Goose Fat
Also: Rendered goose fat, Anser anser domesticus fat, Schmalz (goose).
Published values
| Saponification value | 195 mg KOH/g |
| Used by the calculator | 195.0 mg KOH/g (typical) |
| SAP for NaOH | 0.1390 g/g |
| Iodine value | 86.8 g I₂/100 g |
| INS (SAP − IV) | 108 |
| Melting point | — |
| Unsaponifiable matter | — |
A bar made of 100 % Goose Fat
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 | 0.5 | 0.5 |
| Palmitic acid | C16:0 · saturated | 20.7 | 20.7 |
| Palmitoleic acid | C16:1 | 2.8 | 2.8 |
| Stearic acid | C18:0 · saturated | 6.1 | 6.1 |
| Oleic acid | C18:1 | 53.5 | 53.5 |
| Linoleic acid | C18:2 | 9.8 | 9.8 |
| α-Linolenic acid | C18:3 n-3 | 0.5 | 0.5 |
| Gadoleic acid | C20:1 | 0.1 | 0.1 |
Where these numbers come from
Tables 2 and 3, non-additivated unheated goose fat: saponification value 195 mg KOH/g, iodine value 86.8 g I2/100 g, acid value 0.22, peroxide value 2.28. Published 2024.
Retrieved through the FoodData Central API search endpoint (dataType SR Legacy); nutrient rows SFA 14:0, 16:0, 18:0; MUFA 16:1, 18:1, 20:1; PUFA 18:2, 18:3; total lipid 99.8 g per 100 g.
Saponification and iodine values are the untreated, unheated control goose fat in Foods 13(2):304 (2024): fat rendered from Landaise-breed goslings (male and female, 18 weeks), Tables 2-3: saponification value 195 mg KOH/g, iodine value 86.8 g I2/100 g, acid value 0.22 g oleic acid/100 g, peroxide value 2.28 meq O2/kg (single batch; the paper's lard control gave SAP 194, IV 74.7). The paper's Table 4 fatty-acid data are expressed in g/100 g fat with implausibly low totals (SFA 2.32, MUFA 2.37, PUFA 3.76) and are not used. The fatty-acid profile here is USDA FoodData Central SR Legacy 'Fat, goose' (fdcId 173572, NDB 04576): total lipid 99.8 g/100 g; SFA 27.7 (14:0 0.5, 16:0 20.7, 18:0 6.1); MUFA 56.7 (16:1 2.8, 18:1 53.5, 20:1 0.1); PUFA 11.0 (18:2 9.8, 18:3 0.5). These are grams of fatty acid per 100 g of fat as published (fatty acids sum to ~95.4 g because glycerol is excluded), NOT renormalised to 100 % of fatty acids; expect normalised values ~5 % higher. Melting point and unsaponifiables not sourced (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.