technical data sheet - SLI Chemicals GmbH

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