Manteca de illipe
Nombre INCI: Shorea Stenoptera Seed Butter.
Valores publicados
| Índice de saponificación | 180–200 mg KOH/g |
| Usado por la calculadora | 190.0 mg KOH/g (punto medio) |
| SAP para NaOH | 0.1354 g/g |
| Índice de yodo | 25–38 g I₂/100 g |
| INS (SAP − índice de yodo) | 159 |
| Punto de fusión | — |
| Materia insaponificable | ≤ 2.5 % |
Una pastilla hecha 100 % de manteca de illipe
Cualidades convencionales sumadas a partir de los grupos de ácidos grasos; una pastilla de un solo aceite es una referencia, no una receta.
Perfil de ácidos grasos
| Ácido graso | Rango publicado, % | Usado | |
|---|---|---|---|
| Ácido palmítico | C16:0 · saturados | 19.71–20.22 | 20.0 |
| Ácido esteárico | C18:0 · saturados | 42.6–44.267 | 43.4 |
| Ácido oleico | C18:1 | 31.29–31.894 | 31.6 |
| Ácido linoleico | C18:2 | 0.526–1.01 | 0.8 |
| Ácido araquídico | C20:0 · saturados | 2.182–3.53 | 2.9 |
De dónde salen estos números
Las notas con fuente que aparecen debajo, y los títulos de los documentos que citan, se mantienen en su idioma original. Una cita traducida no se puede consultar, y un resumen técnico traducido ya no es el resumen que se contrastó con el documento.
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.
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.
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).
Esta ficha forma parte de la base de datos abierta de ingredientes (ODbL). ¿Ha encontrado un error o una fuente primaria mejor? El conjunto de datos está en GitHub; las correcciones con un enlace al documento son bienvenidas.