Turkey Fat
Also: Rendered turkey fat, Meleagris gallopavo fat.
Calculate a 100 % Turkey Fat 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 36 Codex oils where both fields come from the same standard, the method's median error is 0.84 % and its 90th percentile 2.44 %, and it runs slightly high, by 0.55 % on average. 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 | 196.4 ± 3 % mg KOH/g |
| Used by the calculator | 196.4 mg KOH/g (derived) |
| SAP for NaOH | 0.1400 g/g |
| Iodine value | — |
| INS (SAP − IV) | — |
| Melting point | — |
| Unsaponifiable matter | — |
A bar made of 100 % Turkey Fat
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
How much lye
| Oil | NaOH | KOH |
|---|---|---|
| 500 g | 66.5 g | 93.3 g |
| 1 kg | 133.0 g | 186.6 g |
| 1 lb (454 g) | 60.3 g | 84.6 g |
| 2 lb (907 g) | 120.7 g | 169.3 g |
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 31 : 69
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Myristic acid | C14:0 · saturated | 0.7–0.94 (typical 0.922) | 0.9 |
| Palmitic acid | C16:0 · saturated | 21.59–31.7 (typical 23.335) | 23.3 |
| Palmitoleic acid | C16:1 | 6.29–11.1 (typical 7.794) | 7.8 |
| Stearic acid | C18:0 · saturated | 5.182–7.4 (typical 5.182) | 5.2 |
| Oleic acid | C18:1 | 27.6–40.752 (typical 40.752) | 40.8 |
| Linoleic acid | C18:2 | 18.3–22.22 (typical 19.712) | 19.7 |
| α-Linolenic acid | C18:3 n-3 | 0.317–3 (typical 0.317) | 0.3 |
| γ-Linolenic acid | C18:3 n-6 | 0.062 | 0.1 |
| Arachidic acid | C20:0 · saturated | 1.237 | 1.2 |
Where these numbers come from
Table 1 'Fatty acid composition of poultry fats', column Turkey (percent, 13 acids, printed total 100.00); 'Research materials and methods' for the sample (fat obtained by traditional dry rendering) and the GC. Article history printed: received 21.02.2018, reviewed 12.04.2019, revised 28.08.2019, approved 03.12.2019. Read with pdftotext -layout and -raw in UTF-8 (the isomer labels are Cyrillic and drop out in Latin-1) and checked against a rendered image of page 3. No saponification value, iodine value, melting point or unsaponifiable matter is reported; Tables 2-4 are peroxide values.
Retrieved through the FoodData Central API (/fdc/v1/food/173571, found with /foods/search, dataType SR Legacy). Grams of fatty acid per 100 g of fat, total lipid 99.8 g; renormalised to percent of total fatty acids by the SFA + MUFA + PUFA sum of 95.4 g, arithmetic in notes. Used for min/max bounds only.
Table 3 'Fatty acid composition of the examined fats (mean of three (n=3) measurements +/- standard deviation)', row 'Turkey male fat TMF'; Materials for the sample (turkey male fat from a private ecological farm). The layout-mode text interleaves the Table 3 rows, so the row was read in raw mode, where it sums to 100.1 %. Used for min/max bounds only. The paper gives a crystallization point (-3 C), not a melting point, and no saponification or iodine value for the fat.
