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comPosition And ProPerties of common oils And fAts

This table lists some of the most common naturally occurring

oils and fats . The list is separated into those of plant origin, fish

and other marine life origin, and land animal origin . The oils and

fats consist mainly of esters of glycerol (i .e ., triglycerides) with

fatty acids of 10 to 22 carbon atoms . The four fatty acids with the

highest concentration are given for each oil; concentrations are

given in weight percent . Because there is often a wide variation in

composition depending on the source of the oil sample, a range (or

sometimes an average) is generally given . More complete data on

composition, including minor fatty acids, sterols, and tocopherols,

can be found in the references .

The acids are labeled by the codes described in the previous

table, “Properties of Fatty Acids and Their Methyl Esters,” which

gives the systematic and common names of the acids . Thus 18:2

9c,12c indicates a C

18

acid with two double bonds in the 9 and 12

positions, both with a cis configuration (cis,cis-9,12-octadecadi-

enoic acid, or linoleic acid) .

The density and refractive index of the oils are typical values;

superscripts indicate the temperature in °C .

Notes:

• The composition figure given for oleic acid (18:1 9c) often

includes low levels of other 18:1 isomers .

• In some oils where a concentration is given for 18:2 9c,12c

(linoleic acid), other isomers of 18:2 may be included .

• Likewise, where a concentration is given for 18:3 9c,12c,15c

(α-linolenic acid), other isomers of 18:3 may be included .

• The acid 20:5 6c,9c,12c,15c,17c, which is prevalent in

many fish oils, is often abbreviated as 20:5 ω-3 or 20:5

n-3 .

The assistance of Frank D . Gunstone in preparing this table is

gratefully acknowledged .

references

1 . Firestone, D ., Physical and Chemical Characteristics of Oils, Fats, and

Waxes, 2nd Edition, AOCS Press, Urbana, IL, 2006 .

2 . Gunstone, F . D ., Harwood, J . L ., and Dijkstra, A . J ., eds ., The Lipid

Handbook, Third Edition, CRC Press, Boca Raton, FL, 2006 .

3 . Dawson, R . M . C ., Elliott, D . C ., Elliott, W . H ., and Jones, K . M ., Data

for Biochemical Research, Third Edition, Clarendon Press, Oxford,

1986 .

4 . Altman, P . L ., and Dittmer, D . S ., eds ., Biology Data Book, Second

Edition, Vol . 1, Federation of American Societies for Experimental

Biology, Bethesda, MD, 1972 .

Type of oil

Principal fatty acid components in weight %

mp/

°C

Density/

g cm

–3

Refractive

index

Iodine

value

Saponification

value

Plants
Almond kernel oil

18:1 9c

43–70%

18:2 9c,12c

24–30%

0 .910

25

1 .467

26

89–101

188–200

16:0

4–13%

18:0

1–10%

Apricot kernel oil

18:1 9c

58–66%

18:2 9c,12c

29–33%

0 .910

25

1 .469

25

97–110

185–199

16:0

4 .6–6%

18:0

1%

Argan seed oil

18:1 9c

42–55%

18:2 9c,12c

30–34%

0 .912

20

1 .467

20

92–102

189–195

16:0

12–16%

18:0

2–7%

Avocado pulp oil

18:1 9c

56–74%

18:2 9c,12c

10–17%

0 .912

25

1 .466

25

85–90

177–198

16:0

9–18%

16:1 9c

3–9%

Babassu palm oil

12:0

40–55%

14:0

11–27%

24 0 .914

25

1 .450

40

10–18

245–256

18:1 9c

9–20%

16:0

5 .2–11%

Blackcurrant oil

18:2 9c,12c

45–50%

18:3 6c,9c,12c

14–20%

0 .923

20

1 .480

20

173–182

185–195

18:3 9c,12c,15c

12–15%

18:1 9c

9–13%

Borage (star-flower) oil

18:2 9c,12c

36–40%

18:3 6c,9c,12c

17–25%

141–160

189–192

18:1 9c

14–21%

16:0

9 .4–12%

Borneo tallow

18:0

39–43%

18:1 9c

34–37%

38 0 .855

100

1 .456

40

29–38

189–200

16:0

18–21%

20:0

1 .0%

Cameline oil

18:3 9c,12c,15c

33–38%

18:2 9c,12c

15–16%

0 .924

15

1 .477

20

127–155

180–190

20:1 total

14–16%

18:1 9c

12–24%

Canola (rapeseed)

