13.83 %. The identified acids total 100.00 %. What that means in a pot: this is a higher-linoleic oil than grapeseed, so use it in small proportions, expect a soft bar and a short shelf life on the finished soap, and do not lean on it for hardness. The published saponification value and the recorded composition agree to within 1 %. Iodine min/max 124.67-131.00 is the spread across the Passiflora taxa in Ramaiya, Bujang and Zakaria 2019 (Pak. J. Nutr. 18(5):421-429), which brackets Malacrida's measured 128.0; only that paper's abstract was reachable, so no other figure from it is used. Melting point not reported (liquid oil). INCI name from CosIng.","provenance":{"primary":{"publisher":"Brazilian Archives of Biology and Technology (Instituto de Tecnologia do Parana), open access via SciELO","document":"Malacrida C.R., Jorge N. Yellow Passion Fruit Seed Oil (Passiflora edulis f. flavicarpa): Physical and Chemical Characteristics. Braz. Arch. Biol. Technol. 2012, 55(1), 127-134 (doi 10.1590/S1516-89132012000100016)","url":"https://www.scielo.br/j/babt/a/3j9Q6CkdqFkMy5FZSKBfNbD/?lang=en","documentDate":"2012","retrieved":"2026-09-21","note":"Table 2 physico-chemical characteristics (refractive index, iodine value, saponification value, unsaponifiable matter, FFA, acid value, peroxide value, oxidative stability, AOCS 1993 methods); Table 3 fatty-acid composition by GLC with SFA/MUFA/PUFA subtotals. Read from the journal's PDF."},"additional":[{"publisher":"Pakistan Journal of Nutrition (Asian Network for Scientific Information)","document":"Ramaiya S.D., Bujang J.S., Zakaria M.H. Physicochemical, Fatty Acid and Antioxidant Properties of Passion Fruit (Passiflora Species) Seed Oil. Pak. J. Nutr. 2019, 18(5), 421-429 (doi 10.3923/pjn.2019.421.429)","url":"https://pjnonline.org/pjn/article/view/2722","documentDate":"2019","retrieved":"2026-09-21","note":"Abstract read on the journal's article page; the PDF's font encoding defeated text extraction, so only the abstract figures are used. Iodine value 124.67-131.00 g I2/100 g and peroxide value 1.43-3.23 meq/kg across the Passiflora taxa sampled, oil 24-30 % of seed, unsaturated fatty acids above 80 %. Source of the iodineValue min/max only."}]}},{"id":"pataua-oil","name":"Patauá Oil","aliases":["Pataua oil","Patawa oil","Seje oil","Ungurahui oil","Oenocarpus bataua fruit oil","Jessenia bataua oil"],"category":"oil","inci":"Oenocarpus Bataua Fruit Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":193.78},"iodineValue":{"typical":76.8},"fattyAcidsPercent":{"lauric":{"max":0.2},"myristic":{"min":0.1,"max":0.4},"palmitic":{"min":13.2,"max":20.8,"typical":13.5},"palmitoleic":{"min":0.3,"max":0.8,"typical":0.7},"stearic":{"min":2.8,"max":6.4,"typical":4.2},"oleic":{"min":67.6,"max":77.7,"typical":76.8},"linoleic":{"min":2.7,"max":4.73,"typical":3.9},"linolenic":{"min":0.1,"max":0.7},"arachidic":{"min":0.6,"max":2,"typical":0.6}},"meltingPointC":{"typical":6.2},"unsaponifiablePercent":null,"notes":"This is the fruit (mesocarp) oil, an olive-like high-oleic oil. Typical values are Darnet, Silva, Rodrigues & Lins 2011 (Cienc. Tecnol. Aliment. 31(2):488-491), Table 2, patawa pulp from the Belem region: C15:0 0.3, C16:0 13.5, C16:1 0.7, C18:0 4.2, C18:1 76.8, C18:2 3.9, C18:3 trace, C20:0 0.6 (saturated 18.6, monounsaturated 77.5, polyunsaturated 3.9). The same UFPA group published Rodrigues, Darnet & Silva 2010 (J. Braz. Chem. Soc. 21(10):2000-2004), Table 2, patawa: C14:0 0.10, C15:0 0.30, C16:0 13.30, C16:1 0.70, C17:0 0.10, C18:0 4.10, C18:1 76.70, C18:2 3.90, C18:3 0.10, C20:0 0.60 (the PDF's columns for inaja and mari are shifted; all columns were re-read from word coordinates) - probably the same material, so it corroborates rather than adds a sample. The ranges also span the Embrapa/Ministry of the Environment chapter (Oliveira & Oliveira 2022), Tabela 4, pulp oil: Araujo (2008): C14:0 0.1, C16:0 20.8, C16:1 0.3, C18:0 6.4, C18:1 67.6, C18:2 3.4, C18:3 0.1, C20:0 1.1; Pesce (2009): C16:0 13.2, C16:1 0.6, C18:0 3.6, C18:1 77.7, C18:2 2.7, C18:3 0.6, C20:0 2; Meyer (2013): C16:0 13.43, C16:1 0.8, C18:0 2.9, C18:1 71.59, C18:2 4.73, C18:3 0.7; and the PlantFAdb dataset 'Pataua - a source of vegetable edible oil - new alternatives' (1995): C12:0 0.2, C14:0 0.4, C16:1 0.5, C16:0 14.9, C18:3 0.6, C18:2 3.2, C18:1 77.2, C18:0 2.8. SET ASIDE: the chapter's fourth column, Moura (2013, a Roraima dissertation): C8:0 0.08, C12:0 0.05, C14:0 0.1, C15:0 0.2, C16:0 21.1, C16:1 1.07, C17:0 0.11, C18:0 2.74, C18:1 53.49, C18:2 17.14, C18:3 0.69, C20:0 0.39. Its oleic (53.5 %) and linoleic (17.1 %) are unlike every other patawa analysis read (67.6-77.7 % and 2.7-4.73 %), and the chapter gives no reason, so it is left out of the ranges. A PlantFAdb entry of unknown publication ('Not found?', 1957) was not used. Saponification value 193.78 +/- 6.08 mg KOH/g, iodine value 76.80 +/- 4.01 g/100 g, 'ponto de fusao' 6.2 C, peroxide value 4.11 meq/kg and density 0.9129 g/cm3 (25 C) are Tabela 5 of the same chapter, credited to Araujo (2008), a UFPA master's dissertation; the chapter does not say how the melting point was measured. C15:0 (0.3 %) and C17:0 (0.1 %) have no key. Check: Darnet's profile implies about 192 mg KOH/g and about 74 g I2/100 g. CosIng lists Oenocarpus Bataua Fruit Oil (this oil) and a separate Oenocarpus Bataua Seed Oil.","provenance":{"primary":{"publisher":"Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Ciencia e Tecnologia de Alimentos), open access via SciELO Brazil","document":"Darnet SH, Silva LHM, Rodrigues AMC, Lins RT. 'Nutritional composition, fatty acid and tocopherol contents of buriti (Mauritia flexuosa) and patawa (Oenocarpus bataua) fruit pulp from the Amazon region.' Cienc. Tecnol. Aliment. 31(2):488-491 (2011).","url":"https://www.scielo.br/j/cta/a/fxrrdyVJpZHxq67t9RVsB7P/?format=pdf&lang=en","documentDate":"2011","retrieved":"2026-09-24","note":"Table 2 (fatty-acid profile of the patawa pulp oil), used as the typical values."},"additional":[{"publisher":"Ministerio do Meio Ambiente (MMA) / Embrapa, repository Infoteca-e","document":"Oliveira MSP, Oliveira NP. 'Oenocarpus bataua: Pataua.' In: Coradin L, Camillo J, Vieira ICG (Ed.). Especies nativas da flora brasileira de valor economico atual ou potencial: plantas para o futuro: regiao Norte. Brasilia, DF: MMA, 2022 (Serie Biodiversidade 53; ISBN 978-65-88265-16-1), cap. 5 Oleaginosas, p. 1227-1240.","url":"https://www.infoteca.cnptia.embrapa.br/infoteca/bitstream/doc/1144339/1/Plantas-para-o-Futuro-Norte-1228-1240.pdf","documentDate":"2022","retrieved":"2026-09-24","note":"Tabela 4 (pulp-oil fatty acids from four sources) and Tabela 5 (saponification, iodine, melting point, from Araujo 2008). Both tables re-read from word coordinates because the text layer is scrambled."},{"publisher":"Sociedade Brasileira de Quimica (Journal of the Brazilian Chemical Society), open access via SciELO Brazil","document":"Rodrigues AMC, Darnet S, Silva LHM. 'Fatty acid profiles and tocopherol contents of buriti (Mauritia flexuosa), patawa (Oenocarpus bataua), tucuma (Astrocaryum vulgare), mari (Poraqueiba paraensis) and inaja (Maximiliana maripa) fruits.' J. Braz. Chem. Soc. 21(10):2000-2004 (2010).","url":"https://www.scielo.br/j/jbchs/a/7RcxJ6GdGHJNQyqZCmGPCdt/?format=pdf&lang=en","documentDate":"2010","retrieved":"2026-09-24","note":"Table 2, patawa column."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Jessenia bataua (plant 10690)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10690","retrieved":"2026-09-24","note":"Dataset 'PATAUA - A SOURCE OF VEGETABLE EDIBLE OIL - NEW ALTERNATIVES' (1995; SOFA TAB_001001) used for the ranges."}]}},{"id":"peach-kernel-oil","name":"Peach Kernel Oil","aliases":["Prunus persica kernel oil","Peach seed oil"],"category":"oil","inci":"Prunus Persica Kernel Oil","cas":["8002-78-6","8023-98-1","84012-34-0"],"ec":["281-678-7"],"saponifiedInci":null,"sapKohMgPerG":{"min":195,"max":196.5},"iodineValue":{"min":90.2,"max":110.5},"fattyAcidsPercent":{"palmitic":{"min":4,"max":7},"palmitoleic":{"max":1},"stearic":{"min":1,"max":6},"oleic":{"min":55,"max":72},"linoleic":{"min":17,"max":30},"linolenic":{"max":1.5}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.45,"max":1.5},"notes":"The fatty-acid bands are the Gustav Heess product specification for refined peach kernel oil (Pfirsichkernoel raffiniert, Reg-Nr. Sp224030d, printed 19 September 2023, released 22 August 2023; Prunus persica kernels, 32-45 % oil, pressed and then refined; INCI printed as Prunus Persica Kernel Oil): palmitic 4.0-7.0, palmitoleic max 1.0, stearic 1.0-6.0, oleic 55.0-72.0, linoleic 17.0-30.0, linolenic max 1.5, other fatty acids max 1.5 % (GC of the FAMEs, Ph. Eur. 2.4.22); acid value max 2.0 mg KOH/g, peroxide value max 10.0 meq O2/kg, relative density (20 C) 0.910-0.920. The sheet prints no saponification or iodine value. SAPONIFICATION VALUE from two PlantFAdb peach kernel datasets (plant 10369): #11100, 'Investigations on the 3 commercial species of Rosaceae' (1984), 195.0 mg KOH/g, with iodine value 90.2, acid value 1.8, 45.1 % oil and palmitic 7.2, stearic 2.3, oleic 74.8, linoleic 15.6 %; #12048, 'On the fatty-acid composition of Turkish vegetable-oils' (1983), 196.5 mg KOH/g with iodine value 110.5. The iodine band also spans #10895 ('Utilization of some untraditional sources of high oleic acid oils for improving vegetable oils stability', 2001) at 103.54 and #11506 ('Study of the glyceridic fraction of lipids of seeds from Rosaceae prunoids', 1986) at 99.0; #11506 also gives unsaponifiable matter 1.5 % and #15441 ('Determination and comparison of oil characteristics in Iranian almond, apricot and peach nuts', 1976) 0.45 %. The Heess midpoints imply about 191.5 mg KOH/g, 2 % under the published values, which is ordinary agreement. A RECENT MEASUREMENT FALLS PARTLY OUTSIDE THE BANDS: Rodriguez-Blazquez et al. 2023 (Molecules 28(20):7045) Soxhlet-extracted (n-hexane) kernels of peach stones from Albacete, Spain: palmitic 7.95, palmitoleic 0.579, margaric 0.0612, stearic 1.401, cis-vaccenic (C18:1 n-7) 1.302, oleic 52.9, linoleic 35.4, alpha-linolenic 0.129, arachidic 0.143, gondoic 0.090 % - more linoleic and less oleic than the refined-oil specification allows, a reminder that kernel oils differ with cultivar and origin. It is quoted here and not merged into the bands, which describe the commercial product. FOR SOAP: a high-oleic, almond-like oil: conditioning, soft on its own, fairly stable. INCI name, CAS and EC numbers are CosIng's, and the Heess sheet prints the same.","provenance":{"primary":{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Produkt-Spezifikation: Pfirsichkernoel raffiniert (Reg-Nr. Sp224030d, Rev. d)","url":"https://www.heessoils.com/fileadmin/spezifikationen/224030-pfirsichkernoel-raffiniert.pdf","documentDate":"2023-09-19","retrieved":"2026-09-24","note":"Print date 19 September 2023; created, checked and released 22 August 2023. Read from the rendered PDF page."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Prunus persica (plant 10369): #11100 'Investigations on the 3 commercial species of Rosaceae' (1984), #12048 'On the fatty-acid composition of Turkish vegetable-oils' (1983), #10895 (2001), #11506 (1986), #15441 (1976)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10369","documentDate":"1984","retrieved":"2026-09-24","note":"Saponification values 195.0 and 196.5; iodine values 90.2, 110.5, 103.54, 99.0; unsaponifiable matter 1.5 and 0.45 %."},{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Rodriguez-Blazquez S., Gomez-Mejia E., Rosales-Conrado N., Leon-Gonzalez M.E., Garcia-Sanchez B., Miranda R. Valorization of Prunus Seed Oils: Fatty Acids Composition and Oxidative Stability. Molecules 2023, 28(20), 7045 (doi 10.3390/molecules28207045)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10609056/","documentDate":"2023-10-12","retrieved":"2026-09-24","note":"Table 3 peach seed oil column; quoted in notes as a measured comparison, not used in the fields."}]}},{"id":"pecan-oil","name":"Pecan Oil","aliases":["Pecan nut oil","Carya illinoinensis seed oil"],"category":"oil","inci":"Carya Illinoinensis Seed Oil","cas":["129893-27-2"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":0.05,"max":0.08,"typical":0.05},"palmitic":{"min":4.26,"max":6.08,"typical":5.97},"palmitoleic":{"min":0.05,"max":0.1,"typical":0.07},"stearic":{"min":2.2,"max":2.54,"typical":2.36},"oleic":{"min":54.83,"max":75.31,"typical":63.95},"linoleic":{"min":16.21,"max":33.75,"typical":25.86},"linolenic":{"min":0.74,"max":3.03,"typical":1.17},"arachidic":{"min":0.08,"max":0.2,"typical":0.11},"gadoleic":{"min":0.25,"max":0.4,"typical":0.29},"behenic":{"typical":0.01}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The 'typical' column is Table 1 of Dean 2025 (Front. Nutr. 12:1721761, open access), a retail cold-pressed pecan oil from Oliver Artesian Oils (Pitts, Georgia, USA), GC-FID on a BPX-70 column quantified by normalisation (AOCS Ce 1f-96): myristic 0.05, palmitic 5.97, palmitoleic 0.07, heptadecanoic 0.06 (no key), stearic 2.36, oleic 63.95, linoleic 25.86, alpha-linolenic 1.17, eicosenoic 0.29, arachidic 0.11, behenic 0.01 %; erucic and lignoceric not detected; SFA 8.56, MUFA 64.31, PUFA 27.03 %, together 99.90 %. Min/max add PlantFAdb pecan datasets: #22032 (plant 11506), 'Technical note: Fatty acid composition of tree nut oils' (2007), 70.3 % oil, palmitoleic 0.1, palmitic 5.7, linolenic 1.1, linoleic 22.1, oleic 66.9, stearic 2.2, eicosenoic 0.4, arachidic 0.2 %; #13680 and #13681 (plant 17395), 'Chemical and physicochemical characteristics of pecan (Carya illinoensis) oil native of the central region of Mexico' (1998), two native Mexican samples at palmitic 4.26/5.55, linolenic 1.71/3.03, linoleic 16.21/33.75, oleic 75.31/54.83, stearic 2.23/2.38 %; #21172 (plant 16103, filed under the synonym Carya olivaeformis), 'Analytical characterization of new seed oils' (1985), myristic 0.08, palmitoleic 0.05, palmitic 6.08, linolenic 0.74, linoleic 22.5, oleic 67.04, stearic 2.54, eicosenoic 0.25, arachidic 0.08 %. The Mexican pair shows how far the oleic/linoleic split moves between trees (55-75 % oleic); that is the main uncertainty for a maker, and it changes the oil's shelf life more than its lye. SAPONIFICATION AND IODINE VALUE are null: none of the documents opened prints them (PlantFAdb tabulates only the fatty acids of the 1998 Mexican study, whose full text could not be opened); the typical composition implies about 191 mg KOH/g. READ AND NOT USED: Posta et al. 2026 (Molecules 31(17):3093) report two of their three pecan oils (both Romanian) at 55.5-56.8 % linoleic and 31 % oleic, and two of their three walnut oils at 57-58 % oleic - the reverse of what both nuts normally are - which looks like a sample or column mix-up, so none of its figures are used. FOR SOAP: similar in use to high-oleic sunflower or almond oil - conditioning, soft on its own, moderate shelf life. INCI name and CAS number are CosIng's; an older spelling, 'Carya Illinoensis Seed Oil', is also active there with the same CAS number.","provenance":{"primary":{"publisher":"Frontiers Media (Frontiers in Nutrition), open-access copy via PubMed Central","document":"Dean L.L. Lipid composition and nutritional quality of some commercially available cold pressed oils. Front. Nutr. 2025, 12, 1721761 (doi 10.3389/fnut.2025.1721761)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12756074/","documentDate":"2025-12-18","retrieved":"2026-09-24","note":"Section 2.1 (retail bottles, Oliver Artesian Oils), 2.2 (GC-FID method); Table 1 fatty-acid composition, pecan column."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Carya illinoinensis (plant 11506): #22032, 'Technical note: Fatty acid composition of tree nut oils' (2007)","url":"https://fatplants.net/plantfadb/datasets?plant_id=11506","documentDate":"2007","retrieved":"2026-09-24","note":"GLC area-%; used for min/max."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Carya illinoinensis (plant 17395): #13680 and #13681, 'Chemical and physicochemical characteristics of pecan (Carya illinoensis) oil native of the central region of Mexico' (1998), SOFA TAB_008857/TAB_008858","url":"https://fatplants.net/plantfadb/datasets?plant_id=17395","documentDate":"1998","retrieved":"2026-09-24","note":"Samples Q69 and Q66; used for min/max."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Carya olivaeformis (plant 16103): #21172, 'Analytical characterization of new seed oils' (1985), SOFA TAB_003785","url":"https://fatplants.net/plantfadb/datasets?plant_id=16103","documentDate":"1985","retrieved":"2026-09-24","note":"GLC area-%; used for min/max."}]}},{"id":"pequi-oil","name":"Pequi Oil","aliases":["Piqui oil","Pequi pulp oil","Caryocar brasiliense fruit oil","Caryocar brasiliense pulp oil"],"category":"oil","inci":"Caryocar Brasiliense Fruit Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":188.41,"max":200},"iodineValue":{"min":48.65,"max":52.03},"fattyAcidsPercent":{"palmitic":{"min":40.2,"max":43.61,"typical":40.2},"palmitoleic":{"typical":1.4},"stearic":{"min":0.66,"max":2.3,"typical":2.3},"oleic":{"min":53.9,"max":54.55,"typical":53.9},"linoleic":{"min":0.84,"max":1.5,"typical":1.5},"linolenic":{"min":0.18,"max":0.7,"typical":0.7},"arachidic":{"typical":0.2}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"This is the pulp (mesocarp) oil; pequi kernel oil is a different product and is not covered. Typical values are Facioli & Goncalves 1998 (Quimica Nova 21(1):16-19), Tabela 1, pulp oil made the traditional way (pulp cooked intensively with water, the oil skimmed off, dried and filtered): palmitic 40.2, palmitoleic 1.4, stearic 2.3, oleic 53.9, linoleic 1.5, linolenic 0.7, arachidic 0.2. The same sample: moisture 0.065 %, free fatty acids 0.27 % as oleic, peroxide 1.38 meq/kg, iodine value 50 (printed '50 cg I2/g') and saponification value 200 mg KOH/g. The table's second column is a literature value (their ref. 8: 34.4/2.1/1.8/57.4/2.8/1.0) and is not used. Mariano, Couri & Freitas 2009 (Rev. Bras. Frutic. 31(3):637-643; Couri is Embrapa), fruits from Mato Grosso: Table 3 fatty acids of their pulp oil palmitic 43.61, stearic 0.66, oleic 54.55, linoleic 0.84, linolenic 0.18. Their Table 2 saponification values: aqueous 80 C 180.13, aqueous enzymatic 184.23, petroleum ether 160.15, hydraulic pressing of dried pulp 188.41, enzyme + pressing 189.4, sun-dried pulp pressed 196.32, commercial oils 198.48, literature (Martins 1983) 202; iodine (Wijs) 52.03, 74.80, 51.44, 51.50, 49.13, 48.65, 51.28, 53.5 in the same order. The saponification range here spans the pressed and commercial oils (188.41-198.48) and Facioli's 200. The three laboratory extractions (160.15-184.23) are left out: the authors note they are lower than commercial oils and the literature, and 160.15 is not possible for a C16/C18 oil (this composition implies about 197). The aqueous-enzymatic iodine value of 74.80, which the authors put down to oxidation during the enzyme step, is also left out. Check: Facioli's profile implies about 197 mg KOH/g and about 52 g I2/100 g. At about 40 % palmitic acid the oil is thick and partly solid in a cool room; Mariano et al. describe the oil they extracted as liquid at room temperature, with a strong yellow colour from carotenoids (about 179 mg/100 g).","provenance":{"primary":{"publisher":"Sociedade Brasileira de Quimica (Quimica Nova), open access via SciELO Brazil","document":"Facioli NL, Goncalves LAG. 'Modificacao por via enzimatica da composicao trigliceridica do oleo de piqui (Caryocar brasiliense Camb).' Quim. Nova 21(1):16-19 (1998).","url":"https://www.scielo.br/j/qn/a/5yLyd7m5g6C86KhfndYrHzH/?format=pdf&lang=pt","documentDate":"1998","retrieved":"2026-09-24","note":"Tabela 1 (fatty acids of the piqui oil used) and the chemical characteristics in the text of Resultados e Discussao."},"additional":[{"publisher":"Sociedade Brasileira de Fruticultura (Revista Brasileira de Fruticultura), open access via SciELO Brazil","document":"Mariano RGB, Couri S, Freitas SP. 'Enzymatic technology to improve oil extraction from Caryocar brasiliense Camb. (pequi) pulp.' Rev. Bras. Frutic. 31(3):637-643 (2009).","url":"https://www.scielo.br/j/rbf/a/966HTpvNz9Vk3dmmT5CthWd/?format=pdf&lang=en","documentDate":"2009-09","retrieved":"2026-09-24","note":"Table 2 (quality indices incl. iodine and saponification values by extraction process) and Table 3 (fatty acids). Table columns re-read from word coordinates."}]}},{"id":"perilla-seed-oil","name":"Perilla Seed Oil","aliases":["Perilla frutescens seed oil","Perilla oil","Egoma oil","Deulkkae oil","Shiso seed oil"],"category":"oil","inci":"Perilla Frutescens Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":196.48,"max":198.26},"iodineValue":{"min":196.7,"max":213.19},"fattyAcidsPercent":{"palmitic":{"min":4.43,"max":5.62,"typical":5.62},"stearic":{"min":1.86,"max":1.92,"typical":1.92},"oleic":{"min":16.92,"max":21.16,"typical":21.16},"linoleic":{"min":9.12,"max":14.53,"typical":11.19},"linolenic":{"min":60.11,"max":64.05,"typical":60.11}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Every figure here comes from Table 3 of Li et al., Food Science and Technology (Campinas) 37(Suppl. 1):71-77 (2017), which characterised one batch of Chinese perilla seed by three extraction routes side by side: ultrasound-assisted aqueous enzymatic (UAAEE), solvent (SE) and cold press (CPE). Saponification value 196.48 (UAAEE), 198.26 (SE), 197.82 (CPE) mg KOH/g; iodine value 210.654, 213.192 and 196.695 g I2/100 g; acid value 3.058, 1.299, 1.143 mg/g; peroxide 3.2, 4.5, 4.3 meq O2/kg; refractive index 1.479-1.481; all three liquid at room temperature. The min/max here span all three columns; 'typical' is the COLD-PRESSED column throughout, because cold-pressed is what a soapmaker buys and because it is the least favourable of the three for alpha-linolenic content, so a recipe built on it will not be surprised downwards. Cold-pressed fatty acids: palmitic 5.62, stearic 1.92, oleic 21.16, linoleic 11.19, alpha-linolenic 60.11 (total 100.00 %). The paper reports only these five acids, and they sum to 100 %, so nothing is missing: perilla really is essentially a five-acid oil. WHAT MATTERS FOR SOAP: at 60-64 % alpha-linolenic this is among the most unstable fats a soapmaker can put in a pot. The iodine value the same paper measured, 196.7-213.2 g I2/100 g, is higher than linseed's and far above the 70-ish that hobby lore treats as the softness ceiling; expect a soft, slow-tracing bar that goes rancid (DOS) early unless it is a small proportion of the recipe, kept cool and used fresh. The paper's own discussion notes the high polyunsaturated fraction makes perilla oil 'very suitable for the production of liquid soaps and shampoos', which is the honest use for it. The saponification range 196.5-198.3 sits about 2 % above the 192.8 mg KOH/g implied by the cold-pressed profile, well inside measurement noise and the free-acid content (acid value 1.1-3.1 mg/g). Unsaponifiable matter is NOT recorded: section 2.5 of the paper states unsaponifiable matter was determined by ISO methods, but Table 3 never prints the result, so there is no number to transcribe. Melting point not measured (liquid). INCI name from CosIng.","provenance":{"primary":{"publisher":"Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Food Science and Technology, Campinas), open access via SciELO Brazil","document":"Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity (Huizhen Li, Zhijun Zhang, Dongliang He, Yaoyao Xia, Qingye Liu, Xiaojun Li; Food Sci. Technol. Campinas 2017, 37(Suppl. 1):71-77; DOI 10.1590/1678-457X.29116)","url":"https://www.scielo.br/j/cta/a/yNy9tLKSWSrzQj3z64P5X3q/?lang=en","documentDate":"2017-12","retrieved":"2026-09-21","note":"Table 3, 'Physicochemical characteristics and fatty acid composition of perilla oil': three columns (UAAEEO, SEO, CPEO), n=3, mean +/- SD. Refractive index, acid, iodine, saponification and peroxide values, total tocopherol and phenolics, then the five fatty acids with SAFA/MUFA/PUFA totals. PDF read via the journal's SciELO PDF endpoint (?format=pdf&lang=en) and text-extracted."}}},{"id":"phulwara-butter","name":"Phulwara Butter","aliases":["Phulwara fat","Chiuri butter","Chyuri butter","Indian butter tree fat","Diploknema butyracea seed fat","Madhuca butyracea seed fat","Aisandra butyracea seed fat"],"category":"butter","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":192.5,"max":199.4},"iodineValue":{"min":43.8,"max":47.4},"fattyAcidsPercent":{"palmitic":{"min":55.6,"max":65.6},"stearic":{"min":3.1,"max":5.2},"oleic":{"min":27.4,"max":36},"linoleic":{"min":3.3,"max":3.8}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"The seed fat of the Indian butter tree, Diploknema butyracea (syn. Aisandra butyracea, Madhuca butyracea, Bassia butyracea), called chiuri or chyuri in Nepal. It is unusually rich in palmitic acid: 55-66 % in the analyses below. Fatty acids are PlantFAdb's three datasets for Madhuca butyracea (plant 10002), order palmitic, linoleic, oleic, stearic: 'Butter from plants' (1984; SOFA TAB_005741) 65.6, 3.8, 27.4, 3.1; 'Fette und Lipoide' (Springer 1969; TAB_005743) 56.6, 3.8, 36.0, 3.6; 'Triglyceride composition of Madhuca butyraceae seed fat' (1978; TAB_005740) 55.6, 3.3, 35.9, 5.2. No typical is given; the ranges are min/max of the three. Saponification value 192.5-199.4, iodine value (Wijs) 43.8-47.4 and unsaponifiable matter not more than 1.5 % are the FSSAI standard for 'Phulwara Fat' (Chapter 2.2, 2.2.4 item 10: 'the fat obtained from clean and sound seed kernels of Phulwara [variously named Aisandra Butyrace (Roxb) Baehni, Madhuca Butyracea or Bassia Butyracea]', which 'shall be refined'), which also sets refractive index 1.4584-1.4600 at 40 C, acid value not more than 0.5 and flash point (Pensky-Martens closed) not less than 250 C. Check: the profile midpoints imply about 201 mg KOH/g (FSSAI midpoint 196, 2 % lower) but an iodine value of only about 33, below the FSSAI 43.8-47.4, so the refined fat the standard describes appears more unsaturated than these three older analyses. A PlantFAdb entry for Diploknema butyracea carries only the oil content (60 %). A 2021 Journal of Food Quality paper on the seed fat could not be retrieved (bot challenge). No CosIng INCI name was found for this fat.","provenance":{"primary":{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Madhuca butyracea (plant 10002)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10002","retrieved":"2026-09-24","note":"Datasets #22001 (1984), #20784 (1969) and #12463 (1978)."},"additional":[{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), 2.2.4 item 10 'Phulwara Fat'","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-24","note":"Phulwara fat (refined): refractive index 1.4584-1.4600 at 40 C, saponification value 192.5-199.4, unsaponifiable matter not more than 1.5 %, iodine value (Wijs) 43.8-47.4, acid value not more than 0.5."}]}},{"id":"pine-nut-oil","name":"Pine Nut Oil","aliases":["Korean pine nut oil","Pinus koraiensis seed oil","Pine seed oil"],"category":"oil","inci":"Pinus Koraiensis Seed Oil","cas":["94266-48-5"],"ec":["304-455-9"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"min":4.2,"max":5.1,"typical":4.2},"palmitoleic":{"min":0.1,"max":0.3,"typical":0.1},"stearic":{"min":1.8,"max":2.3,"typical":1.82},"oleic":{"min":25.5,"max":29.4,"typical":25.52},"linoleic":{"min":43.6,"max":48.4,"typical":48.38},"linolenic":{"min":0.17,"max":0.2,"typical":0.17},"arachidic":{"min":0.3,"max":0.7},"gadoleic":{"min":1,"max":1.7,"typical":1.03}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"KOREAN PINE (Pinus koraiensis), the species CosIng's 'Pinus Koraiensis Seed Oil' names. All fatty acids are PlantFAdb tabulations (plant 10459). The 'typical' column is dataset #20828, 'Fatty acid composition of some pine seed oils' (1995): palmitoleic 0.1, palmitic 4.2, margaric 0.05, stearic 1.82, oleic 25.52 (C18:1 delta-9 24.06 plus delta-11 1.46), linoleic 48.38, alpha-linolenic 0.17, eicosenoic 1.03 %, and the delta-5 acids that define pine seed oils: pinolenic acid (all-cis-5,9,12-18:3) 14.92, taxoleic acid (5,9-18:2) 1.8, sciadonic acid (5,11,14-20:3) 0.9 and 5,11-20:2 0.1 %, with 11,14-20:2 0.49 % (sum 99.48). Min/max add #11571, 'Distribution of delta 5-olefinic acids in the triacylglycerols from Pinus koraiensis and Pinus pinaster seed oils' (1996); #10126, 'Effects of Pinus pinaster and Pinus koraiensis seed oil supplementation on lipoprotein metabolism in the rat' (1999); #20355, 'Fatty acids and triacylglycerols in seeds of Pinaceae species' (1996); and #15308, 'Composition of some Korean seed oils' (1977): palmitic 4.2-5.1, palmitoleic 0.1-0.3, stearic 1.8-2.3, oleic 25.5-29.4, linoleic 43.6-48.4, alpha-linolenic 0.17-0.2, arachidic 0.3-0.7, eicosenoic 1.0-1.7 %; pinolenic 14.2-14.9, taxoleic 1.8-2.2, sciadonic 0.8-1.3 %. THE PROFILE SUMS TO ONLY ABOUT 81-82 %, and that is a gap in the schema, not in the evidence: pinolenic, taxoleic and sciadonic acids (about 17.6 % of the oil in the typical dataset) have no key, and pinolenic is neither alpha-linolenic (9,12,15) nor gamma-linolenic (6,9,12), so it must not be filed under either. Until a pinolenic key exists the build cannot derive a saponification value and this record ships as reference only. SAPONIFICATION VALUE: none in any document opened. IODINE VALUE is also left null: the one open-access measurement, Teneva et al. 2024 (Heliyon 10(14):e34576), gives 132.5 +/- 1.2 g I2/100 g for oil from raw P. koraiensis nuts (Vladivostok) and 152.7 for P. sibirica (Baikal), but its koraiensis sample is compositionally unlike the datasets above (palmitic 7.6, oleic 32.5, pinolenic only 10.6 %), so its value would not describe the stored profile. Siberian pine (P. sibirica) seed oil is close to Korean: PlantFAdb #21398 (1997) gives palmitic 4.31, oleic 25.37, linoleic 43.71, pinolenic 18.49 %. Italian stone pine (P. pinea) is not: #23331 (2004) has only 0.03 % pinolenic acid. FOR SOAP: a linoleic oil (about 48 % linoleic plus 15 % of a triene) - soft and oxidation-prone; use it as a superfat addition. INCI name, CAS and EC numbers are CosIng's.","provenance":{"primary":{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Pinus koraiensis (plant 10459): #20828 'Fatty acid composition of some pine seed oils' (1995); #11571 'Distribution of delta 5-olefinic acids in the triacylglycerols from Pinus koraiensis and Pinus pinaster seed oils' (1996); #10126 (1999); #20355 'Fatty acids and triacylglycerols in seeds of Pinaceae species' (1996); #15308 'Composition of some Korean seed oils' (1977)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10459","documentDate":"1995","retrieved":"2026-09-24","note":"Whole seed-oil datasets only; the positional-distribution datasets (sn-2 monoglyceride, diacylglycerol fractions) on the same page are not used."},"additional":[{"publisher":"Elsevier (Heliyon), open-access copy via PubMed Central","document":"Teneva O., Petkova Z., Toshev N., Solakov N., Loginovska K., Platov Y. Effect of roasting on the chemical and lipid composition of pine nuts in two regions in Russia. Heliyon 2024, 10(14), e34576 (doi 10.1016/j.heliyon.2024.e34576)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11734089/","documentDate":"2024-07-14","retrieved":"2026-09-24","note":"Table 2 iodine values and Table 4 fatty acids of raw and roasted P. koraiensis and P. sibirica nut oils; quoted in notes only."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Pinus sibirica (plant 18172): #21398, 'Chemotaxonomic differentiation of conifer families and genera based on the seed oil fatty acid compositions: multivariate analyses' (1997)","url":"https://fatplants.net/plantfadb/datasets?plant_id=18172","documentDate":"1997","retrieved":"2026-09-24","note":"Siberian pine comparison quoted in notes only."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Pinus pinea (plant 16100): #23331, 'Fatty acid and tocochromanol patterns of Turkish Pinus L. (Pinaceae)' (2004)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16100","documentDate":"2004","retrieved":"2026-09-24","note":"Stone pine comparison (pinolenic 0.03 %) quoted in notes only."}]}},{"id":"pistachio-oil","name":"Pistachio Oil","aliases":["Pistacia vera kernel oil"],"category":"oil","inci":"Pistacia Vera Seed Oil","cas":["90082-81-8"],"ec":["290-173-0"],"saponifiedInci":null,"sapKohMgPerG":{"min":187,"max":196},"iodineValue":{"min":84,"max":98},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.6},"palmitic":{"min":8,"max":13},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":0.5,"max":3.5},"oleic":{"min":50,"max":70},"linoleic":{"min":8,"max":34},"linolenic":{"min":0.1,"max":1},"arachidic":{"min":0,"max":0.3},"gadoleic":{"min":0,"max":0.6}},"meltingPointC":null,"unsaponifiablePercent":{"max":3},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Pistachio oil was added to CXS 210 in the 2019 revision.