Egg Yolk Oil
INCI Egg Oil. CAS 8001-17-0; EC 232-271-8, as CosIng gives them. Also: Egg oil, Egg yolk lipids, Hen egg yolk oil.
Published values
| Saponification value | 173.75–183.14 mg KOH/g |
| Used by the calculator | 178.4 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1272 g/g |
| Iodine value | — |
| INS (SAP − IV) | — |
| Melting point | — |
| Unsaponifiable matter | — |
A bar made of 100 % Egg Yolk Oil
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
How much lye
| Oil | NaOH | KOH |
|---|---|---|
| 500 g | 60.4 g(58.8–62.0) | 84.8 g(82.5–87.0) |
| 1 kg | 120.8 g(117.7–124.0) | 169.5 g(165.1–174.0) |
| 1 lb (454 g) | 54.8 g(53.4–56.3) | 76.9 g(74.9–78.9) |
| 2 lb (907 g) | 109.6 g(106.8–112.5) | 153.8 g(149.7–157.8) |
For this oil alone at 5 % superfat, with pure sodium hydroxide (NaOH) or pure potassium hydroxide (KOH); in brackets, across the published range of its saponification value. KOH is usually sold at 90 %: divide by 0.9. For a whole recipe, open the calculator.
Fatty-acid profile
Saturated : unsaturated 33 : 67
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Lauric acid | C12:0 · saturated | 0.005–0.007 | 0.0 |
| Myristic acid | C14:0 · saturated | 0.3–0.37 | 0.3 |
| Palmitic acid | C16:0 · saturated | 24.37–25.31 | 24.8 |
| Palmitoleic acid | C16:1 | 3.11–4.68 | 3.9 |
| Stearic acid | C18:0 · saturated | 5.56–8.21 | 6.9 |
| Oleic acid | C18:1 | 43.81–48.71 | 46.3 |
| Linoleic acid | C18:2 | 13.72–17.02 | 15.4 |
| α-Linolenic acid | C18:3 n-3 | 0.46–0.68 | 0.6 |
Where these numbers come from
Table 2 (fatty acid composition by extraction method) and Table 3 (refractive index, saponification value, acid value, peroxide value). Published 2024.
Source: Journal of Food Science and Technology (2024), egg yolk lipids extracted from spray-dried hen egg yolk powder (Jiangsu Kangde Egg Co., China) by three methods: supercritical CO2 (SFE), subcritical propane (SPE) and ethanol solvent extraction (SE). Table 3 saponification value (mg KOH/g): SFE 175.42 +/- 4.09, SPE 173.75 +/- 1.06, SE 183.14 +/- 2.78; acid value 0.91 / 0.55 / 6.34 mg KOH/g; peroxide 1.20 / 1.46 / 2.34 mmol/kg; refractive index (25 C) 1.4706 / 1.4678 / 1.4726. The min/max here span the three extraction methods of one raw material, not a population. Table 2 fatty acids (% of total FA), min-max across methods: C12:0 0.005-0.007, C14:0 0.30-0.37, C14:1 0.06-0.08, C15:0 0.05, C16:0 24.37-25.31, C16:1 3.11-4.68, C17:0 0.10-0.14, C17:1 0.10-0.13, C18:0 5.56-8.21, C18:1 43.81-48.71, C18:2 13.72-17.02, C18:3 n-3 0.46-0.68 (mapped to linolenic), C18:3 n-6 (GLA) 0.08-0.10, C20:4 0.004-0.38, C22:6 (DHA) 0.06-0.73 (the last three have no key and are not mapped). The paper's printed SFA/MUFA/PUFA totals (e.g. MUFA 65.99-69.38 %) do not add up with the individual rows and are not used. Egg yolk 'oil' is roughly two-thirds triglyceride plus phospholipids and cholesterol, which depresses the SAP versus a pure triglyceride; the SE extract (ethanol) carries more phospholipid. Iodine value is not reported (null). INCI name from CosIng.
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