Gordura de cavalo
Nome INCI: Horse Fat. Também: Óleo de cavalo.
Valores publicados
| Índice de saponificação | 185,3–187,3 mg KOH/g |
| Usado pela calculadora | 186,3 mg KOH/g (ponto médio) |
| SAP para NaOH | 0,1328 g/g |
| Índice de iodo | 57,5–57,6 g I₂/100 g |
| INS (SAP − índice de iodo) | 129 |
| Ponto de fusão | 32,145 °C |
| Matéria insaponificável | 0,72–0,97 % |
Uma barra 100 % gordura de cavalo
Qualidades convencionais somadas a partir dos grupos de ácidos graxos; uma barra de um só óleo é um ponto de referência, não uma receita.
Perfil de ácidos graxos
| Ácido graxo | Intervalo publicado, % | Usado | |
|---|---|---|---|
| Ácido láurico | C12:0 · saturados | 0,224 | 0,2 |
| Ácido mirístico | C14:0 · saturados | 4,33–5,42 | 4,9 |
| Ácido palmítico | C16:0 · saturados | 28,2–30,6 | 29,4 |
| Ácido palmitoleico | C16:1 | 5,22–9,11 | 7,2 |
| Ácido esteárico | C18:0 · saturados | 3,53–5,53 | 4,5 |
| Ácido oleico | C18:1 | 29,9–33,7 | 31,8 |
| Ácido linoleico | C18:2 | 10,74–16,3 | 13,5 |
| Ácido α-linolênico | C18:3 n-3 | 0,52–4,57 | 2,5 |
| Ácido γ-linolênico | C18:3 n-6 | 0,02 | 0,0 |
| Ácido araquídico | C20:0 · saturados | 0,0496–6,12 | 3,1 |
| Ácido behênico | C22:0 · saturados | 0,0138 | 0,0 |
De onde vêm estes números
As notas com fonte abaixo, e os títulos dos documentos que elas citam, são mantidos no idioma original. Uma citação traduzida não pode ser localizada, e um resumo técnico traduzido não é mais o resumo que foi conferido com o documento.
Table 2 'Chemical characteristics of four different animal fats' (acid value, saponification value, iodine value (Wijs)) and Table 4 'Fatty acid composition of four different animal fats', Jeju and Halla horse fat columns; English abstract for the sample (fat vacuum-extracted from fatty tissues of Jeju and Halla horse meat). Full-text PDF opened from the KoreaScience page and read with pdftotext; the -layout output scrambles the Table 4 columns, so the rows were read from the -raw output, where each row is intact.
Table 3 'Comparison of the fatty acid composition of purified horse oil by supercritical fluid extraction and three deodorants', column CON; sample paragraph (neck subcutaneous fat of 27-month-old Jeju horses). Read through the Europe PMC JATS XML. No saponification value, iodine value or melting point.
Tables 2, 3 and 4, 'Subcutaneous' mean columns (% of total FAME, n = 20); animals and diet in Materials and Methods. Read through the Europe PMC JATS XML. The muscle columns are intramuscular lipid and are not used.
Table 4, day 0 column (melting point 32.145 +/- 4.3311 C; refractive index, acid value, peroxide value, density); melting-point method (mean of initial and complete melting temperatures in a 1 mm capillary) and sample description (10 free-grazing horses, northern Kazakhstan) in Materials and Methods. Read through the Europe PMC JATS XML.
Table 1 'Characteristics of horse oils used in this investigation' (saponification equivalent, iodine value, free fatty acid, unsaponifiable matter for bone, offal and hoof oil), Table 3 and the Summary. PMC serves this back issue only as scanned page images; the PDF was behind a script challenge, so the six page images embedded in the PMC article page were downloaded from cdn.ncbi.nlm.nih.gov, read, and transcribed.