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"plum-kernel-oil","name":"Plum Kernel Oil","aliases":["Plum seed oil","Prunus domestica kernel oil","Prunus domestica seed oil"],"category":"oil","inci":"Prunus Domestica Seed Oil","cas":["90082-87-4"],"ec":["290-179-3"],"saponifiedInci":null,"sapKohMgPerG":{"min":150.86,"max":198},"iodineValue":{"min":98.04,"max":102.97},"fattyAcidsPercent":{"palmitic":{"min":5.16,"max":5.84},"palmitoleic":{"min":0.88,"max":0.96},"stearic":{"min":1.15,"max":2.14},"oleic":{"min":65.94,"max":67.98},"linoleic":{"min":24.47,"max":25.49},"linolenic":{"min":0.053,"max":0.097},"arachidic":{"min":0.053,"max":0.093},"erucic":{"min":0.01,"max":0.01},"lignoceric":{"max":0.01}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.87,"max":0.94},"notes":"Primary source (Stryjecka & Cymerman 2026, Int. Agrophysics) characterised oil from kernels of a single Polish cultivar ('Diana', kernel oil content 30.01 %) extracted three ways: n-hexane (OH), cold pressing (PSO) and supercritical CO2 (SFT). Table 2 gives saponification value 150.86 (OH), 162.16 (PSO), 165.26 (SFT) mg KOH/g; iodine value 98.04, 99.44, 102.97 g I2/100 g (AOCS Cd 1-25); unsaponifiable matter 0.87, 0.93, 0.94 %; refractive index (40 C) 1.4437-1.4475; density (24 C) 0.84-0.92; peroxide value 1.15-1.24 meq O2/kg. Table 3 fatty acids (% of total, 13 acids detected, three methods) are the min/max above; C17:1 heptadecenoic 0.088-0.12 % goes here (not a schema key); lignoceric (C24:0) 0.01 % was found only in the hexane oil ('nb' = not detected in PSO/SFT), hence only a max is given; erucic 0.01 % in all three. sapKohMgPerG max 198.0 comes from the additional source Savic et al. 2020 (Biomolecules 10:294; Serbian kernels from Osecina, 50 g extractions) which reports SAP by extraction solvent: n-hexane 198.00, n-heptane 184.00, ethyl acetate 188.00, chloroform:methanol 193.00, acetone 180.00 mg KOH/g, plus acid value 1.41-2.81 mg KOH/g and RI 1.47-1.48; it reports no iodine value, no unsaponifiable matter and no quantitative fatty-acid table in the fetched text. The saponification value therefore spans 150.86-198.0 across the two papers (cultivar, origin and solvent dependent); no 'typical' is given because neither document prints a single mean. Ozcan, Unver & Arslan 2015 (QAS&CF 7(2), abstract only) report for a set of fruit kernels/seeds including plum a saponification number range of 170-195, iodine values 95-135 and unsaponifiable matter 0.93-1.59 %, and a plum RI of 1.478 (20 C); these are not plum-specific except the RI and are given here for context only. Melting point: not reported by any source opened (liquid oil). INCI name from CosIng.","provenance":{"primary":{"publisher":"International Agrophysics (Institute of Agrophysics, Polish Academy of Sciences)","document":"Stryjecka M., Cymerman J. Effect of extraction methods on physicochemical and antioxidant properties of oil extracted from plum (Prunus domestica L.) seeds. Int. Agrophys. 2026, 40(1), 13-23","url":"https://www.international-agrophysics.org/pdf-210658-131717?filename=Effect-of-extraction-meth.pdf","documentDate":"2026","retrieved":"2026-09-20","note":"Full-text PDF (doi 10.31545/intagr/210658). Table 2 = physicochemical properties (SAP, IV, unsaponifiable matter, RI, density, PV); Table 3 = fatty-acid profile for OH, PSO and SFT oils."},"additional":[{"publisher":"Biomolecules (MDPI) via PubMed Central","document":"Savic I., Savic Gajic I., Gajic D. Physico-Chemical Properties and Oxidative Stability of Fixed Oil from Plum Seeds (Prunus domestica Linn.). Biomolecules 2020, 10(2), 294","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7072487/","documentDate":"2020-02-13","retrieved":"2026-09-20","note":"Saponification values by extraction solvent (180.00-198.00 mg KOH/g), acid values and refractive indices; used for the upper bound of sapKohMgPerG."},{"publisher":"Quality Assurance and Safety of Crops & Foods","document":"Ozcan M.M., Unver A., Arslan D. A research on evaluation of some fruit kernels and/or seeds as a raw material of vegetable oil industry. Qual. Assur. Saf. Crops Foods 2015, 7(2) (doi 10.3920/QAS2013.0319)","url":"https://qascf.com/index.php/qas/article/view/352","documentDate":"2015","retrieved":"2026-09-20","note":"Abstract only; multi-kernel ranges (SAP 170-195, IV 95-135, unsaponifiable 0.93-1.59 %) quoted in notes for context, not used for field values."}]}},{"id":"pomegranate-seed-oil","name":"Pomegranate Seed Oil","aliases":["Punica granatum seed oil"],"category":"oil","inci":"Punica Granatum Seed Oil","cas":["84961-57-9"],"ec":["284-646-0"],"saponifiedInci":null,"sapKohMgPerG":{"min":167.9,"max":195,"typical":167.9},"iodineValue":{"min":219,"max":248.14},"fattyAcidsPercent":{"myristic":{"typical":0.01},"palmitic":{"min":2.68,"max":7.8},"palmitoleic":{"typical":0.02},"stearic":{"min":1.57,"max":3.8},"oleic":{"min":2.2,"max":9.4},"linoleic":{"min":4.49,"max":18.3},"linolenic":{"min":0.01,"max":1.36},"punicic":{"min":25.9,"max":80.9},"alphaEleostearic":{"min":1.4,"max":6.1},"betaEleostearic":{"min":0.41,"max":10.8},"catalpic":{"min":4.78,"max":19.8},"arachidic":{"min":0.35,"max":0.85},"gadoleic":{"typical":0.46}},"meltingPointC":null,"unsaponifiablePercent":{"min":1.95,"max":2.83},"notes":"PUNICIC ACID (C18:3 c9,t11,c13, a conjugated linolenic acid) is the dominant fatty acid. It is stored under its own key 'punicic', not under 'linolenic' (which holds alpha-linolenic only); the conjugated isomers catalpic, alpha-eleostearic and beta-eleostearic likewise have their own keys. Ranges for all four span the sources below: punicic 78.96 +/- 1.12 % (Amakhmakh et al. 2024, Moroccan 'Sefri', Soxhlet), 75.5-80.9 % (Tavakoli et al. 2024, Iranian cultivars 'Shirin Khafr' 80.9, 'Torsh Sabz' 75.5, 'Rabab' 80.0), 59.1-67.2 % (Kaseke et al. 2021, South African 'Wonderful', 'Herskawitz', 'Acco', untreated), 25.9-66.9 % (Tavakoli et al. 2025, 30 cultivars of the Yazd collection, Iran). Other conjugated isomers: alpha-eleostearic 2.60 % / 1.4-6.1 %, catalpic 4.78 % / 5.3-19.8 %, beta-eleostearic 0.41 % / 2.0-10.8 % (Amakhmakh / Tavakoli 2025). Field values: sapKohMgPerG 'typical' 167.9 = Amakhmakh Table value 167.90 +/- 0.49 mg KOH/g (the only measured SAP in a primary paper opened); the max 195 is the range 185-195 mg KOH/g tabulated for cold-pressed pomegranate seed oil in the systematic review Dash et al. 2026 (Front. Nutr., Table 1, citing their ref. 37), which also lists IV 130-150, unsaponifiable 1.1-1.5 % and specific gravity 0.917-0.921 - second-hand review values, quoted for context. iodineValue 219-248.14 merges Tavakoli 2024 (219 +/- 3, 228 +/- 3, 230 +/- 4 g I2/100 g for the three cultivars) and Amakhmakh (248.14 +/- 2.40); note that two Polish polyurethane papers on commercial cold-pressed oil (Kuranska et al. 2025: 102.7; Malewska et al. 2023: 101 g I2/100 g) report far lower values together with an atypical profile (PUFA 61 %, C22:0 7.88 %), and iodine values of conjugated-triene oils are method-sensitive, so treat IV as indicative. Fatty-acid ranges merge: Amakhmakh (myristic 0.01, palmitic 2.68, palmitoleic 0.02, margaric 0.03, stearic 1.57, oleic 3.63, linoleic 4.49, alpha-linolenic 0.01, arachidic 0.35, gadoleic 0.46 %), Tavakoli 2024 (palmitic 3.02-4.30, stearic 2.00-2.43, oleic 5.97-8.36, linoleic 5.38-7.54, alpha-linolenic 0.63-1.36 %), Kaseke 2021 untreated (palmitic 5.7-7.8, stearic 2.3-2.9, oleic 7.6-9.3, linoleic 12.8-18.3, linolenic 0.06-0.07, arachidic 0.68-0.85 %) and Tavakoli 2025 (palmitic 3.5-5.64, stearic 1.9-3.8, oleic 2.2-9.4, linoleic 4.8-13.9 %). unsaponifiablePercent 1.95-2.83 = Tavakoli 2024 (1.95, 2.25, 2.83 % of oil). Acid values: 0.78 (Amakhmakh), 2.20-2.67 (Tavakoli 2024), 1.88 (Tavakoli 2025) mg KOH/g; RI 1.5176-1.5177 at 25 C (Kaseke). Melting point: not reported. INCI name from CosIng.","provenance":{"primary":{"publisher":"Food Chemistry: X (Elsevier) via PubMed Central","document":"Amakhmakh M., Hajib A., Belmaghraoui W., et al. Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil. Food Chem. X 2024, 24, 101875 (doi 10.1016/j.fochx.2024.101875)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11838093/","documentDate":"2024","retrieved":"2026-09-20","note":"Unroasted seed oil (URS) row: saponification value 167.90, iodine value 248.14, full fatty-acid composition incl. punicic and other CLnA isomers, AV, PV."},"additional":[{"publisher":"Food Science & Nutrition (Wiley) via PubMed Central","document":"Tavakoli J., Ghorbani A., Hematian Sourki A., et al. Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil. Food Sci. Nutr. 2024, 12(3), 2166-2181 (doi 10.1002/fsn3.3918)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10916621/","documentDate":"2024","retrieved":"2026-09-20","note":"Table 1 initial values for three Iranian cultivars: IV 219-230, fatty acids, unsaponifiable matter 1.95-2.83 %, AV, PV."},{"publisher":"Molecules (MDPI) via PubMed Central","document":"Kaseke T., Opara U.L., Fawole O.A. Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil. Molecules 2021, 26(15), 4575 (doi 10.3390/molecules26154575)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8347209/","documentDate":"2021","retrieved":"2026-09-20","note":"Fatty-acid composition of untreated oils from three South African cultivars; refractive index; PV."},{"publisher":"Scientific Reports (Nature) via PubMed Central","document":"Tavakoli M.M., et al. Comprehensive fatty acids profiling of thirty Iranian pomegranate seed oil cultivars; oil stability and quality through various storage conditions. Sci. Rep. 2025, 15, 21833 (doi 10.1038/s41598-025-06524-6)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12215269/","documentDate":"2025","retrieved":"2026-09-20","note":"Fatty-acid ranges across 30 cultivars (punicic 25.9-66.9 %, CLnA isomers); AV, PV; no SAP/IV."},{"publisher":"Frontiers in Nutrition via PubMed Central","document":"Dash B., et al. Cold pressed oils: a systematic review on physicochemical properties, nutritional composition and pharmacological activities. Front. Nutr. 2026 (doi 10.3389/fnut.2026.1747029)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13371722/","documentDate":"2026","retrieved":"2026-09-20","note":"Review Table 1 (pomegranate seed oil): SV 185-195, IV 130-150, unsaponifiable 1.1-1.5 %, SG 0.917-0.921 (secondary values; SAP max only)."}]}},{"id":"poppy-seed-oil","name":"Poppy Seed Oil","aliases":["Poppyseed oil","Papaver somniferum seed oil","Oeillette oil"],"category":"oil","inci":"Papaver Somniferum Seed Oil","cas":["84650-40-8"],"ec":["283-510-8"],"saponifiedInci":null,"sapKohMgPerG":{"min":186,"max":194},"iodineValue":{"min":133,"max":143},"fattyAcidsPercent":{"palmitic":{"min":7.79,"max":10.15,"typical":8.64},"palmitoleic":{"min":0.1,"max":0.17,"typical":0.13},"stearic":{"min":2.05,"max":2.55,"typical":2.29},"oleic":{"min":12.68,"max":24.08,"typical":16.64},"linoleic":{"min":62.44,"max":75.91,"typical":71.5},"linolenic":{"min":0.45,"max":1.02,"typical":0.5},"arachidic":{"min":0.09,"max":0.16,"typical":0.13},"gadoleic":{"min":0.07,"max":0.1,"typical":0.08},"behenic":{"min":0.01,"max":0.02,"typical":0.02}},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"The 'typical' column is the average row of Table 1 in Gupcso et al. 2023 (Foods 12(17):3165, open access): cold-pressed oils (laboratory hydraulic press, no pre-treatment) from six Hungarian varieties over two seasons - culinary Snow White, Orel, Albakomp and Zeno Plus, industrial Korona and Morgana, ten samples - FAMEs by capillary GC per MSZ EN ISO 12966-2: palmitic 8.64, palmitoleic 0.13, margaric 0.05, stearic 2.29, oleic 16.64, linoleic 71.50, alpha-linolenic 0.50, arachidic 0.13, eicosenoic 0.08, eicosadienoic 0.03, behenic 0.02 % (the caption says '% of total oil'; each row sums to 100 %, so these are percentages of the fatty acids). Across the ten samples: palmitic 7.79-9.89, palmitoleic 0.10-0.17, stearic 2.10-2.55, oleic 12.68-23.37, linoleic 64.02-75.91, alpha-linolenic 0.45-0.55, arachidic 0.10-0.16, eicosenoic 0.07-0.10, behenic 0.01-0.02 %; the blue-seeded industrial varieties carry the most oleic (Morgana 2022: 23.37 % oleic, 64.02 % linoleic). Min/max also include Melo et al. 2022 (Foods 11(19):3027), an expeller-pressed (Komet) oil from Czech seed: palmitic 10.15, palmitoleic 0.17, stearic 2.05, oleic 24.08, linoleic 62.44, alpha-linolenic 1.02, arachidic 0.09 %. Margaric and C20:2 have no key. SAPONIFICATION VALUE, IODINE VALUE AND UNSAPONIFIABLE MATTER are the Indian regulatory standard for poppy seed oil (FSSAI, Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011, Chapter 2.2, item 2.2.1(9), Version 5 of 1 August 2025, page 11): saponification value 186 to 194, iodine value 133 to 143, unsaponifiable matter not more than 1.0 %, acid value not more than 6.0, refractive index 1.4659-1.4685 at 40 C (butyro-refractometer 60.0 to 64.0). The typical composition implies about 192.5 mg KOH/g and an iodine value near 141, both inside the standard, and PlantFAdb #15633 ('Sesamum indicum and Papaver somniferum oils', 1985, Pakistan) records 193.0 mg KOH/g. READ AND REJECTED: Razaq et al. 2024 (Heliyon 10(19):e36851), a biodiesel study, lists a hot-pressed Pakistani poppy oil at saponification value 204.33 alongside a specific gravity of 0.96 - no poppy oil is that dense (about 0.92) and 204 is 6 % above what any poppy composition implies - so none of its figures are used; PlantFAdb #22421 ('Investigation of Turkish poppy seeds and seed oils', 2004) prints 234.0 mg KOH/g, impossible for a C16/C18 oil. FOR SOAP: one of the most linoleic oils in the dataset (62-76 %), soft and quick to go rancid; a small superfat addition rather than a base oil. INCI name, CAS and EC numbers are CosIng's.","provenance":{"primary":{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Gupcso K., Kokai Z., Balint M., Tavaszi-Sarosi Sz., Zamborine Nemeth E. Studies on Sensory and Phytochemical Characteristics of Poppy (Papaver somniferum L.) Varieties for Their Oil Utilisation. Foods 2023, 12(17), 3165 (doi 10.3390/foods12173165)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10487119/","documentDate":"2023-08-23","retrieved":"2026-09-24","note":"Section 2.1 (cold pressing), Table 1 fatty-acid composition and density of ten poppy oils with an average row."},"additional":[{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), item 2.2.1(9) 'Poppy seed oil'","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-24","note":"Page 11: saponification value 186 to 194, iodine value 133 to 143, unsaponifiable matter not more than 1.0 %, acid value not more than 6.0. Read from the rendered page."},{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Melo D., Alvarez-Orti M., Nunes M.A., Espirito Santo L., Machado S., Pardo J.E., Oliveira M.B.P.P. Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake. Foods 2022, 11(19), 3027 (doi 10.3390/foods11193027)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9562219/","documentDate":"2022-09-29","retrieved":"2026-09-24","note":"Table 3 cold-pressed poppy oil fatty acids; used for min/max."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Papaver somniferum (plants 10380 and 10505): #15633 'Sesamum indicum and Papaver somniferum oils' (1985) and #22421 'Investigation of Turkish poppy seeds and seed oils' (2004)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10380","documentDate":"1985","retrieved":"2026-09-24","note":"Saponification value 193.0 (#15633, plant 10380) quoted as corroboration; 234.0 (#22421, plant 10505, https://fatplants.net/plantfadb/datasets?plant_id=10505) quoted as rejected."},{"publisher":"Elsevier (Heliyon), open-access copy via PubMed Central","document":"Razaq Z., Tousif M.I., Noureen S., et al. Utilization of opium poppy seed oil for biodiesel production: A parametric characterization and statistical optimization. Heliyon 2024, 10(19), e36851 (doi 10.1016/j.heliyon.2024.e36851)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11461997/","documentDate":"2024-09-03","retrieved":"2026-09-24","note":"Cited for the rejection only: Table B.4 feedstock oil saponification value 204.33 with specific gravity 0.96."}]}},{"id":"pracaxi-oil","name":"Pracaxi Oil","aliases":["Pentaclethra macroloba seed oil","Pracachy oil","Pracaxy oil","Paracaxi oil","Pashaco-pracaxi oil"],"category":"oil","inci":"Pentaclethra Macroloba Seed Oil","cas":["866620-18-0"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":180},"iodineValue":{"typical":68},"fattyAcidsPercent":{"palmitic":{"min":1.7464,"max":2.3103,"typical":2.1946},"palmitoleic":{"min":0.0734,"max":0.0856,"typical":0.0734},"stearic":{"min":2.5301,"max":3.102,"typical":2.5301},"oleic":{"min":58.6091,"max":59.4308,"typical":59.4308},"linoleic":{"min":7.9605,"max":9.1528,"typical":9.1528},"linolenic":{"min":0.0643,"max":0.3205,"typical":0.0643},"arachidic":{"min":0.7677,"max":2.5002,"typical":0.7677},"behenic":{"min":13.5324,"max":14.7712,"typical":13.5324},"erucic":{"min":0.8051,"max":0.9401,"typical":0.9401},"lignoceric":{"min":9.9696,"max":11.2723,"typical":11.1544}},"meltingPointC":{"typical":18.5},"unsaponifiablePercent":null,"notes":"The numbers a calculator needs come from the EMBRAPA chapter on Pentaclethra macroloba in 'Plantas para o Futuro - Regiao Norte' (Cruz and Gurgel, MMA 2022, Serie Biodiversidade 53), whose Table 2 reprints Pesce's Amazonian oleaginous-plant measurements: saponification value 180 mg KOH/g, iodine value 68.0 g I2/100 g, melting point 18.5 C, solidification point 14.4 C, acidity 3.36 % as oleic acid, density 0.9173 at 15 C. The same table lists 47-53 C figures under 'ponto de fusao dos acidos graxos' and 'ponto de congelamento'; those are the titre of the isolated fatty acids and must not be read as a melting point for the fat, and the refractive index it prints (53.9 at 40 C) is on the Zeiss scale rather than nD. The fatty-acid profile is Correia et al. 2023 (International Journal of Food Science 2023:1446972), Table 3, GC-FID on seeds from three wild populations in Para. 'typical' is the Marituba column, the only one in which all twelve compounds were detected; min/max span Sao Domingos do Capim, Marituba and Belem. Margaric acid (C17:0, 0.0405 %, Marituba only) and tricosanoic acid (C23:0, 0.119-0.136 %) are dropped for want of a schema key, so the profile sums to 99.84 % rather than 100. The published pair is unusually well matched to that composition: by stoichiometry the Marituba profile implies 179.4 mg KOH/g against the 180 measured, and 70.9 g I2/100 g against the 68.0 measured. The reason the value sits near 180 rather than the 190-195 an ordinary oleic oil gives is behenic plus lignoceric acid, which together are about a quarter of the fat; lye demand falls as the chains lengthen, so pracaxi needs meaningfully less alkali than its oleic content suggests. Behenic content is where the sources disagree. Correia et al. measured 13.53-14.77 %, whereas the review of six earlier GC studies in Plants 2023 (12:1330) aggregates behenic at 16.13-22.60 %, lignoceric 10.44-12.49 % and oleic 47.30-53.55 %. Those are ranges over six different oils and cannot be merged into one profile without inventing a sample nobody measured, so they are not used; a maker working from a high-behenic lot should expect a saponification value a few points below 180, not above it. One practical trap: EMBRAPA records that pracaxi oil is liquid at room temperature but releases a large white solid fraction after time in storage, so an unmixed bottle pours something other than the lot it came from - warm and homogenise before weighing. Unsaponifiable matter is not reported in either document. INCI name from CosIng.","provenance":{"primary":{"publisher":"Empresa Brasileira de Pesquisa Agropecuaria (Embrapa) / Ministerio do Meio Ambiente","document":"CRUZ, E. D.; GURGEL, E. S. C. 'Pentaclethra macroloba: Pracaxi'. In: CORADIN, L.; CAMILLO, J.; VIEIRA, I. C. G. (ed.). Especies nativas da flora brasileira de valor economico atual ou potencial: plantas para o futuro - regiao Norte. Brasilia, DF: MMA, 2022. p. 1068-1077. (Serie Biodiversidade, 53).","url":"https://www.infoteca.cnptia.embrapa.br/infoteca/bitstream/doc/1144686/1/Plantas-para-o-Futuro-Norte-1069-1078.pdf","documentDate":"2022","retrieved":"2026-09-21","note":"Table 2 'Propriedades fisico-quimicas e fisicas de oleo de pracaxi': saponification index 180 mg KOH/g, iodine index 68.0 g I2/100 g, melting point 18.5 C, solidification point 14.4 C, acidity 3.36 % as oleic, density 0.9173 at 15 C, Reichert-Meissl 2.6, Polenske 0.7. The table credits Pesce (2009), 'Oleaginosas da Amazonia'. Open-access PDF read in full."},"additional":[{"publisher":"Wiley / Hindawi (International Journal of Food Science), open-access copy via PubMed Central","document":"Correia ZA, Gurgel ESC, Ribeiro O, Dias ACAA, Kumar R, Nascimento LAS, Andrade EHA, Oliveira MS. 'New Information of the Anatomy and Phytochemical Screening of Pentaclethra macroloba (Willd.) Kuntze (Caesalpinioideae-Leguminosae) Seeds.' International Journal of Food Science 2023:1446972. DOI 10.1155/2023/1446972.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10701076/","documentDate":"2023-11-29","retrieved":"2026-09-21","note":"Table 3, fatty-acid composition of fixed oil from P. macroloba seeds by GC-FID, three populations (Sao Domingos do Capim, Marituba, Belem). Source of the whole fatty-acid profile in this record. No saponification or iodine value reported."},{"publisher":"MDPI (Plants), open-access copy via PubMed Central","document":"Silva RS, Ferreira MRA, Soares LAL, et al. 'Pentaclethra macroloba: A Review of the Biological, Pharmacological, Phytochemical, Cosmetic, Nutritional and Biofuel Potential of this Amazonian Plant.' Plants 2023, 12(6):1330.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10058800/","documentDate":"2023","retrieved":"2026-09-21","note":"Aggregated fatty-acid ranges over six GC/GC-MS studies (Costa, Bezerra, Lima, Pereira, Serra, Teixeira): palmitic 1.43-1.95, stearic 2.68-5.09, oleic 47.30-53.55, linoleic 11.70-13.05, linolenic 0.13-1.23, behenic 16.13-22.60, lignoceric 10.44-12.49, lauric 0.10-1.20, myristic 0.09-0.71, arachidic 1.0-12.30. Also reports a DSC melting transition of 11.90-14.68 C and that the oil is fully liquid above 20 C with fat crystals at 4-10 C. Cited here for the behenic disagreement only; not merged into the profile."}]}},{"id":"premier-jus","name":"Premier Jus (oleo stock)","aliases":["Oleo stock","Beef premier jus","Low-heat rendered beef killing fat"],"category":"animal-fat","inci":"Tallow","cas":["61789-97-7","129521-65-9"],"ec":["263-099-1"],"saponifiedInci":null,"sapKohMgPerG":{"min":190,"max":200},"iodineValue":{"min":36,"max":47},"fattyAcidsPercent":{"myristic":{"min":2,"max":6},"palmitic":{"min":20,"max":30},"palmitoleic":{"min":1,"max":5},"stearic":{"min":15,"max":30},"oleic":{"min":30,"max":45},"linoleic":{"min":1,"max":6},"linolenic":{"max":1.5},"arachidic":{"max":0.5},"gadoleic":{"max":0.5},"behenic":{"max":0.1}},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"Fatty acids from CXS 211 Section 3 GLC ranges, column 'Premier jus / Tallow' (% of total FA; mandatory). Also printed there and omitted here (outside key list): C6:0-C12:0 < 0.5 in total, C14:ISO < 0.3, C14:1 0.5-1.5, C15:0 0.2-1.0, C15:ISO + C15:ANTI ISO < 1.5 in total, C16:ISO < 0.5, C16:2 < 1.0, C17:0 0.5-2.0, C17:1 < 1.0, C17:ISO + C17:ANTI ISO < 1.5 in total, C20:2 < 0.1, C20:4 < 0.5, C22:1 not detected. '< x' limits are given as max only. SAP 190-200 mg KOH/g, IV (Wijs) 36-47, unsaponifiable <= 10 g/kg, titre 42.5-47 C, relative density 0.893-0.904 from the ADVISORY Appendix table (premier jus column). Definition (2.3): product of low-heat rendering of fresh killing fat (heart, caul, kidney, mesentery) of bovine animals.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CODEX STAN 211-1999 Standard for Named Animal Fats (adopted 1999; amended 2009, 2013, 2015) - 2015 print","url":"https://www.fao.org/input/download/standards/337/CXS_211e_2015.pdf","documentDate":"2015","retrieved":"2026-09-20","note":"Section 3 GLC fatty-acid ranges (% of total FA) are mandatory; the Appendix table 'Chemical and physical characteristics' (relative density, refractive index, titre, saponification value, iodine value (Wijs), unsaponifiable matter) is ADVISORY. Later editorial amendments (2019+) not checked - FAO site Cloudflare-gated."},"additional":[]}},{"id":"prickly-pear-seed-oil","name":"Prickly Pear Seed Oil","aliases":["Opuntia ficus-indica seed oil","Cactus seed oil","Barbary fig seed oil","Cactus pear seed oil"],"category":"oil","inci":"Opuntia Ficus-Indica Seed Oil","cas":["90082-21-6"],"ec":["290-109-1"],"saponifiedInci":null,"sapKohMgPerG":{"min":160.2,"max":186.63,"typical":186.63},"iodineValue":{"min":101.35,"max":130.5,"typical":130.5},"fattyAcidsPercent":{"palmitic":{"min":11.9,"max":13.83,"typical":11.9},"palmitoleic":{"min":0.6,"max":0.68,"typical":0.6},"stearic":{"min":3.4,"max":3.79,"typical":3.4},"oleic":{"min":15.71,"max":21.3,"typical":21.3},"linoleic":{"min":60.8,"max":64.43,"typical":60.8},"linolenic":{"min":0.2,"max":0.45,"typical":0.2},"arachidic":{"min":0.2,"max":0.34,"typical":0.2},"gadoleic":{"min":0.2,"max":0.21,"typical":0.2},"behenic":{"typical":0.22},"lignoceric":{"typical":0.14}},"meltingPointC":null,"unsaponifiablePercent":{"typical":1.19},"notes":"The 'typical' column and the constants are Zine, Gharby and El Hadek 2013 (Biosciences Biotechnology Research Asia 10(1):99-105), oil cold-pressed on industrial equipment (IBG Monforts Oekotec) from seed bought at Sidi Ifni in southern Morocco in June 2012: saponification value 186.63 +/- 0.5 mg KOH/g, iodine value 130.5 +/- 0.3 g I2/100 g, unsaponifiable matter 1.19 +/- 0.2 %, refractive index 1.461 +/- 0.001 and density 0.906 +/- 0.001 at 20 C, acidity 0.56 %, peroxide value 3.5 +/- 0.5 meq O2/kg, E232 1.72, E270 0.31. Fatty acids: palmitic 11.9, palmitoleic 0.6, stearic 3.4, oleic 21.3, linoleic 60.8, alpha-linolenic 0.2, arachidic 0.2, eicosenoic 0.2 %, 98.6 % of the total. WHY IT COSTS WHAT IT COSTS, because a maker will meet the price before they meet the oil: the same paper reports that the seed makes up to 15 % of the fruit's mass and that cold pressing recovered only 6-7 % oil from that seed, against a literature figure of 10-15 % oil in whole seed. At the pressed yield a tonne of prickly pears gives on the order of ten kilograms of oil, and the seed has to be separated from the pulp before any of that happens. The plant is not scarce; the oil is, and that is arithmetic rather than marketing. Min/max on the fatty acids, and the behenic and lignoceric entries, come from Table 1 of Antioxidants 2025, 14(6):661, a commercial cold-pressed oil: palmitic 13.83, C17:0 0.05, stearic 3.79, arachidic 0.34, behenic 0.22, lignoceric 0.14, palmitoleic 0.68, oleic 15.71, eicosenoic 0.21, linoleic 64.43, alpha-linolenic 0.45, C20:3 n-3 0.18 % (the last has no key in this schema and is omitted). That paper publishes no saponification or iodine value. A THIRD PAPER DISAGREES SHARPLY and sets the two minima: Thamer and Alshargabi 2026 (Sci. Rep. 16:13812), Yemeni seed from Khawlan, Sana'a, Soxhlet-extracted, gives saponification 160.20 +/- 0.02 mg KOH/g and iodine 101.35 +/- 0.21 g I2/100 g. Those are far below the Moroccan figures, its composition is reported as a GC-MS peak list rather than a fatty-acid profile so it cannot be checked against itself, and the same table prints a refractive index of 1.132, which no vegetable oil has - they sit near 1.47. That whole table is therefore treated as indicative only and the Moroccan measurements are used as the typicals, which is why 'typical' equals 'max' in both fields rather than sitting in the middle. FOR SOAP: a 61-64 % linoleic oil with almost no linolenic, so it behaves like a soft, fast-oxidising superfat rather than a base oil, and the low saturate content means it contributes nothing to hardness. The recorded composition implies about 193 mg KOH/g by stoichiometry, 3 % above Zine's measured 186.63 and 20 % above the Yemeni figure - a further reason to treat the latter as suspect. Melting point not reported (liquid at room temperature). INCI name from CosIng.","provenance":{"primary":{"publisher":"Oriental Scientific Publishing Company (Biosciences Biotechnology Research Asia), open access","document":"Zine S., Gharby S., El Hadek M. Physicochemical Characterization of Opuntia ficus-indica Seed Oil from Morocco. Biosci. Biotech. Res. Asia 2013, 10(1), 99-105 (doi 10.13005/bbra/1099)","url":"https://www.biotech-asia.org/vol10no1/physicochemical-characterization-of-opuntia-ficus-indica-seed-oil-from-morocco/","documentDate":"2013","retrieved":"2026-09-21","note":"Cold-pressed oil from Sidi Ifni seed: oil yield 6.5 +/- 0.5 %, saponification value 186.63, iodine value 130.5, unsaponifiable matter 1.19 %, refractive index, density, acidity, peroxide value, E232/E270, and the full fatty-acid composition with SFA/MUFA/PUFA totals."},"additional":[{"publisher":"MDPI (Antioxidants), open-access copy via PubMed Central","document":"Fatty Acid Profile and Some Useful Biological Aspects of Borage, Calophyllum, and Prickly Pear Seed Oils: Implications for Health and Dietary Use (Antioxidants 2025, 14(6):661; doi 10.3390/antiox14060661)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12189715/","documentDate":"2025","retrieved":"2026-09-21","note":"Table 1 fatty-acid composition of a commercial cold-pressed prickly pear seed oil. Source of the fatty-acid maxima and of the behenic and lignoceric entries. No saponification or iodine value reported."},{"publisher":"Nature Portfolio (Scientific Reports), open-access copy via PubMed Central","document":"Thamer F.H., Alshargabi A. Phytochemical profiling and in vitro biological activities of Opuntia ficus-indica oil extracted by different methods. Sci. Rep. 2026, 16, 13812 (doi 10.1038/s41598-026-41582-4)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13128848/","documentDate":"2026","retrieved":"2026-09-21","note":"Yemeni seed, Soxhlet extract: saponification 160.20, iodine 101.35, acid value 1.16, peroxide 1.35, and oil yields of 13 % (Soxhlet), 5.4 % (maceration) and 5 % (ultrasound). Source of the saponification and iodine minima only; the same table's refractive index of 1.132 is physically impossible for an oil, so the rest of it is not used."}]}},{"id":"pumpkin-seed-oil","name":"Pumpkin Seed Oil","aliases":["Cucurbita pepo seed oil","Styrian pumpkin seed oil","Kürbiskernöl","Pepita oil"],"category":"oil","inci":"Cucurbita Pepo Seed Oil","cas":["8016-49-7","89998-03-8"],"ec":["289-741-0"],"saponifiedInci":null,"sapKohMgPerG":{"min":186,"max":193,"typical":188.3},"iodineValue":{"min":110,"max":133.21},"fattyAcidsPercent":{"palmitic":{"min":10.74,"max":11.83,"typical":11.68},"stearic":{"min":5.9,"max":15.48,"typical":5.9},"oleic":{"min":31.3,"max":35.38,"typical":31.3},"linoleic":{"min":37.88,"max":50.49,"typical":50.49},"linolenic":{"min":0.21,"max":0.66,"typical":0.21},"arachidic":{"typical":0.42}},"meltingPointC":null,"unsaponifiablePercent":{"min":1,"max":1.5},"notes":"Three open-access documents. (1) PRIMARY, Molecules 2026: one cold-pressed oil from Austrian-grown Cucurbita pepo var. oleifera (Styrian oil pumpkin, 'Gleisdorfer Oelkuerbis'); Table 4 fatty acids palmitic 11.68, stearic 5.90, oleic 31.30, linoleic 50.49, alpha-linolenic 0.21, arachidic 0.42 % (others not detected); Table 2 acid value 1.23 mg KOH/g, peroxide value 5.43 meq O2/kg. These are the 'typical' values in this record because they are the only ones explicitly from C. pepo. That paper did not measure saponification or iodine value. (2) ADDITIONAL, Foods 2023 (Chinese commercial pumpkin seeds, species not stated): Table 2 saponification value 188.3 +/- 2.14 (cold press), 190.2 (microwave press), 188.9 (supercritical CO2) mg KOH/g; iodine value 129.36 / 128.97 / 133.21, printed as 'mg I2/g' (numerically consistent with g I2/100 g); acid value 0.61-0.90 mg KOH/g; Table 1 fatty acids (cold press) palmitic 11.83, stearic 15.48, oleic 34.16, linoleic 37.88, linolenic 0.65 %. The SAP 'typical' (188.3) and the upper IV bound (133.21) come from this paper; note its much higher stearic and lower linoleic content than the Styrian C. pepo oil, so the fatty-acid min/max in this record span two different pumpkin sources. (3) ADDITIONAL, Frontiers in Nutrition 2026 systematic review, Table 1 row 'Pumpkin seed oil' (its reference [40]): saponification 186-193, iodine 110-125, unsaponifiable 1.0-1.5 %, density 0.912-0.918; these supply the SAP min/max, the IV lower bound and the unsaponifiable range. Melting point not given (liquid oil). INCI name from CosIng.","provenance":{"primary":{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Analysis of Quality Distinctions of Pumpkin Seed Oil (Cucurbita pepo var. oleifera) and Walnut Oil (Juglans regia L.) (Czwartkowski K. et al.; Molecules 2026, 31(8):1263; DOI 10.3390/molecules31081263)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13118477/","documentDate":"2026","retrieved":"2026-09-20","note":"Table 2 quality indicators (acid value, peroxide value, anisidine value) and Table 4 fatty-acid composition of the Styrian C. pepo var. oleifera oil."