Graisse de dinde
Calculer un savon 100 % graisse de dinde
C’est de la stœchiométrie sur une composition mesurée, pas une supposition, et c’est à peu près aussi bien cerné qu’une valeur publiée : vérifiée contre les 35 huiles du Codex où les deux champs viennent de la même norme, l’erreur médiane de la méthode est de 0,90 % et son 90e centile de 2,74 %, sans biais notable. La page des formules montre le calcul. Si vous avez un certificat d’analyse pour votre lot, entrez sa valeur mesurée dans le calculateur et cette estimation est mise de côté.
Valeurs publiées
| Indice de saponification | non publié |
| Dérivé de la composition | 195,9 ± 3 % mg KOH/g |
| Utilisé par le calculateur | 195,9 mg KOH/g (dérivé) |
| Indice pour le NaOH | 0,1397 g/g |
| Indice d’iode | — |
| INS (SAP − indice d’iode) | — |
| Point de fusion | — |
| Matière insaponifiable | — |
Un savon fait à 100 % de graisse de dinde
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 myristique | C14:0 · saturés | 0,7–0,94 (typique 0,922) | 0,9 |
| Acide palmitique | C16:0 · saturés | 21,59–31,7 (typique 23,335) | 23,3 |
| Acide palmitoléique | C16:1 | 6,29–11,1 (typique 7,794) | 7,8 |
| Acide stéarique | C18:0 · saturés | 5,182–7,4 (typique 5,182) | 5,2 |
| Acide oléique | C18:1 | 27,6–40,752 (typique 40,752) | 40,8 |
| Acide linoléique | C18:2 | 18,3–22,22 (typique 19,712) | 19,7 |
| Acide α-linolénique | C18:3 n-3 | 0,317–3 (typique 0,317) | 0,3 |
| Acide γ-linolénique | C18:3 n-6 | 0,062 | 0,1 |
| Acide arachidique | C20:0 · saturés | 1,237 | 1,2 |
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 1 'Fatty acid composition of poultry fats', column Turkey (percent, 13 acids, printed total 100.00); 'Research materials and methods' for the sample (fat obtained by traditional dry rendering) and the GC. Article history printed: received 21.02.2018, reviewed 12.04.2019, revised 28.08.2019, approved 03.12.2019. Read with pdftotext -layout and -raw in UTF-8 (the isomer labels are Cyrillic and drop out in Latin-1) and checked against a rendered image of page 3. No saponification value, iodine value, melting point or unsaponifiable matter is reported; Tables 2-4 are peroxide values.
Retrieved through the FoodData Central API (/fdc/v1/food/173571, found with /foods/search, dataType SR Legacy). Grams of fatty acid per 100 g of fat, total lipid 99.8 g; renormalised to percent of total fatty acids by the SFA + MUFA + PUFA sum of 95.4 g, arithmetic in notes. Used for min/max bounds only.
Table 3 'Fatty acid composition of the examined fats (mean of three (n=3) measurements +/- standard deviation)', row 'Turkey male fat TMF'; Materials for the sample (turkey male fat from a private ecological farm). The layout-mode text interleaves the Table 3 rows, so the row was read in raw mode, where it sums to 100.1 %. Used for min/max bounds only. The paper gives a crystallization point (-3 C), not a melting point, and no saponification or iodine value for the fat.