PROFILES span four samples. (J) and (H): Jeju and Halla horse fat, Park, Cho & Kim, Korean J. Food Sci. Technol. 51(1):1-6 (2019), Table 4 - fat vacuum-extracted from the fatty tissue of Jeju and Halla horse meat (Jeju, Korea), GC-FID on an SP-2560 100 m column with the Supelco 37 FAME standard; J/H: C14:0 4.53/4.40, C14:1 0.70/0.59, C15:0 2.20/2.15, C16:0 30.6/28.2, C16:1 7.36/5.22, C17:0 0.29/0.36, C17:1 0.48/0.40, C18:0 4.99/5.53, C18:1 33.1/29.9, C18:2 12.1/16.3, C18:3 0.52/0.52, C20:0 2.95/6.12, C20:2 0.18/0.40 (same paper: commercial lard 1.60, n.d., 2.84, 24.4, 2.58, 0.34, 0.29, 12.94, 40.7, 12.4, 0.75, 0.66, 0.48; beef tallow 3.35, 0.75, 2.54, 27.1, 2.82, 1.42, 0.61, 20.1, 39.3, 1.97, n.d., n.d., n.d.). (N): 'horse oil' extracted by supercritical CO2 from the neck subcutaneous fat of 27-month-old Jeju horses (local slaughterhouse, Jeju Island) and purified (degumming, acid removal, washing and fractionation), Anneke et al., Food Sci. Anim. Resour. 44(2):443-463 (2024), Table 3, column CON (no deodorant): C14:0 5.42, C16:0 30.50, C16:1n7 9.11, C18:0 3.53, C18:1n9 33.70, C18:1n7 (vaccenic) 1.87, C18:2n6 10.74, C18:3n6 0.02, C18:3n3 4.57, C20:1n9 0.46, C20:4n6 0.05, C20:5n3 0.00, C22:4n6 0.03, C22:6n3 0.00 (SFA 39.45, MUFA 45.14, PUFA 15.41); the three deodorised variants in the same table (activated carbon, palm activated carbon, zeolite) differ from CON by at most 0.42 (C18:3n3 4.90-4.99) and are not used separately. (S): subcutaneous fat from the rib section of 10 Hispano-Breton horses (5 female, 5 male; grazed with their dams to weaning at 6-8 months and on to 11-13 months, then finished 100-120 days on a high-grain feedlot diet and slaughtered at 15-17 months, Spain; n = 20 loins), Beldarrain et al., Animals 11(5):1421 (2021), Tables 2-4, subcutaneous means: 12:0 0.224, 14:0 4.33, 15:0 0.410, 16:0 29.9, 17:0 0.505, 18:0 3.85, 20:0 0.0496, 22:0 0.0138, BCFA 0.285 (i-16:0 0.0844), 9c-14:1 0.389, 7c-16:1 0.328, 9c-16:1 7.58, 9c-18:1 32.7, 11c-18:1 1.51, 13c-18:1 0.0531, 11c-19:1 0.0738, 11c-20:1 0.470, trans-MUFA 0.149 (9t-18:1 0.0625), CLA 0.0931, non-conjugated 18:2 dienes 0.0475, 18:3 trienes 0.0263, 18:2n-6 12.0, 20:2n-6 0.281, 20:3n-6 0.0338, 20:4n-6 0.0631, 22:4n-6 0.0194, 22:5n-6 not detected, 18:3n-3 2.98, 20:3n-3 0.106, 20:5n-3 0.0119, 22:5n-3 0.0561, 22:6n-3 0.0120, 20:3n-9 0.0125 (SFA 39.5, MUFA 44.3, PUFA 15.6). BOUNDS: myristic 4.33 (S) - 5.42 (N); palmitic 28.2 (H) - 30.6 (J); palmitoleic 5.22 (H) - 9.11 (N); stearic 3.53 (N) - 5.53 (H); oleic 29.9 (H) - 33.70 (N); linoleic 10.74 (N) - 16.3 (H); linolenic 0.52 (J and H) - 4.57 (N); arachidic 0.0496 (S) - 6.12 (H); lauric 0.224 and behenic 0.0138 from S only; gammaLinolenic 0.02 from N only. ISOMERS: N and S split positional isomers, so only palmitoleic (C16:1n7 / 9c-16:1), oleic (C18:1n9 / 9c-18:1), linoleic (C18:2n6), alpha-linolenic (C18:3n3) and gamma-linolenic (C18:3n6) are mapped; J and H print totals, mapped the same way. Not mapped (no key, or not the isomer a key is named for): vaccenic acid (1.87 N, 1.51 S), 7c-16:1 0.328 (S), gondoic acid - C20:1n9 0.46 (N) and 11c-20:1 0.470 (S), whereas the gadoleic key is the cis-9, n-11 isomer - and C14:1, C15:0, C17:0, C17:1, C20:2 and the other minor and long-chain acids listed above. Park et al.'s arachidic acid (2.95 and 6.12 %) is far above the 0.0496 % in S; their own iodine value fits it as a saturated acid (the Halla profile implies an iodine value of about 62 with C20:0 as printed and about 78 if that peak