Beurre de tucuma
Nom INCI : Astrocaryum Vulgare Seed Butter.
Valeurs publiées
| Indice de saponification | 181.9–182.9 mg KOH/g (typ. 182.42) |
| Utilisé par le calculateur | 182.4 mg KOH/g (typique) |
| Indice pour le NaOH | 0.1300 g/g |
| Indice d’iode | 2.78–2.78 g I₂/100 g |
| INS (SAP − indice d’iode) | 180 |
| Point de fusion | 30–32 °C (typ. 31) |
| Matière insaponifiable | — |
Un savon fait à 100 % de beurre de tucuma
Qualités conventionnelles additionnées à partir des groupes d’acides gras ; un savon à une seule huile est un repère, pas une recette.
Le calculateur utilise la valeur publiée, parce que c’est ce que dit la source. Si vous bâtissez une recette avec beaucoup de cet ingrédient, pesez le risque : à 26 %, votre soude serait décalée d’à peu près autant pour la part du lot qu’il représente. Un certificat d’analyse pour votre propre lot tranche la question. Les notes ci-dessous indiquent quels documents ont été vérifiés.
Profil d’acides gras
| Acide gras | Plage publiée, % | Utilisé | |
|---|---|---|---|
| Acide caprique | C10:0 · saturés | 1.46–1.46 | 1.5 |
| Acide laurique | C12:0 · saturés | 44–55 | 49.5 |
| Acide myristique | C14:0 · saturés | 22–30 | 26.0 |
| Acide palmitique | C16:0 · saturés | 6.94–6.94 | 6.9 |
| Acide linoléique | C18:2 | 1.48–1.48 | 1.5 |
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 2 (SAP, calculated iodine) and Table 3 (GC-MS fatty acids) for tucuma butter, plus discussion text (p.5) quoting the raw-material supplier's own spec range for lauric/myristic. Open-access PDF read in full.
Producer page confirms CAS 98143-57-8 and 'Awara' as a regional synonym; describes the butter as similar to palm kernel butter with a higher melting point but gives no numeric SAP/iodine/fatty-acid/melting-point values.
Source is Feitosa et al. 2021 (Rev Cienc Farm Basica Apl, open access, read in full as a PDF) throughout, for a commercial tucuma (Astrocaryum vulgare Mart.) butter lot from Belem, Brazil. SAP (182.42 +/- 0.48 mg KOH/g, Table 2, direct titration) and iodine (2.78 g I2/100g) were both directly attributed to this study, BUT note the paper's methodology section states that for tucuma and ucuuba specifically (unlike murumuru/bacuri), iodine index was CALCULATED from the GC-MS fatty-acid profile via a standard formula (Instituto Adolfo Lutz method, using palmitoleic/oleic/linoleic/linolenic/gadoleic/erucic percentages), not measured by direct Wijs titration - flagging this per the clean-room rule on calculated-vs-measured values. Fatty acid composition is a hybrid: lauric (44-55%) and myristic (22-30%) are NOT this paper's own GC-MS result for their specific lot - they are the range from 'the supplier report' that Feitosa et al. quote in their discussion (p.5) as the comparison spec their tested lot failed to match. This supplier-quoted range was preferred as more representative because it aligns with other literature the paper cites (Pardauil et al., cited in Feitosa's ref 28: lauric 48%, myristic 25%, oleic 13.5% for tucuma kernel oil - NOT independently opened by me, known only via Feitosa's citation of it) and with general secondary literature indicating tucuma is lauric-dominant. Feitosa et al.'s OWN directly-measured GC-MS result for their specific lot was myristic-dominant and inverted: myristic 53.26%, lauric 19.63%, palmitic 6.94%, capric 1.46%, linoleic 1.48%, plus 5.80% 'elidic acid' (C18:1 trans-9, i.e. elaidic acid - a trans fat, excluded here as it has no matching schema key) and 4.05% labeled 'myristic acid derivate' (unclear identity, also excluded - no matching schema key). Palmitic/capric/linoleic values above ARE this paper's own direct GC-MS measurement (Table 3), since the supplier-quoted range did not cover those acids. A human merging this record should decide whether the supplier-range or Feitosa's own directly-measured (myristic-dominant) figures better represent the ingredient for this database - both are printed in the one document I opened. Unsaponifiable matter: not reported in Feitosa et al. 2021; a separate, unopened source (Pereira et al. 2019, Food Chem, cited as ref 11 in Feitosa et al. but not independently fetched by me) is mentioned in general web search summaries as reporting ~0.47% for tucuma kernel fat, but I could not verify this figure myself against the primary document, so it is left null rather than transcribed secondhand.
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.