Murumuru Butter
INCI Astrocaryum Murumuru Seed Butter. CAS 356065-49-1, 906350-19-4, as CosIng gives it. Also: Astrocaryum Murumuru Seed Butter.
Published values
| Saponification value | 200–210 mg KOH/g (typical 205) |
| Used by the calculator | 205.0 mg KOH/g (typical) |
| SAP for NaOH | 0.1461 g/g |
| Iodine value | 11–19.6 g I₂/100 g |
| INS (SAP − IV) | 190 |
| Melting point | 31–33 °C (typical 32) |
| Unsaponifiable matter | — |
A bar made of 100 % Murumuru Butter
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
The calculator uses the published value, because that is what the source says. If you are building a recipe with a lot of this ingredient, weigh the risk: at 18 % it would shift your lye by roughly that much for the portion of the batch it makes up. A certificate of analysis for your own lot settles it. The notes below record which documents were checked.
How much lye
| Oil | NaOH | KOH |
|---|---|---|
| 500 g | 69.4 g(67.7–71.1) | 97.4 g(95.0–99.8) |
| 1 kg | 138.8 g(135.4–142.2) | 194.8 g(190.0–199.5) |
| 1 lb (454 g) | 63.0 g(61.4–64.5) | 88.3 g(86.2–90.5) |
| 2 lb (907 g) | 126.0 g(122.9–129.0) | 176.7 g(172.4–181.0) |
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 96 : 4
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Lauric acid | C12:0 · saturated | 62.97–65.55 (typical 64.26) | 64.3 |
| Myristic acid | C14:0 · saturated | 26.04–27.1 (typical 26.57) | 26.6 |
| Palmitic acid | C16:0 · saturated | 3.33–3.45 (typical 3.39) | 3.4 |
| Oleic acid | C18:1 | 3.13–3.25 (typical 3.19) | 3.2 |
| Linoleic acid | C18:2 | 1.2–1.24 (typical 1.22) | 1.2 |
Where these numbers come from
Table 1 (saponification value, modified USP titration method) and Table 2 (fatty acid composition, GC) for Astrocaryum murumuru; iodine value also Table 1. All directly measured by this study, one of six Amazon species characterized.
Table 2 (acidity/SAP/iodine/peroxide indexes, directly titrated) and Table 3 (fatty acid profile, GC-MS) for a second, independent commercial murumuru butter lot; also gives directly-measured melting point (32C). Open-access PDF read in full.
Producer page states melting point 33C and lists lauric/myristic/oleic acids present (no percentages); no SAP/iodine/full fatty-acid table given on this page.
SAP is Lozano-Garzon et al. 2023 (PMC10295824, Biomolecules), Table 1, directly measured by a modified USP titration protocol: 205 +/- 4.70 mg KOH/g (range here is mean +/- SD). A SECOND primary source, Feitosa et al. 2021 (Rev Cienc Farm Basica Apl, open access, read in full as a PDF), measured 573.55 +/- 0.03 mg KOH/g for a different commercial murumuru lot - chemically implausible for a lauric/myristic-dominant fat (pure trilaurin saponifies at 263.4 mg KOH/g and free lauric acid at 280, so a lauric/myristic fat cannot approach 573) and explicitly flagged by that paper's OWN authors as inconsistent with the Brazilian Pharmacopoeia's expected 200-300 mg KOH/g range for this class of butter; excluded from the range here as a likely quality/measurement outlier in that specific sample, not used. Iodine value range combines both primary sources' own direct titrations: Lozano-Garzon et al. 2023 measured 19.10 +/- 0.47 g I2/100g; Feitosa et al. 2021 measured 11.49 +/- 0.29 g I2/100g for their lot - both plausible, real spread across commercial lots. Fatty acid profile uses ONLY Lozano-Garzon et al. 2023's single coherent GC profile (Table 2, mean +/- SD converted to min/max) to keep the object internally consistent. Feitosa et al. 2021's OWN measured profile for their lot was substantially different - lauric 40.00%, myristic 29.30%, palmitic 8.90%, oleic 11.40%, linoleic 3.90%, stearic 5.60%, arachidic (their label: eicosanoic, C20:0) 0.61%, behenic 0.16% - illustrating real lot-to-lot variability in commercial murumuru butter; not merged into the ranges above to avoid constructing a fatty-acid profile that doesn't correspond to any single real sample. Melting point combines Feitosa et al. 2021's measured 32 +/- 0.58C with Amazon Oil's (producer) stated 33C. Unsaponifiable matter: not reported in either Lozano-Garzon et al. 2023 or Feitosa et al. 2021, and not given on Amazon Oil's murumuru product page - left blank, no allowed source located.
This record is part of the open ingredient database (ODbL), which you can download as CSV or JSON. Found an error or a better primary source? Corrections with a link to the document are welcome at support@soapformulator.com.