18:1 9c

59–66%

18:2 9c,12c

24–29%

–10

91

oil (low linolenic)

16:0

4–5%

18:3 9c,12c,15c

2–3%

Canola (rapeseed)

18:1 9c

52–67%

18:2 9c,12c

16–25%

–10 0 .915

20

1 .466

40

110–126

182–193

oil (low erucic)

18:3 9c,12c,15c

6–14%

16:0

3 .3–6 .0%

Caraway seed oil

18:1 9c

40%

18:2 9c,12c

30%

1 .471

35

128

178

18:1 6c

26%

16:0

3%

Cashew nut oil

18:1 9c

57–80%

18:2 9c,12c

16–22%

0 .914

15

1 .463

40

79–89

180–196

16:0

4–17%

18:0

2–12%

7-9

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Type of oil

Principal fatty acid components in weight %

mp/

°C

Density/

g cm

–3

Refractive

index

Iodine

value

Saponification

value

Castor oil

18:1 12-OH,9c

88%

18:2 9c,12c

3–5%

–18 0 .952

25

1 .475

25

81–91

176–187

18:1 9c

2 .9–6%

22:0

2 .1%

Cherry kernel oil

18:2 9c,12c

42–45%

18:1 9c

35–49%

0 .918

25

1 .468

40

110–118

190–198

16:0

4–9%

18:3 9c,11t,13t

3–10%

Chinese vegetable tallow 16:0

58–72%

18:1 9c

20–35%

44 0 .887

25

1 .456

40

16–29

200–218

18:0

1–8%

14:0

0 .5–3 .7%

Cocoa butter

18:0

31–37%

18:1 9c

31–35%

34 0 .974

25

1 .457

40

32–40

192–200

16:0

25–27%

18:2 9c,12c

2 .8–4 .0%

Coconut oil

12:0

45–51%

14:0

17–21%

25 0 .913

40

1 .449

40

5–13

248–265

16:0

7 .7–10 .2% 18:1 9c

5 .4–9 .9%

Cohune nut oil

12:0

44–48%

14:0

16–17%

0 .914

25

1 .450

40

9–14

251–260

18:1 9c

8–10%

16:0

7–10%

Coriander seed oil

18:1 6c

53%

18:1 9c

32%

0 .908

25

1 .464

25

86–100

182–191

18:2 9c,12c

7–14%

16:0

3–8%

Corn oil

18:2 9c,12c

40–66%

18:1 9c

20–42%

–20 0 .919

20

1 .472

25

107–135

187–195

16:0

9–16%

18:0

0–3%

Cottonseed oil

18:2 9c,12c

47–58%

16:0

18–26%

–1 0 .920

20

1 .462

40

96–115

189–198

18:1 9c

14–22%

18:0

2 .1–3 .3%

Crambe oil

22:1 13c

55–60%

18:1 9c

12–15%

0 .906

25

1 .470

25

87–113

18:2 9c,12c

8–10%

18:3 9c,12c,15c

6–7%

Cuphea seed oil

8:0

65–78%

10:0

19–24%

(caprylic acid rich)

18:2 9c,12c

1–4%

16:0

0 .6–3%

Euphorbia lagascae

18:1 12,13-ep,9c

64%

18:1 other

19%

0 .952

25

1 .473

25

102

seed oil

18:2 9c,12c

9%

16:0

4%

Evening primrose oil

18:2 9c,12c

65–80%

18:3 6c,9c,12c

8–14%

1 .479

20

147–155

193–198

16:0

6–10%

18:1 9c

5–12%

Grape seed oil

18:2 9c,12c

58–78%

18:1 9c

12–28%

0 .923

20

1 .475

40

130–138

188–194

16:0

5 .5–11%

18:0

3–6%

Hazelnut oil (Chilean)

18:1 9c

39%

16:1 11c

22 .7%

20:1 total

9 .7%

22:1 total

9 .5%

Hazelnut oil (Filbert)

