technical data sheet - SLI Chemicals GmbH
technical data sheet - SLI Chemicals GmbH
technical data sheet - SLI Chemicals GmbH
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Table 1: CHEMICAL CHARACTERIZATION OF VEGETABLE BUTTERS AND OILS AND OSI TIMES VALUES<br />
Criteria Vegetable Oils Vegetable Butter and Seed Oil Butters<br />
2<br />
Linoleic, acid% 0.3 16.5 6.6 12.3 19.0<br />
OSI times (h)<br />
0.0 ± 10.5 2.1 ± 1.5 48.6 ± 7.3 69.5 ± 10.4 29.3 ± 4.4<br />
MDO = Meadowfoam Oil, LSO = Linseed Oil, NA = not applicable,<br />
* These butters are free of any additive, including antioxidant<br />
The OSI time values obtained in the test, that are considered as oxidative stability indices, allow classifying the<br />
lipids as follows:<br />
Oxidative Stability Index<br />
Plum butter and meadowfoam oil present the same resistance to air oxidation with very high OSI times close to<br />
70 hours.<br />
Pistachio butter is slightly less stable than mango. But we note that pistachio butter is richer in polyunsaturated<br />
acid than mango (19% vs. 6% linoleic acid). As a reminder, linoleic acid is well known for its relative instability to<br />
oxygen.<br />
From a physical point view, plum, pistachio and passion butters present high pour point (> 60°C) compared to<br />
mango. High pour points prevent liquid oil release with temperature and are physically more stable. Finally,<br />
plum, pistachio and passion butters can be classified as linoleic acid sources, a fatty acid that is involved in<br />
ceramids synthesis and skin homeostasis.<br />
Conclusion:<br />
MDO LSO Mango Plum* Pistachio*<br />
Acid value(mg KOH/g) 0.1 0.4 0.8 0.7 0.3<br />
Iodine value (mg I /g) 100.7 186.0 54.6 70.1 65.2<br />
Palmitic acid (%) 0,3 5,9 14,1 5.0 12.1<br />
Stearic acid (%) 0,1 3,3 27,5 28.5 35.5<br />
Oleic acid (%) 0.9 19.8 49.2 50.0 32.2<br />
Linolenic acid (%) 0.3 47.9 0.2 0.1 0.1<br />
Gadoleic acid (%) 61.4 0.1 0.2