Burro di mango
Nome INCI: Mangifera Indica Seed Butter. Saponificato con NaOH viene indicato come Sodium Mangoseedate, con KOH come Potassium Mangoseedate.
Valori pubblicati
| Indice di saponificazione | 167,53–188,44 mg KOH/g |
| Usato dal calcolatore | 178,0 mg KOH/g (punto medio) |
| SAP per NaOH | 0,1269 g/g |
| Numero di iodio | 44,84–59,41 g I₂/100 g |
| INS (SAP − numero di iodio) | 126 |
| Punto di fusione | 17,64–34,32 °C |
| Sostanze insaponificabili | 0,94–1,9 % |
Una saponetta 100 % burro di mango
Qualità convenzionali sommate a partire dai gruppi di acidi grassi; una saponetta di un solo olio è un punto di riferimento, non una ricetta.
Profilo degli acidi grassi
| Acido grasso | Intervallo pubblicato, % | Usato | |
|---|---|---|---|
| Acido laurico | C12:0 · saturi | 4,03–9,83 | 6,9 |
| Acido miristico | C14:0 · saturi | 1,85–7,11 | 4,5 |
| Acido palmitico | C16:0 · saturi | 0,54–6,81 | 3,7 |
| Acido stearico | C18:0 · saturi | 20,11–40,43 | 30,3 |
| Acido oleico | C18:1 | 31,14–37,19 | 34,2 |
| Acido linoleico | C18:2 | 3,7–16,91 | 10,3 |
| Acido α-linolenico | C18:3 n-3 | 5,34–14,27 | 9,8 |
| Acido arachidico | C20:0 · saturi | 2,26–11,69 | 7,0 |
Da dove vengono questi numeri
Le note con fonte qui sotto, e i titoli dei documenti che citano, restano nella lingua originale. Una citazione tradotta non si può rintracciare, e un riassunto tecnico tradotto non è più il riassunto che è stato verificato sul documento.
Table 1 (physical properties incl. melting point), Table 2 (chemical properties: SAP, iodine, unsaponifiable matter), Table 3 (complete fatty-acid composition), all broken down by the four mango varieties studied.
Regulatory identity standard for the refined commercial product: saponification value 185-198, iodine value (Wijs) 32-57, unsaponifiable matter not more than 1.5%, butyro-refractometer reading at 40 C 43.7-51.6 (or refractive index 1.4550-1.4604). Used as corroboration only; the structured fields use Diomande et al.'s measured values.
All structured fields are from a single complete primary source, Diomande et al. 2021 (World Journal of Advanced Research and Reviews, open access), which measured four Ivorian mango varieties (Amelie, Brooks, Kent, Keitt) individually - the min/max spans the four varieties' own measured values, not a literature compilation. Table 1: melting point 17.64-34.32 C (a wide spread - two of the four varieties melt well below what is usually called a 'butter', reflecting real cultivar variation in this kernel fat). Table 2: saponification number 167.53-188.44 mg KOH/g; iodine value (Wijs) 44.84-59.41 gI2/100g; unsaponifiable matter 0.94-1.90% of total lipid. Table 3: complete fatty-acid profile (8 acids; each variety's own values sum to approximately 100%): lauric 4.03-9.83%, myristic 1.85-7.11%, palmitic 0.54-6.81%, stearic 20.11-40.43%, arachidic 2.26-11.69%, linolenic 5.34-14.27%, linoleic 3.70-16.91%, oleic 31.14-37.19%. Cross-checked against the FSSAI (India) 'Mango Kernel Fat' regulatory standard (Chapter 2.2, item 8): saponification value 185-198, iodine value (Wijs) 32-57, unsaponifiable matter not more than 1.5% - overlaps this paper's measured ranges reasonably well (the FSSAI standard governs the refined commercial product; Diomande et al. analyzed raw kernel oil from named cultivars, hence the slightly wider/lower spread). No melting point or fatty-acid table is given by the FSSAI standard (it uses a butyro-refractometer/refractive-index identity test instead), so those two fields rely on Diomande et al. alone. DISPUTED, PENDING CORROBORATION (flagged 2026-09-21): this is a single-source profile from four Ivorian cultivars, and it disagrees with the mainstream description of mango kernel fat on three fields. It reports lauric 4.03-9.83 % and myristic 1.85-7.11 %, where mango kernel fat is usually described as carrying little or none of either, and alpha-linolenic 5.34-14.27 % against a more usual figure below 2 %. Those values give the fat a cleansing number of about 11 in the soap-quality convention, which is not how mango butter behaves. Treat the profile as one laboratory's measurement of four specific cultivars rather than as a general figure for the ingredient, until a second primary source corroborates it.
Questa scheda fa parte della database aperto degli ingredienti (ODbL). Hai trovato un errore o una fonte primaria migliore? Il dataset è su GitHub; le correzioni con il link a un documento sono benvenute.