Typical values are the turkey column of Table 1 in Tyshchenko et al., Food Science and Technology (Odesa) 13(4):69-75 (2019): goose, chicken, duck and turkey fats 'obtained by traditional dry rendering', studied at the National University of Life and Environmental Sciences of Ukraine (Kyiv), fatty acids by GC on a Kupol-55 chromatograph. The paper does not state the number of samples, the birds' breed, age or diet, or which depot was rendered. Turkey column as printed (% of fatty acids, column total 100.00): C14:0 0.922, C16:0 23.335, C16:1 7.794, C17:0 0.185, C17:1 0.089, C18:0 5.182, C18:1n9t 0.231, C18:1n9c 40.752, C18:2n6t 0.183, C18:2n6c 19.712, C18:3n6 0.062, C18:3n3 0.317, C20:0 1.237; the text puts turkey fat at 20.3 % polyunsaturated, 48.7 % monounsaturated and 31.0 % saturated. The isomer labels are printed with Cyrillic letters (n-9 trans, n-9 cis and so on). Only cis C18:1 n-9 is mapped to oleic, cis C18:2 n-6 to linoleic, C18:3 n-3 to linolenic and C18:3 n-6 to gammaLinolenic; C16:1 is printed as a total and mapped to palmitoleic. Not mapped: C17:0 0.185, C17:1 0.089, elaidic acid (C18:1 n-9 trans) 0.231 and trans C18:2 n-6 0.183, together 0.688 %. The mapped acids total 99.31 %. C20:0 is recorded as printed, but 1.237 % is high for a poultry fat, the table has no C20:1 row, and the same table gives 0.582 to 1.520 % C20:0 for the other three fats, so the peak may include a co-eluting acid. Min/max widen the band with two further analyses. (1) USDA FoodData Central SR Legacy 'Fat, turkey' (fdcId 173571, NDB 04575, publication date 2019-04-01), grams per 100 g of fat (total lipid 99.8 g): SFA 29.4 (4:0 to 12:0 0.0, 14:0 0.9, 16:0 20.6, 18:0 6.2), MUFA 42.9 (16:1 6.0, 18:1 35.9, 20:1 0.0, 22:1 0.0), PUFA 23.1 (18:2 21.2, 18:3 1.4, 18:4 0.0, 20:4 0.3, EPA, DPA and DHA 0.0). Dividing each by SFA + MUFA + PUFA = 29.4 + 42.9 + 23.1 = 95.4 g gives percent of total fatty acids: myristic 0.9/95.4 = 0.94, palmitic 20.6/95.4 = 21.59, stearic 6.2/95.4 = 6.50, palmitoleic 6.0/95.4 = 6.29, oleic 35.9/95.4 = 37.63, linoleic 21.2/95.4 = 22.22, linolenic 1.4/95.4 = 1.47 (arachidonic 0.3/95.4 = 0.31, not mapped). FDC prints only totals for 16:1, 18:1, 18:2 and 18:3, which are mapped whole. The itemised acids add to 92.5 g, 2.9 g short of the class totals. USDA publishes grams per 100 g, not percent of fatty acids; the arithmetic is stated so it can be undone. (2) Kowalska et al., European Food Research and Technology 244:1665-1674 (2018), Table 3: 'turkey male fat' from a private ecological farm in Poland, one sample, mean of n = 3 GC measurements: C14:0 0.7, C15:0 0.3, C16:1 11.1, C16:0 31.7, C17:0 nd, C18:2 18.3, C18:1 27.6, C18:0 7.4, C18:3 3.0 % (C15:0 not mapped). That sample is markedly more saturated than the other two (the authors put its saturated acids at about 40 %) and richer in C18:3; it is kept in the band as a feeding difference rather than rejected. Which document set each bound: myristic 0.7 (Kowalska) to 0.94 (FDC); palmitic 21.59 (FDC) to 31.7 (Kowalska); palmitoleic 6.29 (FDC) to 11.1 (Kowalska); stearic 5.182 (Tyshchenko) to 7.4 (Kowalska); oleic 27.6 (Kowalska) to 40.752 (Tyshchenko); linoleic 18.3 (Kowalska) to 22.22 (FDC); linolenic 0.317 (Tyshchenko) to 3.0 (Kowalska). gammaLinolenic and arachidic are Tyshchenko's alone. NO SAPONIFICATION OR IODINE VALUE IS RECORDED: none of the three documents measured either. The recorded profile implies about 196 mg KOH/g by stoichiometry, which the calculator will derive and label as derived; that is not a substitute for a measurement. Checked and not reachable: Poultry Science 31(2):354-359 (1952) 'Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary Fat' (the publisher's site returned 403 to a direct download and it is not in PubMed Central), and two paywalled papers, The Analyst 36:213 (1911) 'Constants of chicken and turkey fats' and J. Am. Oil Chem. Soc. (1943) 'The chemical composition of depot fats in chickens and turkeys'. Kowalska et al. report a crystallization point of -3 C for the turkey fat, which is not a melting point, so meltingPointC is null; no document gives unsaponifiable matter. CosIng has no entry for turkey fat, so inci is 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.