18:1 9c

72–84%

18:2 9c,12c

5 .7–22%

0 .909

25

1 .473

25

83–90

188–197

16:0

4 .1–7 .2%

18:0

1 .5–2 .4%

Hempseed oil

18:2 9c,12c

45–60%

18:3 9c,12c,15c

15–30%

0 .921

25

1 .472

40

145–166

190–195

18:1 9c

11–16%

16:0

6–12%

Illipe (mowrah) butter

18:1 9c

34%

16:0

23%

27 0 .862

100

1 .460

40

53–70

188–207

18:0

23%

18:2 9c,12c

14%

Jojoba oil

a

20:1 total

66–74%

22:1 undefined

9–19%

18:1 9c

5–12%

24:1 15c

1–5%

Kapok seed oil

b

18:1 9c

45–65%

16:0

10–28%

30 0 .926

15

1 .469

25

86–110

189–197

18:2 9c,12c

7–35%

18:0

2–9%

Kokum butter

18:0

49–56%

18:1 9c

39–49%

41

1 .456

40

33–37

192

16:0

2–5%

18:2 9c,12c

1–2%

Kusum oil

18:1 9c

57–62%

20:0

20–25%

1 .461

40

48–58

220–230

16:0

5–8%

18:0

2–6%

Linola oil

18:2 9c,12c

72%

18:1 9c

16%

142

16:0

5 .6%

18:0

4 .0%

Linseed oil

18:3 9c,12c,15c

52–58%

18:1 9c

18–20%

–24 0 .924

25

1 .480

25

170–203

188–196

18:2 9c,12c

17%

18:2 9c,12c

16%

Macadamia nut oil

18:1 9c

56–59%

16:1 9c

21–22%

16:0

8–9%

18:0

2–4%

7-10

composition and Properties of common oils and fats

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Type of oil

Principal fatty acid components in weight %

mp/

°C

Density/

g cm

–3

Refractive

index

Iodine

value

Saponification

value

Mango seed oil

18:1 9c

38–50%

18:0

31–49%

0 .912

15

1 .461

25

39–48

188–195

18:2 9c,12c

3–6%

20:0

2–6%

Meadowfoam seed oil

20:1 5c

58–77%

22:1 total

8–24%

1 .464

40

86–91

168

22:2 5c,13c

7–15%

18:1 9c

1–3%

Melon oil

18:2 9c,12c

67% (av .)

18:1 9c

12% (av .)

16:0

11% (av .)

18:0

9% (av .)