},"additional":[{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Effects of Extraction Strategies on Yield, Physicochemical and Antioxidant Properties of Pumpkin Seed Oil (Hu T. et al.; Foods 2023, 12(18):3351; DOI 10.3390/foods12183351)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10529489/","documentDate":"2023","retrieved":"2026-09-20","note":"Table 2 saponification value, iodine value, acid value, peroxide value per extraction method; Table 1 fatty-acid composition."},{"publisher":"Frontiers Media (Frontiers in Nutrition), open-access copy via PubMed Central","document":"Cold pressed oils: a systematic review on physicochemical properties, nutritional composition and pharmacological activities (Front. Nutr. 2026; DOI 10.3389/fnut.2026.1747029)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13371722/","documentDate":"2026","retrieved":"2026-09-20","note":"Table 1 row 'Pumpkin seed oil': iodine value 110-125, saponification value 186-193, unsaponifiable 1.0-1.5 %, density 0.912-0.918 (review's reference [40])."}]}},{"id":"rapeseed-oil","name":"Rapeseed Oil (high erucic acid)","aliases":["Turnip rape oil","Colza oil","Ravison oil","Sarson oil","Toria oil"],"category":"oil","inci":"Brassica Campestris Seed Oil","cas":["8002-13-9","90989-79-0"],"ec":["232-299-0","292-737-1"],"saponifiedInci":null,"sapKohMgPerG":{"min":168,"max":181},"iodineValue":{"min":94,"max":120},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.2},"palmitic":{"min":1.5,"max":6},"palmitoleic":{"min":0,"max":3},"stearic":{"min":0.5,"max":3.1},"oleic":{"min":8,"max":60},"linoleic":{"min":11,"max":23},"linolenic":{"min":5,"max":13},"arachidic":{"min":0,"max":3},"gadoleic":{"min":3,"max":15},"behenic":{"min":0,"max":2},"erucic":{"min":2,"max":60},"lignoceric":{"min":0,"max":2}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Erucic acid printed '> 2.0-60.0' (i.e. above the 2 % low-erucic limit, up to 60 %). C24:1 ND-3.0, C22:2 ND-2.0, C20:2 ND-1.0 omitted (outside key list).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"raspberry-seed-oil","name":"Raspberry Seed Oil","aliases":["Red raspberry seed oil","Rubus idaeus seed oil"],"category":"oil","inci":"Rubus Idaeus Seed Oil","cas":["84929-76-0"],"ec":["284-554-0"],"saponifiedInci":null,"sapKohMgPerG":{"min":175,"max":191,"typical":191},"iodineValue":{"min":150,"max":180},"fattyAcidsPercent":{"palmitic":{"min":1.8,"max":2.7,"typical":2.31},"stearic":{"typical":0.76},"oleic":{"min":10.2,"max":12,"typical":10.99},"linoleic":{"min":44,"max":54.5,"typical":52.59},"linolenic":{"min":29.1,"max":38.1,"typical":31.1},"arachidic":{"typical":0.26}},"meltingPointC":null,"unsaponifiablePercent":{"min":1,"max":3},"notes":"The 'typical' fatty acids are Table 2 of Bederska-Lojewska et al. 2021 (Molecules 26(24):7446, open access), raspberry seed recovered from juice pomace (Hortex, Skrzynsko, Poland, 2020) and extracted with ethanol under low-temperature sonication: palmitic 2.31, stearic 0.76, oleic 10.99, linoleic 52.59, arachidic 0.26, alpha-linolenic 31.10 %, total 98.01 %. Myristic, palmitoleic, C18:3 n-6, C20:1, C22:1 and C20:4 n-6 were all reported as zero in that oil. Table 1 of the same paper: 16.20 % oil in dry seed, acid value 4.14 mg KOH/g, peroxide value 8.45 meq O2/kg. Min/max additionally span Oomah et al. 2000 (Food Chemistry 69(2):187-193; palmitic 2.7, oleic 12.0, linoleic 54.5, alpha-linolenic 29.1 %) and Ispiryan et al. 2023 (Plants 12(14):2706, cv. 'Polka', hexane / cold press / supercritical CO2 / subcritical CO2; palmitic 1.8-2.1, oleic 10.2-10.6, linoleic 44.0-44.8, alpha-linolenic 37.2-38.1 %). Note how far the linoleic-to-linolenic split moves between studies - 54.5/29.1 in the Canadian material, about 44/38 in the Lithuanian 'Polka' - while the sum of the two stays near 83 %. A maker judging rancidity risk should treat the pair as one very unsaturated block rather than trust either figure to a decimal. SAPONIFICATION: the only measured value in an allowed primary document is Oomah et al. 2000, saponification number 191 mg KOH/g, on an oil of 10.7 % seed yield with peroxide value 8.25 meq/kg and 2.7 % free fatty acids. Only that paper's abstract is readable (Elsevier paywall); it was read through the Europe PMC bibliographic record cited below and it prints no iodine value. The min 175 is the lower bound of the cold-pressed raspberry-oil row in the systematic review of Dash et al. 2026 (Front. Nutr., Table 1: SV 175-190 mg KOH/g, IV 150-180 g I2/100 g, unsaponifiable 1.0-3.0 % w/w, specific gravity 0.920-0.935, FFA 0.8-3.0 %, PV < 10 meq O2/kg). Those are compiled review figures, not measurements, and they are quoted here only because iodineValue and unsaponifiablePercent have no measured source at all in the documents opened - both fields carry that review band and nothing else. For orientation, the recorded composition implies an iodine value near 181 by the usual per-acid factors, at the very top of the review's band, and a saponification value near 192 by stoichiometry, within 1 % of Oomah's measured 191. Ispiryan et al. measured refractive index 1.4829-1.4835 and density 0.9258-0.9366 g/cm3 at 20 C but no saponification or iodine value; the review of red raspberry seed oil in Plants 10(5):944 (2021) prints neither, only acid values of 17.18-18.74 mg KOH/g attributed to Oomah 2000 and Dimic 2012. Melting point not reported (liquid oil). INCI name from CosIng.","provenance":{"primary":{"publisher":"MDPI (Molecules), open-access copy via PubMed Central","document":"Bederska-Lojewska D., Pieszka M., Marzec A., Rudzinska M., Grygier A., Siger A., Cieslik-Boczula K., Orczewska-Dudek S., Migdal W. Physicochemical Properties, Fatty Acid Composition, Volatile Compounds of Blueberries, Cranberries, Raspberries, and Cuckooflower Seeds Obtained Using Sonication Method. Molecules 2021, 26(24), 7446 (doi 10.3390/molecules26247446)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8704999/","documentDate":"2021","retrieved":"2026-09-21","note":"Table 1 oil content, acid value and peroxide value; Table 2 fatty-acid composition of the raspberry seed oil."},"additional":[{"publisher":"Elsevier (Food Chemistry); abstract record read via the Europe PMC REST API","document":"Oomah B.D., Ladet S., Godfrey D.V., Liang J., Girard B. Characteristics of raspberry (Rubus idaeus L.) seed oil. Food Chemistry 2000, 69(2), 187-193 (doi 10.1016/S0308-8146(99)00260-5)","url":"https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=DOI:%2210.1016/s0308-8146(99)00260-5%22&format=json&resultType=core","documentDate":"2000","retrieved":"2026-09-21","note":"Abstract only - the full text is paywalled. Source of the saponification number 191 mg KOH/g, oil yield 10.7 %, peroxide value 8.25 meq/kg, and the fatty acids C18:2 n-6 54.5, C18:3 n-3 29.1, C18:1 n-9 12.0, C16:0 2.7 %. No iodine value is given in the abstract."},{"publisher":"MDPI (Plants), open-access copy via PubMed Central","document":"Ispiryan A., Bobinaite R., Urbonaviciene D., Sermuksnyte-Alesiuniene K., Viskelis P., Miceikiene A., Viskelis J. Physico-Chemical Properties, Fatty Acids Profile, and Economic Properties of Raspberry (Rubus idaeus L.) Seed Oil, Extracted in Various Ways. Plants 2023, 12(14), 2706 (doi 10.3390/plants12142706)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10386361/","documentDate":"2023","retrieved":"2026-09-21","note":"Table 3 fatty-acid composition of cv. 'Polka' by four extraction methods; Table 4 refractive index and density at 20 C. No saponification or iodine value measured."},{"publisher":"Frontiers in Nutrition, open-access copy via PubMed Central","document":"Dash B., et al. Cold pressed oils: a systematic review on physicochemical properties, nutritional composition and pharmacological activities. Front. Nutr. 2026 (doi 10.3389/fnut.2026.1747029)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13371722/","documentDate":"2026","retrieved":"2026-09-21","note":"Review Table 1, cold-pressed raspberry seed oil row: SV 175-190, IV 150-180, unsaponifiable 1.0-3.0 % w/w, SG 0.920-0.935, FFA 0.8-3.0 %, PV < 10. Compiled secondary values; the source of the iodineValue and unsaponifiablePercent bands and of the SAP minimum."}]}},{"id":"rendered-pork-fat","name":"Rendered Pork Fat","aliases":["Rendered pig fat","Pork dripping"],"category":"animal-fat","inci":"Lard","cas":["61789-99-9"],"ec":["263-100-5"],"saponifiedInci":null,"sapKohMgPerG":{"min":192,"max":203},"iodineValue":{"min":60,"max":72},"fattyAcidsPercent":{"myristic":{"min":1,"max":2.5},"palmitic":{"min":20,"max":30},"palmitoleic":{"min":2,"max":4},"stearic":{"min":8,"max":22},"oleic":{"min":35,"max":55},"linoleic":{"min":4,"max":12},"linolenic":{"max":1.5},"arachidic":{"max":1},"gadoleic":{"max":1.5},"behenic":{"max":0.1},"erucic":{"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.2},"notes":"Fatty acids from CXS 211 Section 3 GLC ranges, column 'Lard / Rendered pork fat' (% of total FA; mandatory). Also printed there and omitted here (outside key list): C6:0-C12:0 < 0.5 in total, C14:ISO < 0.1, C14:1 < 0.2, C15:0 < 0.2, C15:ISO < 0.1, C15:ANTI ISO < 0.1, C16:ISO < 0.1, C16:2 < 0.1, C17:0 < 1, C17:1 < 1, C17:ISO < 0.1, C17:ANTI ISO < 0.1, C20:2 < 1.0, C20:4 < 1.0. '< x' limits are given as max only. SAP 192-203 mg KOH/g, IV (Wijs) 60-72, unsaponifiable <= 12 g/kg, titre 32-45 C, relative density 0.894-0.906 from the ADVISORY Appendix table (rendered pork fat column). Definition (2.2): fat rendered from tissues and bones of swine, may include bone/skin/head fat (unlike lard).\n\nINCI: CosIng also carries the older Latin-form name \"Adeps Suillus\" for the same material.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CODEX STAN 211-1999 Standard for Named Animal Fats (adopted 1999; amended 2009, 2013, 2015) - 2015 print","url":"https://www.fao.org/input/download/standards/337/CXS_211e_2015.pdf","documentDate":"2015","retrieved":"2026-09-20","note":"Section 3 GLC fatty-acid ranges (% of total FA) are mandatory; the Appendix table 'Chemical and physical characteristics' (relative density, refractive index, titre, saponification value, iodine value (Wijs), unsaponifiable matter) is ADVISORY. Later editorial amendments (2019+) not checked - FAO site Cloudflare-gated."},"additional":[]}},{"id":"rice-bran-oil","name":"Rice Bran Oil","aliases":["Rice oil","Oryza sativa bran oil"],"category":"oil","inci":"Oryza Sativa Bran Oil","cas":["68553-81-1","84696-37-7"],"ec":["271-397-8"],"saponifiedInci":{"naoh":"Sodium Ricebranate","koh":"Potassium Ricebranate"},"sapKohMgPerG":{"min":180,"max":199},"iodineValue":{"min":90,"max":115},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.2},"myristic":{"min":0,"max":1},"palmitic":{"min":14,"max":23},"palmitoleic":{"min":0,"max":0.5},"stearic":{"min":0.9,"max":4},"oleic":{"min":38,"max":48},"linoleic":{"min":21,"max":42},"linolenic":{"min":0.1,"max":2.9},"arachidic":{"min":0,"max":0.9},"gadoleic":{"min":0,"max":0.8},"behenic":{"min":0,"max":1},"lignoceric":{"min":0,"max":0.9}},"meltingPointC":null,"unsaponifiablePercent":{"max":6.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Appendix: gamma-oryzanol in crude rice bran oil 0.9-2.1 %. Unsaponifiable printed '<= 65' g/kg (high because of oryzanol).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"rice-bran-wax","name":"Rice Bran Wax","aliases":["Oryza sativa bran wax","INS 908","E 908"],"category":"wax","inci":"Oryza Sativa (Rice) Bran Wax","cas":["8016-60-2"],"ec":["232-409-7"],"saponifiedInci":null,"sapKohMgPerG":{"min":75,"max":120},"iodineValue":{"max":20},"fattyAcidsPercent":null,"meltingPointC":{"min":77,"max":82},"unsaponifiablePercent":null,"notes":"Producer specification for refined rice bran wax (Koster Keunen product #224, CAS 8016-60-2): melting point 77-82 C, acid value 13 mg KOH/g maximum, saponification value 75-120 mg KOH/g, iodine value 20 g/100 g maximum. Composition per the producer: high-molecular-weight monoesters of C46-C66 (long-chain fatty acids esterified with long-chain alcohols) retaining policosanols, phospholipids, phytosterols and squalene; it is a wax ester, not a triglyceride, so the SAP reflects ester+acid content and the wax does not form conventional soap. No fatty-acid breakdown or unsaponifiable figure is published (null). The US food-additive regulation 21 CFR 172.890 (rice bran wax) could not be opened in this session (eCFR and govinfo blocked the fetch), so it is not cited. INCI name as stated on the producer page.","provenance":{"primary":{"publisher":"Koster Keunen, Inc. (wax producer, Watertown CT)","document":"Rice Bran Wax - product technical page (Koster Keunen #224)","url":"https://www.kosterkeunen.com/waxes/rice-bran-wax/","retrieved":"2026-09-20","note":"Technical specification block on the product page: melting point, acid value, saponification value, iodine value, INCI, CAS, composition description."}}},{"id":"ricinoleic-acid","name":"Ricinoleic Acid (technical, castor oil fatty acids)","aliases":["12-Hydroxy-cis-9-octadecenoic acid","Castor oil fatty acids","Technical ricinoleic acid"],"category":"fatty-acid","inci":"Ricinoleic Acid","cas":["141-22-0","7431-95-0"],"ec":["205-470-2"],"saponifiedInci":{"naoh":"Sodium Ricinoleate","koh":"Potassium Ricinoleate"},"sapKohMgPerG":{"min":185,"max":190},"iodineValue":{"min":85,"max":90},"fattyAcidsPercent":{"ricinoleic":{"min":84,"max":88}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Producer TDS (Traquisa, May 2026) for technical ricinoleic acid obtained by saponification/splitting of refined castor oil (CAS 61789-44-4, 'Fatty acids, castor oil'): acid value 165 mg KOH/g (printed as a single limit; theoretical for pure ricinoleic acid, MW 298, is ~188), saponification value 185-190 mg KOH/g, iodine index (Wijs) 85-90, hydroxyl value 150-160 mg KOH/g, ricinoleic acid content 84-88 %, specific gravity 25 C 0.939-0.940, Gardner colour 3, liquid oil. The TDS states the product contains no linolenic acid; the remaining 12-16 % (mainly oleic/linoleic/saturates typical of castor fatty acids) is not itemised, so only ricinoleic is mapped. Free fatty acid: neutralises rather than saponifies; for lye calculation the SAP (185-190) is the relevant figure. The TDS gives 'INCI name: Ricinoleic acid'. Values were read from the PDF with pdftotext in raw reading order; the layout-mode extraction shifts the value column by one row, so the raw-order pairing (acid value 165, ricinoleic 84-88, iodine 85-90, hydroxyl 150-160, saponification 185-190) is the one used here.","provenance":{"primary":{"publisher":"Traquisa (Transformaciones Quimicas Industriales, S.A., Barbera del Valles, Spain - castor-oil derivatives producer)","document":"Technical Data Sheet - Fatty acids, Castor oil / Technical Ricinoleic Acid (May 2026)","url":"https://www.traquisa.com/contenido/fichas/Fatty-acid-Castor-oil.pdf","documentDate":"2026-05-01","retrieved":"2026-09-20","note":"Specifications/Value table on page 1: specific gravity, viscosity, acid value, ricinoleic acid content, iodine index, Gardner colour, hydroxyl value, saponification value, formula, CAS/EINECS. TDS dated 'May 2026' (day unknown; documentDate uses the first of the month)."}}},{"id":"rosehip-seed-oil","name":"Rosehip Seed Oil","aliases":["Rosa canina seed oil","Rose hip seed oil","Rosa rubiginosa seed oil (rosa mosqueta)","Rosehip oil","Rosa mosqueta oil"],"category":"oil","inci":"Rosa Canina Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":193.47},"iodineValue":{"typical":170.04},"fattyAcidsPercent":{"palmitic":{"typical":3.7},"palmitoleic":{"typical":0.1},"stearic":{"typical":2.2},"oleic":{"typical":19.3},"linoleic":{"typical":51.1},"linolenic":{"typical":21.4},"arachidic":{"typical":1.1},"gadoleic":{"typical":0.4},"behenic":{"typical":0.2}},"meltingPointC":{"typical":-25.56},"unsaponifiablePercent":{"typical":1.37},"notes":"Species: Rosa canina L. (dog rose); seeds from the Gumushane region, Turkey (harvest November 2020, cold-pressed June 2021); one oil, analysed in replicate. All values are single-sample means +/- SD from one open-access paper, so no min/max ranges are given: saponification value 193.47 +/- 2.22 mg KOH/g, iodine value 170.04 +/- 2.54 g I2/100 g, unsaponifiable matter 1.37 +/- 0.04 %, acid value 3.22 +/- 0.14 mg KOH/g (free fatty acids 1.61 % as linoleic), peroxide value 14.54 +/- 0.91 meq O2/kg, refractive index 1.48 at 25 C, density 0.92 at 25 C. 'meltingPointC' is the DSC melting ONSET (-25.56 +/- 0.17 C; crystallisation onset -45.25 C), i.e. the oil is liquid at all room temperatures. Fatty acids from Table 4 (total saturated 7.50 %, unsaturated 92.50 %); 'linolenic' is alpha-linolenic (21.40 %); C20:1 eicosenoic is mapped to 'gadoleic'. Rosa rubiginosa (Chilean rosa mosqueta) oil was not separately sourced; values here are for R. canina only. INCI name from CosIng.\n\nINCI: Rosehip seed oil is sold from two species with separate CosIng entries: Rosa Canina Seed Oil and Rosa Rubiginosa Seed Oil (rosa mosqueta). Use the one on your supplier’s documents.","provenance":{"primary":{"publisher":"CSIC (Grasas y Aceites), open access","document":"Comprehensive characterization of physicochemical, thermal, compositional, and sensory properties of cold-pressed rosehip seed oil (Eren T., Ok S., Yilmaz E.; Grasas y Aceites 2023, 74(4), e534; DOI 10.3989/gya.0533231)","url":"https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/2116/3131","documentDate":"2023","retrieved":"2026-09-20","note":"Physicochemical table (saponification value, iodine value, unsaponifiable matter, acid value, free fatty acids, peroxide value, refractive index, density), DSC melting/crystallisation onsets, and Table 4 fatty-acid composition."}}},{"id":"rosin","name":"Rosin","aliases":["Colophony","Colophonium","Gum rosin","Wood rosin","Pine rosin","WW rosin","Water-white rosin","Resin"],"category":"other","inci":"Colophonium","cas":["8050-09-7"],"ec":["232-475-7"],"sapKohMgPerG":{"min":165,"max":185},"iodineValue":null,"fattyAcidsPercent":{},"meltingPointC":null,"unsaponifiablePercent":{"max":6},"notes":"Rosin is not a fat. It is what is left after turpentine is distilled off pine oleoresin, and it is roughly nine parts resin acids — abietic and its isomers, C20H30O2 — which are single-carboxyl FREE acids. They neutralise lye directly, one hydroxide per molecule, with no ester to hydrolyse first. That is why IS 553's acid number (155 min for the pale types) and its saponification number (160 min) are almost the same figure, where a triglyceride's acid number is near zero and its saponification number near 200.\n\nSo rosin soap is a real soap, sodium abietate, and it is what the 19th-century books mean by yellow soap. Six of the transcribed Thomssen and Watt recipes call for it by weight alongside the fats. It lathers freely, it is tacky and soft on its own, and the books keep it under about a quarter of the charge.\n\nSAPONIFICATION VALUE is the range Japan's standard for gum rosin, JIS K 5902, prints: 170-185 mg KOH/g for grade 1 (colour numbers 1-5, acid value 165 min, unsaponifiable matter 8 % max) and 165-185 for grade 2 (colour numbers 1-8, acid value 160 min, 11 % max). The record carries the whole 165-185 and the calculator uses its middle, 175. For scale at the top: pure abietic acid is C20H30O2, molar mass 302.45, one carboxyl, so 56106 ÷ 302.45 = 185.5 mg KOH/g, and a rosin that was entirely abietic-type acid could not exceed that. Measured figures agree: the US Southern Regional Research Laboratory's 1952 compilation gives gum rosin 167-184 (acid value 158-172, the lighter grades usually slightly higher), and the 1908 Handbook of Soap Manufacture prints 169.7-179.6 for four commercial grades (American WW and N, French, Spanish). IS 553 sets only minimums, saponification number 165 for extra pale and 160 for pale, medium and dark types, with no ceiling, because a standard's job is to say what a buyer is entitled to; until 2026-09-26 the calculator used that 160 floor, about 9 % under a typical pale gum rosin. Indonesian rosin from Pinus merkusii measures above the band (188.7-194.3 for four Aceh and Jember samples, Sukarno 2018, J. Exp. Life Sci. 8(1):43, Table 2, where Indonesia's SNI 01-5009.12-2001 allows 170-220), and wood rosin and the dark grades can run lower, so for more than a few percent of rosin the saponification number on the supplier's certificate beats any typical figure.\n\nNo fatty-acid profile is given because rosin has none — resin acids are diterpenes and none of them is in this schema's key list. That means the calculator can work out rosin's lye but not its contribution to hardness, cleansing or conditioning, and a blend containing it will report those qualities over the fats alone. The standard's other requirements, for reference: softening point 70 C min (a softening point, not a melting point, which is why the melting-point field is null), relative density 1.052–1.082 at 27/27 C for the pale type, volatile matter 2.0 % max, ash 0.2 % max, matter insoluble in toluene 0.40 % max.","provenance":{"primary":{"publisher":"Indian Standards Institution (now Bureau of Indian Standards)","document":"IS 553 : 1984, Specification for Gum Rosin (second revision), Table 1 \"Requirements for Gum Rosin\"","url":"https://law.resource.org/pub/in/bis/S02/is.553.1984.pdf","documentDate":"1984","retrieved":"2026-09-22","note":"Read from the Public.Resource.Org mirror of the Bureau of Indian Standards text. Table 1 gives, per type (extra pale / pale / medium / dark): softening point 70 C min for all; relative density 27/27 C 1.05–1.08, 1.052–1.082, 1.052–1.102; acid number min 160, 155, 155; saponification number min 165, 160, 160; volatile matter max 1.50, 2.0, 2.0 %; ash max 0.05, 0.2, 0.5 %; matter insoluble in toluene max 0.10, 0.40, 1.00 %; unsaponifiable matter max 6.0 % for all. Section 3.2 places the 15 colour grades under those four types, with WW at Gardner colour value 7 under \"Pale\" — so the pale-type figures are the ones used. Every requirement in the table is a minimum or a maximum; none is a range around a typical value, and the standard prints no typical values."},"additional":[{"publisher":"Japanese Industrial Standards Committee (JIS), via the kikakurui.com transcription","document":"JIS K 5902 Rosin (Colophonium), established 1969, reconfirmed (most recently by the confirmation notice of 20 October 2020), Table 1","url":"https://kikakurui.com/k5/K5902-2006-01.html","documentDate":"1969","retrieved":"2026-09-26","note":"The source of the saponification value. The standard covers rosin made from raw pine oleoresin (gum rosin). Table 1, grade 1 / grade 2: colour number 1-5 / 1-8; softening point (ring and ball) 75 / 70 C min; acid value 165 / 160 min; saponification value 170-185 / 165-185; unsaponifiable matter 8 / 11 % max; ash 0.02 / 0.05 % max; solvent-insoluble matter 0.05 / 0.1 % max. Read from the page and its table image."},{"publisher":"United States Department of Agriculture, Southern Regional Research Laboratory, New Orleans","document":"Physical and chemical properties of rosin (1952), section 'Gum Rosin'","url":"https://archive.org/details/CAT10682875","documentDate":"1952","retrieved":"2026-09-26","note":"Corroboration. 'The following data have been assembled from sources considered reliable': gum rosin, resin acids and their esters usually 90-95 per cent; acid value 158-172 (the lighter grades usually slightly higher); saponification value 167-184; unsaponifiable matter 5.6-10.7 %; iodine number (Wijs) 205-230. Read from the scan's page images."},{"publisher":"Scott, Greenwood & Son, London (1908); Project Gutenberg eBook #21724","document":"The Handbook of Soap Manufacture (W. H. Simmons and H. A. Appleton, 1908), Chapter III, Rosin","url":"https://www.gutenberg.org/ebooks/21724","documentDate":"1908","retrieved":"2026-09-26","note":"Corroboration. 'Typical figures taken from a large number of collated determinations': American W. W. total acid number 169.7 (saponification equivalent 330.5), American N. 179.6, French 175, Spanish 179; free acid numbers 119.1, 161.4, 168 and 160."}]}},{"id":"rubber-seed-oil","name":"Rubber Seed Oil","aliases":["Hevea brasiliensis seed oil","Para rubber seed oil","Rubberseed oil"],"category":"oil","inci":"Hevea Brasiliensis Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":182.12},"iodineValue":{"typical":135.79},"fattyAcidsPercent":{"myristic":{"min":0.2,"max":0.7},"palmitic":{"min":6.2,"max":11,"typical":8.56},"palmitoleic":{"min":0.2,"max":3.1},"stearic":{"min":8.3,"max":12.6,"typical":10.56},"oleic":{"min":20.8,"max":30,"typical":22.95},"linoleic":{"min":29.3,"max":42.7,"typical":37.28},"linolenic":{"min":10.6,"max":24.3,"typical":19.22},"arachidic":{"max":0.4}},"meltingPointC":null,"unsaponifiablePercent":{"typical":1.83},"notes":"A drying, linolenic-rich oil (iodine value about 136). Typical values are Salimon, Abdullah & Salih 2012 (Lipids Health Dis. 11:74): seeds collected from '(RRI) Sungai Buloh', Malaysia, shelled, oven-dried, milled and Soxhlet-extracted with hexane; the oil was not neutralised. Table 1: free fatty acids 7.55 % as oleic, acid value 15.03 mg KOH/g, iodine value (Wijs) 135.79 +/- 0.33, saponification value 182.12 +/- 0.27 mg/g, unsaponifiable matter 1.83 %, average triglyceride molar mass 924.12. Table 2: palmitic 8.56, stearic 10.56, oleic 22.95, linoleic 37.28, linolenic 19.22, others 1.43. The paper looked for linamarin, the seed's cyanogenic glucoside, in the oil: no cyanide by FTIR or by the Konig-reaction colorimetric test, and no toxic effect in a 3-month rat feeding study. Ranges add PlantFAdb's usable datasets for Hevea brasiliensis (plant 10152): 'Catalytic conversion of Hevea brasiliensis and Virola sebifera oils to hydrocarbon fuels' (1992): C16:1 3.1, C16:0 6.2, C18:3 17.6, C18:2 42.3, C18:1 20.8, C18:0 10.0; 'Der Schleppdampf-(Einblasedampf-) Verbrauch bei der ein- und zweistufigen destillativen Entsauerung' (1971): C16:0 8.0, C18:3 20.0, C18:2 33.0, C18:1 30.0, C18:0 9.0; 'Oil-bearing plants of Zaire III' (1977): C14:0 0.2, C16:0 10.8, C18:3 19.1, C18:2 29.3, C18:1 28.2, C18:0 12.6; 'Studies on levels of oxalic acid and phytic acid in traditional foods of northern Nigerians' (1977): C16:0 7.0, C18:3 24.3, C18:2 38.2, C18:1 21.9, C18:0 8.3; 'Tocotrienols in bleached Thai rubberseed oil' (1988): C14:0 0.7, C16:1 0.2, C16:0 11.0, C18:3 10.6, C18:2 42.7, C18:1 26.1, C18:0 8.3, C20:0 0.4. Not used: a 1969 entry summing to 105 %, a 1983 Karnataka entry summing to 111.8 % (PlantFAdb flags it; it also lists saponification 185.5 and iodine 134.5), a latex furanoid-acid entry, two entries whose titles belong to other plants (African locust bean, pearl lupine), and the second PlantFAdb record for H. brasiliensis (plant 19446), whose mostly Chinese-language titles did not render. Check: Salimon's profile implies about 192 mg KOH/g, 5 % above the measured 182.12 (the paper's own triglyceride molar mass of 924 matches the measurement: 3 x 56106 / 924 = 182), and about 136 g I2/100 g against 135.79.","provenance":{"primary":{"publisher":"BioMed Central (Lipids in Health and Disease), open access via PubMed Central","document":"Salimon J, Abdullah BM, Salih N. 'Rubber (Hevea brasiliensis) seed oil toxicity effect and Linamarin compound analysis.' Lipids Health Dis. 11:74 (2012). DOI 10.1186/1476-511X-11-74.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC3475106/","documentDate":"2012-06-13","retrieved":"2026-09-24","note":"Table 1 (physicochemical properties) and Table 2 (fatty acids)."},"additional":[{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Hevea brasiliensis (plant 10152)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10152","retrieved":"2026-09-24","note":"Datasets #13266 (1992), #13430 (1971), #15482 (1977), #11008 (1977) and #13068 (1988) used for the ranges."}]}},{"id":"sacha-inchi-oil","name":"Sacha Inchi Oil","aliases":["Plukenetia volubilis seed oil","Sacha inchi seed oil","Inca peanut oil","Inca inchi oil","Sacha peanut oil"],"category":"oil","inci":"Plukenetia Volubilis Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":184.7,"max":185.7,"typical":185.2},"iodineValue":{"min":192.1,"max":194.1,"typical":193.1},"fattyAcidsPercent":{"palmitic":{"typical":4.4},"stearic":{"typical":2.4},"oleic":{"typical":9.1},"linoleic":{"typical":33.4},"linolenic":{"typical":50.8}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Every number here is Gutierrez, Rosada and Jimenez 2011 (Grasas y Aceites 62(1):76-83, DOI 10.3989/gya044510), an open-access CSIC paper on Colombian Plukenetia volubilis. Table 1 gives the crude hexane-extracted oil a saponification value of 185.2 +/- 0.5 mg KOH/g and an iodine value of 193.1 +/- 1.0 g I2/100 g, both on triplicate determinations, and the ranges here are those means +/- SD. Table 2 supplies the crude-oil fatty-acid column used for the profile: palmitic 4.4, stearic 2.4, oleic 9.1, linoleic 33.4, alpha-linolenic 50.8, summing to 100.1 %. Codex Alimentarius added sacha inchi oil to CXS 210 at the 47th Commission session in December 2024, with a saponification band opening at 185 and an iodine band of 182-205, which would be the better citation; the FAO copy of CXS_210e.pdf was behind a Cloudflare challenge on every attempt at the retrieval date, so no figure has been transcribed from a standard here. The 2011 measurements sit inside both of those bands. One check worth stating so it does not look like an error: full-addition stoichiometry on this profile gives about 208 g I2/100 g, above the 193.1 measured, which is the ordinary behaviour of a Wijs titration on a trienoic oil rather than a contradiction between the two fields. Lozano-Garzon et al. 2023 (Biomolecules 13(6):985) also characterised a Colombian sacha inchi oil, and their fatty-acid column agrees closely with Gutierrez et al. (palmitic 4.96, stearic 2.99, oleic 11.1, linoleic 34.56, linolenic 46.39), but the saponification and iodine values they print beside it, 123.10 and 65.20, are impossible for that composition, which implies roughly 192 and 200; their physicochemical row for this species is therefore not used. The oxidative point matters more here than for anything else in the set. At about 51 % alpha-linolenic this is the most polyunsaturated oil in the dataset, ahead of flaxseed, and the double bonds that put the iodine value near 193 are the same ones that turn the bar rancid. Treat it as a small-percentage additive in cold process, keep the superfat low, do not let it sit in a hot slow-cooling loaf, and use the bar young; a recipe carrying much of it will show orange dreaded spots long before an otherwise identical one without. Commercial supply is a second trap: Ramos-Escudero et al. 2019 (Journal of Food Science and Technology 56(10):4503) profiled 27 commercial sacha inchi oils and found individual samples at 10-12 % alpha-linolenic with more than 50 % linoleic, which is not sacha inchi at all, so an unverified bottle may not have the composition recorded here. Unsaponifiable matter is not reported. No melting point is published either: the paper gives DSC melting behaviour spread from about -45 C upward rather than a melting point, so the field is null. INCI name from CosIng.","provenance":{"primary":{"publisher":"Consejo Superior de Investigaciones Cientificas (Grasas y Aceites)","document":"Gutierrez LF, Rosada LM, Jimenez A. 'Chemical composition of Sacha Inchi (Plukenetia volubilis L.) seeds and characteristics of their lipid fraction.' Grasas y Aceites 2011, 62(1):76-83. DOI 10.3989/gya044510.","url":"https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1301","documentDate":"2011","retrieved":"2026-09-21","note":"Open-access PDF galley (article/download/1301/1300/1298) read in full. Table 1: iodine value 193.1 +/- 1.0 g I2/100 g, saponification value 185.2 +/- 0.5 mg KOH/g, refractive index 1.4791 at 25 C, density 0.9187, viscosity 35.4 mPa.s, on hexane-extracted crude oil. Table 2: fatty-acid composition of the crude oil and of its neutral-lipid, free-fatty-acid and phospholipid fractions; the crude-oil column is used here. The oil is 97.2 % neutral lipids, 1.2 % free fatty acids, 0.8 % phospholipids."},"additional":[{"publisher":"Springer (Journal of Food Science and Technology), open-access copy via PubMed Central","document":"Ramos-Escudero F, Munoz AM, Ramos Escudero M, Vinas-Ospino A, Morales MT, Asuero AG. 'Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols.' Journal of Food Science and Technology 2019, 56(10):4503. DOI 10.1007/s13197-019-03938-9.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6801255/","documentDate":"2019-07-22","retrieved":"2026-09-21","note":"Fatty-acid table for 27 commercial sacha inchi oils (mean alpha-linolenic 40.47 %, SD 11.38; individual samples from 10.06 to 55.10 %). Cited for the spread across commercial lots and the adulteration risk, not for a value: the mean across a set that includes off-profile samples is not a description of authentic sacha inchi oil. No saponification or iodine value reported."