Tucuma Butter
INCI Astrocaryum Vulgare Seed Butter. CAS 2187449-53-0, as CosIng gives it. Also: Astrocaryum Vulgare Seed Butter, Tucuma Kernel Fat, Awara Butter.
Published values
| Saponification value | 181.9–182.9 mg KOH/g (typical 182.42) |
| Used by the calculator | 182.4 mg KOH/g (typical) |
| SAP for NaOH | 0.1300 g/g |
| Iodine value | 2.78–2.78 g I₂/100 g |
| INS (SAP − IV) | 180 |
| Melting point | 30–32 °C (typical 31) |
| Unsaponifiable matter | — |
A bar made of 100 % Tucuma 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 27 % 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 | 61.8 g(61.6–61.9) | 86.6 g(86.4–86.9) |
| 1 kg | 123.5 g(123.2–123.9) | 173.3 g(172.8–173.8) |
| 1 lb (454 g) | 56.0 g(55.9–56.2) | 78.6 g(78.4–78.8) |
| 2 lb (907 g) | 112.1 g(111.8–112.4) | 157.2 g(156.8–157.6) |
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 98 : 2
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Capric acid | C10:0 · saturated | 1.46–1.46 | 1.5 |
| Lauric acid | C12:0 · saturated | 44–55 | 49.5 |
| Myristic acid | C14:0 · saturated | 22–30 | 26.0 |
| Palmitic acid | C16:0 · saturated | 6.94–6.94 | 6.9 |
| Linoleic acid | C18:2 | 1.48–1.48 | 1.5 |
Where these numbers come from
Table 2 (SAP, calculated iodine) and Table 3 (GC-MS fatty acids) for tucuma butter, plus discussion text (p.5) quoting the raw-material supplier's own spec range for lauric/myristic. Open-access PDF read in full.
Producer page confirms CAS 98143-57-8 and 'Awara' as a regional synonym; describes the butter as similar to palm kernel butter with a higher melting point but gives no numeric SAP/iodine/fatty-acid/melting-point values.
Source is Feitosa et al. 2021 (Rev Cienc Farm Basica Apl, open access, read in full as a PDF) throughout, for a commercial tucuma (Astrocaryum vulgare Mart.) butter lot from Belem, Brazil. SAP (182.42 +/- 0.48 mg KOH/g, Table 2, direct titration) and iodine (2.78 g I2/100g) were both directly attributed to this study, BUT note the paper's methodology section states that for tucuma and ucuuba specifically (unlike murumuru/bacuri), iodine index was CALCULATED from the GC-MS fatty-acid profile via a standard formula (Instituto Adolfo Lutz method, using palmitoleic/oleic/linoleic/linolenic/gadoleic/erucic percentages), not measured by direct Wijs titration - flagging this per the clean-room rule on calculated-vs-measured values. Fatty acid composition is a hybrid: lauric (44-55%) and myristic (22-30%) are NOT this paper's own GC-MS result for their specific lot - they are the range from 'the supplier report' that Feitosa et al. quote in their discussion (p.5) as the comparison spec their tested lot failed to match. This supplier-quoted range was preferred as more representative because it aligns with other literature the paper cites (Pardauil et al., cited in Feitosa's ref 28: lauric 48%, myristic 25%, oleic 13.5% for tucuma kernel oil - NOT independently opened by me, known only via Feitosa's citation of it) and with general secondary literature indicating tucuma is lauric-dominant. Feitosa et al.'s OWN directly-measured GC-MS result for their specific lot was myristic-dominant and inverted: myristic 53.26%, lauric 19.63%, palmitic 6.94%, capric 1.46%, linoleic 1.48%, plus 5.80% 'elidic acid' (C18:1 trans-9, i.e. elaidic acid - a trans fat, excluded here as it has no matching field) and 4.05% labeled 'myristic acid derivate' (unclear identity, also excluded - no matching field). Palmitic/capric/linoleic values above ARE this paper's own direct GC-MS measurement (Table 3), since the supplier-quoted range did not cover those acids. A human merging this record should decide whether the supplier-range or Feitosa's own directly-measured (myristic-dominant) figures better represent the ingredient for this database - both are printed in the one document I opened. Unsaponifiable matter: not reported in Feitosa et al. 2021; a separate, unopened source (Pereira et al. 2019, Food Chem, cited as ref 11 in Feitosa et al. but not independently fetched by me) is mentioned in general web search summaries as reporting ~0.47% for tucuma kernel fat, but I could not verify this figure myself against the primary document, so it is left blank rather than transcribed secondhand.
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.