were linolenic, against 57.6 measured), so it is kept as printed. Diet moves horse fat more than ruminant fat, because a horse absorbs dietary fatty acids before its hindgut: alpha-linolenic is 0.52 % in the Korean meat fat and 4.57 % in the neck-fat oil here, and pasture-fed horse oil is far higher (below). SAPONIFICATION AND IODINE VALUES are Park et al. Table 2, Jeju/Halla: saponification value 187.3 +/- 7.58 / 185.3 +/- 5.30 mg KOH/g, iodine value (Wijs) 57.5 +/- 0.22 / 57.6 +/- 0.33, acid value 0.61 / 0.59 mg KOH/g; the same table gives commercial lard 182.6 +/- 7.41 and 57.7 +/- 0.30, beef tallow 180.5 +/- 3.03 and 44.6 +/- 0.05. The saponification values are doubtful (see disputed): the Jeju and Halla profiles imply about 199 and 197 (3*56106/(3*M+38.05), M the mass-weighted mean fatty-acid molar mass; -5.8 and -6.1 %), and the same method gave lard and beef tallow values below the Codex CXS 211 advisory bands for those fats (lard 192-203, tallow 190-202). The iodine values agree with the profiles. MELTING POINT: 32.145 +/- 4.3311 C, capillary melting point of fresh (day 0) raw mesenteric fat from 10 free-grazing horses (4-9 years, both sexes, northern Kazakhstan), Nurseitova et al., Biology 15(14):1205 (2026), Table 4; the paper defines it as the mean of the temperature at which the fat begins to melt and the temperature at which it is completely liquefied in a 1 mm glass capillary (a melting-range midpoint, not a slip or clear point on its own). It is a different depot and herd from the profiles above. The same paper gives, at day 0, refractive index 1.4662, acid value 1.1721 mg KOH/g, peroxide value 4.2691 mmol O2/kg, density 0.9333 g/cm3, and no fatty-acid profile. UNSAPONIFIABLE MATTER: 0.72 % (bone oil) - 0.97 % (offal oil), Brooker & Shorland, Biochem. J. 46(1):80-85 (1950), Table 1: commercial rendered horse oils representing about 2000 pasture-fed semi-draught horses (3-5 years) killed at the Auckland Farmers' Freezing Company, Southdown, New Zealand, 1946-47 - 'bone oil' from bones with adhering flesh and meat trimmings, 'offal oil' from heads, trotters and offal; a separately steam-rendered hoof oil (unsaponifiable 1.11 %) is not used, as the paper treats it as a different fat, like neat's-foot oil. The same table gives free fatty acid 1.1 / 1.5 / 2.3 %, saponification equivalents 283.5 (bone and offal) and 285.9 (hoof), and iodine values 99.0 (bone), 97.9 (offal) and 109.3 (hoof): pasture-fed horse oil is far more unsaturated than the Korean fat above, its C18 unsaturated acids (57 % of the total) being about 60 % oleic, 10 % a dienoic acid and 30 % linolenic (Summary). Those iodine values are not put into the range because no pasture-fed profile in the keys this schema needs was found: the 1950 ester-fractionation Table 3 gives the C18 unsaturated acids only as one total (57.6, 57.2, 56.8 and 56.3 % with mean unsaturation -3.4 to -3.5 H). A saponification equivalent is grams of fat per mole of KOH, so 56106/283.5 = 197.9 and 56106/285.9 = 196.2 mg KOH/g - stated for comparison, not recorded. USDA FoodData Central could not be queried in this session (API rate limit). INCI is CosIng's entry for Horse Fat ('the fat obtained from horses'); CosIng gives it no CAS or EC number and has no separate Horse Oil entry.
Este registro faz parte do banco de dados aberto de ingredientes (ODbL). Encontrou um erro ou uma fonte primária melhor? O conjunto de dados está no GitHub; correções com link para um documento são bem-vindas.