},{"publisher":"MDPI (Biomolecules), open-access copy via PubMed Central","document":"Lozano-Garzon K, Orduz-Diaz LL, Guerrero-Perilla C, Quintero-Mendoza W, Carrillo MP, Cardona-Jaramillo JEC. 'Comprehensive Characterization of Oils and Fats of Six Species from the Colombian Amazon Region with Industrial Potential.' Biomolecules 13(6):985. DOI 10.3390/biom13060985.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC10295824/","documentDate":"2023-06-13","retrieved":"2026-09-21","note":"Table 2 fatty-acid column for Sacha Inchi corroborates the profile used here. Table 1 prints saponification 123.10 +/- 1.86 and iodine 65.20 +/- 0.41 for the same oil; both contradict that composition by a wide margin and are not used - see notes."}]}},{"id":"safflower-oil","name":"Safflowerseed Oil","aliases":["Safflower oil","Carthamus oil","Kurdee oil"],"category":"oil","inci":"Carthamus Tinctorius Seed Oil","cas":["8001-23-8"],"ec":["232-276-5"],"saponifiedInci":{"naoh":"Sodium Safflowerate","koh":"Potassium Safflowerate"},"sapKohMgPerG":{"min":186,"max":198},"iodineValue":{"min":136,"max":148},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.2},"palmitic":{"min":5.3,"max":8},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":1.9,"max":2.9},"oleic":{"min":8.4,"max":21.3},"linoleic":{"min":67.8,"max":83.2},"linolenic":{"min":0,"max":0.1},"arachidic":{"min":0.2,"max":0.4},"gadoleic":{"min":0.1,"max":0.3},"behenic":{"min":0,"max":1},"erucic":{"min":0,"max":1.8},"lignoceric":{"min":0,"max":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Ph. Eur. 12 'Safflower oil, refined, Type I' (Heess sheet): myristic max 0.2, palmitic 4.0-10.0, stearic 1.0-5.0, oleic 8.0-21.0, linoleic 68.0-83.0, linolenic max 0.5, arachidic/eicosenoic max 0.5, behenic max 1.0 %; unsaponifiable max 1.5 %.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Safflower oil refined Type I Ph. Eur. 12 (Reg-No. Sp310031f)","url":"https://www.heessoils.com/fileadmin/spezifikationen/310031-Safflower-oil-refined-Type-I-ph-eur.pdf","documentDate":"2026-01-21","retrieved":"2026-09-20"}]}},{"id":"safflower-oil-high-oleic","name":"Safflowerseed Oil - High Oleic Acid","aliases":["High oleic safflower oil","High oleic carthamus oil","High oleic kurdee oil"],"category":"oil","inci":"Carthamus Tinctorius Seed Oil","cas":["8001-23-8"],"ec":["232-276-5"],"saponifiedInci":{"naoh":"Sodium Safflowerate","koh":"Potassium Safflowerate"},"sapKohMgPerG":{"min":186,"max":194},"iodineValue":{"min":80,"max":100},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.2},"myristic":{"min":0,"max":0.2},"palmitic":{"min":3.6,"max":6},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":1.5,"max":2.4},"oleic":{"min":70,"max":83.7},"linoleic":{"min":9,"max":19.9},"linolenic":{"min":0,"max":1.2},"arachidic":{"min":0.3,"max":0.6},"gadoleic":{"min":0.1,"max":0.5},"behenic":{"min":0,"max":0.4},"erucic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.3}},"meltingPointC":null,"unsaponifiablePercent":{"max":1},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Must contain not less than 70 % oleic acid (Section 3.1).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"sal-butter","name":"Sal Butter","aliases":["Sal fat","Sal seed fat","Shorea robusta seed butter","Sal seed butter"],"category":"butter","inci":"Shorea Robusta Seed Butter","cas":["225234-08-2"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":180,"max":195},"iodineValue":{"min":31,"max":45},"fattyAcidsPercent":{"palmitic":{"typical":9.1},"stearic":{"typical":43.7},"oleic":{"typical":36.9},"linoleic":{"typical":1.6},"arachidic":{"typical":8.6}},"meltingPointC":null,"unsaponifiablePercent":{"max":2.5},"notes":"SAP, iodine and unsaponifiable-matter fields are the FSSAI (India) regulatory standard for 'Refined salseed fat' (Chapter 2.2, item 6): saponification value 180-195, iodine value (Wijs) 31-45, unsaponifiable matter not more than 2.5 %, free fatty acids (as oleic) not more than 0.25 %, 9:10-epoxy and 9:10-dihydroxystearic acid not more than 3.0 %. FATTY ACIDS are from Sundaravalli et al. 1978, measured on refined sal fat. CORRECTION, 2026-09-21: an earlier version of this record took its fatty acids from Thapa et al. 2025, which reports gamma-linolenic acid at 6.86 % and no arachidic acid. Verification against independent primary sources found that arachidic acid sits at roughly 6-9 % in sal fat and is a hallmark of the family (Sundaravalli 1978 measured 8.6 %; Reddy & Prabhakar 1990 describe sal triglycerides as glycerides of C16, C18 and C20 acids), while no source reports gamma-linolenic acid in any Dipterocarpaceae seed fat. The 6.86 % row in Thapa et al. is therefore taken to be a mislabelled arachidic peak. Rather than relabel another author's table, this record now uses a source that does not carry the anomaly; the Thapa paper is kept in the provenance with the reason it was set aside.","provenance":{"primary":{"publisher":"Journal of the Oil Technologists' Association of India (CSIR-CFTRI institutional repository)","document":"Sundaravalli, O.E.; Guttikar, M.N.; Desai, B.L.M.; Kanta, S., \"Nutritional studies on refined sal (Shorea robusta)\", J. Oil Technol. Assoc. India 10(4), 147-150","url":"http://ir.cftri.res.in/6933/","documentDate":"1978","retrieved":"2026-09-21","note":"Fatty-acid composition of refined sal fat, measured: stearic 43.7, oleic 36.9, palmitic 9.1, arachidic 8.6, linoleic 1.6 %. Sums to 99.9 %. Arachidic acid at this level is the expected hallmark of a Dipterocarpaceae seed fat."},"additional":[{"publisher":"Food Chemistry: X (Elsevier), open access via PubMed Central","document":"Thapa D, Kumar V, Naik B, Kumar Gupta A, Richa R. \"Process optimization for the extraction of Shorea robusta (Sal) seed oil using response surface methodology and its characterization: A sustainable approach to oil valorization.\" Food Chem X. 2025;32:103380. doi:10.1016/j.fochx.2025.103380","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12757558/","documentDate":"2025","retrieved":"2026-09-21","note":"GC fatty-acid composition table under optimized extraction conditions; source of the fattyAcidsPercent field. Its own saponification value (172.08 mg KOH/g) and citation of a '35-38 C' melting point (attributed by the paper itself to prior literature, not its own measurement) were NOT used in the structured fields - see notes."},{"publisher":"Food Chemistry: X (Elsevier), open access via PubMed Central","document":"Thapa et al., \"Process optimization for the extraction of Shorea robusta (Sal) seed oil using response surface methodology and its characterization\", Food Chem. X 32:103380","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12757558/","documentDate":"2025","retrieved":"2026-09-21","note":"NOT used for the fatty-acid fields. Its Table 5 labels a 6.86 % row 'gamma-linolenic acid' and contains no arachidic acid row at all, which is the signature of a mislabelled GC peak: gamma-linolenic acid is not known from any Dipterocarpaceae seed fat, while arachidic acid is a hallmark of them. Its other majors (stearic 45.06, oleic 38.23, palmitic 5.95, linoleic 1.95) are close to the values used here."}]}},{"id":"sapote-oil","name":"Mamey Sapote Seed Oil","aliases":["Sapote oil","Zapote seed oil","Mamey seed oil","Pouteria sapota seed fat"],"category":"oil","inci":"Pouteria Sapota Seed Butter","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":198},"iodineValue":{"typical":60},"fattyAcidsPercent":{"palmitic":{"min":10.5,"max":10.8,"typical":10.5},"stearic":{"min":23.3,"max":28.65,"typical":28.65},"oleic":{"min":48.62,"max":54.5,"typical":48.62},"linoleic":{"min":10.2,"max":10.77,"typical":10.77},"linolenic":{"min":0.2,"max":0.58,"typical":0.58},"arachidic":{"min":0.36,"max":0.6,"typical":0.36},"gadoleic":{"max":0.1},"behenic":{"min":0.1,"max":0.4,"typical":0.4},"lignoceric":{"max":0.1}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"The whole fat of the seed of mamey sapote (Pouteria sapota, synonyms Calocarpum mammosum, Lucuma mammosa). Primary: Solis-Fuentes, Ayala-Tirado, Fernandez-Suarez and Duran-de-Bazua 2015 (Grasas y Aceites 66(1):e056), seed oil of fruits from Emiliano Zapata, Veracruz, Mexico, solvent-extracted and purified. Section 3.3: refractive index 1.463, SAPONIFICATION VALUE 198 mg KOH/g, IODINE VALUE 60 g I2/100 g (AOAC official methods, Horwitz 1995). Table 3, fatty acids (g/100 g, mean of two determinations), immature / mature fruit: palmitic 10.79 / 10.50, stearic 26.57 / 28.65, oleic 53.59 / 48.62, linoleic 5.65 / 10.77, linolenic 0.27 / 0.58, arachidic 0.46 / 0.36, behenic 0.64 / 0.40, not identified 2.03 / 0.3; totals SFA 38.46 / 39.91, MUFA 53.59 / 48.62, PUFA 5.92 / 11.35 (the running text rounds the mature PUFA to 10.7). The typicals are the MATURE-fruit column; the immature column is not merged. Min/max add PlantFAdb dataset #10952 ('Chemical characterization of zapote (Lucuma mammosa) seed', 1996, SOFA TAB_001150; oil content 32.4 %): 16:0 10.8, 18:3 0.2, 18:2 10.2, 18:1 54.5, 18:0 23.3, 20:1 0.1, 20:0 0.6, 22:0 0.1, 24:0 0.1 %; gadoleic and lignoceric appear only there and are stored as max. Consistency: the mature profile implies about 191 mg KOH/g against the published 198 (+3.4 %), and its iodine value about 62 against the published 60. Physically the fat has a broad melting range (DSC melting from -35.2 C, peaks at -2.7, 13.1 and 34.4 C, range 73.2 C) and the authors describe it as liquid at ambient temperature in tropical regions; it is about 40 % saturated. No single melting point is given, so meltingPointC is null. INCI: CosIng defines 'Pouteria Sapota Seed Butter' as 'the fat obtained from the seeds of Pouteria sapota', which is what was analysed here; CosIng's 'Pouteria Sapota Seed Oil' (CAS 2004721-57-5) is 'the liquid fraction obtained from Pouteria Sapota Seed Butter' - a fractionated product with less stearic acid, which this record does not describe. A trade 'sapote oil' labelled with the Seed Oil name may therefore be the liquid fraction; the paper's own dry fractionation separated two solid fractions (21.0 % and 19.6 % of the oil, crystallised at 26.5 and 23.8 C) from a residual liquid.","provenance":{"primary":{"publisher":"Consejo Superior de Investigaciones Cientificas (Grasas y Aceites), open access","document":"Solis-Fuentes J.A., Ayala-Tirado R.C., Fernandez-Suarez A.D., Duran-de-Bazua M.C. Mamey sapote seed oil (Pouteria sapota). Potential, composition, fractionation and thermal behavior. Grasas y Aceites 2015, 66(1):e056 (doi 10.3989/gya.0691141)","url":"https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1521","documentDate":"2015-03-30","retrieved":"2026-09-24","note":"PDF galley https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1521/1650 read. Section 3.3 physicochemical properties; Table 3 fatty acid composition; Table 4 and Figure 1 thermal behaviour."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb dataset #10952 for Lucuma mammosa (plant 11567): 'Chemical characterization of zapote (Lucuma mammosa) seed' (1996), SOFA TAB_001150","url":"https://fatplants.net/plantfadb/datasets?plant_id=11567","documentDate":"1996","retrieved":"2026-09-24","note":"GLC area-% fatty acids, oil content 32.4 wt-%. Used for the min/max."}]}},{"id":"sapucaia-nut-oil","name":"Sapucaia Nut Oil","aliases":["Sapucaia oil","Castanha-de-sapucaia oil","Lecythis pisonis nut oil","Lecythis pisonis seed oil","Monkey pot nut oil"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":0.07,"max":0.12},"palmitic":{"min":11.1,"max":15.2},"palmitoleic":{"min":0.21,"max":0.35},"stearic":{"min":7.5,"max":9.63},"oleic":{"min":39.7,"max":45.4},"linoleic":{"min":27.19,"max":46.6},"linolenic":{"min":0.22,"max":0.36},"arachidic":{"max":0.45},"gadoleic":{"min":0.06,"max":0.08}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Demoliner, Policarpi, Ramos, Bascunan, Ferrari, Jachmanian, de Francisco de Casas, Vasconcelos & Block 2018 (Food Res. Int. 108:27-34; Vasconcelos is Embrapa Meio-Norte, which deposited the copy read): nuts from Piaui (A1, A2, A3) and Minas Gerais (B1). Table 4 prints its values one line below the acid labels; they were re-paired using the table's own SFA/MUFA/PUFA subtotals and the abstract (oleic 39.7-45.4 %, linoleic 32.2-46.6 %): myristic 0.10/0.09/0.09/0.07; palmitic 15.2/12.9/14.4/11.1; palmitoleic 0.35/0.21/0.21/0.24; margaric (C17:0) 0.08/0.08/0.07/0.07; stearic 7.93/8.44/7.91/7.50; oleic 39.7/45.4/44.4/40.0*; linoleic 40.0*/32.3/32.2/46.6; 'gamma-linolenic (C18:3)' 0.27/0.26/0.27/0.22; alpha-linolenic 0.35/0.26/0.32/0.22; cis-11-eicosenoic 0.07/0.07/0.08/0.06; SFA 23.3/21.5/22.5/18.8, MUFA 40.1/45.7/44.7/34.2, PUFA 36.6/32.8/32.7/47.0. *Two printed values contradict their own subtotals: A1 linoleic 40.0 (its PUFA of 36.6 implies about 36.0) and B1 oleic 40.0 (its MUFA of 34.2 implies about 33.9). The ranges follow the abstract, and neither implied value is entered. The 'gamma-linolenic' row (0.22-0.27 %) is left out: no other sapucaia analysis reports gamma-linolenic acid, and in a nut oil a row with that label is more likely a misassigned C18:3 isomer - the same pattern this dataset found in the sal butter source. At this size it changes nothing. Table 3 has no saponification or iodine value (its rows are shifted too: the 209.0-217.5 values are the smoke point in C). Ranges also include the PlantFAdb dataset 'Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils' (2017): C14:0 0.12, C16:1 0.32, C16:0 14.7, C17:0 0.11, C18:3 0.36, C18:2 27.19, C18:1 cis-9 44.28, C18:1 cis-11 1.05, C18:0 9.63, C20:4 0.08, C20:0 0.45 (98.29 %). Vaccenic (1.05 %) and margaric (about 0.1 %) acid have no key. No saponification or iodine value was found in an allowed document; the build derives one from this profile (it implies about 193 mg KOH/g).","provenance":{"primary":{"publisher":"Elsevier (Food Research International); author copy deposited in Embrapa's repository Alice","document":"Demoliner F, Policarpi PB, Ramos JC, Bascunan VLAF, Ferrari RA, Jachmanian I, de Francisco de Casas A, Vasconcelos LFL, Block JM. 'Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part I: Nutritional composition and lipid profile.' Food Res. Int. 108:27-34 (2018). DOI 10.1016/j.foodres.2018.03.028.","url":"https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1101205/1/SAPUCAIANUT.PARTIFoodResearchInternationalv.1082018.pdf","documentDate":"2018","retrieved":"2026-09-24","note":"Table 4 (fatty acids, tocopherols, phytosterols of the nut oil); rows re-paired as explained in notes."},"additional":[{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Lecythis pisonis (plant 108)","url":"https://fatplants.net/plantfadb/datasets?plant_id=108","retrieved":"2026-09-24","note":"Dataset #173 'Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils' (2017)."}]}},{"id":"sea-buckthorn-pulp-oil","name":"Sea Buckthorn Pulp Oil","aliases":["Hippophae rhamnoides fruit oil","Sea buckthorn fruit oil","Sea buckthorn berry oil","Seabuckthorn pulp oil"],"category":"oil","inci":"Hippophae Rhamnoides Fruit Oil","cas":["225234-03-7"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":149.5,"max":229.2},"iodineValue":{"min":60,"max":71},"fattyAcidsPercent":{"myristic":{"min":0.11,"max":0.31},"palmitic":{"min":17.62,"max":41},"palmitoleic":{"min":12.41,"max":42},"stearic":{"max":3.44},"oleic":{"min":21.3,"max":37.07},"linoleic":{"min":5.86,"max":14},"linolenic":{"min":0.1,"max":2},"arachidic":{"min":0.1,"max":1.42}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.6,"max":3.6},"notes":"PULP (fruit-flesh) oil, the palmitoleic-rich oil, distinct from the seed oil. PRIMARY source: Pakistan Journal of Scientific and Industrial Research 2008 (PCSIR Laboratories, Peshawar), cold-pressed pulp oil of red and yellow Hippophae rhamnoides berries from six locations in northern Pakistan (Nomal, Bagrote, Ghizar, Skardu Khas, Shigar, Khaplu), n = 3 readings per sample. Table 1 (12 samples): saponification value 186.20-229.20 (yellow) and 149.5-205.0 (red) mg KOH/g; the text calls 229.20 (Bagrote) the highest and 186.20 (Skardu Khas) the lowest, i.e. it ignores the red-Khaplu value of 149.5 that is printed in the table, so the practical range is about 186-229 and the 149.5 minimum here is transcribed as printed but is probably an outlier; iodine value 60-71; unsaponifiable matter 0.6-3.60 %; acid value 8.0-13.4 mg KOH/g; refractive index 1.457-1.543; specific gravity 0.846-0.951. Table 2 (7 samples, % of fatty acids): myristic 0.11-0.31, palmitic 17.62-36.52, palmitoleic 12.41-32.41, stearic 0.51-3.44 (nd in one), oleic 21.30-37.07 (18:1 not split into delta-9 and delta-11 isomers), linoleic 5.86-12.36, linolenic 0.10-0.73, arachidic 0.10-1.42. ADDITIONAL: PLoS ONE 2012 (Canadian H. rhamnoides ssp. mongolica, four cultivars), Figure 1B mature pulp: palmitoleic 32-42, palmitic 34-41, linoleic 8-14, oleic (delta-9 only) 1-5, cis-vaccenic (18:1 delta-11) 5-7, alpha-linolenic under 2, stearic under 2 % w/w. The fatty-acid min/max in this record span both documents (upper bounds for palmitic 41, palmitoleic 42, linoleic 14 and linolenic 2 are from PLoS ONE); the oleic range is from the Pakistani data only because PLoS ONE separates vaccenic acid. Melting point not given; the oil is semi-liquid to liquid at room temperature because of its high palmitic content but no value was printed. INCI name from CosIng.","provenance":{"primary":{"publisher":"PCSIR (Pakistan Journal of Scientific and Industrial Research)","document":"Chemical Variability of Fatty Acid Composition of Seabuckthorn Berries Oil from Different Locations by GC-FID (Shafi N., Kanwal F., Siddique M., Ghauri E.G., Akram M.; Pak. J. Sci. Ind. Res. 2008, 51(5):250-253)","url":"https://v2.pjsir.org/index.php/biological-sciences/article/download/682/438","documentDate":"2008","retrieved":"2026-09-20","note":"Table 1 physicochemical characteristics of cold-pressed pulp oil from six locations (refractive index, specific gravity, peroxide value, unsaponifiable matter, saponification value, iodine value, acid value); Table 2 fatty-acid composition of the berry (pulp) oil, seven samples. PDF fetched and text-extracted locally."},"additional":[{"publisher":"Public Library of Science (PLoS ONE), open-access copy via PubMed Central","document":"Fatty Acid Composition of Developing Sea Buckthorn (Hippophae rhamnoides L.) Berry and the Transcriptome of the Mature Seed (Fatima T. et al.; PLoS ONE 2012, 7(4):e34099; DOI 10.1371/journal.pone.0034099)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC3338740/","documentDate":"2012","retrieved":"2026-09-20","note":"Figure 1B and text: fatty-acid composition of mature pulp (soft parts) across four cultivars."}]}},{"id":"sea-buckthorn-seed-oil","name":"Sea Buckthorn Seed Oil","aliases":["Hippophae rhamnoides seed oil","Seabuckthorn seed oil","Sea-buckthorn kernel oil"],"category":"oil","inci":"Hippophae Rhamnoides Seed Oil","cas":["225234-03-7"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"typical":7},"palmitoleic":{"max":4},"stearic":{"max":4},"oleic":{"min":17,"max":20},"linoleic":{"min":33,"max":36},"linolenic":{"min":30,"max":36}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"SEED oil (not the palmitoleic-rich pulp oil; see sea-buckthorn-pulp-oil). Fatty acids are from the open-access PLoS ONE 2012 study of Canadian-grown Hippophae rhamnoides ssp. mongolica (cultivars RC-4, E6590, Harvest Moon, FR-14), Figure 1A, mature seed, % w/w across cultivars: linoleic 33-36, alpha-linolenic 30-36, 18:1 (oleic delta-9 plus vaccenic delta-11 combined) 17-20, palmitic about 7, palmitoleic under 4, stearic under 4. The 'oleic' entry therefore includes cis-vaccenic acid, and the palmitic value is an approximate figure read from the paper's text/figure, not a tabulated mean. Saponification value, iodine value and unsaponifiable matter are NULL: no open-access primary document with measured values for the SEED oil could be opened in this session (the Pure and Applied Biology paper is behind a bot-check, the OCL/ScienceDirect/Wiley-JAOCS papers returned HTTP 403 or are paywalled, and conference-proceedings and reseller specification sheets are outside the allowed source list). Do not reuse the pulp-oil SAP/IV for the seed oil: the seed oil is a linoleic/alpha-linolenic oil and would be expected to have a much higher iodine value than the pulp oil. Melting point not given (liquid oil). INCI name from CosIng.","provenance":{"primary":{"publisher":"Public Library of Science (PLoS ONE), open-access copy via PubMed Central","document":"Fatty Acid Composition of Developing Sea Buckthorn (Hippophae rhamnoides L.) Berry and the Transcriptome of the Mature Seed (Fatima T., Snyder C.L., Schroeder W.R., Cram D., Datla R., Wishart D., Weselake R.J., Krishna P.; PLoS ONE 2012, 7(4):e34099; DOI 10.1371/journal.pone.0034099)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC3338740/","documentDate":"2012","retrieved":"2026-09-20","note":"Figure 1A and accompanying text: fatty-acid composition of mature seed oil across four cultivars."}}},{"id":"sesame-oil","name":"Sesameseed Oil","aliases":["Sesame oil","Gingelly oil","Benne oil","Til oil","Untoasted sesame seed oil"],"category":"oil","inci":"Sesamum Indicum Seed Oil","cas":["8008-74-0"],"ec":["232-370-6"],"saponifiedInci":{"naoh":"Sodium Sesameseedate","koh":"Potassium Sesameseedate"},"sapKohMgPerG":{"min":186,"max":195},"iodineValue":{"min":104,"max":120},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.1},"palmitic":{"min":7.9,"max":12},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":4.5,"max":6.7},"oleic":{"min":34.4,"max":45.5},"linoleic":{"min":36.9,"max":47.9},"linolenic":{"min":0.2,"max":1},"arachidic":{"min":0.3,"max":0.7},"gadoleic":{"min":0,"max":0.3},"behenic":{"min":0,"max":1.1},"lignoceric":{"min":0,"max":0.3}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. C22:0 printed 'NN-1.1' (typo for ND-1.1). Appendix: Baudouin test positive. JP XVIII 'Sesame Oil': SAP 187-194, IV 103-118, unsaponifiable NMT 2.0 %, specific gravity 0.914-0.921.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Sesame Oil': acid value NMT 0.2; saponification value 187-194; unsaponifiable matters NMT 2.0 %; iodine value 103-118."}]}},{"id":"shea-butter","name":"Shea Butter","aliases":["Butyrospermum parkii butter","Karite butter","Vitellaria paradoxa butter"],"category":"butter","inci":"Butyrospermum Parkii (Shea) Butter","cas":["194043-92-0","91080-23-8"],"ec":["293-515-7"],"saponifiedInci":{"naoh":"Sodium Shea Butterate","koh":"Potassium Shea Butterate"},"sapKohMgPerG":{"min":179.3,"max":190,"typical":183},"iodineValue":{"min":30,"max":75},"fattyAcidsPercent":{"palmitic":{"min":1.9,"max":5},"stearic":{"min":27.7,"max":55.7},"oleic":{"min":34,"max":60.7},"linoleic":{"min":4.4,"max":7.9},"arachidic":{"min":0,"max":1.8}},"meltingPointC":{"min":33,"max":40.5},"unsaponifiablePercent":{"min":2.4,"max":11.6,"typical":6.2},"notes":"FATTY ACIDS AND UNSAPONIFIABLE MATTER (both from the primary source): Akihisa et al. 2010 (J Oleo Sci) ran GLC on 36 individually-analyzed shea kernel fat samples from 7 countries (Cote d'Ivoire, Ghana, Nigeria, Cameroun, Chad, Sudan, Uganda). Its own prose-stated ranges (Results 3.5): oleic 34.0-60.7%, stearic 27.7-55.7%, linoleic 4.4-7.9%, palmitic 1.9-5.0%, arachidic 'tr-1.8%' (trace treated as 0 for min). Myristic acid was present only as 'tr' (trace) throughout all 36 samples in Table 5, with no quantified range stated, so it is left out rather than guessed. Unsaponifiable matter uses this paper's 'NSL' (non-saponifiable lipid) content, Table 2/Results 3.2: range 2.4-11.6% across the 36 samples, mean 6.2% (used as typical) - NSL is obtained by saponification and partition, the same concept the AOCS 'unsaponifiable matter' test targets. IODINE VALUE 30-75 gI2/100g is from the FSSAI (India) regulatory standard for unrefined shea butter (see provenance); its saponification value, 160-200, is the regulatory envelope discussed below. Akihisa et al. report neither classical constant. Two additional primary sources were checked and partly corroborate, partly conflict: Ajala et al. 2015 (PMC4711458, Nigerian samples) measured SAP 167.4 mg KOH/g (traditional wet extraction) and 202.9 mg KOH/g (solvent extraction, slightly above the FSSAI ceiling), and melting point 33.0 C / 40.5 C for the same two extraction methods (used as the meltingPointC field, since no other primary source measured it) - but its iodine values (21.43 and 13.19 gI2/100g) are far below every other source checked and were treated as a discrepant outlier, excluded from the field. Megnanou & Niamke 2015 (PMC4631807, two Ivory Coast composite samples, beige/yellow) measured iodine 52.64/53.06 gI2/100g, comfortably inside the FSSAI band (used only as corroboration, not the field itself, which already came from FSSAI); but its fatty-acid figures (palmitic 16.42%/26.36%, stearic 32.39%/36.36%, oleic 38.12%/29.09%, linoleic 9.72%/5.92%, arachidic 1.84%/1.59%) and unsaponifiable matter (17.61%/17.27%) are far outside Akihisa's 36-sample range - especially palmitic, which every other source puts at roughly 2-5%, not 16-26% - so these Megnanou figures were NOT used for any field, recorded here only for transparency. See shea-butter-refined.json for AAK's refined (RBD) commercial product spec, which is a meaningfully tighter/different profile. SAPONIFICATION VALUE: the band is now the span of measured shea materials, not the regulatory envelope: 179.3 (the lowest of Bunge's three shea olein batches, GRN 850; the olein concentrates shea's unsaponifiable matter, so it bounds the butter from below), 183 (AAK's refined LIPEX Shea, 7 % unsaponifiable; the typical) and 190.0 (crude Ghanaian shea, 1977, via PlantFAdb). The composition agrees: counting shea's triterpene alcohols as the cinnamate esters they mostly are, Akihisa's 2.4-11.6 % unsaponifiable gives 177-187 mg KOH/g. The regulatory limits stay in these notes: Codex CXS 325R-2017 160-195 and FSSAI 160-200, both covering unsaponifiable matter up to 19 %; a crude butter at that extreme could saponify near 168, and 195-200 is above anything shea can reach. Ajala et al.'s 167.4 and 202.9 are not relied on (the same table gives impossible iodine values).","provenance":{"primary":{"publisher":"Journal of Oleo Science (Japan Oil Chemists' Society), open access via J-STAGE","document":"Akihisa T, Kojima N, Katoh N, Ichimura Y, Suzuki H, Fukatsu M, Maranz S, Masters ET. \"Triterpene Alcohol and Fatty Acid Composition of Shea Nuts from Seven African Countries.\" J Oleo Sci. 2010;59(7):351-360. doi:10.5650/jos.59.351","url":"https://www.jstage.jst.go.jp/article/jos/59/7/59_7_351/_pdf","documentDate":"2010","retrieved":"2026-09-21","note":"Table 5 (GLC fatty-acid composition of 36 individual shea nut samples) and Results sections 3.2 (NSL/non-saponifiable lipid content, Table 2) and 3.5 (fatty-acid prose ranges) supplied the fattyAcidsPercent and unsaponifiablePercent fields."},"additional":[{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), item 12 'Shea butter', unrefined column","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-21","note":"Standard for 'Shea butter (Unrefined)': iodine value 30-75, saponification value 160-200 (used for those two fields), unsaponifiable matter not more than 19%, free fatty acids not more than 8%, refractive index 1.4620-1.4650 at 44 C. Item inserted by 2019 amendment, gazetted 2021."},{"publisher":"Journal of Food Science and Technology (Springer), open access via PubMed Central","document":"Ajala EO, Aberuagba F, Olaniyan AM, Onifade KR. \"Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterization.\" J Food Sci Technol. 2015;53(1):730-738.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC4711458/","documentDate":"2015-09-24","retrieved":"2026-09-21","note":"Table 4: traditional wet-extracted butter (SBT) SAP 167.4 mg KOH/g, iodine 21.43 gI2/100g, melting point 33.0 C; solvent-extracted butter (SBS) SAP 202.9 mg KOH/g, iodine 13.19 gI2/100g, melting point 40.5 C. Nigerian samples. Melting-point figures used for the field; its iodine values were treated as an outlier and not used (see notes)."},{"publisher":"SpringerPlus (Springer), open access via PubMed Central","document":"Megnanou R-M, Niamke S. \"Improving the optimized shea butter quality: a great potential of utilization for common consumers and industrials.\" SpringerPlus. 2015;4:667. doi:10.1186/s40064-015-1454-0","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC4631807/","documentDate":"2015","retrieved":"2026-09-21","note":"Ivory Coast beige/yellow shea butter: iodine 52.64/53.06 gI2/100g (corroborates the FSSAI-sourced field). Its unsaponifiable matter (17.61%/17.27%) and fatty acids (palmitic 16.42%/26.36%, stearic 32.39%/36.36%, oleic 38.12%/29.09%, linoleic 9.72%/5.92%, arachidic 1.84%/1.59%) were NOT used - inconsistent with Akihisa et al.'s much larger 36-sample dataset, recorded here only for transparency."},{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 325R-2017 Regional Standard for Unrefined Shea Butter (Africa), adopted 2017, amended 2020 and 2022, Tables 2 and 3","url":"http://web.archive.org/web/20250803065346/https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B325R-2017%2FCXS_325Re.pdf","documentDate":"2022","retrieved":"2026-09-25","note":"Internet Archive capture (3 August 2025) of the FAO file. Table 2: relative density (20 C) 0.91-0.98, density (40 C) 0.89-0.93, saponification value 160-195 mg KOH/g fat, iodine value 30-75, unsaponifiable matter 1-19 % m/m, refractive index at 44 C 1.4620-1.4650, melting point 35-40 C. Table 3: lauric <1, myristic <0.7, palmitic 2-10, palmitoleic <0.3, stearic 25-50, oleic 32-62, linoleic 1-11, linolenic <1, C20:0 <3.5 %. The standard says its limits are broad because they cover shea from all production areas. Regulatory limits, recorded in notes rather than as the band."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb dataset #14216 for Butyrospermum parkii (plant 10046), from \"Fatty-acid composition and characteristics of Pentadesma butyracea fat extracted from Ghana seeds\" (1977)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10046","documentDate":"1977","retrieved":"2026-09-25","note":"Crude Ghanaian shea fat: saponification value 190.0, iodine value 64.2, unsaponifiable 9.0 %, palmitic 4.8, stearic 45.9 %. Sets the maximum."