Manteca de sal
Nombre INCI: Shorea Robusta Seed Butter.
Valores publicados
| Índice de saponificación | 180–195 mg KOH/g |
| Usado por la calculadora | 187.5 mg KOH/g (punto medio) |
| SAP para NaOH | 0.1337 g/g |
| Índice de yodo | 31–45 g I₂/100 g |
| INS (SAP − índice de yodo) | 150 |
| Punto de fusión | — |
| Materia insaponificable | ≤ 2.5 % |
Una pastilla hecha 100 % de manteca de sal
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 | 9.1 | 9.1 |
| Ácido esteárico | C18:0 · saturados | 43.7 | 43.7 |
| Ácido oleico | C18:1 | 36.9 | 36.9 |
| Ácido linoleico | C18:2 | 1.6 | 1.6 |
| Ácido araquídico | C20:0 · saturados | 8.6 | 8.6 |
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 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.
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.
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.
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.
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.