Inajá Oil
Also: Inaja oil, Inaja pulp oil, Maripa palm oil, Attalea maripa pulp oil, Maximiliana maripa mesocarp oil.
Calculate a 100 % Inajá Oil bar
That is stoichiometry on a measured composition rather than a guess, and it is about as well determined as a published figure: checked against the 35 Codex oils where both fields come from the same standard, the method's median error is 0.90 % and its 90th percentile 2.74 %, with no meaningful bias. The formula page shows the working. If you have a certificate of analysis for your lot, enter its measured value in the calculator and this estimate is set aside.
Published values
| Saponification value | not published |
| Derived from composition | 197.9 ± 3 % mg KOH/g |
| Used by the calculator | 197.9 mg KOH/g (derived) |
| SAP for NaOH | 0.1411 g/g |
| Iodine value | — |
| INS (SAP − IV) | — |
| Melting point | — |
| Unsaponifiable matter | — |
A bar made of 100 % Inajá 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 | 3.7–13 (typical 3.7) | 3.7 |
| Myristic acid | C14:0 · saturated | 7.6–18.7 (typical 7.6) | 7.6 |
| Palmitic acid | C16:0 · saturated | 18.6–20.1 (typical 20.1) | 20.1 |
| Palmitoleic acid | C16:1 | 0.1 | 0.1 |
| Stearic acid | C18:0 · saturated | 1.8–3.5 (typical 3.5) | 3.5 |
| Oleic acid | C18:1 | 41.5–52.4 (typical 52.4) | 52.4 |
| Linoleic acid | C18:2 | 5.8–8.9 (typical 8.9) | 8.9 |
| α-Linolenic acid | C18:3 n-3 | 0.2 | 0.2 |
| Arachidic acid | C20:0 · saturated | 3.2 | 3.2 |
Where these numbers come from
Table 1 (oil content) and Table 2 (fatty acids, inaja column read from word coordinates).
Dataset #14302, pulp oil (SOFA TAB_014600).
Tabela 3 (omega-6 and omega-9 content of inaja oil); corroboration only.
THIS IS THE PULP (MESOCARP) OIL. The kernel of the same fruit gives a lauric fat, the only inaja ingredient CosIng lists (Attalea Maripa Seed Butter); it is a separate record, inaja-kernel-oil. Typical values are Rodrigues, Darnet & Silva 2010 (J. Braz. Chem. Soc. 21(10):2000-2004), fruits from Para, pulp oil 35.52 % of fresh pulp; Table 2, inaja column (the PDF shifts the inaja and mari columns, so they were re-read from word coordinates; the values sum to 99.7): C12:0 3.70, C14:0 7.60, C15:0 ND, C16:0 20.10, C16:1 0.10, C17:0 ND, C18:0 3.50, C18:1 52.40, C18:2 8.90, C18:3 0.20, C20:0 3.20, C22:0 ND; the text gives inaja MUFA 52.5 and PUFA 9.1 g/100 g, which these values reproduce. Ranges add Bereau et al. via PlantFAdb ('Maximiliana maripa Drude mesocarp and kernel oils: fatty acid and total tocopherol compositions', 2001; SOFA TAB_014600; French Guiana), pulp oil: C12:0 13.0, C14:0 18.7, C16:1 0.0, C16:0 18.6, C18:3 0.0, C18:2 5.8, C18:1 41.5, C18:0 1.8 (99.4 %). Unusually for a pulp oil, it carries lauric and myristic acid (11-32 % together in these two analyses), so it lathers somewhat more than an olive-type oil. Embrapa Roraima's Comunicado Tecnico 129 (2011) quotes omega-6 8.3164 % and omega-9 53.8635 % for inaja oil (from Damasceno et al. 2009), consistent with the Para analysis; it gives no full profile. No saponification or iodine value was found in an allowed document; the build derives the value from this profile (it implies about 198 mg KOH/g). Which part of the fruit a product labelled 'inaja oil' comes from is not always stated - check the supplier's specification before using this record.
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.