}]}},{"id":"shea-butter-refined","name":"Refined Shea Butter","aliases":["Shea butter RBD","Butyrospermum parkii butter, refined","Refined, bleached, deodorized shea butter"],"category":"butter","inci":"Butyrospermum Parkii (Shea) Butter","cas":["194043-92-0","91080-23-8"],"ec":["293-515-7"],"saponifiedInci":{"naoh":"Sodium Shea Butterate","koh":"Potassium Shea Butterate"},"sapKohMgPerG":{"min":160,"max":200,"typical":183},"iodineValue":{"min":55,"max":75},"fattyAcidsPercent":{"palmitic":{"min":3,"max":9},"stearic":{"min":32,"max":50},"oleic":{"min":40,"max":57},"linoleic":{"min":4,"max":8}},"meltingPointC":{"typical":33},"unsaponifiablePercent":{"max":10,"typical":7},"notes":"This record exists because AAK publishes a distinct spec for its refined (RBD) shea butter, LIPEX Shea, that is a materially tighter/different envelope than crude shea (see shea-butter.json): fixed iodine value 62-72 (vs 30-75 for the broad crude range), a single saponification-value target of 183 mg KOH/g, an unsaponifiables target of 7%, and a fixed slip melting point of 33 C, versus crude shea's much wider natural variability. sapKohMgPerG min/max (160-200) is FSSAI's regulatory band for 'Shea butter (Refined)', which brackets AAK's 183 typical; iodineValue 62-72, unsaponifiablePercent typical 7, and meltingPointC 33 are AAK's own single-point TDS values (no ranges given in the sheet). FSSAI's refined-butter unsaponifiable-matter ceiling is 'not more than 10 per cent' (used as max here; this specific cell required reconstructing a mis-flowed PDF table, so confidence is moderate, not full) alongside free fatty acids not more than 0.25%, moisture not more than 0.1%, flash point not less than 250 C, and the same iodine band as unrefined (30-75) - AAK's own 62-72 sits inside that band and is used here instead because it is the product-specific figure. FATTY ACID COMPOSITION: AAK's technical data sheet does not publish a fatty-acid table, so this field is carried over unchanged from Akihisa et al. 2010's 36-sample crude shea kernel-fat analysis (see shea-butter.json for full sourcing), on the standard fat-chemistry basis that RBD refining (neutralization, bleaching, steam deodorization) acts on free fatty acids, pigments, odor compounds and part of the unsaponifiable fraction, not on the intact triglycerides' fatty-acid distribution. It is NOT an AAK-specific measurement and is flagged here for transparency. AAK's sheet additionally lists (not captured by this schema): acid value max 0.5 mg KOH/g, peroxide value max 1 meq/kg, hydroxyl value 5 mg KOH/g, density 0.89 g/cm3 at 50 C, refractive index 1.459 at 60 C, oxidative stability index 45 h at 110 C, solid fat content 20% at 35 C. FATTY ACIDS AND IODINE VALUE now come from one refined-shea specification (Heess Sp140031e), so they describe the same material; AAK's LIPEX Shea iodine value (62-72) stays in these notes as one product's figure. A shea butter's iodine value runs several units above what its fatty acids alone imply (Heess midpoints give 52, maxima 63): the triterpene alcohols that make up most of its unsaponifiable matter carry one or two double bonds and take up iodine in the Wijs test. SAPONIFICATION VALUE: the typical is AAK's 183, the same figure crude shea (shea-butter.json) uses, so the two records give the same lye. The bands differ because they are different kinds of band. Crude shea's 179.3-190 spans measured shea materials; no document gives a measured band for refined shea (AAK prints one figure and the Heess sheet prints none), so this record keeps the only published one, FSSAI's regulatory 160-200 for refined shea butter. That envelope is wider than the fat: refining removes part of the unsaponifiable matter, which raises the saponification value rather than lowering it, and FSSAI's own ceiling of 10 % unsaponifiable matter puts a refined butter near 177-187 by the composition argument in shea-butter.json, nowhere near 160, while 200 is above anything shea reaches. So the uncertainty panel shows refined shea with a wider band, and a worse worst case, than the butter can have.","provenance":{"primary":{"publisher":"AAK AB, Personal Care division (oil producer/refiner)","document":"LIPEX Shea Technical Data Sheet - refined, bleached, deodorized shea butter (INCI: Butyrospermum Parkii (Shea) Butter)","url":"https://www.knowde.com/stores/aak-personal-care/products/aak-personal-care-lipex-shea","retrieved":"2026-09-21","note":"Full spec table as distributed via the Knowde ingredient marketplace: acid value max 0.5 mg KOH/g; peroxide value max 1 meq/kg; iodine value 62-72 (Wijs); unsaponifiables 7%; saponification value 183 mg KOH/g; hydroxyl value 5 mg KOH/g; density 0.89 g/cm3 at 50 C; slip melting point 33 C; refractive index 1.459 at 60 C; OSI 45 h at 110 C; solid fat content 20% at 35 C. No fatty-acid composition table is given on this page."},"additional":[{"publisher":"Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India","document":"Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 - Chapter 2.2 'Fats, Oils and Fat Emulsions', Version 5 (01.08.2025), item 12 'Shea butter', refined column","url":"https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_2_Fats_oils%20and%20fat%20emulsions.pdf","documentDate":"2025-08-01","retrieved":"2026-09-21","note":"Standard for 'Shea butter (Refined)': iodine value 30-75, saponification value 160-200 (used for the min/max here), unsaponifiable matter not more than 10%, free fatty acids not more than 0.25%, moisture not more than 0.1%, flash point not less than 250 C, refractive index 1.4620-1.4650 at 44 C."},{"publisher":"Journal of Oleo Science (Japan Oil Chemists' Society), open access via J-STAGE","document":"Akihisa T, Kojima N, Katoh N, Ichimura Y, Suzuki H, Fukatsu M, Maranz S, Masters ET. \"Triterpene Alcohol and Fatty Acid Composition of Shea Nuts from Seven African Countries.\" J Oleo Sci. 2010;59(7):351-360. doi:10.5650/jos.59.351","url":"https://www.jstage.jst.go.jp/article/jos/59/7/59_7_351/_pdf","documentDate":"2010","retrieved":"2026-09-21","note":"Source of the fattyAcidsPercent field, carried over from crude shea kernel fat analysis (36 samples, 7 countries) because AAK's own sheet omits fatty-acid data - see notes for the chemistry justification."},{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Shea butter pressed and refined (Reg-No. Sp140031e, Rev. e)","url":"https://www.heessoils.com/fileadmin/spezifikationen/140031-shea-butter-pressed-and-refined.pdf","documentDate":"2024-08-02","retrieved":"2026-09-25","note":"Printing date 2 August 2024. Iodine value (Ph. Eur. 2.5.4) 55.0-75.0 g I2/100 g; palmitic 3.0-9.0, stearic 32.0-50.0, oleic 40.0-57.0, linoleic 4.0-8.0 % (GC of FAMEs, Ph. Eur. 2.4.22); acid value max. 2.0 mg KOH/g; free fatty acids max. 1.0 %; peroxide value max. 5.0 meq O2/kg; slip melting point 28-45 C. No saponification value. Composition and iodine value from the same refined-shea document. Read with pdftotext -table."}]}},{"id":"shea-olein","name":"Shea Olein","aliases":["Shea oil","Liquid shea","Shea butter olein","Olein from shea tree nut extract","Butyrospermum parkii oil"],"category":"oil","inci":"Butyrospermum Parkii Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":179.3,"max":182.9},"iodineValue":{"min":64.2,"max":69.2},"fattyAcidsPercent":{"palmitic":{"min":5.5,"max":5.9},"stearic":{"min":29.1,"max":29.4},"oleic":{"min":52.9,"max":54.6},"linoleic":{"min":7.9,"max":8.6},"linolenic":{"min":0.3,"max":0.4},"arachidic":{"min":1.2,"max":1.3}},"meltingPointC":{"min":30,"max":32},"unsaponifiablePercent":{"min":6.04,"max":6.89},"notes":"The liquid fraction of refined, solvent-fractionated shea butter (CosIng: 'Butyrospermum Parkii Oil is the liquid fraction obtained from the Shea Tree'). All figures are the producer's own batch analyses in GRAS Notice GRN 850, filed with the US FDA for BUNGE Loders Croklaan BV by GRAS Associates, LLC (cover letter dated 1 March 2019). Table 7, three production batches: C16:0 5.5/5.5/5.9, C18:0 29.1/29.1/29.2, C18:1 53.8/54.2/52.9, C18:2 8.6/8.4/7.9, C18:3 0.3/0.3/0.4, 'C20:0 (Arachidonic)' 1.3/1.2/1.2 (the label is the notice's; C20:0 is arachidic acid), others 1.4/1.3/2.5 % of total FAME; its 'typical' column: palmitic 5, stearic 30, oleic 54, linoleic 8, alpha-linolenic <1, C20:0 <3.5, others <3. Table 13 (three lots against specification): oleic 53.8/54.2/54.6, stearic 29.1/29.1/29.4, unsaponifiable matter 6.06/6.15/6.89 %, free fatty acid 0.12/0.15/0.12 % as oleic, peroxide 0.1/0.5/0.9 meq/kg, trans fatty acids 0.2 %. Table 12 specification: oleic min 44 %, stearic max 44 %, unsaponifiable max 9 %, free fatty acid max 1.0 %, trans fatty acids max 1.0 %. Table 14 (three batches against Codex criteria): saponification value 179.3/179.7/182.9 mg KOH/g, iodine value 69.0/69.2/64.2, unsaponifiable 6.04/6.15/6.89 %, refractive index 1.466 (44 C), melting point 30/32/30 C, relative density 0.9223/0.9225/0.9226 (20 C), acid value 0.28/0.28/0.20 mg KOH/g. The notice describes the product as 'a viscous pale yellow liquid at room temperature' and does not say how the 30-32 C melting point was measured. The unsaponifiable matter is mostly triterpene alcohols (the notice: up to 9 %, of which about 8 % phytosterols, 97 % of them 4,4-dimethylsterols 'also known as triterpene alcohols', present as esters and in free form); it is concentrated in the olein when shea butter is fractionated and stays in the soap unsaponified. Check: the batch profile implies about 190 mg KOH/g; the measured 179-183 is about 5 % lower, in line with 6-7 % of unsaponifiable matter. FDA's response letter (signed 20 March 2020) summarises the material as 92 % (w/w) triglycerides and 8 % (w/w) unsaponifiable matter, with oleic acid 54 % and stearic acid 30 % of total fatty acids.","provenance":{"primary":{"publisher":"BUNGE Loders Croklaan BV (producer); GRAS notice prepared by GRAS Associates, LLC, published in the U.S. FDA GRAS Notice Inventory","document":"GRAS Notice (GRN) No. 850: GRAS Notification - Shea Olein (olein from shea tree nut extract), with amendment.","url":"https://www.fda.gov/media/134329/download","documentDate":"2019-03-01","retrieved":"2026-09-24","note":"Tables 7 (fatty acids of three batches), 12 (specifications), 13 (three lots) and 14 (Codex criteria incl. saponification, iodine, melting point). Table 14 read from word coordinates."},"additional":[{"publisher":"U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition","document":"Response letter to GRAS Notice No. GRN 000850 (olein from shea tree nut extract).","url":"https://www.fda.gov/media/137440/download","documentDate":"2020-03-20","retrieved":"2026-09-24","note":"Summary of identity and composition."}]}},{"id":"shea-stearin","name":"Shea Stearin","aliases":["Shea butter stearin","Shea stearine","Hard fraction of shea butter","Solid fraction of shea butter"],"category":"butter","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"min":2.9,"max":6.2},"stearic":{"min":55.8,"max":60.9},"oleic":{"min":31.3,"max":32.2},"linoleic":{"min":2.7,"max":3.5},"arachidic":{"typical":1.8}},"meltingPointC":null,"unsaponifiablePercent":{"min":1,"max":1.1},"notes":"The solid, stearic-rich fraction of shea butter; its main triglyceride is StOSt (1,3-distearoyl-2-oleoylglycerol), 'roughly 75% of the triglycerides by weight' per the notice. All figures are from GRAS Notice GRN 1116, filed with the US FDA for AAK USA Inc. by Exponent, Inc. (28 September 2022). Table 5 (percent of total fatty acids): an industrially produced shea stearin reported by Danthine et al. (2015): palmitic 2.9, stearic 60.9, oleic 31.3, linoleic 2.7, arachidic 1.8, other 0.4; and AAK batches A/B/C: palmitic 6.2/4.5/4.3, stearic 55.8/57.1/57.8, oleic 31.8/32.2/31.8, linoleic 3.4/3.5/3.4, arachidic 1.8/1.8/1.8, other 1.0/0.9/0.9 (the PDF text prints each batch row one line above its label; re-paired using the text, which gives stearic about 57 % and oleic about 32 %, and Table 10). The ranges span all four columns; AAK's product sits at the higher-palmitic, lower-stearic end. AAK's certificates of analysis in Appendix A (lots 20D32084, 20D32107, 20D32221, made 21 Nov, 26 Nov and 11 Dec 2020): stearic 55.77/57.11/57.84 %, oleic 31.83/32.18/31.83 %, unsaponifiable matter 1.1/1.0/1.1 %, free fatty acid 0.05/0.064/0.047 % as oleic; specification (Table 9, Table 10 and the certificates): stearic at least 50 %, oleic at most 40 %, unsaponifiable at most 3 %, free fatty acid at most 1.0 %, peroxide under 10 meq/kg. The text: 'the concentration of unsaponifiable matter in the shea stearin is typically 1% given current production processes'; sterols/triterpenes are about 0.5 g/100 g in the stearin against 5.5 g/100 g in the olein, i.e. they go to the olein when shea butter is fractionated. The notice describes the product as 'an ivory to straw-colored (off-white), brittle solid at room temperature' and gives no saponification value, iodine value or melting point; the build derives the saponification value from the profile (about 190 mg KOH/g). No INCI name specific to shea stearin was found in CosIng; AAK's certificates give the label ingredient statement 'USA: Shea Oil; Canada: Modified Shea Oil'.","provenance":{"primary":{"publisher":"AAK USA Inc. (producer); GRAS notice prepared by Exponent, Inc., published in the U.S. FDA GRAS Notice Inventory","document":"GRAS Notice (GRN) No. 1116, part 1 (GRN Parts 1-4): 'Generally Recognized As Safe (GRAS) Conclusion for the Use of Shea Stearin in Select Foods'.","url":"https://www.fda.gov/media/174362/download","documentDate":"2022-09-28","retrieved":"2026-09-24","note":"Table 5 (fatty acids), Table 6 (unsaponifiables), Table 9 (specifications), Table 10 (three non-consecutive batches) and the text on identity and unsaponifiables."},"additional":[{"publisher":"AAK USA Inc. (producer); U.S. FDA GRAS Notice Inventory","document":"GRAS Notice (GRN) No. 1116, part 3 (GRN Appendix A and B): analytical data and certificates of analysis for shea stearin.","url":"https://www.fda.gov/media/174364/download","retrieved":"2026-09-24","note":"Certificates of analysis for lots 20D32084, 20D32107 and 20D32221 (values re-paired to their labels; the PDF text layer prints them four lines above their labels)."}]}},{"id":"soy-wax","name":"Soy Wax (Hydrogenated Soybean Oil)","aliases":["Hydrogenated soybean oil","Soybean wax","Fully hydrogenated soybean oil (FHSO)"],"category":"wax","inci":"Hydrogenated Soybean Oil","cas":["8016-70-4"],"ec":["232-410-2"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"max":4},"fattyAcidsPercent":{"myristic":{"max":0.5},"palmitic":{"min":9,"max":16},"stearic":{"min":79,"max":89},"oleic":{"max":4},"linoleic":{"max":1},"linolenic":{"max":0.2},"arachidic":{"max":1},"behenic":{"max":1}},"meltingPointC":{"min":61.1,"max":68.3},"unsaponifiablePercent":null,"notes":"Producer specification for Koster Keunen Soy Wax #350 (INCI Hydrogenated Soybean Oil, CAS 8016-70-4, EINECS 232-410-2): melting point 142-155 F by USP 741 (converted here to 61.1-68.3 C), acid value < 2 mg KOH/g (USP 401), iodine value < 4 g/100 g (USP 401), peroxide value < 5 meq/kg. Unlike candelilla, carnauba, rice-bran or sunflower wax, 'soy wax' is a fully or partially hydrogenated triglyceride, so it saponifies completely; however no allowed document giving a measured saponification value for hydrogenated soybean oil was found (the producer page omits it, USP/Ph. Eur. monographs for hydrogenated soybean oil are paywalled, and Cargill's NatureWax data sheet could not be fetched), so sapKohMgPerG is left null rather than copied from liquid soybean oil. Candle-grade container soy waxes (e.g. partially hydrogenated blends) have lower melt points than this fully hydrogenated product; check the specific product's TDS. Fatty-acid composition is not published on the producer page. FATTY ACIDS, added 2026-09-26: the limits the European Pharmacopoeia sets for hydrogenated soya-bean oil, the same substance under the same INCI name, CAS and EC numbers, read from Gustav Heess's specification for its Ph. Eur. 12 grade (Sp300040h, printed 21 January 2026): below C14 max 0.1 (no key), C14:0 max 0.5, C16:0 9.0-16.0, C18:0 79.0-89.0, C18:1 and isomers max 4.0, C18:2 and isomers max 1.0, C18:3 and isomers max 0.2, C20:0 max 1.0, C22:0 max 1.0 %; the same sheet gives acid value max 0.5, peroxide value max 5.0, unsaponifiable matter max 1.0 % and slip melting point 66-72 C. That is the composition of any fully hydrogenated soybean oil, which #350's iodine value below 4 makes this one; a partially hydrogenated container wax is a different material. The sheet prints no saponification or iodine value. The record is flagged saponifiesAsFat, so the build derives its SAP from this composition (about 191 mg KOH/g) and the soap calculator can use it; the category stays 'wax' because the balm tool lists soy wax among its waxes.","saponifiesAsFat":true,"provenance":{"primary":{"publisher":"Koster Keunen, Inc. (wax producer, Watertown CT)","document":"Soy Wax - product technical page (Koster Keunen #350, Hydrogenated Soybean Oil)","url":"https://www.kosterkeunen.com/waxes/soy-wax/","retrieved":"2026-09-20","note":"Technical specification block on the product page: melting point (USP 741, in F), acid value and iodine value (USP 401), peroxide value, INCI, CAS."},"additional":[{"publisher":"Gustav Heess GmbH (oil producer/refiner), product specification sheet","document":"Product Specification: Soybean oil hydrogenated Ph. Eur. 12 not subject to mandatory labeling (Reg-No. Sp300040h, product no. 300040)","url":"https://www.heessoils.com/fileadmin/spezifikationen/300040-soybean-oil-hydrogenated-ph-eur_01.pdf","documentDate":"2026-01-21","retrieved":"2026-09-26","note":"The Ph. Eur. limits for hydrogenated soya-bean oil (fatty-acid composition by GC of FAMEs, Ph. Eur. 2.4.22), checked on the rendered page because the text layer separates the values from their rows. CAS 8016-70-4, EINECS 232-410-2, INCI Hydrogenated Soybean Oil, as on the primary. The source of the record's fatty acids."}]}},{"id":"soybean-oil","name":"Soya Bean Oil (Soybean Oil)","aliases":["Soybean oil","Soy oil","Glycine max seed oil"],"category":"oil","inci":"Glycine Soja Oil","cas":["8001-22-7"],"ec":["232-274-4"],"saponifiedInci":{"naoh":"Sodium Soyate","koh":"Potassium Soyate"},"sapKohMgPerG":{"min":189,"max":195},"iodineValue":{"min":124,"max":139},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.1},"myristic":{"min":0,"max":0.2},"palmitic":{"min":8,"max":13.5},"palmitoleic":{"min":0,"max":0.2},"stearic":{"min":2,"max":5.4},"oleic":{"min":17,"max":30},"linoleic":{"min":48,"max":59},"linolenic":{"min":4.5,"max":11},"arachidic":{"min":0.1,"max":0.6},"gadoleic":{"min":0,"max":0.5},"behenic":{"min":0,"max":0.7},"erucic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. JP XVIII 'Soybean Oil': SAP 188-195, IV 126-140, unsaponifiable NMT 1.0 %, congeals 10-17 C. (High-oleic soya bean oil was added to CXS 210 in 2024 - not in this print.)","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Soybean Oil': acid value NMT 0.2; saponification value 188-195; unsaponifiable matter NMT 1.0 %; iodine value 126-140."}]}},{"id":"soybean-oil-high-oleic","name":"Soya Bean Oil - High Oleic Acid","aliases":["High oleic soybean oil","High-oleic acid soya bean oil","Soybean oil - high-oleic acid"],"category":"oil","inci":"Glycine Soja Oil","cas":["8001-22-7"],"ec":["232-274-4"],"saponifiedInci":{"naoh":"Sodium Soyate","koh":"Potassium Soyate"},"sapKohMgPerG":{"min":188,"max":192},"iodineValue":{"min":75,"max":95},"fattyAcidsPercent":{"caprylic":{"min":0,"max":0.1},"capric":{"min":0,"max":0.1},"lauric":{"min":0,"max":0.1},"myristic":{"min":0,"max":0.5},"palmitic":{"min":2.5,"max":8},"palmitoleic":{"min":0,"max":0.1},"stearic":{"min":3.2,"max":5},"oleic":{"min":65,"max":87},"linoleic":{"min":1,"max":16},"linolenic":{"min":1,"max":6},"arachidic":{"min":0,"max":1},"gadoleic":{"min":0,"max":1},"behenic":{"min":0,"max":0.7},"erucic":{"min":0,"max":0.4},"lignoceric":{"min":0,"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1, column 'Soya bean oil (high-oleic acid)' (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <= 0.05 %, stored as min 0; ND-only entries omitted): C6:0 ND, C8:0 ND-0.1, C10:0 ND-0.1, C12:0 ND-0.1, C14:0 ND-0.5, C16:0 2.5-8.0, C16:1 ND-0.1, C17:0 ND-0.8, C17:1 ND-1.5, C18:0 3.2-5.0, C18:1 65.0-87.0, C18:2 1.0-16.0, C18:3 1.0-6.0, C20:0 ND-1.0, C20:1 ND-1.0, C20:2 ND-0.1, C22:0 ND-0.7, C22:1 ND-0.4, C22:2 ND, C24:0 ND-0.5, C24:1 ND. C17:0, C17:1 and C20:2 are omitted because they are outside this schema's key list. Section 3.1: 'High-oleic acid soya bean oil must contain not less than 65 percent oleic acid (as a percentage of total fatty acids).' Section 2.1: produced from high-oleic acid oil-bearing seeds of varieties derived from soya beans (Glycine max (L.) Merr.). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; supplementary, not mandatory): saponification value 188-192 mg KOH/g oil, iodine value 75-95, unsaponifiable matter <= 15 g/kg (stored as 1.5 %); the same column gives relative density 0.909-0.923 (x = 20 C) and refractive index (ND 40 C) 1.462-1.468. No 'typical' values are printed in the standard, so none are given. Measured corroboration (not merged): Baer, Henderson & Gebauer 2021 (Lipids 56:313, Table 2) analysed a 50:50 blend of the two US commercial high-oleic soybean oils, Vistive Gold (Monsanto) and Plenish (Pioneer), n = 4 samples at Covance: palmitic 4.57, stearic 3.11, 9-cis oleic 68.88, total trans-18:1 0.10, linoleic 11.90, linolenic 2.28 % of total fatty acids (SFA 8.75, MUFA 70.90, PUFA 14.18) - every figure inside the Codex column. Vedovatto et al. 2026 (Transl. Anim. Sci. 10:txag099, Table 2, % of total FA detected) report palmitic 7.79, stearic 4.77, oleic 69.5, linoleic 14.2, alpha-linolenic 2.92 % for the high-oleic soybean oil fed in their trial, also inside the column. The INCI name is the one CosIng gives for soybean oil generally (Glycine Soja Oil does not distinguish the high-oleic variety), with its CAS, EC and saponified names.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, current print (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019, 2021, 2022, 2023, 2024; with the 2025 corrigenda)","url":"https://web.archive.org/web/20251127171400/https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ar/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS+210-1999%2FCXS_210e.pdf","documentDate":"2025","retrieved":"2026-09-24","note":"The FAO file CXS_210e.pdf itself (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) is Cloudflare-gated; the Internet Archive capture of 2025-11-27 is a byte copy of the official PDF (24 pages, 'Amended in ... 2024' on the cover, 2025 corrigenda listed on page 2). Page 8 = Table 1 (Section 3.1, GLC ranges of fatty-acid composition, % of total fatty acids, ND = non detectable, <= 0.05 %). Page 14 = Table 2 of the Appendix 'Other quality and composition factors' (chemical and physical characteristics of CRUDE vegetable oils; the Appendix is supplementary, a product outside it may still conform). This print is the first one with the 2024 additions (avocado, camellia seed, sacha inchi and high-oleic soya bean oil), which the dataset's older 2019-print citation (oleina.ua mirror) predates."},"additional":[{"publisher":"Wiley (Lipids, AOCS), open access via PubMed Central","document":"Baer D.J., Henderson T., Gebauer S.K. Consumption of High-Oleic Soybean Oil Improves Lipid and Lipoprotein Profile in Humans Compared to a Palm Oil Blend: A Randomized Controlled Trial. Lipids 2021, 56(3):313 (doi 10.1002/lipd.12298)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC8248317/","documentDate":"2021-02-17","retrieved":"2026-09-24","note":"Table 2, fatty acid composition of treatment oils (n = 4, Covance Laboratories); the high-oleic soybean oil was a 50:50 blend of Vistive Gold and Plenish. Used as a measured cross-check in notes only."},{"publisher":"Oxford University Press (Translational Animal Science), open access via PubMed Central","document":"Vedovatto M., Marcon H., Ferreira M.F.L., et al. Impacts of conventional and high-oleic soybean oil supplementation on rumen microbiology, physiology, immunity, and growth of recently weaned Brangus steers. Transl. Anim. Sci. 2026, 10:txag099 (doi 10.1093/tas/txag099)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13421081/","documentDate":"2026-07-16","retrieved":"2026-09-24","note":"Table 2, fatty acid profile (% of total FA detected) of the high-oleic soybean oil offered. Cross-check in notes only."}]}},{"id":"stearic-acid","name":"Stearic Acid (triple-pressed, ~50:50 C16/C18)","aliases":["Octadecanoic acid (commercial)","Stearic acid 50%","Triple pressed stearic acid","Stearic acid NF","Palm stearic acid"],"category":"fatty-acid","inci":"Stearic Acid","cas":["57-11-4"],"ec":["200-313-4"],"saponifiedInci":{"naoh":"Sodium Stearate","koh":"Potassium Stearate"},"sapKohMgPerG":{"min":206,"max":212},"iodineValue":{"max":0.5},"fattyAcidsPercent":{"myristic":{"max":2},"palmitic":{"min":45,"max":49},"stearic":{"min":50,"max":54},"oleic":{"max":0.5},"linoleic":{"max":1.5}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Commercial 'stearic acid' used in soap is a palmitic/stearic mixture, not pure C18. Primary values are the producer specification for Wilmar WILFARIN SA-1850 (Stearic Acid 50 %, triple pressed): acid value 205-211 mg KOH/g, saponification value 206-212 mg KOH/g, iodine value 0.5 max (% I2 absorbed = g/100 g), titre 55-57 C, colour 0.3/3 max (Lovibond R/Y), composition C14 2 % max, C16 45-49 %, C18 50-54 %, C18:1 0.5 % max, C18:2 1.5 % max. Emery Oleochemicals' EMERSOL 132 NF (triple-pressed tallow stearic acid) has matching limits: acid value 205-211 mg KOH/g, iodine value 0.5 max, titer 54.5-55.5 C (additional source; Emery's page gives no SAP). Free fatty acid: SAP is essentially the acid value; use directly for lye calculation. Titre is a solidification point, so meltingPointC is null. Other grades differ (Wilmar brochure: SA-1892 92 % stearic AV ~195-199/SAP ~196-200, titre 66-70 C; SA-1865 65 % AV ~202-209; rubber grades SA-1810/1804 AV >= 195 with IV up to 4-10) - see notes if modelling a 90 %+ C18 grade. INCI and salt names are the standard CosIng entries, not re-verified on CosIng in this session.","provenance":{"primary":{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"STEARIC ACID 50% (WILFARIN SA-1850, triple pressed) product specification page","url":"https://www.wilmar-international.com/oleochemicals/products/home-care/stearic-acid-50","retrieved":"2026-09-20","note":"Specification table on the product page: acid value, saponification value, iodine value, titre, colour, C14/C16/C18/C18:1/C18:2 composition limits."},"additional":[{"publisher":"Emery Oleochemicals","document":"Sustainable Stearic Acids - EMERSOL 120 / EMERSOL 132 NF / EMERY 400-series specification table","url":"https://www.emeryoleo.com/oleobasics/sustainable-stearic-acids","retrieved":"2026-09-20","note":"EMERSOL 132 NF row: acid value 205-211 mg KOH/g, iodine value 0.5 max, titer 54.5-55.5 C; EMERSOL 120 (double pressed): acid value 205-210, iodine value 5-7, titer 53.7-54.7 C, C16 38-44 %, C18 43-48 %."},{"publisher":"Wilmar International Ltd (oleochemicals producer)","document":"Wilmar Oleochemical and Biofuel Division product brochure (Stearic Acid table, WILFARIN SA-1892 ... SA-1804)","url":"https://www.wilmar-international.com/wp-content/uploads/2012/11/Wilmar_Oleo_Brochure.pdf","retrieved":"2026-09-20","note":"Brochure PDF (uploaded 2012) used only for the grade comparison in notes; its text-extracted table rows are offset by one line, so the product page is the authoritative source for SA-1850."}]}},{"id":"strawberry-seed-oil","name":"Strawberry Seed Oil","aliases":["Fragaria ananassa seed oil"],"category":"oil","inci":"Fragaria Ananassa Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"typical":2.16},"palmitoleic":{"typical":0.2},"stearic":{"typical":0.76},"oleic":{"typical":11.33},"linoleic":{"typical":54.17},"linolenic":{"typical":30.48},"gammaLinolenic":{"typical":0.1},"arachidic":{"typical":0.4},"gadoleic":{"typical":0.2},"behenic":{"typical":0.1}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Every field is Table 6 of Kieltyka-Dadasiewicz et al. 2025 (Int. J. Mol. Sci. 27(1):41, open access): strawberry (Fragaria x ananassa) seeds separated from juice pomace by a Polish processor (H.J.C. Polecki Trading, Srem; 2021), lipids Soxhlet-extracted with n-hexane, FAMEs by GC-FID: palmitic 2.16, palmitoleic 0.20, hexadecadienoic (C16:2, no key) 0.10, stearic 0.76, oleic 11.33 (10.81 n-9 plus 0.52 cis-vaccenic), linoleic 54.17, gamma-linolenic 0.10, alpha-linolenic 30.48, arachidic 0.40, eicosenoic 0.20, behenic 0.10 %; myristic and stearidonic 0.00. The paper's subtotals (SFA 3.42, MUFA 11.73, PUFA 84.85 %) reproduce exactly and the stored acids sum to 99.90 %. THIS IS ONE SAMPLE: its palmitic acid (2.16 %) is lower than most published strawberry seed oils, and the authors say fatty-acid composition was not the paper's main aim. No second strawberry seed-oil analysis could be opened - Pieszka et al. 2015 (J. Chem. 2015:659541) is open access but its host refused automated access, and PlantFAdb's only strawberry-seed row carries an unrelated publication title - so the record has no min/max. A Lithuanian study of cold-pressed berry seed oils (Ispiryan and Jariene, Foods 14(20):3494, 2025) describes strawberry oil in its text as about 42 % linoleic, 35 % alpha-linolenic and 15-16 % oleic, without an acid-by-acid table: the same very unsaturated block with the linoleic/linolenic split moved, which is usual for berry seed oils. SAPONIFICATION AND IODINE VALUE are null: not measured; the composition implies about 192 mg KOH/g. FOR SOAP: about 85 % polyunsaturated (linoleic plus alpha-linolenic), in the same class as raspberry seed oil - a small superfat addition, not a base oil. INCI 'Fragaria Ananassa Seed Oil' is an active CosIng entry without CAS or EC numbers.","provenance":{"primary":{"publisher":"MDPI (International Journal of Molecular Sciences), open-access copy via PubMed Central","document":"Kieltyka-Dadasiewicz A., Stryjecka M., Glowacka A., Taraseviciene Z., Jablonska-Trypuc A. Physicochemical Properties of Berry Seeds Recovered from Pomace and Their Potential Applications in Food and Cosmetic Industries. Int. J. Mol. Sci. 2026, 27(1), 41 (doi 10.3390/ijms27010041)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12785258/","documentDate":"2025-12-19","retrieved":"2026-09-24","note":"Sections 4.1 (seed origin) and 4.5 (FAME/GC-FID); Table 6 fatty-acid content of the seed oils, strawberry column."}}},{"id":"sunflower-oil","name":"Sunflowerseed Oil","aliases":["Sunflower oil","Helianthus annuus seed oil","Linoleic sunflower oil"],"category":"oil","inci":"Helianthus Annuus Seed Oil","cas":["84776-03-4","8001-21-6","164250-88-8"],"ec":["232-273-9"],"saponifiedInci":{"naoh":"Sodium Sunflowerseedate","koh":"Potassium Sunflowerseedate"},"sapKohMgPerG":{"min":188,"max":194},"iodineValue":{"min":118,"max":141},"fattyAcidsPercent":{"lauric":{"min":0,"max":0.1},"myristic":{"min":0,"max":0.2},"palmitic":{"min":5,"max":7.6},"palmitoleic":{"min":0,"max":0.3},"stearic":{"min":2.7,"max":6.5},"oleic":{"min":14,"max":39.4},"linoleic":{"min":48.3,"max":74},"linolenic":{"min":0,"max":0.3},"arachidic":{"min":0.1,"max":0.5},"gadoleic":{"min":0,"max":0.3},"behenic":{"min":0.3,"max":1.5},"erucic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"sunflower-oil-high-oleic","name":"Sunflowerseed Oil - High Oleic Acid","aliases":["High oleic sunflower oil","HOSO"],"category":"oil","inci":"Helianthus Annuus Seed Oil","cas":["84776-03-4","8001-21-6","164250-88-8"],"ec":["232-273-9"],"saponifiedInci":{"naoh":"Sodium Sunflowerseedate","koh":"Potassium Sunflowerseedate"},"sapKohMgPerG":{"min":182,"max":194},"iodineValue":{"min":78,"max":90},"fattyAcidsPercent":{"myristic":{"min":0,"max":0.1},"palmitic":{"min":2.6,"max":5},"palmitoleic":{"min":0,"max":0.1},"stearic":{"min":2.9,"max":6.2},"oleic":{"min":75,"max":90.7},"linoleic":{"min":2.1,"max":17},"linolenic":{"min":0,"max":0.3},"arachidic":{"min":0.2,"max":0.5},"gadoleic":{"min":0.1,"max":0.5},"behenic":{"min":0.5,"max":1.6},"erucic":{"min":0,"max":0.3},"lignoceric":{"min":0,"max":0.5}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Must contain not less than 75 % oleic acid (Section 3.1).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"sunflower-oil-high-stearic","name":"Sunflower Seed Oil - High Stearic, High Oleic","aliases":["High stearic high oleic sunflower oil","HSHO sunflower oil","High-oleic high-stearic sunflower oil"],"category":"oil","inci":"Helianthus Annuus Seed Oil","cas":["84776-03-4","8001-21-6","164250-88-8"],"ec":["232-273-9"],"saponifiedInci":{"naoh":"Sodium Sunflowerseedate","koh":"Potassium Sunflowerseedate"},"sapKohMgPerG":null,"iodineValue":{"typical":65.8},"fattyAcidsPercent":{"palmitic":{"typical":5.9},"stearic":{"typical":19.5},"oleic":{"typical":67},"linoleic":{"typical":4.7},"arachidic":{"typical":1.3},"behenic":{"typical":1.6}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"High-stearic high-oleic (HSHO) sunflower oil comes from sunflower lines that accumulate stearic acid as well as oleic acid. Figures: Salas, Martinez-Force, Bootello and Venegas-Caleron 2026, Foods 15:1784, Table 2 'Composition of the fatty acid, iodine value (IV) and triacylglycerol (TAG) classes of the high-stearic-high-oleic oils used in this work', oil HO20 (native, before enzymatic interesterification), % w/w: 16:0 5.9, 18:0 19.5, 18:1 67.0, 18:2 4.7, 20:0 1.3, 22:0 1.6, iodine value 65.8; TAG classes SUS 16.4, SUU 53.6, UUU 30.0 %, trisaturated 0.0 %. The table's header prints '20:0' twice; the second is 22:0, as the same paper's Tables 5 and 6 label that column. Means of three technical replicates. The paper's second oil, ML22, is a mid-oleic high-stearic line (16:0 6.0, 18:0 22.1, 18:1 54.0, 18:2 13.9, 20:0 1.8, 22:0 2.2, IV 70.5) and is not merged: it is a different oil type. This is one analysed oil, not a trade range; commercial HSHO lots vary with genotype and growing temperature. NO SAPONIFICATION VALUE is published for HSHO oil in any document opened, so sapKohMgPerG is null and the build derives one from the profile (all C16-C22, close to ordinary sunflower). No melting point was measured on the whole oil (the paper's DSC data are for fractionated stearins), so meltingPointC is null. The INCI name and identifiers are those CosIng gives for sunflower seed oil, which do not distinguish varieties.","provenance":{"primary":{"publisher":"MDPI (Foods), open access via PubMed Central","document":"Salas J.J., Martinez-Force E., Bootello M.A., Venegas-Caleron M. Multi-Step Fractionation of New High Stearic Sunflower Oils. Foods 2026, 15(10):1784 (doi 10.3390/foods15101784)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC13205973/","documentDate":"2026-05-18","retrieved":"2026-09-24","note":"Table 2, oil HO20 before interesterification: fatty acids (% w/w) and iodine value."