Burro di ucuuba
Nome INCI: Virola Surinamensis Seed Butter.
Valori pubblicati
| Indice di saponificazione | 181,1–220 mg KOH/g |
| Usato dal calcolatore | 200,6 mg KOH/g (punto medio) |
| SAP per NaOH | 0,1430 g/g |
| Numero di iodio | — |
| INS (SAP − numero di iodio) | — |
| Punto di fusione | 42–53 °C |
| Sostanze insaponificabili | — |
Una saponetta 100 % burro di ucuuba
Qualità convenzionali sommate a partire dai gruppi di acidi grassi; una saponetta di un solo olio è un punto di riferimento, non una ricetta.
Il calcolatore usa il valore pubblicato, perché è quello che dice la fonte. Se stai costruendo una ricetta con molto di questo ingrediente, valuta il rischio: con uno scarto di 15 %, la tua soda si sposterebbe più o meno di altrettanto per la parte del lotto che l’ingrediente rappresenta. Un certificato di analisi per il tuo lotto risolve la questione. Le note qui sotto registrano quali documenti sono stati controllati.
Profilo degli acidi grassi
| Acido grasso | Intervallo pubblicato, % | Usato | |
|---|---|---|---|
| Acido laurico | C12:0 · saturi | 16–20 | 18,0 |
| Acido miristico | C14:0 · saturi | 72–76 | 74,0 |
| Acido palmitico | C16:0 · saturi | 7–9 | 8,0 |
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 2 (SAP, directly titrated; iodine marked NA), Table 3 (GC-MS fatty acids for their specific lot), melting point in Results text, and discussion text (p.5-6) quoting the raw-material supplier's own spec range and flagging possible adulteration. Species tested: Virola sebifera. Open-access PDF read in full.
Producer page states SAP 220 mg KOH/g, melting point 53C, and seed fat approx. 70% trimyristin. No iodine value or full fatty-acid percentage table given.
Table 6 / Section 2.2: DSC-measured melting point of the ucuuba fat used, ~42-43C. This paper's own text states the fatty-acid composition it describes (myristic/lauric-dominant) is cited from an external source (Serra et al., not independently opened by me), not independently measured in this paper.
Two different Virola species/producers cover this id (both fit the brief's 'Virola surinamensis/sebifera'): Feitosa et al. 2021 (open access, read in full as a PDF) tested a Virola sebifera commercial lot from Belem, Brazil; Amazon Oil's producer page and Pereira et al. 2019 (Pharmaceutics, PMC6630981) both label their material Virola surinamensis. SAP range combines Feitosa's directly-titrated 181.10 +/- 2.38 mg KOH/g (Table 2, flagged by that paper as 'in accordance with their own specification') with Amazon Oil's stated producer spec of 220 mg KOH/g - no typical value is given because the two disagree and I cannot say which is more representative. Iodine value: left NULL. Feitosa et al. 2021 marked iodine 'NA' for ucuuba because no unsaturated fatty acids were detected by GC-MS in their sample (i.e. it tested as essentially 100% saturated); that same paper mentions in its discussion that 'its supplier report provided an iodine index of 14 g I2/100g for this butter, despite its fatty acid composition being 100% saturated' - the paper's own authors call this inconsistent, so I did not transcribe the 14 figure. Amazon Oil's producer page and Pereira et al. 2019 do not give an iodine value either. Fatty-acid composition uses the supplier-report range Feitosa et al. 2021 quotes in its discussion (p.5) - myristic 72-76%, lauric 16-20%, palmitic 7-9% - because it is corroborated by Amazon Oil's producer page (states ucuuba seeds are approx. 70% trimyristin, the triglyceride of myristic acid) and matches the broad direction of general secondary literature (myristic-dominant, not independently opened by me in full). Feitosa et al. 2021's OWN directly-measured GC-MS result for their specific lot was inverted: lauric 73.30%, myristic 11.18%, caprylic 11.63%, capric 3.80% - their discussion explicitly says this 'does not corroborate with the specifications provided in the supplier report' and separately flags their measured melting point (49C, see below) as possibly indicating 'contamination/adulteration' in that lot. Given that self-flagged doubt, the inverted GC-MS profile was NOT used as the primary fatty-acid figures here, but is recorded for transparency - a human merging this record should weigh both. Melting point range spans three directly-opened sources: Feitosa et al. 2021 measured 49 +/- 0.58C (their discussion notes this differs from Pardauil et al.'s reported 37C, itself not independently opened by me); Amazon Oil's producer page states 53C; Pereira et al. 2019 (Pharmaceutics) used/measured Tm approx. 42C by DSC (peak 42.99C, their Table 6) for their Virola surinamensis material. Unsaponifiable matter: not reported in any of the three opened sources - 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.