Moringa peregrina seed

18:1 9c

70%

16:0

9%

0 .903

24

1 .460

40

70

185

oil

18:0

3 .8%

22:0

2 .4%

Mustard seed oil

22:1 13c

43%

22:1 13c

22–50%

0 .913

20

1 .465

40

92–125

170–184

18:3 9c,12c,15c

12%

18:2 9c,12c

10–24%

Neem oil

18:1 9c

49–62%

18:0

14–24%

–3 0 .912

30

1 .462

40

68–71

195–205

16:0

13–18%

18:2 9c,12c

7–15%

Niger seed oil

18:2 9c,12c

52–78%

16:0

5–12%

0 .924

15

1 .468

40

126–135

188–193

18:1 9c

4–10%

18:0

2–12%

Nutmeg butter

14:0

76–83%

18:1 9c

5–11%

45

1 .468

40

48–85

170–190

16:0

4–10%

12:0

3–6%

Oat oil

18:2 9c,12c

24–48%

18:1 9c

18–53%

0 .917

25

1 .467

40

105–116

190–199

16:0

13–39%

18:0

0 .5–4%

Oiticica oil

18:3 9c,11t,13t,

4-oxo

70–80%

16:0

7%

0 .972

20

1 .514

25

140–150

188–193

18:0

5%

18:1 9c

4–7%

Olive oil

18:1 9c

55–83%

18:2 9c,12c

9%

–6 0 .911

20

1 .469

20

75–94

184–196

16:0

7 .5–20%

18:2 9c,12c

3 .5–21%

Palm kernel oil

12:0

40–55%

14:0

14–18%

24 0 .922

15

1 .450

40

14–21

230–250

18:1 9c

12–21%

16:0

6 .5–10%

Palm oil

16:0

40–48%

18:1 9c

36–44%

35 0 .914

15

1 .455

40

49–55

190–209

18:2 9c,12c

6 .5–12%

18:0

3 .5–6 .5%

Palm olein

18:1 9c

40–44%

16:0

38–43%

0 .91

40

1 .459

40

>56

194–202

18:2 9c,12c

10–13%

18:0

3 .7–4 .8%

Palm stearin

16:0

48–74%

18:1 9c

16–36%

0 .884

60

1 .449

40

<48

193–205

18:0

3 .9–5 .6%

18:2 9c,12c

3 .2–9 .8%

Parsley seed oil

18:1 6c

69–76%

18:1 9c

12–15%

1 .4800

40

110–120

18:2 9c,12c

6–14%

16:0

2%

Peanut oil

18:1 9c

36–67%

18:2 9c,12c

14–43%

3 0 .914

20

1 .463

40

86–107

187–196

16:0

8 .3–14%

22:0

2 .1–4 .4%

Perilla oil

18:3 9c,12c,15c

59%

18:2 9c,12c

14–18%

0 .924

25

1 .477

25

192–208

188–197

18:1 9c

11–13%

16:0

6–9%

Phulwara butter

16:0

57–61%

18:1 9c

30–36%

43 0 .862

100

1 .458

40

40–51

188–200

18:2 9c,12c

3–4%

18:0

3–4%

Pine nut oil

18:2 9c,12c

47–51%

18:1 9c

36–39%

0 .919

15

118–121

193–197

16:0

6–8%

18:0

2–3%

Poppy seed oil

18:2 9c,12c

62–73%

18:1 9c

16–30%

–15 0 .916

25

1 .469

40

132–146

188–196

16:0

7–11%

18:0

1–4%

Rice bran oil

18:1 9c

38–48%

18:2 9c,12c

16–36%

0 .916

25

1 .472

25

92–108

181–189

16:0

16–28%

18:0

2–4%

Safflower seed oil

18:2 9c,12c

68–83%

18:1 9c

8 .4–30%

0 .924

15

1 .474

25

136–148

186–198

16:0

5 .3–8 .0%

18:0

1 .9–2 .9%

Safflower seed oil

18:1 9c

74–80%

18:2 9c,12c

13–18%

0 .921

20

1 .470

25

91–95

(high oleic)

16:0

5–6%

18:0

1 .5–2 .0%

Sal fat

18:0

33–57%

18:1 9c

31–52%

33

1 .456

40

31–45

175–192

16:0

6–23%

20:0

1–8%

composition and Properties of common oils and fats

7-11

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Type of oil

Principal fatty acid components in weight %

mp/

°C

Density/

g cm

–3

Refractive

index

Iodine

value

Saponification

value

Sesame seed oil

18:2 9c,12c

40–51%

18:1 9c

33–44%

–6 0 .917

20

1 .467

40

104–120

187–195

16:0

7 .9–10 .2% 18:0

4 .4–6 .7%

Sheanut butter

18:1 9c

45–50%

18:0

36–41%

38 0 .863

100

1 .465

40

52–66

178–198

16:0

4–8%

18:2 9c,12c

4–8%

Soybean oil

18:2 9c,12c

50–57%

18:1 9c

18–28%

–16 0 .920

20

1 .468

40

118–139

189–195

16:0

9–13%

18:3 9c,12c,15c

5 .5–9 .5%

Stillingia seed kernel oil

c

18:3 total

41–54%

18:2 9c,12c

24–30%

0 .937

25

1 .483

25

169–191

202–212

18:1 9c

7–10%

16:0

6–9%

Sunflower seed oil

18:2 9c,12c

48–74%

18:1 9c

13–40%

–17 0 .919

20

1 .474

25

118–145

188–194

16:0

5–8%

18:0

2 .5–7 .0%

Sunflower oil, high-oleic 18:1 9c

80%

18:2 9c,12c

10%

(HO)

18:0

4 .4%

16:0

3 .5%

0 .911

25

1 .468

25

81

Sunflower oil, mid-Oleic 18:1 9c

65%

18:2, 18:3

25%

(NuSun oil)

