Olio di perilla
Nome INCI: Perilla Frutescens Seed Oil. Anche: Olio di semi di perilla.
Valori pubblicati
| Indice di saponificazione | 196,48–198,26 mg KOH/g |
| Usato dal calcolatore | 197,4 mg KOH/g (punto medio) |
| SAP per NaOH | 0,1407 g/g |
| Numero di iodio | 196,7–213,19 g I₂/100 g |
| INS (SAP − numero di iodio) | -8 |
| Punto di fusione | — |
| Sostanze insaponificabili | — |
Una saponetta 100 % olio di perilla
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 palmitico | C16:0 · saturi | 4,43–5,62 (tipico 5,62) | 5,6 |
| Acido stearico | C18:0 · saturi | 1,86–1,92 (tipico 1,92) | 1,9 |
| Acido oleico | C18:1 | 16,92–21,16 (tipico 21,16) | 21,2 |
| Acido linoleico | C18:2 | 9,12–14,53 (tipico 11,19) | 11,2 |
| Acido α-linolenico | C18:3 n-3 | 60,11–64,05 (tipico 60,11) | 60,1 |
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 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.
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.