},"additional":[]}},{"id":"sunflower-oil-mid-oleic","name":"Sunflowerseed Oil - Mid Oleic Acid","aliases":["Mid-oleic sunflower oil","NuSun-type sunflower oil"],"category":"oil","inci":"Helianthus Annuus Seed Oil","cas":["84776-03-4","8001-21-6","164250-88-8"],"ec":["232-273-9"],"saponifiedInci":{"naoh":"Sodium Sunflowerseedate","koh":"Potassium Sunflowerseedate"},"sapKohMgPerG":{"min":190,"max":191},"iodineValue":{"min":94,"max":122},"fattyAcidsPercent":{"myristic":{"min":0,"max":1},"palmitic":{"min":4,"max":5.5},"palmitoleic":{"min":0,"max":0.05},"stearic":{"min":2.1,"max":5},"oleic":{"min":43.1,"max":71.8},"linoleic":{"min":18.7,"max":45.3},"linolenic":{"min":0,"max":0.5},"arachidic":{"min":0.2,"max":0.4},"gadoleic":{"min":0.2,"max":0.3},"behenic":{"min":0.6,"max":1.1},"lignoceric":{"min":0.3,"max":0.4}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.5},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Unsaponifiable printed '<15' g/kg. C22:2 ND-0.09 and C24:1 ND omitted (outside key list).","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"sunflower-wax","name":"Sunflower Wax","aliases":["Helianthus annuus seed wax","Sunflower seed wax"],"category":"wax","inci":"Helianthus Annuus (Sunflower) Seed Wax","cas":["1286686-34-7"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":84,"max":98},"iodineValue":null,"fattyAcidsPercent":null,"meltingPointC":{"min":74,"max":77},"unsaponifiablePercent":null,"notes":"Producer specification for sunflower wax (Koster Keunen product #258, CAS 1286686-34-7, EINECS 310-127-6): congeal (melting) point 74-77 C by ASTM D938, acid value 8 mg KOH/g maximum, saponification value 84-98 mg KOH/g (USP 401 method). The producer describes it as long-chain saturated C42-C60 wax esters, i.e. a true wax ester rather than a triglyceride, so the SAP reflects ester+acid content and it yields little conventional soap. Iodine value, fatty-acid composition and unsaponifiable matter are not published on the producer page (null). INCI name as stated on the producer page.","provenance":{"primary":{"publisher":"Koster Keunen, Inc. (wax producer, Watertown CT)","document":"Sunflower Wax - product technical page (Koster Keunen #258)","url":"https://www.kosterkeunen.com/waxes/sunflower-wax/","retrieved":"2026-09-20","note":"Technical specification block on the product page: congeal point (ASTM D938), acid value and saponification value (USP 401), INCI, CAS, composition description."}}},{"id":"tall-oil-fatty-acids","name":"Tall Oil Fatty Acids (TOFA, low-rosin grade)","aliases":["TOFA","Tall oil fatty acid","Tall-oil fatty acids","SYLFAT FA2"],"category":"fatty-acid","inci":"Tall Oil Acid","cas":["61790-12-3"],"ec":["263-107-3"],"saponifiedInci":{"naoh":"Sodium Tallate","koh":"Potassium Tallate"},"sapKohMgPerG":{"typical":197},"iodineValue":{"typical":130},"fattyAcidsPercent":{"oleic":{"typical":50},"linoleic":{"typical":37}},"meltingPointC":null,"unsaponifiablePercent":{"typical":2.2},"notes":"Tall oil fatty acid (TOFA) is the fatty-acid cut distilled from crude tall oil, the by-product of kraft pulping of pine wood. It is a FREE fatty acid, not a triglyceride: it neutralises lye directly, one hydroxide per carboxyl group, with no glycerol set free, so its saponification value is essentially its acid value. The figures here are Arizona Chemical's own product data sheet for SYLFAT FA2 Tall Oil Fatty Acid, revision 12/2012 (a US grade, shipping point Panama City, Florida; Arizona Chemical is now part of Kraton, which still sells SYLFAT FA2). Specifications: colour Gardner 1963 4 max (typical 3+); acid value 195-205 mg KOH/g (typical 197); rosin acids 1.0 % max. Typical analysis: saponification value 197; iodine value (Wijs) 130; titer 5 C (41 F); unsaponifiables 2.2 %; rosin acids 0.8 %; fatty acids total 97.0 %; moisture <0.1 %; ash <0.01 %. Fatty acids composition: saturated 2 %, oleic 50 %, linoleic nonconjugated 37 %, linoleic conjugated 7 %, other fatty acids 4 %. Those five figures add up to 100, so they are percent of total fatty acids and are recorded as such; the rosin acids and unsaponifiables sit outside that 100. Mapped: oleic 50 and nonconjugated linoleic 37, both typical values. Not mapped: conjugated linoleic acid 7 % (no schema key); saturated acids 2 % (the sheet does not split them into palmitic and stearic); other fatty acids 4 % (the sheet does not say what they are). That is why the profile sums to 87. The 0.8 % rosin acids are the diterpene resin acids of rosin.json; they take lye too and are inside the saponification value, but they are not fatty acids. Cross-checks: the sheet's previous revision (09/2010, archived June 2012) prints the same typical analysis and the same composition (acid value 197, saponification value 197, iodine value 130, titer 5 C, unsaponifiables 2.2, rosin acids 0.8, fatty acids total 97.0; 2 / 50 / 37 / 7 / 4) and differs only in printing the acid-value specification as 195 min. On the arithmetic, which is arithmetic and not a measurement: a free acid of the mapped composition has a mean molar mass of 281.6 and would neutralise 56106 / 281.6 = 199.2 mg KOH/g; the published 197 is 1.1 % lower, which is the direction 2.2 % unsaponifiable matter and 0.8 % of heavier resin acids should move it. The grade today: Kraton's current SYLFAT FA2 product data sheet (3 September 2025) prints acid number 195-205 mg KOH/g (typical 196), colour Gardner 4 maximum (typical 3), rosin acids 1 maximum (typical 0.8), and typical unsaponifiables 1.3 % and iodine number 125, but no fatty-acid composition and no saponification number; the four-grade table in Kraton's Oleochemical and Rosin Product Guide (2026) gives SYLFAT FA2 acid value 196, free rosin acids 0.9 %, unsaps 1.3 %, iodine value 125. The record keeps the 2012 sheet's figures together because they describe one material; a drum bought now should run a few units lower in iodine value and a little lower in unsaponifiables. Where the pine grew matters, and this record is the US type. Kraton's guide says its European, particularly Scandinavian, grades SYLFAT 2 and SYLFAT 2LT have more double bonds (higher iodine value) than grades of origin closer to the equator such as SYLFAT FA1 and FA2, and prints iodine values 151 and 154 against 125 and 125. Arizona Chemical's SYLFAT 2 sheet (revision July 2009, Almere) shows what that means: saturated fatty acids 3, oleic acid 29, linoleic acid and other polyunsaturated acids 57 non-conjugated and 7 conjugated, free fatty acids 96, free rosin acids 1.8 (max 2.1), unsaponifiables 2.0 (max 2.5), acid value 194 (min 193), saponification value 196, iodine value (Wijs) 155. Those composition figures add up to 96, the free-fatty-acid content, so they are percent of the product rather than of the fatty acids, and the 57 lumps linoleic acid together with the other non-conjugated polyunsaturated acids of pine; neither can be put in this schema without arithmetic, so they are given for comparison only. A Scandinavian TOFA is much less oleic and much more polyunsaturated than this record, which makes a softer soap that oxidises sooner, but its lye demand is the same to a unit or two: Kraton's current SYLFAT 2 sheet (3 September 2025) prints saponification number 197 and iodine number 152, and Forchem's FOR2 from Rauma, Finland (PDS FOR2 007, April 2026) prints saponification number 198, iodine value (Wijs) 140, acid value 195 (min. 193), free rosin acids 1.9 % (max. 2.1) and unsaponifiables 1.8 % (max. 2). Arizona Chemical's higher-rosin US grade SYLFAT FA1 (revision 09/2010) sits between: linoleic nonconjugated 34, linoleic conjugated 9, oleic 44, saturated 5, other fatty acids 8, rosin acids 4.3 % (max 5.0), unsaponifiables 3.4 %, saponification value 197, iodine value 131; the same sheet calls it particularly good in the manufacture of soaps. Checked and not used: Kraton's current SYLFAT sheets and Forchem's FOR2, FOR2X and FOR5 sheets print no fatty-acid composition; Ingevity's XTOL 3030 page offers its data sheet only through a request form, and ingevity.com returned 404 for XTOL 100, 101, 300, 304 and ALTAPYNE L1; Synthomer's PAMOLYN 150, 200 and 240 are oleic- or linoleic-enriched products made from tall oil fatty acid rather than plain TOFA (PAMOLYN 150 is 77 % oleic acid, 200 is sold as a high-purity linoleic acid and 240 as a linoleic acid-rich blend); a Pamak 4 sheet found on a distributor's site was not used because it is the distributor's document. Titer (5 C) is the solidification point of the fatty acids, not a melting point, so meltingPointC is null; TOFA is a liquid at room temperature. No source consulted prints an INCI name; the INCI name, CAS and EC numbers are CosIng's entry for Tall Oil Acid ('Fatty acids, tall-oil'), and the salt names are its entries for Sodium Tallate and Potassium Tallate. In soap, TOFA behaves as a liquid, mostly C18 unsaturated fatty acid: the soap is soft, the conjugated and polyunsaturated acids oxidise, and the small resin-acid share adds some tack.","provenance":{"primary":{"publisher":"Arizona Chemical Company, LLC (tall oil refiner; now part of Kraton Corporation)","document":"Product Data Sheet - SYLFAT FA2 Tall Oil Fatty Acid (Revision Date: 12/2012)","url":"https://web.archive.org/web/20130309082151id_/http://www.arizonachemical.com:80/Global/PDS/US_product_data_sheets/SYLFAT%C2%AE%20FA2.pdf","documentDate":"2012-12","retrieved":"2026-09-24","note":"The producer's own PDF as it stood on arizonachemical.com, read from the Internet Archive's capture of 9 March 2013 (the id_ form returns the original file without an archive banner). The Arizona Chemical trademark line, Savannah GA technical-service line and Panama City FL shipping point make it plainly the producer's document; Kraton, which bought Arizona Chemical, no longer prints a composition for the grade. Product Properties table: Specifications and Typical Analysis columns for colour, acid value, appearance, saponification value, iodine value (Wijs), titer, Composition (unsaponifiables, rosin acids, fatty acids total, moisture, ash) and Fatty Acids Composition (saturated, oleic, linoleic nonconjugated, linoleic conjugated, other fatty acids). Read with pdftotext -raw, which prints each block's labels and then its values in the same order; the -layout extraction shifts the typical column against the labels. The pairing was fixed by count (20 labels, 20 typical values, in order) and by the single specification in the composition block, 1.0 max, which can only be the rosin-acid limit (typical 0.8) because unsaponifiables are typical 2.2 and Kraton's current sheet prints rosin acids 1 maximum."},"additional":[{"publisher":"Arizona Chemical Company, LLC (now part of Kraton Corporation)","document":"Product Data Sheet - SYLFAT FA2 Tall Oil Fatty Acid (Revision Date: 09/2010)","url":"https://web.archive.org/web/20120610075738id_/http://www.arizonachemical.com:80/Global/PDS/US_product_data_sheets/SYLFAT%C2%AE%20FA2.pdf","documentDate":"2010-09","retrieved":"2026-09-24","note":"Earlier revision of the primary sheet, the producer's own PDF read from the Internet Archive capture of 10 June 2012. Same typical analysis and composition; acid value specification printed as 195 Min. Used only as corroboration."},{"publisher":"Kraton Corporation","document":"SYLFAT FA2 Tall Oil Fatty Acid - Product Data Sheet (3 September 2025)","url":"https://sds.kraton.com/product-sds/shared-files/94452/SYLFAT-FA2.pdf","documentDate":"2025-09-03","retrieved":"2026-09-24","note":"Sales specifications: acid number 195-205 mg KOH/g (typical 196), colour Gardner 4 maximum (typical 3), rosin acids 1 maximum (typical 0.8). Typical properties: unsaponifiables 1.3 %, iodine number 125. No composition, no saponification number. Linked from kraton.com/pine-chemicals/sylfat-fa2/. Read with pdftotext -raw and -layout."},{"publisher":"Kraton Corporation","document":"Kraton Oleochemical and Rosin Product Guide (Fatty Acids table: SYLFAT 2, SYLFAT 2LT, SYLFAT FA1, SYLFAT FA2)","url":"https://kraton.com/wp-content/uploads/2024/10/26-04-ep-oleochemical-brochure.pdf","documentDate":"2026","retrieved":"2026-09-24","note":"Page 6 table of typical results: region of origin Europe / Europe / USA / USA; acid value 195 / 195 / 194 / 196 mg KOH/g; free rosin acids 1.9 / 1.9 / 2.5 / 0.9 %; unsaps 1.7 / 1.8 / 2.0 / 1.3 %; iodine value 151 / 154 / 125 / 125 cg I2/g. Text: the European, particularly Scandinavian, grades have more double bonds (higher iodine value) than grades of origin closer to the equator such as SYLFAT FA1 and FA2. Printed (c) 2026 Kraton Corporation."},{"publisher":"Arizona Chemical (Almere, The Netherlands; now part of Kraton Corporation)","document":"Product Data Sheet - SYLFAT 2 (Revision July 2009)","url":"https://web.archive.org/web/20120610075722id_/http://www.arizonachemical.com:80/Global/PDS/EU_product_data_sheets/SYLFAT%C2%AE%202.pdf","documentDate":"2009-07","retrieved":"2026-09-24","note":"The producer's own PDF, read from the Internet Archive capture of 10 June 2012. Typical / specification columns: colour 4.5 / max 5.0, acid value 194 / min 193, saponification value 196, iodine value (Wijs) 155, saturated fatty acids 3, oleic acid 29, linoleic acid and other polyunsaturated acids non-conjugated 57 and conjugated 7, free fatty acids 96, free rosin acids 1.8 / max 2.1, unsaponifiables 2.0 / max 2.5. The composition sums to the free-fatty-acid content (96), i.e. percent of product; cited for comparison only. The -layout extraction misplaces the Non-conjugated/Conjugated sub-labels and the specification column; the -raw order was used."},{"publisher":"Kraton Corporation","document":"SYLFAT 2 Tall Oil Fatty Acid - Product Data Sheet (3 September 2025)","url":"https://sds.kraton.com/product-sds/shared-files/94449/SYLFAT-2.pdf","documentDate":"2025-09-03","retrieved":"2026-09-24","note":"Typical properties: iodine number 152 cg I/g, saponification number 197 mg KOH/g (AQCM 019). Sales specifications: acid number min 193 (typical 196), free rosin acids max 2.1 (typical 1.6), unsaponifiables max 2.5 (typical 1.5). Cited for the European grade's lye demand."},{"publisher":"Forchem Oyj (tall oil refinery, Rauma, Finland)","document":"Product Datasheet FOR2 (PDS FOR2 007, April 2026)","url":"https://www.forchem.com/wp-content/uploads/2026/04/FOR2-datasheet-007.pdf","documentDate":"2026-04","retrieved":"2026-09-24","note":"Specification: acid value min. 193, colour max. 5, free rosin acids max. 2.1 %, unsaponifiables max. 2 %. Typical analyses: acid value 195, free fatty acids 96 % (calc. as oleic acid), free rosin acids 1.9 %, iodine value (Wijs) 140, saponification number 198 (SCAN-T 12), unsaponifiables 1.8 %. No fatty-acid composition. The -layout extraction pairs the typical values one row off; the -raw order was used."},{"publisher":"Arizona Chemical Company, LLC (now part of Kraton Corporation)","document":"Product Data Sheet - SYLFAT FA1 Tall Oil Fatty Acid (Revision Date: 09/2010)","url":"https://web.archive.org/web/20120610075930id_/http://www.arizonachemical.com:80/Global/PDS/US_product_data_sheets/SYLFAT%C2%AE%20FA1.pdf","documentDate":"2010-09","retrieved":"2026-09-24","note":"The producer's own PDF, read from the Internet Archive capture of 10 June 2012. Higher-rosin US grade: saponification value 197, iodine value (Wijs) 131, rosin acids 4.3 % (max 5.0), unsaponifiables 3.4 %, fatty acids total 93.2 %; composition linoleic nonconjugated 34, linoleic conjugated 9, oleic 44, saturated 5, other fatty acids 8 (sums to 100). Cited for comparison only."},{"publisher":"Synthomer (Adhesive Technologies)","document":"Technical Data Sheet PAMOLYN 150 Fatty Acid (Revision 27.03.2025)","url":"https://www.synthomer.com/Media/tds/PAMOLYN%20150%20Fatty%20Acid.pdf","documentDate":"2025-03-27","retrieved":"2026-09-24","note":"Checked and not used: a fatty acid derived wholly from a tall oil fatty acid source, oleic acid (C18:1) 77 %, i.e. an oleic-rich product rather than plain TOFA."}]}},{"id":"tallow","name":"Edible Tallow (beef/mutton dripping)","aliases":["Beef tallow","Dripping","Sevum bovinum","Mutton tallow"],"category":"animal-fat","inci":"Tallow","cas":["61789-97-7","129521-65-9"],"ec":["263-099-1"],"saponifiedInci":{"naoh":"Sodium Tallowate","koh":"Potassium Tallowate"},"sapKohMgPerG":{"min":190,"max":202},"iodineValue":{"min":40,"max":53},"fattyAcidsPercent":{"myristic":{"min":2,"max":6},"palmitic":{"min":20,"max":30},"palmitoleic":{"min":1,"max":5},"stearic":{"min":15,"max":30},"oleic":{"min":30,"max":45},"linoleic":{"min":1,"max":6},"linolenic":{"max":1.5},"arachidic":{"max":0.5},"gadoleic":{"max":0.5},"behenic":{"max":0.1}},"meltingPointC":null,"unsaponifiablePercent":{"max":1.2},"notes":"Fatty acids from CXS 211 Section 3 GLC ranges, column 'Premier jus / Tallow' (% of total FA; mandatory). Also printed there and omitted here (outside key list): C6:0-C12:0 < 0.5 in total, C14:ISO < 0.3, C14:1 0.5-1.5, C15:0 0.2-1.0, C15:ISO + C15:ANTI ISO < 1.5 in total, C16:ISO < 0.5, C16:2 < 1.0, C17:0 0.5-2.0, C17:1 < 1.0, C17:ISO + C17:ANTI ISO < 1.5 in total, C20:2 < 0.1, C20:4 < 0.5, C22:1 not detected. '< x' limits are given as max only. SAP 190-202 mg KOH/g, IV (Wijs) 40-53, unsaponifiable <= 12 g/kg, titre 40-49 C, relative density 0.894-0.904 from the ADVISORY Appendix table (tallow column). Definition (2.4): rendered from fatty tissues, muscles and bones of bovine animals and/or sheep. JP XVIII 'Beef Tallow': melting point 42-50 C, SAP 193-200, IV 33-50, acid value NMT 2.0.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CODEX STAN 211-1999 Standard for Named Animal Fats (adopted 1999; amended 2009, 2013, 2015) - 2015 print","url":"https://www.fao.org/input/download/standards/337/CXS_211e_2015.pdf","documentDate":"2015","retrieved":"2026-09-20","note":"Section 3 GLC fatty-acid ranges (% of total FA) are mandatory; the Appendix table 'Chemical and physical characteristics' (relative density, refractive index, titre, saponification value, iodine value (Wijs), unsaponifiable matter) is ADVISORY. Later editorial amendments (2019+) not checked - FAO site Cloudflare-gated."},"additional":[{"publisher":"Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version)","document":"JP XVIII, Crude Drugs and Related Drugs (official monographs)","url":"https://www.mhlw.go.jp/content/11120000/000904450.pdf","documentDate":"2021-06-07","retrieved":"2026-09-20","note":"JP XVIII 'Beef Tallow' (Sevum Bovinum): melting point 42-50 C; acid value NMT 2.0; saponification value 193-200; iodine value 33-50."}]}},{"id":"tamanu-oil","name":"Tamanu Oil","aliases":["Calophyllum inophyllum seed oil","Foraha oil","Alexandrian laurel oil","Dilo oil","Punnai oil"],"category":"oil","inci":"Calophyllum Inophyllum Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":193.5,"max":202},"iodineValue":{"typical":113.6},"fattyAcidsPercent":{"myristic":{"typical":0.02},"palmitic":{"min":9.86,"max":15.75,"typical":12.89},"palmitoleic":{"typical":0.29},"stearic":{"min":14.03,"max":16.09,"typical":14.03},"oleic":{"min":38.13,"max":38.86,"typical":38.86},"linoleic":{"min":29.77,"max":32.37,"typical":31.82},"linolenic":{"min":0.24,"max":0.27,"typical":0.27},"arachidic":{"min":0.74,"max":0.8,"typical":0.8},"gadoleic":{"min":0.18,"max":0.23,"typical":0.21},"behenic":{"min":0.24,"max":0.27,"typical":0.27},"lignoceric":{"min":0.06,"max":0.09,"typical":0.07}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"PRIMARY source: Journal of Science Technology and Food (Ho Chi Minh City University of Food Industry) 20(3), 2020, 54-66, a Vietnamese open-access journal paper (PDF fetched from the Dalat University repository and text-extracted). Table 4 gives two oils: a commercial physically-pressed tamanu oil (acid value 74.40 mg KOH/g, peroxide 3.87 meq O2/kg, iodine value 113.60 g I2/100 g, saponification value 202.00 mg KOH/g) and the authors' ultrasound-assisted solvent-extracted oil (acid value 8.42, peroxide 10.40, iodine value printed as 9.90, saponification value 193.50). The printed iodine value 9.90 for the extracted oil contradicts the paper's own text ('Tamanu oil has higher peroxide and iodine value' than the commercial oil) and is almost certainly a typographical loss of leading digits, so it is NOT used; the iodine 'typical' here is the commercial pressed oil (113.60) and the SAP range spans both oils (193.50-202.00). The very high acid value of the commercial oil (74.40, about 37 % free fatty acids) is characteristic of crude tamanu oil and is corroborated by Polymers 2022 (acid value 36.542 mg KOH/g, FFA 18.39 %); soapmakers should expect crude tamanu to consume lye as free fatty acid rather than as triglyceride. Fatty acids: 'typical' values are the commercial oil column of Table 5 (myristic 0.02, palmitic 12.89, stearic 14.03, arachidic 0.8, behenic 0.27 (labelled C21:0 in the paper), lignoceric 0.07, oleic 38.86, linoleic 31.82, linolenic 0.27, eicosenoic 0.21; total 99.46 %); the extracted-oil column is within 0.4 % of these. Min/max additionally span Antioxidants 2025 Table 1 (commercial tamanu oil: palmitic 15.75, C17:0 0.13, stearic 14.08, arachidic 0.74, behenic 0.24, lignoceric 0.09, palmitoleic 0.29, oleic 38.13, C20:1 0.23, linoleic 29.77, C20:3n3 0.29) and BMC Complementary Medicine and Therapies 2022 Table 1 (oleic 38.30, linoleic 32.37, stearic 16.09, palmitic 9.86). Unsaponifiable matter was not measured in any document opened (tamanu is known for a large resinous fraction, but no allowed source printed a figure). Melting point not given (liquid oil). INCI name from CosIng.","provenance":{"primary":{"publisher":"Ho Chi Minh City University of Food Industry (Journal of Science Technology and Food)","document":"Extraction of tamanu oil from Calophyllum inophyllum L. seeds by ultrasound-assisted method and testing wound care treatment (Lu Thi Mong Thy, Truong Le Khoi, Tran Do Dat, Phan Le Thao My, Vuong Hoai Thanh, Nguyen Duc Viet, Huynh Khanh Duy, Hoang Minh Nam, Mai Thanh Phong, Nguyen Huu Hieu; Journal of Science Technology and Food 2020, 20(3):54-66)","url":"https://scholar.dlu.edu.vn/thuvienso/bitstream/DLU123456789/129635/1/CVv473V20S032020054.pdf","documentDate":"2020","retrieved":"2026-09-20","note":"Table 4 physicochemical indexes of commercial and extracted tamanu oil (acid, peroxide, iodine, saponification values; ISO 660/3960/3961/3657 methods); Table 5 fatty-acid composition by GC (both oils)."},"additional":[{"publisher":"MDPI (Antioxidants), open-access copy via PubMed Central","document":"Fatty Acid Profile and Some Useful Biological Aspects of Borage, Calophyllum, and Prickly Pear Seed Oils: Implications for Health and Dietary Use (Antioxidants 2025, 14(6):661; DOI 10.3390/antiox14060661)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC12189715/","documentDate":"2025","retrieved":"2026-09-20","note":"Table 1 fatty-acid composition of a commercial Calophyllum seed oil."},{"publisher":"BMC (BMC Complementary Medicine and Therapies), open-access copy via PubMed Central","document":"Optimisation of Calophyllum inophyllum seed oil nanoemulsion as a potential wound healing agent (Saki E. et al.; BMC Complement. Med. Ther. 2022, 22:285; DOI 10.1186/s12906-022-03751-6)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9635111/","documentDate":"2022","retrieved":"2026-09-20","note":"Table 1 GC-MS fatty-acid composition (oleic, linoleic, stearic, palmitic major)."},{"publisher":"MDPI (Polymers), open-access copy via PubMed Central","document":"Conversion of Free Fatty Acid in Calophyllum inophyllum Oil to Fatty Acid Ester as Precursor of Bio-Based Epoxy Plasticizer via SnCl2-Catalyzed Esterification (Kusumaningtyas R.D. et al.; Polymers 2023, 15(1):123; DOI 10.3390/polym15010123)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9823412/","documentDate":"2022","retrieved":"2026-09-20","note":"Crude oil acid value 36.542 mg KOH/g and free fatty acid content 18.39 % (corroboration of the high free-acid content of crude tamanu oil)."}]}},{"id":"tamarind-seed-oil","name":"Tamarind Seed Oil","aliases":["Tamarind kernel oil","Tamarindus indica seed oil"],"category":"oil","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"lauric":{"min":0,"max":0.3},"myristic":{"min":0,"max":0.2,"typical":0.2},"palmitic":{"min":8.7,"max":17.4,"typical":17.4},"stearic":{"min":2.22,"max":6.7,"typical":6.7},"oleic":{"min":14.52,"max":19.6,"typical":19.5},"linoleic":{"min":42.4,"max":61.51,"typical":42.4},"linolenic":{"min":0,"max":5.6},"gammaLinolenic":{"typical":0.1},"arachidic":{"min":1.5,"max":9,"typical":2.8},"gadoleic":{"typical":0.9},"behenic":{"min":3.7,"max":4,"typical":4},"lignoceric":{"min":4,"max":10.8,"typical":5.5}},"meltingPointC":null,"unsaponifiablePercent":{"min":2.5,"max":3.9},"notes":"The oil of tamarind seed kernels, which hold only about 4-9 % oil. THE LITERATURE DISAGREES (see disputed). Figures follow the linoleic-rich majority, all from PlantFAdb (SOFA) unless stated, GLC area %. Typicals: dataset #12075, 'Fatty acid and sterol compositions of malagasy tamarind kernel oils' (1983; SOFA TAB_007849; six samples from Madagascar): 14:0 0.2, 15:0 0.0, 16:1 delta-7 0.3, 16:0 17.4, 17:1 0.1, 17:0 0.2, 18:3 delta-6,9,12 (gamma-linolenic) 0.1, 18:2 42.4, 18:1 19.5, 18:0 6.7, 20:1 0.9, 20:0 2.8, 21:0 0.0, 22:0 4.0, 23:0 0.0, 24:0 5.5 (total 100.1); unsaponifiable 3.1-3.9 % (hexane extract). Min/max add #21960 ('Component acids of Tamarindus indica ...', 1969; TAB_007845): 12:0 0.3, 14:0 0.2, 16:0 11.1, 18:2 55.4, 18:1 15.0, 18:0 6.6, 20:0 1.8, 22:0 3.7, 24:0 5.9, unsaponifiable 2.5 %; #10561 ('Extraction, characteristics, fatty acid composition of tamarind kernel oil', 1979; TAB_007846, India): 12:0 0.0, 14:0 0.0, 16:0 8.7, 18:3 2.8, 18:2 50.2, 18:1 19.6, 18:0 4.4, 20:0 9.0, 24:0 4.0; #22305 ('Fatty-acid composition of tamarind kernel oil', 1977; TAB_007847, India): 12:0 0.0, 14:0 0.0, 16:0 9.0, 18:3 5.6, 18:2 45.0, 18:1 19.0, 18:0 5.0, 20:0 6.2, 24:0 10.8; and Sajjad et al. 2022 (Molecules 27:3230, Table 4, Pakistan): palmitic 9.90, stearic 2.22, oleic 14.52, linoleic 61.51, eicosanoic 1.50, behenic 3.90, tetracosanoic 6.45 %. Where a dataset does not list an acid it is not counted in that acid's range; lauric and alpha-linolenic acid are not in the typical dataset and carry ranges only. C15-C17 and C21-C23 acids and 16:1 delta-7 have no key. NO SAPONIFICATION OR IODINE VALUE IS USED. Sajjad et al. print saponification number 202.7 mg KOH/g and iodine value 76 g I2/100 g, but in the same table a density of 0.840 g/cm3 and a refractive index of 1.42 that no vegetable oil has, and an iodine value their own 61.5 %-linoleic profile contradicts (it implies about 120); none of that table is used. PlantFAdb #22306 (1977, a Folch extract of kernel-meal lipids) prints saponification value 190.0 and iodine value 118.4 beside a lignoceric-rich profile (16:0 14.8, 18:0 5.9, 18:1 27.0, 18:2 7.5, 18:3 5.6, 20:0 4.5, 22:0 12.2, 24:0 22.3 %) that cannot give that iodine value (it implies about 50). Chacon-Fernandez et al. 2019 (Grasas y Aceites 70:e333, Mexico) measured saponification value 174.80 +/- 9.87 mg KOH/g on a lignoceric-rich oil (Table 2: lignoceric 20.15, oleic 18.99, palmitic 11.91, stearic 7.63, behenic 7.57, arachidic 5.33, linoleic 4.94, paullinic 4.22 %, plus oxidation products - oxo-, epoxy- and dihydroxy-acids, azelaic acid - totalling about 6 %); that value belongs to that type of oil and is not transferred. The build derives the saponification value from the typical profile (about 188). CosIng has no INCI name for tamarind seed oil (only extracts, gum and polysaccharide), so inci is null.","disputed":"Published analyses of tamarind seed oil describe two different oils. Most (India 1969-1979, Madagascar 1983, Pakistan 2022) find a linoleic-rich oil, 42-62 % linoleic acid with 4-11 % lignoceric acid, and that is what the figures here show. Two others (an Indian kernel-meal extract from 1977 and a Mexican oil from 2019) find a lignoceric-rich oil with only 5-8 % linoleic and about 20 % lignoceric acid; the Mexican oil measured a saponification value of about 175, while the linoleic-rich profile here implies about 188. If your oil is the lignoceric-rich kind, the calculator's figure would over-lye it by roughly 7 %. Ask the supplier for a fatty-acid analysis before using tamarind seed oil as a large share of a recipe.","provenance":{"primary":{"publisher":"PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308","document":"PlantFAdb datasets for Tamarindus indica (plant 10328): #12075 'Fatty acid and sterol compositions of malagasy tamarind kernel oils' (1983, SOFA TAB_007849), #21960 (1969, TAB_007845), #10561 (1979, TAB_007846), #22305 (1977, TAB_007847), #22306 (1977, TAB_007850)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10328","documentDate":"1983","retrieved":"2026-09-24","note":"GLC area-% fatty acids. #12075 supplies the typicals; #21960, #10561 and #22305 the ranges; #22306 is the lignoceric-rich outlier cited in disputed. Other datasets on the page (1977 partial profile summing to 86.5 %, 2006 Nigeria with iodine value 37.5 and palmitic 27.4 %, 2010 Rajasthan in weight-%) are not used."},"additional":[{"publisher":"MDPI (Molecules), open access via PubMed Central","document":"Sajjad N., Orfali R., Perveen S., et al. Biodiesel Production from Alkali-Catalyzed Transesterification of Tamarindus indica Seed Oil and Optimization of Process Conditions. Molecules 2022, 27(10):3230 (doi 10.3390/molecules27103230)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC9148013/","documentDate":"2022-05-18","retrieved":"2026-09-24","note":"Table 4 fatty acids used for the ranges; Table 3 physicochemical values read and rejected (see notes)."},{"publisher":"Consejo Superior de Investigaciones Cientificas (Grasas y Aceites), open access","document":"Chacon-Fernandez M.G., Hernandez-Medel M.R., Bernal-Gonzalez M., Duran-Dominguez-de-Bazua M.C., Solis-Fuentes J.A. Composition, properties, stability and thermal behavior of tamarind (Tamarindus indica) seed oil. Grasas y Aceites 2019, 70(4):e333 (doi 10.3989/gya.0928182)","url":"https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1802","documentDate":"2019-12-30","retrieved":"2026-09-24","note":"PDF galley .../article/download/1802/2525 read; Table 1 (saponification value) and Table 2 (fatty acids) of the lignoceric-rich oil cited in disputed."}]}},{"id":"tiger-nut-oil","name":"Tiger Nut Oil","aliases":["Chufa oil","Tigernut oil","Cyperus esculentus oil","Earth almond oil","Yellow nutsedge tuber oil"],"category":"oil","inci":"Cyperus Esculentus Root Oil","cas":["223748-92-3"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":183,"max":197},"iodineValue":null,"fattyAcidsPercent":{"palmitic":{"min":12.7,"max":13.9},"palmitoleic":{"min":0,"max":0.24},"stearic":{"min":7.01,"max":7.56},"oleic":{"min":67.9,"max":68.8},"linoleic":{"min":9.01,"max":9.81},"linolenic":{"min":0,"max":0.29},"arachidic":{"min":0.64,"max":1.04},"gadoleic":{"min":0,"max":0.28},"behenic":{"min":0,"max":0.15},"lignoceric":{"min":0,"max":0.44}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Every field comes from the EFSA scientific opinion on tiger nut oil as a novel food (EFSA NDA Panel, EFSA Journal 22(11):e9102, adopted 30 October 2024), which reproduces the applicant's batch analyses of the product: oil cold-pressed from dried, pasteurised and milled tiger nut (Cyperus esculentus) tubers grown in Niger, applicant Tigernuts Traders S.L., pressing yield 17.5 %. Appendix A, five batches (#1-#5), GC-FID, % of total fatty acids: palmitic 13.7, 13.9, 12.7, 13.7, 13.6; stearic 7.01, 7.26, 7.56, 7.12, 7.02; arachidic 0.71, 0.64, 1.04, 0.72, 0.73; behenic 0.15, <0.05, <0.05, 0.13, 0.14; lignoceric 0.33, 0.44, <0.05, 0.30, 0.28; palmitoleic (C16:1 n-7) 0.20, <0.05, 0.24, 0.15, 0.20; oleic (C18:1 n-9 cis) 68.0, 68.8, 68.3, 68.1, 67.9; eicosenoic 0.18 and 0.28 in batches #3 and #4, otherwise <0.05; linoleic 9.39, 9.01, 9.81, 9.28, 9.40; alpha-linolenic 0.29, <0.05, 0.15, <0.05, 0.29 %. Values below the 0.05 % limit are stored as a minimum of 0, the convention this dataset's Codex records use for 'not detectable'. Myristic (0.0668 % in batch #5) and margaric (0.0542 % in batch #5) are left out as traces. Batch totals: SFA 21.3-22.2, MUFA 68.1-68.8, PUFA 9.01-9.96 %. SAPONIFICATION VALUE, Table 2: 184, 184, 183, 197 and 186 mg KOH/g in batches #8, #9, #10, #11 and #6 (titrimetric, ISO 3657:2013); the composition implies about 192. The specification the applicant proposed (Table 6) sets 'saponification value <= 189', which batch #11 exceeds; its other limits are palmitic 12-15, stearic 5-8, oleic 65-69, linoleic 9-12 %, acidity <= 2 %, peroxide value <= 20 meq/kg, p-anisidine < 1. Free fatty acids across ten batches were 0.42-2.21 %. OTHER ORIGINS DIFFER IN STEARIC ACID: a Chinese pressed oil (Zhang et al. 2024, Food Chem. X 23:101733, untreated control) has palmitic 13.44, palmitoleic 0.31, stearic 2.42, oleic 71.70, linoleic 11.19, arachidic 0.22, linolenic 0.22 %, and Dubois et al. 2007 as tabulated in PlantFAdb (#21256, 'chufa') has palmitic 13.8, stearic 3.2, oleic 72.6, linoleic 8.9 % - so the stored stearic band (7.0-7.6 %) describes this African-sourced product, not every tiger nut oil. Two older PlantFAdb tuber-oil datasets (#11504 and #22636) record 192.0 mg KOH/g. Iodine value and unsaponifiable matter were not reported. FOR SOAP: an olive-like, high-oleic oil (about 68 % oleic, 21 % saturated) - conditioning, reasonably stable, a little firmer than olive oil. INCI: CosIng's 'Cyperus Esculentus Root Oil' (CAS 223748-92-3) is defined as the fixed oil obtained from the tubers of Cyperus esculentus.","provenance":{"primary":{"publisher":"European Food Safety Authority (EFSA Journal, Wiley-VCH on behalf of EFSA), open-access copy via PubMed Central","document":"EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA): Turck D., Bohn T., Camara M., et al. Safety of Tiger nuts (Cyperus esculentus) oil as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal 2024, 22(11), e9102 (doi 10.2903/j.efsa.2024.9102)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11599872/","documentDate":"2024-11-27","retrieved":"2026-09-24","note":"Adopted 30 October 2024. Section 3.3 production process; Table 2 peroxide and saponification values per batch; Table 6 specification; Appendix A batch-to-batch fatty-acid profile (five batches, GC-FID). The data are the applicant's batch analyses as assessed by the Panel."