Manteca de ucuuba
Nombre INCI: Virola Surinamensis Seed Butter.
Valores publicados
| Índice de saponificación | 181.1–220 mg KOH/g |
| Usado por la calculadora | 200.6 mg KOH/g (punto medio) |
| SAP para NaOH | 0.1430 g/g |
| Índice de yodo | — |
| INS (SAP − índice de yodo) | — |
| Punto de fusión | 42–53 °C |
| Materia insaponificable | — |
Una pastilla hecha 100 % de manteca de ucuuba
Cualidades convencionales sumadas a partir de los grupos de ácidos grasos; una pastilla de un solo aceite es una referencia, no una receta.
La calculadora usa el valor publicado, porque es lo que dice la fuente. Si está montando una receta con mucho de este ingrediente, sopese el riesgo: con un 15 % desplazaría su álcali más o menos otro tanto en la parte del lote que ocupa. Un certificado de análisis de su propio lote lo zanja. Las notas de abajo registran qué documentos se consultaron.
Perfil de ácidos grasos
| Ácido graso | Rango publicado, % | Usado | |
|---|---|---|---|
| Ácido láurico | C12:0 · saturados | 16–20 | 18.0 |
| Ácido mirístico | C14:0 · saturados | 72–76 | 74.0 |
| Ácido palmítico | C16:0 · saturados | 7–9 | 8.0 |
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.
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.
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.
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.
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.
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.