Pistachio Oil
INCI Pistacia Vera Seed Oil. Also: Pistacia vera kernel oil.
Published values
| Saponification value | 187–196 mg KOH/g |
| Used by the calculator | 191.5 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1365 g/g |
| Iodine value | 84–98 g I₂/100 g |
| INS (SAP − IV) | 101 |
| Melting point | — |
| Unsaponifiable matter | ≤ 3 % |
A bar made of 100 % Pistachio 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 | |
|---|---|---|---|
| Myristic acid | C14:0 · saturated | 0–0.6 | 0.3 |
| Palmitic acid | C16:0 · saturated | 8–13 | 10.5 |
| Palmitoleic acid | C16:1 | 0–0.2 | 0.1 |
| Stearic acid | C18:0 · saturated | 0.5–3.5 | 2.0 |
| Oleic acid | C18:1 | 50–70 | 60.0 |
| Linoleic acid | C18:2 | 8–34 | 21.0 |
| α-Linolenic acid | C18:3 n-3 | 0.1–1 | 0.6 |
| Arachidic acid | C20:0 · saturated | 0–0.3 | 0.1 |
| Gadoleic acid | C20:1 | 0–0.6 | 0.3 |
Where these numbers come from
Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included.
Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Pistachio oil was added to CXS 210 in the 2019 revision.
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.