},"additional":[{"publisher":"PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut","document":"PlantFAdb datasets for Cyperus esculentus (plant 11682): #11504 (tuber oil, saponification value 192.0) and #21256 'Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential' (2007), chufa","url":"https://fatplants.net/plantfadb/datasets?plant_id=11682","documentDate":"2007","retrieved":"2026-09-24","note":"Quoted in notes for comparison only."},{"publisher":"PlantFAdb, Michigan State University (fatplants.net)","document":"PlantFAdb datasets for Cyperus esculentus (plant 16669): #22636, 'Evaluation of the properties of yellow nutsedge (Cyperus esculentus) tuber oil' (1988)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16669","documentDate":"1988","retrieved":"2026-09-24","note":"Tuber oil saponification value 192.0; quoted in notes for comparison only."},{"publisher":"Elsevier (Food Chemistry: X), open-access copy via PubMed Central","document":"Zhang Z., Xie X., Jia H., Le W., Xiang P. Effect of freeze-thaw treatment on the yield and quality of tiger nut oil. Food Chem. X 2024, 23, 101733 (doi 10.1016/j.fochx.2024.101733)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11377135/","documentDate":"2024-08-12","retrieved":"2026-09-24","note":"Fatty-acid table, 0-cycle (untreated) column; quoted in notes for comparison only."}]}},{"id":"tomato-seed-oil","name":"Tomato Seed Oil","aliases":["Solanum lycopersicum seed oil","Lycopersicon esculentum seed oil"],"category":"oil","inci":"Solanum Lycopersicum Seed Oil","cas":["90131-63-8"],"ec":["290-375-9"],"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":{"typical":128.59},"fattyAcidsPercent":{"palmitic":{"min":12.43,"max":16.81},"palmitoleic":{"min":0.07,"max":0.09},"stearic":{"min":3.59,"max":7.34},"oleic":{"min":17.7,"max":27.16},"linoleic":{"min":48.69,"max":64.63},"linolenic":{"min":1.39,"max":2.44},"arachidic":{"min":0.13,"max":0.17}},"meltingPointC":null,"unsaponifiablePercent":{"typical":2.1},"notes":"Fatty acids span three analyses, each read directly. Szabo et al. 2021 (Foods 10(1):110): seed oil from industrial tomato pomace (KYKNOS cannery, Greece), cold-break and hot-break lines, GC-MS, Table 4: palmitic 14.42/12.43, C16:1 n-9 0.07/0.09, stearic 3.95/3.59, oleic 17.88/17.33 plus cis-vaccenic (C18:1 n-7) 0.31/0.37, linoleic 61.73/64.63, alpha-linolenic 1.5/1.39, arachidic 0.13/0.17 % (each line 100 %). Niu et al. 2024 (Foods 13(11):1682): screw-pressed oil from unroasted seed of cultivar Xinfan 85 (Xinjiang, China), Table 1: palmitic 13.26, stearic 6.11, oleic 22.61, linoleic 55.59, linolenic 2.44 %. Li et al. 2020 (Foods 9(8):970): a commercial cold-pressed tomato seed oil (Botanic Innovations, USA), four acids normalised to 100: palmitic 16.81, stearic 7.34, oleic 27.16, linoleic 48.69 %. Stored as min/max across the four oils: palmitic 12.43-16.81, C16:1 0.07-0.09, stearic 3.59-7.34, oleic (total C18:1) 17.70-27.16, linoleic 48.69-64.63, linolenic 1.39-2.44, arachidic 0.13-0.17 %. The C16:1 reported is the n-9 isomer (7-hexadecenoic), filed under the schema's single C16:1 key. No 'typical' is given because the oils differ systematically (the US commercial oil is the most oleic). IODINE VALUE AND UNSAPONIFIABLE MATTER: Kobori and Jorge 2005 (Cienc. Agrotec. 29(5):1008-1014), crude oil Soxhlet-extracted (petroleum ether) from the tomato residue of an industrial processor (Predilecta, Matao-SP, Brazil): iodine value 128.59 g I2/100 g, unsaponifiable matter 2.1 %, refractive index 1.4708 (40 C), peroxide value 10.29 meq/kg, Rancimat 14.41 h; that paper has no fatty-acid table. The four compositions above imply iodine values of about 109-132, which brackets it. SAPONIFICATION VALUE IS NULL, deliberately. Kobori and Jorge print 172.86 mg KOH/g, but every composition above implies 193 (within 1), and the paper's own discussion notes that all four of its saponification values (tomato 172.86, orange 181.05, passion fruit 174.97, guava 189.91) came in below the literature (190 for tomato); this dataset's passion fruit record, from the same laboratory (Malacrida and Jorge 2012), carries 190.7. A value 10 % too low would under-lye the batch, so it is not stored and the build derives one from the composition instead. ALSO REJECTED: Table 2 of Szabo et al. gives iodine values of 44 and 35 g I2/100 g and a relative density of 0.890, impossible for a 62-65 % linoleic oil; only that paper's fatty-acid table is used. FOR SOAP: a linoleic oil much like soybean or sunflower oil - soft, conditioning, moderate shelf life. INCI name, CAS and EC numbers are CosIng's.","provenance":{"primary":{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Szabo K., Dulf F.V., Teleky B.-E., Eleni P., Boukouvalas C., Krokida M., Kapsalis N., Rusu A.V., Socol C.T., Vodnar D.C. Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods 2021, 10(1), 110 (doi 10.3390/foods10010110)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7825722/","documentDate":"2021-01-07","retrieved":"2026-09-24","note":"Table 4 fatty-acid composition of cold-break and hot-break tomato seed oils. Table 2 (iodine value, density) is rejected, see notes."},"additional":[{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Niu Z., Zhu Z., Zhou J., Xu C., Wei C., Liu W., Liu Z., Wang T., Xiao H. Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil. Foods 2024, 13(11), 1682 (doi 10.3390/foods13111682)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11171918/","documentDate":"2024-05-27","retrieved":"2026-09-24","note":"Table 1, unroasted column only."},{"publisher":"MDPI (Foods), open-access copy via PubMed Central","document":"Li Y., Yuan F., Wu Y., Zhang Y., Gao B., Yu L. Triacylglycerols and Fatty Acid Compositions of Cucumber, Tomato, Pumpkin, and Carrot Seed Oils by UPC2-QTOF-MS. Foods 2020, 9(8), 970 (doi 10.3390/foods9080970)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7466086/","documentDate":"2020-07-22","retrieved":"2026-09-24","note":"Table 2, tomato column (four identified acids, normalised)."},{"publisher":"Universidade Federal de Lavras (Ciencia e Agrotecnologia), open access via SciELO Brazil","document":"Kobori C.N., Jorge N. Caracterizacao dos oleos de algumas sementes de frutas como aproveitamento de residuos industriais. Cienc. Agrotec., Lavras, 2005, 29(5), 1008-1014 (doi 10.1590/S1413-70542005000500014)","url":"https://www.scielo.br/j/cagro/a/WJhFn8sVCwKR6ySJbrZ7jfG/?lang=pt","documentDate":"2005","retrieved":"2026-09-24","note":"Running text of the results (the tables are images): tomato seed oil iodine value 128.59, unsaponifiable matter 2.1 %; its saponification value 172.86 is not used."}]}},{"id":"tucuma-butter","name":"Tucuma Butter","aliases":["Astrocaryum Vulgare Seed Butter","Tucuma Kernel Fat","Awara Butter"],"category":"butter","inci":"Astrocaryum Vulgare Seed Butter","cas":["2187449-53-0"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":181.9,"max":182.9,"typical":182.42},"iodineValue":{"min":2.78,"max":2.78},"fattyAcidsPercent":{"lauric":{"min":44,"max":55},"myristic":{"min":22,"max":30},"palmitic":{"min":6.94,"max":6.94},"capric":{"min":1.46,"max":1.46},"linoleic":{"min":1.48,"max":1.48}},"meltingPointC":{"min":30,"max":32,"typical":31},"unsaponifiablePercent":null,"notes":"Source is Feitosa et al. 2021 (Rev Cienc Farm Basica Apl, open access, read in full as a PDF) throughout, for a commercial tucuma (Astrocaryum vulgare Mart.) butter lot from Belem, Brazil. SAP (182.42 +/- 0.48 mg KOH/g, Table 2, direct titration) and iodine (2.78 g I2/100g) were both directly attributed to this study, BUT note the paper's methodology section states that for tucuma and ucuuba specifically (unlike murumuru/bacuri), iodine index was CALCULATED from the GC-MS fatty-acid profile via a standard formula (Instituto Adolfo Lutz method, using palmitoleic/oleic/linoleic/linolenic/gadoleic/erucic percentages), not measured by direct Wijs titration - flagging this per the clean-room rule on calculated-vs-measured values. Fatty acid composition is a hybrid: lauric (44-55%) and myristic (22-30%) are NOT this paper's own GC-MS result for their specific lot - they are the range from 'the supplier report' that Feitosa et al. quote in their discussion (p.5) as the comparison spec their tested lot failed to match. This supplier-quoted range was preferred as more representative because it aligns with other literature the paper cites (Pardauil et al., cited in Feitosa's ref 28: lauric 48%, myristic 25%, oleic 13.5% for tucuma kernel oil - NOT independently opened by me, known only via Feitosa's citation of it) and with general secondary literature indicating tucuma is lauric-dominant. Feitosa et al.'s OWN directly-measured GC-MS result for their specific lot was myristic-dominant and inverted: myristic 53.26%, lauric 19.63%, palmitic 6.94%, capric 1.46%, linoleic 1.48%, plus 5.80% 'elidic acid' (C18:1 trans-9, i.e. elaidic acid - a trans fat, excluded here as it has no matching schema key) and 4.05% labeled 'myristic acid derivate' (unclear identity, also excluded - no matching schema key). Palmitic/capric/linoleic values above ARE this paper's own direct GC-MS measurement (Table 3), since the supplier-quoted range did not cover those acids. A human merging this record should decide whether the supplier-range or Feitosa's own directly-measured (myristic-dominant) figures better represent the ingredient for this database - both are printed in the one document I opened. Unsaponifiable matter: not reported in Feitosa et al. 2021; a separate, unopened source (Pereira et al. 2019, Food Chem, cited as ref 11 in Feitosa et al. but not independently fetched by me) is mentioned in general web search summaries as reporting ~0.47% for tucuma kernel fat, but I could not verify this figure myself against the primary document, so it is left null rather than transcribed secondhand.","provenance":{"primary":{"publisher":"Revista de Ciencias Farmaceuticas Basica e Aplicada (UFOPA)","document":"Feitosa JM, Silva TSA, Xavier AEF, Rodrigues WCS, Silva ACE, Correa CVP, Aguiar FS, Mourao RHV, Oliveira EG, Nunes KM. \"Evaluation of the quality of Amazonian butters as sustainable raw materials for applications in bioproducts.\" Rev Cienc Farm Basica Apl. 2021;42:e708. DOI 10.4322/2179-443X.0708.","url":"https://rcfba.fcfar.unesp.br/index.php/ojs/article/download/708/663/","documentDate":"2021","retrieved":"2026-09-21","note":"Table 2 (SAP, calculated iodine) and Table 3 (GC-MS fatty acids) for tucuma butter, plus discussion text (p.5) quoting the raw-material supplier's own spec range for lauric/myristic. Open-access PDF read in full."},"additional":[{"publisher":"Amazon Oil (producer)","document":"Tucuma (Astrocaryum vulgare) amendoa / Tucuma Butter technical/product page","url":"https://amazonoil.com.br/rainforest-products/tucumabutter-en/","retrieved":"2026-09-21","note":"Producer page confirms CAS 98143-57-8 and 'Awara' as a regional synonym; describes the butter as similar to palm kernel butter with a higher melting point but gives no numeric SAP/iodine/fatty-acid/melting-point values."}]}},{"id":"turkey-fat","name":"Turkey Fat","aliases":["Rendered turkey fat","Meleagris gallopavo fat"],"category":"animal-fat","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":0.7,"max":0.94,"typical":0.922},"palmitic":{"min":21.59,"max":31.7,"typical":23.335},"palmitoleic":{"min":6.29,"max":11.1,"typical":7.794},"stearic":{"min":5.182,"max":7.4,"typical":5.182},"oleic":{"min":27.6,"max":40.752,"typical":40.752},"linoleic":{"min":18.3,"max":22.22,"typical":19.712},"linolenic":{"min":0.317,"max":3,"typical":0.317},"gammaLinolenic":{"typical":0.062},"arachidic":{"typical":1.237}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"Typical values are the turkey column of Table 1 in Tyshchenko et al., Food Science and Technology (Odesa) 13(4):69-75 (2019): goose, chicken, duck and turkey fats 'obtained by traditional dry rendering', studied at the National University of Life and Environmental Sciences of Ukraine (Kyiv), fatty acids by GC on a Kupol-55 chromatograph. The paper does not state the number of samples, the birds' breed, age or diet, or which depot was rendered. Turkey column as printed (% of fatty acids, column total 100.00): C14:0 0.922, C16:0 23.335, C16:1 7.794, C17:0 0.185, C17:1 0.089, C18:0 5.182, C18:1n9t 0.231, C18:1n9c 40.752, C18:2n6t 0.183, C18:2n6c 19.712, C18:3n6 0.062, C18:3n3 0.317, C20:0 1.237; the text puts turkey fat at 20.3 % polyunsaturated, 48.7 % monounsaturated and 31.0 % saturated. The isomer labels are printed with Cyrillic letters (n-9 trans, n-9 cis and so on). Only cis C18:1 n-9 is mapped to oleic, cis C18:2 n-6 to linoleic, C18:3 n-3 to linolenic and C18:3 n-6 to gammaLinolenic; C16:1 is printed as a total and mapped to palmitoleic. Not mapped: C17:0 0.185, C17:1 0.089, elaidic acid (C18:1 n-9 trans) 0.231 and trans C18:2 n-6 0.183, together 0.688 %. The mapped acids total 99.31 %. C20:0 is recorded as printed, but 1.237 % is high for a poultry fat, the table has no C20:1 row, and the same table gives 0.582 to 1.520 % C20:0 for the other three fats, so the peak may include a co-eluting acid.\n\nMin/max widen the band with two further analyses. (1) USDA FoodData Central SR Legacy 'Fat, turkey' (fdcId 173571, NDB 04575, publication date 2019-04-01), grams per 100 g of fat (total lipid 99.8 g): SFA 29.4 (4:0 to 12:0 0.0, 14:0 0.9, 16:0 20.6, 18:0 6.2), MUFA 42.9 (16:1 6.0, 18:1 35.9, 20:1 0.0, 22:1 0.0), PUFA 23.1 (18:2 21.2, 18:3 1.4, 18:4 0.0, 20:4 0.3, EPA, DPA and DHA 0.0). Dividing each by SFA + MUFA + PUFA = 29.4 + 42.9 + 23.1 = 95.4 g gives percent of total fatty acids: myristic 0.9/95.4 = 0.94, palmitic 20.6/95.4 = 21.59, stearic 6.2/95.4 = 6.50, palmitoleic 6.0/95.4 = 6.29, oleic 35.9/95.4 = 37.63, linoleic 21.2/95.4 = 22.22, linolenic 1.4/95.4 = 1.47 (arachidonic 0.3/95.4 = 0.31, not mapped). FDC prints only totals for 16:1, 18:1, 18:2 and 18:3, which are mapped whole. The itemised acids add to 92.5 g, 2.9 g short of the class totals. USDA publishes grams per 100 g, not percent of fatty acids; the arithmetic is stated so it can be undone. (2) Kowalska et al., European Food Research and Technology 244:1665-1674 (2018), Table 3: 'turkey male fat' from a private ecological farm in Poland, one sample, mean of n = 3 GC measurements: C14:0 0.7, C15:0 0.3, C16:1 11.1, C16:0 31.7, C17:0 nd, C18:2 18.3, C18:1 27.6, C18:0 7.4, C18:3 3.0 % (C15:0 not mapped). That sample is markedly more saturated than the other two (the authors put its saturated acids at about 40 %) and richer in C18:3; it is kept in the band as a feeding difference rather than rejected. Which document set each bound: myristic 0.7 (Kowalska) to 0.94 (FDC); palmitic 21.59 (FDC) to 31.7 (Kowalska); palmitoleic 6.29 (FDC) to 11.1 (Kowalska); stearic 5.182 (Tyshchenko) to 7.4 (Kowalska); oleic 27.6 (Kowalska) to 40.752 (Tyshchenko); linoleic 18.3 (Kowalska) to 22.22 (FDC); linolenic 0.317 (Tyshchenko) to 3.0 (Kowalska). gammaLinolenic and arachidic are Tyshchenko's alone.\n\nNO SAPONIFICATION OR IODINE VALUE IS RECORDED: none of the three documents measured either. The recorded profile implies about 196 mg KOH/g by stoichiometry, which the calculator will derive and label as derived; that is not a substitute for a measurement. Checked and not reachable: Poultry Science 31(2):354-359 (1952) 'Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary Fat' (the publisher's site returned 403 to a direct download and it is not in PubMed Central), and two paywalled papers, The Analyst 36:213 (1911) 'Constants of chicken and turkey fats' and J. Am. Oil Chem. Soc. (1943) 'The chemical composition of depot fats in chickens and turkeys'. Kowalska et al. report a crystallization point of -3 C for the turkey fat, which is not a melting point, so meltingPointC is null; no document gives unsaponifiable matter. CosIng has no entry for turkey fat, so inci is null.","provenance":{"primary":{"publisher":"Food Science and Technology (Odesa, Ukraine; journals.ontu.edu.ua) - open-access journal, CC BY","document":"Poultry fats. Specific features of their composition and characteristics of their oxidation resistance (L. Tyshchenko, O. Shtonda, O. Pylypchuk, A. Menchynska, V. Shakhvorostova; Food Science and Technology 2019, 13(4):69-75; DOI 10.15673/fst.v13i4.1569)","url":"https://journals.ontu.edu.ua/index.php/foodtech/article/download/1569/1788","documentDate":"2019","retrieved":"2026-09-24","note":"Table 1 'Fatty acid composition of poultry fats', column Turkey (percent, 13 acids, printed total 100.00); 'Research materials and methods' for the sample (fat obtained by traditional dry rendering) and the GC. Article history printed: received 21.02.2018, reviewed 12.04.2019, revised 28.08.2019, approved 03.12.2019. Read with pdftotext -layout and -raw in UTF-8 (the isomer labels are Cyrillic and drop out in Latin-1) and checked against a rendered image of page 3. No saponification value, iodine value, melting point or unsaponifiable matter is reported; Tables 2-4 are peroxide values."},"additional":[{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Fat, turkey (SR Legacy, fdcId 173571, NDB 04575) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/173571/nutrients","documentDate":"2019-04-01","retrieved":"2026-09-24","note":"Retrieved through the FoodData Central API (/fdc/v1/food/173571, found with /foods/search, dataType SR Legacy). Grams of fatty acid per 100 g of fat, total lipid 99.8 g; renormalised to percent of total fatty acids by the SFA + MUFA + PUFA sum of 95.4 g, arithmetic in notes. Used for min/max bounds only."},{"publisher":"Springer Nature - European Food Research and Technology (open access, CC BY)","document":"Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat (Malgorzata Kowalska, Magdalena Wozniak, Serge Tavernier, Anna Zbikowska, Lukasz Pazdur; Eur. Food Res. Technol. 2018, 244:1665-1674; DOI 10.1007/s00217-018-3079-3)","url":"https://link.springer.com/content/pdf/10.1007/s00217-018-3079-3.pdf","documentDate":"2018","retrieved":"2026-09-24","note":"Table 3 'Fatty acid composition of the examined fats (mean of three (n=3) measurements +/- standard deviation)', row 'Turkey male fat TMF'; Materials for the sample (turkey male fat from a private ecological farm). The layout-mode text interleaves the Table 3 rows, so the row was read in raw mode, where it sums to 100.1 %. Used for min/max bounds only. The paper gives a crystallization point (-3 C), not a melting point, and no saponification or iodine value for the fat."}]}},{"id":"ucuuba-butter","name":"Ucuuba Butter","aliases":["Virola Surinamensis Seed Butter","Virola Sebifera Nut Oil","Ucuhuba Butter"],"category":"butter","inci":"Virola Surinamensis Seed Butter","cas":["1977518-38-9"],"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":181.1,"max":220},"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":72,"max":76},"lauric":{"min":16,"max":20},"palmitic":{"min":7,"max":9}},"meltingPointC":{"min":42,"max":53},"unsaponifiablePercent":null,"notes":"Two different Virola species/producers cover this id (both fit the brief's 'Virola surinamensis/sebifera'): Feitosa et al. 2021 (open access, read in full as a PDF) tested a Virola sebifera commercial lot from Belem, Brazil; Amazon Oil's producer page and Pereira et al. 2019 (Pharmaceutics, PMC6630981) both label their material Virola surinamensis. SAP range combines Feitosa's directly-titrated 181.10 +/- 2.38 mg KOH/g (Table 2, flagged by that paper as 'in accordance with their own specification') with Amazon Oil's stated producer spec of 220 mg KOH/g - no typical value is given because the two disagree and I cannot say which is more representative. Iodine value: left NULL. Feitosa et al. 2021 marked iodine 'NA' for ucuuba because no unsaturated fatty acids were detected by GC-MS in their sample (i.e. it tested as essentially 100% saturated); that same paper mentions in its discussion that 'its supplier report provided an iodine index of 14 g I2/100g for this butter, despite its fatty acid composition being 100% saturated' - the paper's own authors call this inconsistent, so I did not transcribe the 14 figure. Amazon Oil's producer page and Pereira et al. 2019 do not give an iodine value either. Fatty-acid composition uses the supplier-report range Feitosa et al. 2021 quotes in its discussion (p.5) - myristic 72-76%, lauric 16-20%, palmitic 7-9% - because it is corroborated by Amazon Oil's producer page (states ucuuba seeds are approx. 70% trimyristin, the triglyceride of myristic acid) and matches the broad direction of general secondary literature (myristic-dominant, not independently opened by me in full). Feitosa et al. 2021's OWN directly-measured GC-MS result for their specific lot was inverted: lauric 73.30%, myristic 11.18%, caprylic 11.63%, capric 3.80% - their discussion explicitly says this 'does not corroborate with the specifications provided in the supplier report' and separately flags their measured melting point (49C, see below) as possibly indicating 'contamination/adulteration' in that lot. Given that self-flagged doubt, the inverted GC-MS profile was NOT used as the primary fatty-acid figures here, but is recorded for transparency - a human merging this record should weigh both. Melting point range spans three directly-opened sources: Feitosa et al. 2021 measured 49 +/- 0.58C (their discussion notes this differs from Pardauil et al.'s reported 37C, itself not independently opened by me); Amazon Oil's producer page states 53C; Pereira et al. 2019 (Pharmaceutics) used/measured Tm approx. 42C by DSC (peak 42.99C, their Table 6) for their Virola surinamensis material. Unsaponifiable matter: not reported in any of the three opened sources - left null.","provenance":{"primary":{"publisher":"Revista de Ciencias Farmaceuticas Basica e Aplicada (UFOPA)","document":"Feitosa JM, Silva TSA, Xavier AEF, Rodrigues WCS, Silva ACE, Correa CVP, Aguiar FS, Mourao RHV, Oliveira EG, Nunes KM. \"Evaluation of the quality of Amazonian butters as sustainable raw materials for applications in bioproducts.\" Rev Cienc Farm Basica Apl. 2021;42:e708. DOI 10.4322/2179-443X.0708.","url":"https://rcfba.fcfar.unesp.br/index.php/ojs/article/download/708/663/","documentDate":"2021","retrieved":"2026-09-21","note":"Table 2 (SAP, directly titrated; iodine marked NA), Table 3 (GC-MS fatty acids for their specific lot), melting point in Results text, and discussion text (p.5-6) quoting the raw-material supplier's own spec range and flagging possible adulteration. Species tested: Virola sebifera. Open-access PDF read in full."},"additional":[{"publisher":"Amazon Oil (producer)","document":"Ucuuba Butter (Virola surinamensis) technical/product page","url":"https://amazonoil.com.br/rainforest-products/ucuubabutter-en/","retrieved":"2026-09-21","note":"Producer page states SAP 220 mg KOH/g, melting point 53C, and seed fat approx. 70% trimyristin. No iodine value or full fatty-acid percentage table given."},{"publisher":"Pharmaceutics (MDPI)","document":"Pereira RR, Testi M, Rossi F, Silva Junior JOC, Ribeiro-Costa RM, Bettini R, Santi P, Padula C, Sonvico F. \"Ucuuba (Virola surinamensis) Fat-Based Nanostructured Lipid Carriers for Nail Drug Delivery of Ketoconazole: Development and Optimization Using Box-Behnken Design.\" Pharmaceutics 11(6):284.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6630981/","documentDate":"2019-06-17","retrieved":"2026-09-21","note":"Table 6 / Section 2.2: DSC-measured melting point of the ucuuba fat used, ~42-43C. This paper's own text states the fatty-acid composition it describes (myristic/lauric-dominant) is cited from an external source (Serra et al., not independently opened by me), not independently measured in this paper."}]}},{"id":"vegetable-shortening","name":"Vegetable Shortening (US household, partially hydrogenated)","aliases":["Shortening","Vegetable shortening","Shortening, vegetable","All-vegetable shortening","Household shortening","Crisco","Soybean shortening"],"category":"other","inci":null,"cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":null,"iodineValue":null,"fattyAcidsPercent":{"myristic":{"min":0.13,"max":0.21,"typical":0.18},"palmitic":{"min":12.23,"max":14.53,"typical":13.22},"palmitoleic":{"min":0,"max":0.08,"typical":0.02},"stearic":{"min":10.55,"max":12.92,"typical":12.11},"oleic":{"typical":43.58},"linoleic":{"typical":27.81},"linolenic":{"min":1.25,"max":2.59,"typical":2},"arachidic":{"min":0.27,"max":0.51,"typical":0.45},"gadoleic":{"min":0,"max":0.29,"typical":0.09},"behenic":{"min":0.31,"max":0.53,"typical":0.39},"lignoceric":{"min":0,"max":0.17,"typical":0.06}},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"WHICH SHORTENING THIS IS. The profile is USDA's composite of US household vegetable shortening, FoodData Central SR Legacy 'Shortening, vegetable, household, composite' (fdcId 173584, NDB 04615): seven analysed samples (derivation code A), brands not named, with a mean, minimum and maximum for each acid. Most of those samples were partially hydrogenated: trans fatty acids average 13.16 g/100 g (trans 18:1 10.77 g, 0.54-15.65 g across the seven; 18:2 isomers 2.40 g, 0.07-3.39 g). It describes the partially hydrogenated soybean/cottonseed shortening, not today's product. Crisco (B&G Foods) now declares soybean oil, fully hydrogenated palm oil, palm oil, mono- and diglycerides, TBHQ and citric acid, and its label gives per 12 g serving 12 g fat, 3.5 g saturated, 0 g trans, 6 g polyunsaturated and 2.5 g monounsaturated: about 29 g saturated, 21 g monounsaturated and 50 g polyunsaturated per 100 g of fat, against 25, 41 and 28 g here. No analysis of the reformulated product in an allowed document could be found, and USDA's current dietary-survey database (FNDDS 2021-2023, 'Shortening, NS as to vegetable or animal') still takes all its values from this composite. Brands differ and change their formulas; a certificate of analysis for the lot beats this record. WHAT THE DIFFERENCE MEANS FOR SOAP: the lye figure barely moves, because both are C16/C18 fats (this dataset's Codex records give soybean oil 189-195 and palm oil 190-209 mg KOH/g), so the derived value serves either within its 3 % band. The qualities do move: today's product carries about 20 more grams of polyunsaturated fat per 100 g, so it makes a softer bar that goes rancid sooner than this profile suggests. NUMBERS: USDA publishes grams of fatty acid per 100 g of shortening; they are stored here as percent of total fatty acids, divided by USDA's own total (SFA 24.98 + MUFA 41.186 + PUFA 28.097 = 94.263 g/100 g). Means with the min-max across samples, g/100 g: 14:0 0.167 (0.121-0.197); 16:0 12.46 (11.527-13.693); 17:0 0.095 (0-0.151, no key); 18:0 11.412 (9.947-12.18); 20:0 0.428 (0.254-0.484); 22:0 0.367 (0.295-0.501); 24:0 0.052 (0-0.161); 16:1 0.021 (0-0.075); 18:1 41.076 (cis 30.309, 27.073-35.958; trans 10.767, 0.535-15.646); 20:1 0.088 (0-0.277); 22:1 0 (0-0); 18:2 26.213 (n-6 cis,cis 23.76, 18.453-31.567; conjugated 0.057, 0-0.151; other isomers 2.397, 0.066-3.391); 18:3 n-3 1.883 (1.183-2.438). The bounds were divided by the same mean total, so they hold to about 1 % of their value. USDA prints no range for total 18:1 or total 18:2, only for their isomers, which cannot be added sample by sample, so oleic and linoleic carry the mean only. Under this dataset's isomer rule the oleic and linoleic keys hold those totals, trans and other isomers included; elaidic acid (trans 18:1) makes a harder soap than oleic acid, so the quality numbers understate hardness a little. NO SAPONIFICATION OR IODINE VALUE is published by USDA or on the producer's label, so both are null: the build derives the saponification value from this profile (about 192 mg KOH/g), and the profile implies an iodine value of about 91 (AOCS Cd 1c-85 factors); today's product, at 50 % polyunsaturated, will read higher. CROSS-CHECK, not merged: two older SR Legacy entries for the same kind of product, g/100 g. 'Shortening, household, soybean (partially hydrogenated)-cottonseed (partially hydrogenated)' (fdcId 171011, NDB 04031; 11-19 samples, older data without derivation codes): 14:0 0.4, 16:0 14.1, 18:0 10.6, 18:1 44.5, 18:2 24.5, 18:3 1.6. 'Shortening household soybean (hydrogenated) and palm' (fdcId 172332, NDB 04559; one to three samples): 8:0 0.1, 10:0 0.1, 12:0 0.4, 14:0 0.24, 16:0 14.04, 18:0 10.74, 16:1 0.1, 18:1 42.22, 20:1 0.19, 18:2 25.16, 18:3 1.48. Both sit within a few points of the composite. The NF monograph 'Hydrogenated Vegetable Oil' (the hydrogenated-vegetable-oil record) is a different product, a single hydrogenated oil rather than a household blend. CosIng has no INCI name for a shortening, which is a blend, so inci is null.","provenance":{"primary":{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Shortening, vegetable, household, composite (SR Legacy, fdcId 173584, NDB 04615) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/173584/nutrients","documentDate":"2019-04-01","retrieved":"2026-09-25","note":"Read from FoodData Central's SR Legacy download (FoodData_Central_sr_legacy_food_csv_2018-04.zip, food_nutrient.csv) because the API's shared demo key was rate-limited that day; g per 100 g, seven analysed samples per acid (derivation code A) with mean, minimum and maximum; total lipid 99.97 g, water 0 g."},"additional":[{"publisher":"USDA Agricultural Research Service - FoodData Central (Survey Foods, FNDDS 2021-2023)","document":"Shortening, NS as to vegetable or animal (FNDDS food code 81203000, fdcId 2710167)","url":"https://fdc.nal.usda.gov/food-details/2710167/nutrients","documentDate":"2024-10-31","retrieved":"2026-09-25","note":"Read from the FNDDS download (FoodData_Central_survey_food_json_2024-10-31.zip). Its only input food is SR 04615 'Shortening, vegetable, household, composite' at 100 g per 100 g, so USDA's current survey database still describes shortening with the composite used here."},{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Shortening, household, soybean (partially hydrogenated)-cottonseed (partially hydrogenated) (SR Legacy, fdcId 171011, NDB 04031) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/171011/nutrients","documentDate":"2019-04-01","retrieved":"2026-09-25","note":"Cross-check in notes only; older data without derivation codes, 11-19 samples per acid."},{"publisher":"USDA Agricultural Research Service - FoodData Central (SR Legacy)","document":"Shortening household soybean (hydrogenated) and palm (SR Legacy, fdcId 172332, NDB 04559) - fatty acid nutrients","url":"https://fdc.nal.usda.gov/food-details/172332/nutrients","documentDate":"2019-04-01","retrieved":"2026-09-25","note":"Cross-check in notes only; one to three samples per acid."},{"publisher":"B&G Foods, Inc. (Crisco), the producer's own product page","document":"Crisco All-Vegetable Shortening: ingredient statement and Nutrition Facts panel","url":"https://crisco.com/products/all-vegetable-shortening/","retrieved":"2026-09-25","note":"Ingredients: 'Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, TBHQ And Citric Acid (Antioxidants).' Per 1 Tbsp (12 g): total fat 12 g, saturated 3.5 g, trans 0 g, polyunsaturated 6 g, monounsaturated 2.5 g. Used only to say what today's product is; no figure from it enters the record's fields."