16:0, 18:0

10%

Tall oil

18:2 9c,12c

41–52%

18:1 9c

41–48%

0 .969

25

1 .494

25

140–180

154–180

16:0

5–6%

18:0

2–3%

Tung oil

18:3 9c,11t,13t

71–82%

18:2 9c,12c

8–15%

–2 0 .912

25

1 .517

25

160–175

189–195

18:1 9c

4–10%

18:0

3%

Ucuhuba butter oil

14:0

64–73%

12:0

13–15%

0 .870

100

1 .451

50

11–17

221–229

18:1 9c

6–8%

16:0

3–9%

Vernonia seed oil

18:1 12,13-ep,9c

62–72%

18:2 9c,12c

9–17%

0 .901

30

1 .486

32

55

176

16:0

3–7%

18:0

2–6%

Walnut oil

18:2 9c,12c

56–60%

18:1 9c

17–19%

0 .921

25

1 .474

25

138–162

189–197

18:3 9c,12c,15c

13–14%

16:0

6–8%

Wheatgerm oil

18:2 9c,12c

50–59%

18:1 9c

13–23%

0 .926

25

1 .479

25

100–128

179–217

16:0

12–20%

18:3 9c,12c,15c

2–9%

Marine animals
Anchovy oil

20:5

6c,9c,12c,15c,17c

22%

16:0

17%

163–169

191–194

16:1 undefined

13%

18:1 undefined

10%

Capelin oil

d

20:1 undefined

17%

22:1 undefined

15%

1 .463

50

94–164

185–202

18:1 undefined

14%

16:0

10%

Cod liver oil

18:1 undefined

24%

20:1 undefined

13%

0 .924

15

1 .482

25

142–176

180–192

22:6 4c,7c,10c,13c,

16c,19c

11%

16:0

10%

Herring oil

22:1 undefined

19%

16:0

17%

0 .914

20

1 .474

25

115–160

161–192

20:1 undefined

15%

18:1 undefined

14%

Mackerel oil

22:1 undefined

15%

16:0

14%

0 .929

15

1 .481

20

136–167

18:1 undefined

13%

20:1 undefined

12%

Menhaden oil

16:0

19%

20:5 6c,9c,12c,15c,

17c

14%

0 .920

15

150–200

192–199

16:1 undefined

12%

18:1 undefined

11%

Salmon oil

22:6 4c,7c,10c,13c,

16c,19c

18%

20:5 6c,9c,12c,15c,

17c

13%

0 .924

15

1 .475

25

130–160

183–186

16:0

9 .8%

16:1

4 .8%

Sardine oil

16:0

18%

20:5 6c,9c,12c,15c,

17c

16%

0 .915

25

1 .464

65

159–192

188–199

18:1 undefined

13%

16:1 undefined

10%

Seal blubber oil, harp

18:1 9c

21%

20:1

12%

22:6 4c,7c,10c,13c,

16c,19c

7 .6%

20:5 6c,9c,12c,15c,

17c

6 .4%

7-12

composition and Properties of common oils and fats

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Type of oil

Principal fatty acid components in weight %

mp/

°C

Density/

g cm

–3

Refractive

index

Iodine

value

Saponification

value

Shark liver oil

18:1 undefined

45%

16:0

21%

0 .917

25

1 .476

25

150–300

170–190

20:1

12%

22:1

9%

Tuna oil

22:6 4c,7c,10c,13c,

16c,19c

22%

16:0

22%

18:1 undefined

21%

20:5 6c,9c,12c,15c,

17c

6%

Trout lipids

16:0

21–24%

18:1 undefined

18–31%

18:2

7–16%

16:1

4–10%

Whale oil, minke

18:1 undefined

18%

20:1

17%

22:1

11%

16:1

9%

Land animals
Beef tallow

18:1 undefined

31–50%

18:0

25–40%

47 0 .902

25

1 .454

40

33–47

190–200

16:0

20–37%

14:0

1–6%

Butterfat

16:0

28 .1% (av .) 18:1 9c

20 .8% (av .)

32 0 .934

15

1 .455

40

26–40

210–232

14:0

10 .8% (av .) 18:0

10 .6% (av .)

Chicken egg lipids, yolk

16:0

28%

18:1 9c

25%

18:0

17%

18:2 9c,12c

16%

Chicken fat

18:1 undefined

37%

16:0

22%

0 .918

15

1 .456

40

76–80

18:2

20%

18:0

6%

Milk fats, cow

16:0

28 .2% (av .) 18:1 9c

21 .4% (av .)

18:0

12 .6% (av .) 14:0

10 .6% (av .)

Milk fats, human

18:1 9c

31 .1% (av .) 16:0

21 .6% (av .)

18:2 9c,12c

11 .7% (av .) 14:0

6 .6% (av .)

Mutton tallow

18:1 undefined

30–42%

18:0

22–34%

48 0 .946

15

1 .455

40

35–46

16:0

20–27%

14:0

2–4%

Pork lard

18:1 undefined

35–62%

16:0

20–32%

30 0 .898

20

18:0

5–24%

18:2

3–16%

a

Jojoba oil consists primarily of wax esters of the acids listed here and long-chain alcohols .

b

Kapok oil also contains up to 15% cyclopropene acids .

c

Stillingia oil also contains 5–10% trans,cis-2,4-decadienoic acid (stillingic acid, 10:2 2t,4c) .

d

Capelin oil also contains about 10% 16:1 .

composition and Properties of common oils and fats

7-13

6679X_S07.indb 13

3/24/08 3:34:00 PM


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