Published values
| Saponification value | 197–222.66 mg KOH/g |
| Used by the calculator | 209.8 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1496 g/g |
| Iodine value | 180–220 g I₂/100 g (typ. 197) |
| INS (SAP − IV) | 13 |
| Melting point | — |
| Unsaponifiable matter | 0.087–1.12 % |
A bar made of 100 % Chia Seed Oil
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
Fatty-acid profile
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Myristic acid | C14:0 · saturated | 0.06 | 0.1 |
| Palmitic acid | C16:0 · saturated | 6.7–7.2 (typ. 6.7) | 6.7 |
| Palmitoleic acid | C16:1 | 0.09 | 0.1 |
| Stearic acid | C18:0 · saturated | 2.78–3.45 (typ. 3.45) | 3.5 |
| Oleic acid | C18:1 | 4.32–8.34 (typ. 6.42) | 6.4 |
| Linoleic acid | C18:2 | 12.14–19.23 (typ. 19.23) | 19.2 |
| α-Linolenic acid | C18:3 n-3 | 60.56–68.6 (typ. 62.16) | 62.2 |
| Arachidic acid | C20:0 · saturated | 0.29–0.55 (typ. 0.29) | 0.3 |
| Gadoleic acid | C20:1 | 0.13 | 0.1 |
Where these numbers come from
Table 1 fatty-acid composition (n = 3).
Table 1 iodine value 197 g I2/100 g of the unmodified chia seed oil; Table 2 fatty-acid composition; Table 4 density and viscosity.
Iodine value 193.42 g/100 g, peroxide value, free fatty acids (raw oil, day 0); Table 2 fatty acids.
Table 2: saponification index 222.66 mg KOH/g, iodine index 193.45 g I/100 g, unsaponifiable 0.087 %, acid value 2.053, peroxide 17.5, refractive index 1.4761, relative density 0.9241.
Table 1 row 'Chia seed oil': iodine value 180-220, saponification value 197, unsaponifiable 1.12 %, density 0.93 (review's reference [39]).
Fatty acids: 'typical' values are Table 1 of the PRIMARY paper (Foods 2022, commercial chia oil, n = 3): palmitic 6.70, stearic 3.45, oleic 6.42, linoleic 19.23, alpha-linolenic 62.16, arachidic 0.29, eicosenoic C20:1n7 0.13 % (mapped to 'gadoleic' although the paper labels it the n-7 isomer). Min/max span two further measured data sets: Materials 2022 (PMC9100186) Table 2: myristic 0.06, palmitic 7.20, stearic 2.88, arachidic 0.55, palmitoleic 0.09, oleic 4.32, linoleic 15.8, gamma-linolenic 0.41, alpha-linolenic 68.6 %; and Lipids in Health and Disease 2016 (PMC5290651) Table 2 (raw seed oil, day 0): palmitic 6.76, stearic 2.78, oleic 8.34, linoleic 12.14, alpha-linolenic 60.56 %. Gamma-linolenic (0.41 % in Materials 2022) is not included under 'linolenic'. Iodine value: Materials 2022 measured 197 g I2/100 g (Table 1, used as 'typical'); Lipids Health Dis 2016 measured 193.42 +/- 1.14; Agricultural Sciences 2014 measured 193.45; the Frontiers 2026 review Table 1 gives 180-220 (used as min/max). Saponification value was NOT measured in any of the PMC papers; the range 197-222.66 spans the Frontiers 2026 review (197, its reference [39]) and the Agricultural Sciences 2014 paper (222.66 mg KOH/g, Soxhlet-hexane oil from Yucatan, Mexico, Table 2). Unsaponifiable matter 0.087 % (Agricultural Sciences 2014) to 1.12 % (review). Other values from Agricultural Sciences 2014 Table 2: acid value 2.053 mg KOH/g, peroxide 17.5 meq O2/kg, refractive index 1.4761 (25 C), relative density 0.9241; Materials 2022 density 0.9285. Caveat: Agricultural Sciences is published by SCIRP; it is a peer-reviewed journal paper by Universidad Autonoma de Yucatan authors but is the least authoritative document used here. Melting point not given (liquid oil). INCI not verified on CosIng in this session, left null.
This record is part of the open ingredient database (ODbL). Found an error or a better primary source? The dataset is on GitHub; corrections with a document link are welcome.