}]}},{"id":"walnut-oil","name":"Walnut Oil","aliases":["Juglans regia kernel oil"],"category":"oil","inci":"Juglans Regia Seed Oil","cas":["8024-09-7","84012-43-1"],"ec":["281-688-1"],"saponifiedInci":null,"sapKohMgPerG":{"min":189,"max":198},"iodineValue":{"min":132,"max":162},"fattyAcidsPercent":{"palmitic":{"min":6,"max":8},"palmitoleic":{"min":0,"max":0.4},"stearic":{"min":1,"max":3},"oleic":{"min":14,"max":23},"linoleic":{"min":54,"max":65},"linolenic":{"min":9,"max":15.4},"arachidic":{"min":0,"max":0.3},"gadoleic":{"min":0,"max":0.3},"behenic":{"min":0,"max":0.2}},"meltingPointC":null,"unsaponifiablePercent":{"max":2},"notes":"Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Walnut oil was added to CXS 210 in the 2019 revision.","provenance":{"primary":{"publisher":"Codex Alimentarius Commission (FAO/WHO)","document":"CXS 210-1999 Standard for Named Vegetable Oils, print of the 2019 revision (adopted 1999; revised 2001, 2003, 2009, 2017, 2019; amended 2005, 2011, 2013, 2015, 2019)","url":"https://oleina.ua/wp-content/uploads/2022/01/Codex-Alimentarius.pdf","documentDate":"2019","retrieved":"2026-09-20","note":"Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included."},"additional":[]}},{"id":"watermelon-seed-oil","name":"Watermelon Seed Oil","aliases":["Kalahari melon seed oil","Tsamma melon seed oil","Citrullus lanatus seed oil"],"category":"oil","inci":"Citrullus Lanatus Seed Oil","cas":["90244-99-8"],"ec":["290-802-9"],"saponifiedInci":null,"sapKohMgPerG":{"min":181.12,"max":205.57},"iodineValue":{"min":97.1,"max":118.61},"fattyAcidsPercent":{"palmitic":{"min":14.3,"max":16.58},"stearic":{"min":11.2,"max":14.58},"oleic":{"min":10.51,"max":23},"linoleic":{"min":45.1,"max":56.94},"arachidic":{"min":1.03,"max":1.38}},"meltingPointC":null,"unsaponifiablePercent":{"min":0.54,"max":0.82},"notes":"Two studies of Citrullus lanatus seed oil that agree closely set every range here. Raziq et al. 2012 (Grasas y Aceites 63(4):365-372, open access), four Pakistani varieties - Sugar Baby, Q-F-12, D-W-H-21 and Red Circle-1885, hexane-extracted: saponification index 190.20-205.57 mg KOH/g, iodine value 97.10-116.32 g I2/100 g, unsaponifiable matter 0.54-0.82 %, free fatty acids 1.17-2.10 % as oleic, peroxide 2.90-5.06 meq O2/kg, refractive index 1.4665-1.4670 at 40 C, oil 28.25-35.65 % of the seed. Cheikhyoussef et al. 2017 (3 Biotech 7:297), Namibian Kalahari melon seed - the same species, and what is sold as kalahari melon seed oil - by cold press, traditional method and Soxhlet: saponification 181.12-189.26, iodine 110.28-118.61, acid value 0.95-1.63 mg KOH/g, specific gravity 0.910-0.922, refractive index 1.4665-1.4726 at 25 C, oil 40.16 % of the seed. The stored fatty-acid ranges are the union of Raziq's Table 5 and Cheikhyoussef's composition table: palmitic 14.3-16.58, stearic 11.2-14.58, oleic 10.51-23.0, linoleic 45.1-56.94, arachidic 1.03-1.38 %. TWO CAVEATS ON THE PRIMARY TABLE. First, Raziq's Table 5 quantifies only palmitic, stearic, oleic and linoleic and books a further 1.5-2.0 % as unidentified, which is why the midpoints stored here total about 97.3 % rather than 100 - no acid has been dropped from a fuller table. Second, that paper's English abstract gives palmitic 15.1-16.9 and stearic 11.5-14.4 %, which does not match its own Table 5 (14.3-16.2 and 11.2-13.8); the table is used, and it was read from the published PDF, not from the abstract. Table 5 is also laid out with its columns displaced in the PDF, and the assignment used here is the one that reproduces the paper's TSFA, TUFA and TEFA subtotals exactly for all four varieties. A THIRD STUDY DISAGREES and is not merged in: Han et al. 2024 (Food Chem. X 24:101816) report a commercial Chinese watermelon seed oil at palmitic 8.46, stearic 5.83, oleic 9.60, linoleic 73.68 % - far less saturated than any other work on the species - together with an iodine value of 63.65 g I2/100 g. That iodine value cannot belong to a 73.7 % linoleic oil, whose composition implies roughly 136, so the paper's physicochemical table is internally inconsistent and neither its profile nor its constants are used here. It is flagged because it ranks high in literature searches for this oil. FOR SOAP: 26-31 % of this oil is palmitic plus stearic, which is high for a seed oil and makes watermelon behave more like a hardening oil than its linoleic content suggests; the balance is mostly linoleic, so it still carries the usual rancidity risk. The recorded composition implies about 193 mg KOH/g by stoichiometry, within a fraction of a percent of the centre of the published saponification band. Melting point not reported. Egusi oil is sometimes given as a synonym, but egusi is also pressed from Cucumeropsis mannii, a different species, so it is not listed as an alias. INCI name from CosIng.","provenance":{"primary":{"publisher":"Consejo Superior de Investigaciones Cientificas (Grasas y Aceites), open access","document":"Raziq S., Anwar F., Mahmood Z., Shahid S.A., Nadeem R. Characterization of seed oils from different varieties of watermelon [Citrullus lanatus (Thunb.)] from Pakistan. Grasas y Aceites 2012, 63(4), 365-372 (doi 10.3989/gya.022212)","url":"https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1390/1386","documentDate":"2012","retrieved":"2026-09-21","note":"Table 2 physicochemical characteristics per variety (FFA, iodine value, density, refractive index, saponification index, unsaponifiable matter, colour); Table 3 oxidation parameters; Table 5 fatty-acid composition with TSFA/TUFA/TEFA subtotals. Read from the journal's PDF."},"additional":[{"publisher":"Springer (3 Biotech), open-access copy via PubMed Central","document":"Cheikhyoussef N., Kandawa-Schulz M., Bock R., de Koning C., Cheikhyoussef A., Hussein A.A. Characterization of Acanthosicyos horridus and Citrullus lanatus seed oils: two melon seed oils from Namibia used in food and cosmetics applications. 3 Biotech 2017, 7, 297 (doi 10.1007/s13205-017-0922-3)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC5578941/","documentDate":"2017","retrieved":"2026-09-21","note":"Citrullus lanatus (Kalahari melon) columns only: saponification value, iodine value, acid value, peroxide value, p-anisidine, specific gravity, refractive index and fatty-acid composition for cold-pressed, traditionally extracted and Soxhlet oils."},{"publisher":"Elsevier (Food Chemistry: X), open-access copy via PubMed Central","document":"Han P., Cheng J., Wang J., He J., Zhang R., Wu M., Xiong Y. Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species. Food Chem. X 2024, 24, 101816 (doi 10.1016/j.fochx.2024.101816)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC11414479/","documentDate":"2024","retrieved":"2026-09-21","note":"Cited for the disagreement only. Watermelon seed oil profile palmitic 8.46, stearic 5.83, oleic 9.60, linoleic 73.68 %, with iodine value 63.65 g I2/100 g and acid value 0.31 mg KOH/g - the iodine value is irreconcilable with that composition, so no figure from this paper is used in the fields."}]}},{"id":"wheat-germ-oil","name":"Wheat Germ Oil","aliases":["Wheatgerm oil","Triticum aestivum germ oil","Triticum vulgare germ oil"],"category":"oil","inci":"Triticum Aestivum Germ Oil","cas":["84012-44-2"],"ec":["281-689-7"],"saponifiedInci":null,"sapKohMgPerG":{"min":180,"max":200},"iodineValue":{"typical":115.47},"fattyAcidsPercent":{"myristic":{"typical":0.13},"palmitic":{"min":16.73,"max":17.42},"palmitoleic":{"min":0.18,"max":0.23},"stearic":{"min":0.54,"max":0.56},"oleic":{"min":13.38,"max":16.14},"linoleic":{"min":55.05,"max":59.55},"linolenic":{"min":6.64,"max":7.95},"gadoleic":{"min":1.36,"max":1.38},"erucic":{"min":0.23,"max":0.25}},"meltingPointC":null,"unsaponifiablePercent":{"typical":4.69},"notes":"Primary source (Mahmoud, Mohdaly & Elneairy 2015, Food and Nutrition Sciences 6:265-277; hexane-extracted oil from Triticum aestivum germ bought from Middle Egypt Flour Mills, Fayoum, Egypt; triplicate). Table 2 physico-chemical characteristics: refractive index 1.4728 (25 C), specific gravity 0.9257, acid value 13.88 mg/g, acidity 8.33 % oleic, saponification value 191.22 +/- 0.15 mg/g, ester value 177.34, iodine value 115.47 +/- 0.22 g I2/100 g, peroxide value 16.35 meq O2/kg, unsaponifiable matter 4.69 +/- 0.33 %. Table 3 fatty acids (%): myristic 0.13, pentadecanoic 0.16, palmitic 17.42, palmitoleic 0.23, elaidic (C18:1 trans) 0.85, cis-oleic 16.14, trans-linoleic 0.71, cis-linoleic 55.05, alpha-linolenic 7.95, heneicosylic (C21:0) 1.36; total saturated 19.07, MUFA 17.22, PUFA 63.71 (no stearic acid row is printed). Fatty-acid ranges above merge these with the additional source Li et al. 2016 (Molecules 21:1675; germ from Handan, Hebei, China; Table 2, three extraction methods SBE/SCE/SE): C15:1 0.19-0.20, palmitic 16.73-16.90, palmitoleic 0.18-0.19, stearic 0.54-0.56, oleic 13.38-13.56, linoleic 59.46-59.55, linolenic 6.64-6.85, C20:1 1.36-1.38, C22:1 0.23-0.25, C24:1 0.21-0.24 % (acid value 8.97 mg KOH/g and PV 4.69 meq/kg for crude SBE oil; no SAP/IV/unsaponifiable). Hence stearic, gadoleic and erucic rest on Li et al. alone and myristic on Mahmoud et al. alone; trans isomers, C15, C21:0 and nervonic (C24:1) are not schema keys. SAPONIFICATION VALUE is the band in Japan's Standards of Quasi-drug Ingredients 2021 (MHLW), 'Wheat Germ Oil': 180-200 mg KOH/g, with iodine value 115-140, unsaponifiable matter 6 % max and acid value 10 max; the calculator uses its middle, 190. Until 2026-09-26 the record used Mahmoud et al.'s single figure, 191.22. The fatty acids give about 194 as pure triglyceride, and wheat germ oil's 4-6 % unsaponifiable matter (tocopherols and sterols) brings a typical oil to about 185-190, where two early analyses of solvent-extracted oil sit (De Negri 1898, 183.3; Frankforter and Harding 1899, 188.9; both quoted in the 1908 Handbook of Soap Manufacture), so the calculator's 190 may run 1-3 % high for this oil. The iodine value is a single-laboratory 'typical' value (one Egyptian sample), not a specification range, and sits inside the standard's band; the Ph. Eur. wheat-germ oil monograph could not be opened. Melting point: not reported. INCI name from CosIng.\n\nINCI: CosIng also carries \"Triticum Vulgare Germ Oil\", the older synonym, which is still common on labels.","provenance":{"primary":{"publisher":"Food and Nutrition Sciences (Scientific Research Publishing)","document":"Mahmoud A.A., Mohdaly A.A.A., Elneairy N.A.A. Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics. Food Nutr. Sci. 2015, 6, 265-277 (doi 10.4236/fns.2015.62027)","url":"https://file.scirp.org/pdf/FNS_2015021215292551.pdf","documentDate":"2015-02-12","retrieved":"2026-09-20","note":"Full-text PDF. Table 2 = physico-chemical characteristics of wheat germ oil (SAP 191.22, IV 115.47, unsaponifiable 4.69 %); Table 3 = fatty-acid composition."},"additional":[{"publisher":"Molecules (MDPI) via PubMed Central","document":"Li J., et al. Subcritical Butane Extraction of Wheat Germ Oil and Its Deacidification by Molecular Distillation. Molecules 2016, 21(12), 1675 (doi 10.3390/molecules21121675)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC6272929/","documentDate":"2016","retrieved":"2026-09-20","note":"Table 2 fatty-acid composition (%) of WGO by three extraction methods; AV and PV of crude oil."},{"publisher":"Ministry of Health, Labour and Welfare, Japan (Pharmaceutical Evaluation Division); PDF hosted by PMDA","document":"Japanese Standards of Quasi-drug Ingredients 2021 (医薬部外品原料規格2021), monograph 'Wheat Germ Oil' (コムギ胚芽油), PDF page 1212","url":"https://www.pmda.go.jp/files/000240227.pdf","documentDate":"2021","retrieved":"2026-09-26","note":"The source of the saponification value. Fatty oil from the germ of Triticum aestivum L.: acid value 10 max (method 1, 5 g); saponification value 180-200; iodine value 115-140; unsaponifiable matter 6 % max. Read from the page image."},{"publisher":"Scott, Greenwood & Son, London (1908); Project Gutenberg eBook #21724","document":"The Handbook of Soap Manufacture (W. H. Simmons and H. A. Appleton, 1908), Chapter III, 'Wheat oil'","url":"https://www.gutenberg.org/ebooks/21724","documentDate":"1908","retrieved":"2026-09-26","note":"Corroboration. Solvent-extracted wheat germ oil: De Negri (Chem. Zeit. 1898) saponification equivalent 306, acidity 5.65 %, iodine 115.17; Frankforter and Harding (J. Amer. Chem. Soc. 1899) 297, acidity 20 %, iodine 115.64. The book's footnote says the equivalents were calculated from saponification values, i.e. 183.3 and 188.9 mg KOH/g."}]}},{"id":"white-tailed-deer-tallow","name":"Deer Tallow (white-tailed deer)","aliases":["Deer fat","Venison tallow","Rendered deer fat","Venison fat","White-tailed deer tallow","Whitetail deer tallow","Odocoileus virginianus fat"],"category":"animal-fat","inci":"Deer Fat","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":191,"max":196.7,"typical":193.5},"iodineValue":{"min":27.4,"max":34.4,"typical":30.4},"fattyAcidsPercent":{},"meltingPointC":null,"unsaponifiablePercent":null,"notes":"WHICH DEER THIS IS: the white-tailed deer (Odocoileus virginianus), the deer most North American makers hunt and render, so the general names (deer fat, venison fat, venison tallow, rendered deer fat) point here. The deer-tallow record is a different animal, the Japanese sika deer (Cervus nippon), and has no measured saponification value: the 201.2 mg KOH/g the build derives from its composition is about 4 % above the 193.5 measured for white-tailed deer fat, so white-tailed deer tallow calculated on that record gets about 4 % more lye than it takes, which turns a 5 % superfat into about 1 % for that fat. The difference is in the fats, not an error: 193.5 means the acids average about 277 g/mol (SAP = 3 x 56106 / (3M + 38.05)), nearer stearic acid (284) than palmitic (256), while the palmitic-rich sika profile averages about 266. SOURCE: Treadwell and Eckstein, 'The composition of the tissue lipids of the Virginia white-tailed deer (Odocoileus virginianus borealis)', J. Biol. Chem. 128(1):373-377 (1939), from the Laboratory of Biological Chemistry, University of Michigan Medical School. Five deer from the herd on the Edwin S. George Reserve of the university's Museum of Zoology, Livingston County, Michigan, bred from four does and two bucks brought from Grand Island in 1926-27, 'in good nutritional condition' on a diet that 'most nearly simulates their natural one'; all were shot on the same day in the winter of 1938, and two (Nos. 2 M. and 3 M.) carried a lung parasite, their other tissues appearing normal. The tissues went straight into 95 % alcohol, and the lipids were extracted by refluxing with alcohol and then ether and taken up in petroleum ether, so the figures are for the total lipids of each fat depot, not for a fat rendered by heat. Adipose lipid is mostly triglyceride; total sterols, 0.18 % of the total lipids (0.12-0.25 %), are the only non-glyceride part the paper measured. SAPONIFICATION AND IODINE VALUES: Table I (p. 375), saponification number / iodine number (Wijs) of each depot sample, by animal: pericardial 1 M. 194.8/29.0, 2 M. 193.1/28.6, 3 M. 191.0/29.8, 4 F. 196.7/29.0 (average 193.9/29.1); perirenal (kidney fat) 1 M. 193.4/31.1, 2 M. 192.7/29.7, 3 M. 191.1/28.9, 4 F. 193.8/31.5, 5 M. 195.8/30.1 (average 193.4/30.3); omental 3 M. 192.1/34.4, 4 F. 194.6/32.7 (average 193.3/33.6); mesenteric 2 M. 192.6/33.1; pericecal 4 F. 193.3/27.4. 'typical' is the table's general average of these 13 samples, 193.5 and 30.4; min/max are the extreme samples: 191.0 (pericardial, No. 3) and 196.7 (pericardial, No. 4) mg KOH/g, 27.4 (pericecal, No. 4) and 34.4 (omental, No. 3) g I2/100 g. The text (p. 376) and the summary (p. 377) give them as '193.5 (191 to 197)' and '30.4 (27.4 to 34.4)'. The one mammary-gland sample, from doe No. 4 (saponification number 195.0, iodine number 40.6), is left out, as the authors left it out of their general average: it is not a depot fat. Every depot sampled is internal; no subcutaneous (back) fat was analysed. Back fat is softer, but that is mostly oleic acid in place of stearic, two C18 acids of nearly the same molar mass, which barely moves a saponification value: in the sika deer analyses on deer-tallow, subcutaneous and kidney fat work out within about 1 % of each other. COMPOSITION, AS FAR AS 1939 COULD TAKE IT: separated by their lead salts, the solid (mainly saturated) acids are 62.6 % of the total fatty acids (55.4-66.1 %) and the liquid acids 37.4 % (33.9-44.6 %), the solid acids having an iodine number of 4.5; from the iodine and thiocyanogen numbers (thiocyanogen 27.2, 24.4-30.1) the paper calculates 27.9 % oleic glycerides (23.5-31.9 %) and 3.7 % linoleic glycerides (2.0-6.7 %) in the total lipids. It does not split the solid acids into myristic, palmitic and stearic acid, and the soap-quality numbers turn on that split, so none of this is entered as a fatty-acid profile. It does show a hard fat: an iodine value of 30.4 is below beef tallow's 40-53 and mutton tallow's 33.8-43.9 in this dataset. NO FATTY-ACID PROFILE: {} here means none could be sourced cleanly, not that there is none. The gas-chromatography analyses of white-tailed deer fat are paywalled and were not read: Garton, Duncan and McEwan, Can. J. Zool. 49(8):1159-1162 (1971), DOI 10.1139/z71-176 (perinephric and subcutaneous fat of one male and one female); Rule and McCormick, Comp. Biochem. Physiol. B 119(3):563-570 (1998), DOI 10.1016/S0305-0491(98)00029-7 (subcutaneous and perirenal fat of does, by age, season and lactation); Berkley, Peckham, Sampath, Bodewes, Ntambi and Van Deelen, Wildl. Soc. Bull. 38(1):51-59 (2014), DOI 10.1002/wsb.379 (the fat of white-tailed deer, moose, beaver and cattle as wolf-prey signatures). Cordain et al., Eur. J. Clin. Nutr. 56(3):181-191 (2002), analysed mule deer (Odocoileus hemionus), not white-tailed deer. USDA FoodData Central's deer entries ('Game meat, deer, raw', fdcId 173855, and its ground, loin, shoulder, tenderloin and top-round entries, 2-8 g fat per 100 g; 'Deer (venison), sitka, raw (Alaska Native)' is Sitka black-tailed deer) and the Canadian Nutrient File's are meat, not rendered fat, so none was used as a tallow profile. Gunstone and Paton, Biochem. J. 54(4):617-621 (1953), analysed the fat of a Scottish red deer stag (Cervus elaphus) in full (Table 6, % by weight: myristic 4.4, palmitic 25.1, stearic 35.4, arachidic 1.5, tetradecenoic 0.5, hexadecenoic 2.8, octadecenoic 25.2, octadecadienoic 2.6, octadecatrienoic 2.5; Table 4: iodine value 35.5, saponification equivalent 284.9, i.e. 196.9 mg KOH/g) and found it agrees 'fairly well with the less detailed analyses of the Virginia white-tailed deer'. It is another species, so it is not used as this record's profile; it does show a stearic-rich deer fat landing near 197 rather than 201. Without a profile the soap-quality numbers are not computed; the saponification value is measured, so the calculator can use the fat. Melting point and unsaponifiable matter were not measured. INCI is CosIng's entry for Deer Fat ('the fatty tissue obtained from deer', no species named); CosIng gives it no CAS or EC number.","provenance":{"primary":{"publisher":"American Society for Biochemistry and Molecular Biology (Journal of Biological Chemistry), open access at jbc.org","document":"The Composition of the Tissue Lipids of the Virginia White-Tailed Deer (Odocoileus virginianus borealis) (C. R. Treadwell, H. C. Eckstein; J. Biol. Chem. 1939, 128(1):373-377; DOI 10.1016/S0021-9258(18)73761-7)","url":"https://www.jbc.org/article/S0021-9258(18)73761-7/pdf","documentDate":"1939-04","retrieved":"2026-09-26","note":"Table I 'Composition of Tissue Lipids of Virginia White-Tailed Deer' (p. 375: saponification number, iodine number, thiocyanogen number, linoleic, oleic and liquid glycerides of the total lipids, solid and liquid fatty acids, iodine number of the solid acids and total sterols, for each depot sample and animal); animals, sampling and method on pp. 373-374; the summation with ranges on p. 376; Summary on p. 377. The publisher's PDF sits behind a browser check and was opened in a browser. It is a page scan with an OCR text layer, so Table I was read from page images rendered with pypdfium2 and checked against the text layer and against the Digital Library of India scan of volume 128 on the Internet Archive (item dli.ernet.232150). The article page gives the licence as CC BY 4.0."},"additional":[{"publisher":"Biochemical Society (Biochemical Journal), free full text via PubMed Central","document":"Animal fats. 1. The component acids of deer fat and of camel fat (F. D. Gunstone, R. P. Paton; Biochem. J. 1953, 54(4):617-621; DOI 10.1042/bj0540617)","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC1269105/","documentDate":"1953-07","retrieved":"2026-09-26","note":"Red deer (Cervus elaphus), not white-tailed deer: read for comparison and used for no field. Table 4 (iodine value and saponification equivalent of the deer fat), Table 6 (component acids of deer fat, % by weight) and Table 8, whose column (c) summarises Treadwell and Eckstein 1939 as saturated acids 65-70 %, octadecenoic 27-31 % and octadecadienoic 3-5 %. Read from the PDF Europe PMC serves for PMC1269105, a scan with a text layer; the tables were checked against page images."}]}},{"id":"ximenia-oil","name":"Ximenia Oil","aliases":["Ximenia americana seed oil","Ximenia seed oil","Sour plum kernel oil","Tallow wood oil","Ximenia caffra seed oil"],"category":"oil","inci":"Ximenia Americana Seed Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"min":165.2,"max":175},"iodineValue":{"min":77.4,"max":90},"fattyAcidsPercent":{"palmitic":{"min":1.13,"max":1.81},"palmitoleic":{"min":0.01,"max":0.06},"stearic":{"min":0.8,"max":0.99},"oleic":{"min":31.82,"max":36.15},"linoleic":{"max":0.65},"arachidic":{"min":0.28,"max":0.38},"gadoleic":{"min":1.59,"max":2.09},"behenic":{"min":1.15,"max":1.18},"erucic":{"min":1.97,"max":2.44},"lignoceric":{"min":2.63,"max":3.52}},"meltingPointC":null,"unsaponifiablePercent":{"min":1.3,"max":1.4},"notes":"THE FATTY-ACID PROFILE CANNOT BE COMPLETE IN THIS SCHEMA. Ximenia oil is built largely from acids the schema has no key for: ximenynic acid (octadec-11-en-9-ynoic, an acetylenic C18) and very-long-chain C24-C30 acids. The keyed acids above add up to only about 45 % of the oil, so no saponification value can be derived from them, and anything computed from the keyed profile describes less than half the oil. Profile: Satoto et al. 2019 (Biomolecules 10(1):18), Angolan Ximenia americana from Bibala, Namibe province: a locally produced oil bought there (LPO), a laboratory copy of the artisanal process (PAO) and a Soxhlet/n-pentane extract (SEO); Table 2 (GC-MS, FAME), LPO/PAO/SEO: 7-hexadecenoic 0.05/0.05/0.01; palmitoleic 0.06/0.02/0.01; palmitic 1.81/1.31/1.13; oleic 31.82/33.99/36.15; stearic 0.99/0.89/0.80; stearolic (9-octadecynoic) 0.26/nd/nd; linoleic nd/0.65/nd; 6,9- and 7,10-octadecadienoic up to 0.08; XIMENYNIC ('xymenicic') 5.89/6.66/5.17; gondoic (C20:1) 2.09/1.81/1.59; arachidic 0.33/0.38/0.28; 11,14-eicosadienoic nd/1.73/nd; erucic 2.42/2.44/1.97; behenic 1.18/1.18/1.15; NERVONIC (C24:1) 11.09/10.15/10.64; lignoceric 2.98/2.63/3.52; XIMENIC (C26:1) 10.22/9.32/9.87; CEROTIC (C26:0) 2.79/2.38/3.97; HEXACOSA-17,20,23-TRIENOIC (C26:3) 14.59/12.79/14.51; MONTANIC (C28:0) 0.92/1.25/3.00; 21-TRIACONTENOIC (C30:1, 'lumepueic' in the paper) 2.50/2.18/nd; identified 92.08/91.83/93.76 %; chains of 20 carbons or more 51.10/48.24/50.47 %. Unkeyed share in these oils: ximenynic 5.2-6.7 %, nervonic 10.2-11.1 %, C26:1 9.3-10.2 %, C26:3 12.8-14.6 %, C26:0 2.4-4.0 %, C28:0 0.9-3.0 %, C30:1 up to 2.5 %, C20:2 up to 1.7 %, plus 6-8 % unidentified. REJECTED from the same paper: saponification 221.76/229.67/295.00 and iodine 227.12/281.51/227.12 (Table 1). With half the oil in C20-C30 chains the saponification value has to be well below an ordinary seed oil's, not above; the paper's 'mean molecular weight' of 741-758 g/mol contradicts its own composition too. Saponification and iodine values are instead the older analyses transcribed in PlantFAdb: Ligthelm et al. 1954, 'A chemical study of the fruits of 3 South African Ximenia species, with special reference to the kernel oils' - X. caffra: saponification 170.4, iodine 83.0, unsaponifiable 1.4 %, acid value 2.5, ximenynic 24.3, oleic 32.5 %; X. americana var. microphylla: saponification 165.2, iodine 77.4, unsaponifiable 1.4 %, ximenynic 21.9, oleic 35.8 %; X. caffra var. natalensis: saponification 172.8, iodine 79.7, unsaponifiable 1.3 %, ximenynic 22.0, oleic 40.5 %; and 'Impiego cosmetologico dell'olio e dei fiori di Ximenia americana Linnaeus' (1979): saponification 175.0, iodine 90.0, ximenynic 26.5, oleic 54.0, stearic 3.3 %. Those analyses found three to four times more ximenynic acid (22-26.5 %) than the 2019 GC-MS (5.2-6.7 %); the difference is not resolved here, and it is the main reason the profile should be read as indicative. Rezanka & Sigler 2007 (X. americana, in PlantFAdb) list 28 acids including C24:1 4.68, C26:1 6.77, C28:1 9.68 and C30:1 5.36 %; their 21.34 % entry labelled linoleic in PlantFAdb is not used.","disputed":"The published analyses of ximenia oil disagree on what it is made of. A 2019 GC-MS study of Angolan oils found 5-7 % ximenynic acid and about half the oil in C20-C30 acids; analyses from 1954 and 1979 found 22-27 % ximenynic acid. Only about 45 % of the oil fits this calculator's fatty-acid list, so the soap qualities computed from it are unreliable. The saponification value (165-175) is from the older analyses, because the 2019 paper's own values (222-295) are impossible for an oil this rich in long chains. Treat the lye figure as approximate and ask your supplier for a measured saponification value.","provenance":{"primary":{"publisher":"MDPI (Biomolecules), open access via PubMed Central","document":"Satoto G, Fernandes AS, Saraiva N, Santos F, Neng N, Nogueira JM, Santos de Almeida T, Araujo ME. 'An Overview on the Properties of Ximenia Oil Used as Cosmetic in Angola.' Biomolecules 10(1):18 (2020). DOI 10.3390/biom10010018.","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC7023159/","documentDate":"2019-12-20","retrieved":"2026-09-24","note":"Table 2 (fatty-acid methyl esters by GC-MS); its Table 1 saponification and iodine values are rejected (see notes)."},"additional":[{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Ximenia americana var. microphylla (plant 16002)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16002","retrieved":"2026-09-24","note":"Dataset #11939, Ligthelm et al. 1954 (SOFA TAB_009499): saponification 165.2, iodine 77.4, unsaponifiable 1.4 %."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Ximenia caffra (plant 16003)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16003","retrieved":"2026-09-24","note":"Dataset #11940, Ligthelm et al. 1954 (SOFA TAB_009497): saponification 170.4, iodine 83.0, unsaponifiable 1.4 %."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Ximenia caffra var. natalensis (plant 16001)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16001","retrieved":"2026-09-24","note":"Dataset #11938, Ligthelm et al. 1954 (SOFA TAB_009498): saponification 172.8, iodine 79.7, unsaponifiable 1.3 %."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Ximenia americana (plant 16951)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16951","retrieved":"2026-09-24","note":"Dataset #10565 (1979; SOFA TAB_014655): saponification 175.0, iodine 90.0."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Ximenia americana (plant 10665)","url":"https://fatplants.net/plantfadb/datasets?plant_id=10665","retrieved":"2026-09-24","note":"Dataset #23687, 'Identification of very long chain unsaturated fatty acids from Ximenia oil by atmospheric pressure chemical ionization liquid chromatography-mass spectroscopy' (2007)."}]}},{"id":"yangu-oil","name":"Yangu Oil","aliases":["Cape chestnut oil","Calodendrum capense nut oil","Calodendrum capense seed oil","Cape chestnut seed oil"],"category":"oil","inci":"Calodendrum Capense Nut Oil","cas":null,"ec":null,"saponifiedInci":null,"sapKohMgPerG":{"typical":184.1},"iodineValue":{"min":80.2,"max":102.4,"typical":102.4},"fattyAcidsPercent":{"myristic":{"max":0.02},"palmitic":{"min":17.69,"max":35.6,"typical":23.8},"palmitoleic":{"max":0.42},"stearic":{"min":2.5,"max":4.5,"typical":4.5},"oleic":{"min":24,"max":55.75,"typical":33.7},"linoleic":{"min":19.59,"max":36,"typical":35.6},"linolenic":{"min":0.68,"max":1.4,"typical":1.4},"arachidic":{"min":0.77,"max":1,"typical":1},"gadoleic":{"max":0.21},"behenic":{"max":0.24},"lignoceric":{"max":0.15}},"meltingPointC":null,"unsaponifiablePercent":{"typical":0.9},"notes":"Typical values are Munavu 1983 (JAOCS 60(9):1653), Kenyan seed kernels, 60 % oil. The abstract, as deposited with Crossref, gives: '23.8% palmitic, 4.5% stearic, 33.7% oleic, 35.6% linoleic, 1.4% linolenic and 1.0% arachidic. Myristic and behenic acids were present in trace amounts'. PlantFAdb's transcription of the same paper (SOFA TAB_003561) gives palmitic 23.6 (the typical uses the abstract's 23.8) and the paper's constants: saponification value 184.1, iodine value 102.4, unsaponifiable matter 0.9 %, acid value 2.3. Wagutu, Chhabra, Thoruwa, Thoruwa & Mahunnah 2009 (Bull. Chem. Soc. Ethiop. 23(3):359-370), seeds from Mount Kenya forest via the Kenya Forestry Research Institute, oil yield 58 %: Table 2 density 0.908 g/cm3 (25 C), viscosity 26.6 mm2/s (40 C), iodine value (Wijs) 80.2, acid value 3.2 mg KOH/g, saponification value 266.5 and refractive index 1.4658; Table 4, methyl esters: palmitic 35.6, stearic 2.5, oleic 24.0, linoleic 36.0 (its 'literature' column, 23.6/4.5/33.7/35.6, matches Munavu's figures). REJECTED: that 266.5 mg KOH/g. The paper puts it down to 'short chain fatty acid (C12-C16)', 36 %, but in its own GC that 36 % is palmitic acid and the rest is C18; an oil made only of C16 and C18 acids cannot exceed about 208 (pure tripalmitin). The same table gives jatropha oil 112.2, so the column is not reliable. PlantFAdb 'Analytical characterization of the lipid fraction extracted from seeds of Calodendrum capensis (Rutaceae)' (1999; SOFA TAB_012074; oil 61.33 %): C14:0 0.02, C16:1 0.42, C16:0 17.69, C17:1 0.07, C17:0 0.09, C18:3 0.68, C18:2 19.59, C18:1 55.75, C18:0 4.32, C20:1 0.21, C20:0 0.77, C22:0 0.24, C24:0 0.15. An 'Unpublished (1996)' PlantFAdb dataset was not used. The three analyses disagree strongly on oleic against linoleic acid (24-56 % against 20-36 %), so those ranges are wide; the typical is Munavu's because it comes with the saponification and iodine values. Check: Munavu's profile implies about 194 mg KOH/g, so the published 184.1 is about 5 % lower (inside tolerance); its iodine value 102.4 is somewhat above what that profile implies (about 94), while Wagutu's Wijs 80.2 is close to what Wagutu's own profile implies (about 85).","disputed":"The three analyses of yangu oil disagree on its two main unsaturated acids: oleic acid 24-56 % and linoleic acid 20-36 %. The typical values follow the 1983 analysis that also measured the saponification value, but anything computed from the profile, which means the soap qualities, should be read as a range. The saponification value (184.1) is about 5 % below what that profile implies, which errs toward extra superfat; a 2009 figure of 266.5 is impossible for this oil and was not used.","provenance":{"primary":{"publisher":"AOCS / Springer (Journal of the American Oil Chemists' Society) - publisher-deposited abstract only","document":"Munavu RM. 'Fatty acid composition of seed kernel oil of Calodendrum capense (L.f.) Thunb.' JAOCS 60(9):1653 (1983). DOI 10.1007/BF02662425.","url":"https://doi.org/10.1007/BF02662425","documentDate":"1983-09","retrieved":"2026-09-24","note":"Full text paywalled; the abstract as deposited with Crossref (api.crossref.org/works/10.1007/BF02662425) was read. The saponification value, iodine value and unsaponifiable matter of the same paper are from PlantFAdb (below)."},"additional":[{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb datasets for Calodendrum capense (plant 16565)","url":"https://fatplants.net/plantfadb/datasets?plant_id=16565","retrieved":"2026-09-24","note":"Dataset #12419 'Fatty acid composition of seed kernel oil of calodendrum capense (l.f.) thunb' (1983; SOFA TAB_003561): saponification 184.1, iodine 102.4, unsaponifiable 0.9 %, acid value 2.3."},{"publisher":"PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut","document":"PlantFAdb dataset for Calodendrum capense (plant 13215)","url":"https://fatplants.net/plantfadb/datasets?plant_id=13215","retrieved":"2026-09-24","note":"Dataset #22128 'Analytical characterization of the lipid fraction extracted from seeds of Calodendrum capensis (Rutaceae)' (1999)."},{"publisher":"Chemical Society of Ethiopia (Bulletin of the Chemical Society of Ethiopia); copy in the Kenyatta University institutional repository","document":"Wagutu AW, Chhabra SC, Thoruwa CL, Thoruwa TF, Mahunnah RLA. 'Indigenous oil crops as a source for production of biodiesel in Kenya.' Bull. Chem. Soc. Ethiop. 23(3):359-370 (2009). DOI 10.4314/bcse.v23i3.47660.","url":"https://ir-library.ku.ac.ke/server/api/core/bitstreams/04919693-d58a-42e0-8d24-c44db94baf88/content","documentDate":"2009","retrieved":"2026-09-24","note":"Table 2 (oil properties) and Table 4 (methyl-ester composition), read from word coordinates; its saponification value is rejected (see notes)."}]}}]}