Manteca de kokum
Nombre INCI: Garcinia Indica Seed Butter.
Valores publicados
| Índice de saponificación | 187–191.7 mg KOH/g |
| Usado por la calculadora | 189.3 mg KOH/g (punto medio) |
| SAP para NaOH | 0.1350 g/g |
| Índice de yodo | 32–40 g I₂/100 g |
| INS (SAP − índice de yodo) | 153 |
| Punto de fusión | — |
| Materia insaponificable | ≤ 1.5 % |
Una pastilla hecha 100 % de manteca de kokum
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 mirístico | C14:0 · saturados | 1.2 | 1.2 |
| Ácido palmítico | C16:0 · saturados | 5.3 | 5.3 |
| Ácido esteárico | C18:0 · saturados | 52 | 52.0 |
| Ácido oleico | C18:1 | 41.5 | 41.5 |
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.
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.
Classical wet-chemistry fatty-acid analysis (myristic, palmitic, stearic, oleic only); reprint/digitisation hosted on Zenodo. Source of the fattyAcidsPercent field.
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.
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.