Valeurs publiées
| Indice de saponification | 196.48–198.26 mg KOH/g |
| Utilisé par le calculateur | 197.4 mg KOH/g (milieu de plage) |
| Indice pour le NaOH | 0.1407 g/g |
| Indice d’iode | 196.7–213.19 g I₂/100 g |
| INS (SAP − indice d’iode) | -8 |
| Point de fusion | — |
| Matière insaponifiable | — |
Un savon fait à 100 % de huile de périlla
Qualités conventionnelles additionnées à partir des groupes d’acides gras ; un savon à une seule huile est un repère, pas une recette.
Profil d’acides gras
| Acide gras | Plage publiée, % | Utilisé | |
|---|---|---|---|
| Acide palmitique | C16:0 · saturés | 4.43–5.62 (typ. 5.62) | 5.6 |
| Acide stéarique | C18:0 · saturés | 1.86–1.92 (typ. 1.92) | 1.9 |
| Acide oléique | C18:1 | 16.92–21.16 (typ. 21.16) | 21.2 |
| Acide linoléique | C18:2 | 9.12–14.53 (typ. 11.19) | 11.2 |
| Acide α-linolénique | C18:3 n-3 | 60.11–64.05 (typ. 60.11) | 60.1 |
D’où viennent ces nombres
Les notes sourcées ci-dessous, ainsi que les titres des documents qu’elles citent, sont conservées dans leur langue d’origine. Une référence traduite ne peut plus être retrouvée, et un résumé technique traduit n’est plus le résumé qui a été vérifié par rapport au document.
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.
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 not verified on CosIng in this session, left null.
Cette fiche fait partie de la base d’ingrédients ouverte (ODbL). Vous avez trouvé une erreur ou une meilleure source primaire ? Le jeu de données est sur GitHub ; les corrections accompagnées d’un lien vers un document sont bienvenues.