Typical values are the turkey column of Table 1 in Tyshchenko et al., Food Science and Technology (Odesa) 13(4):69-75 (2019): goose, chicken, duck and turkey fats 'obtained by traditional dry rendering', studied at the National University of Life and Environmental Sciences of Ukraine (Kyiv), fatty acids by GC on a Kupol-55 chromatograph. The paper does not state the number of samples, the birds' breed, age or diet, or which depot was rendered. Turkey column as printed (% of fatty acids, column total 100.00): C14:0 0.922, C16:0 23.335, C16:1 7.794, C17:0 0.185, C17:1 0.089, C18:0 5.182, C18:1n9t 0.231, C18:1n9c 40.752, C18:2n6t 0.183, C18:2n6c 19.712, C18:3n6 0.062, C18:3n3 0.317, C20:0 1.237; the text puts turkey fat at 20.3 % polyunsaturated, 48.7 % monounsaturated and 31.0 % saturated. The isomer labels are printed with Cyrillic letters (n-9 trans, n-9 cis and so on). Only cis C18:1 n-9 is mapped to oleic, cis C18:2 n-6 to linoleic, C18:3 n-3 to linolenic and C18:3 n-6 to gammaLinolenic; C16:1 is printed as a total and mapped to palmitoleic. Not mapped: C17:0 0.185, C17:1 0.089, elaidic acid (C18:1 n-9 trans) 0.231 and trans C18:2 n-6 0.183, together 0.688 %. The mapped acids total 99.31 %. C20:0 is recorded as printed, but 1.237 % is high for a poultry fat, the table has no C20:1 row, and the same table gives 0.582 to 1.520 % C20:0 for the other three fats, so the peak may include a co-eluting acid. Min/max widen the band with two further analyses. (1) USDA FoodData Central SR Legacy 'Fat, turkey' (fdcId 173571, NDB 04575, publication date 2019-04-01), grams per 100 g of fat (total lipid 99.8 g): SFA 29.4 (4:0 to 12:0 0.0, 14:0 0.9, 16:0 20.6, 18:0 6.2), MUFA 42.9 (16:1 6.0, 18:1 35.9, 20:1 0.0, 22:1 0.0), PUFA 23.1 (18:2 21.2, 18:3 1.4, 18:4 0.0, 20:4 0.3, EPA, DPA and DHA 0.0). Dividing each by SFA + MUFA + PUFA = 29.4 + 42.9 + 23.1 = 95.4 g gives percent of total fatty acids: myristic 0.9/95.4 = 0.94, palmitic 20.6/95.4 = 21.59, stearic 6.2/95.4 = 6.50, palmitoleic 6.0/95.4 = 6.29, oleic 35.9/95.4 = 37.63, linoleic 21.2/95.4 = 22.22, linolenic 1.4/95.4 = 1.47 (arachidonic 0.3/95.4 = 0.31, not mapped). FDC prints only totals for 16:1, 18:1, 18:2 and 18:3, which are mapped whole. The itemised acids add to 92.5 g, 2.9 g short of the class totals. USDA publishes grams per 100 g, not percent of fatty acids; the arithmetic is stated so it can be undone. (2) Kowalska et al., European Food Research and Technology 244:1665-1674 (2018), Table 3: 'turkey male fat' from a private ecological farm in Poland, one sample, mean of n = 3 GC measurements: C14:0 0.7, C15:0 0.3, C16:1 11.1, C16:0 31.7, C17:0 nd, C18:2 18.3, C18:1 27.6, C18:0 7.4, C18:3 3.0 % (C15:0 not mapped). That sample is markedly more saturated than the other two (the authors put its saturated acids at about 40 %) and richer in C18:3; it is kept in the band as a feeding difference rather than rejected. Which document set each bound: myristic 0.7 (Kowalska) to 0.94 (FDC); palmitic 21.59 (FDC) to 31.7 (Kowalska); palmitoleic 6.29 (FDC) to 11.1 (Kowalska); stearic 5.182 (Tyshchenko) to 7.4 (Kowalska); oleic 27.6 (Kowalska) to 40.752 (Tyshchenko); linoleic 18.3 (Kowalska) to 22.22 (FDC); linolenic 0.317 (Tyshchenko) to 3.0 (Kowalska). gammaLinolenic and arachidic are Tyshchenko's alone. NO SAPONIFICATION OR IODINE VALUE IS RECORDED: none of the three documents measured either. The recorded profile implies about 196 mg KOH/g by stoichiometry, which the calculator will derive and label as derived; that is not a substitute for a measurement. Checked and not reachable: Poultry Science 31(2):354-359 (1952) 'Chemical Characteristics of Turkey Carcass Fat as a Function of Dietary Fat' (the publisher's site returned 403 to a direct download and it is not in PubMed Central), and two paywalled papers, The Analyst 36:213 (1911) 'Constants of chicken and turkey fats' and J. Am. Oil Chem. Soc. (1943) 'The chemical composition of depot fats in chickens and turkeys'. Kowalska et al. report a crystallization point of -3 C for the turkey fat, which is not a melting point, so the melting point is blank; no document gives unsaponifiable matter. CosIng has no entry for turkey fat, so inci is blank.
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