Egg Yolk Oil
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.
Fatty-acid profile
| 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 not verified (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.