He encontrado esto:
http://inderscience.metapress.com/app/h ... 1:120058,1
International Journal of Postharvest Technology and Innovation
Issue: Volume 1, Number 3 / 2008
Pages: 320 - 326
URL: Linking Options
Evaluation of some physico-chemical properties of Shea-butter (Butyrospermum paradoxum) related to its value for food and industrial utilisation
Ogbonnaya Chukwu A1 and P.P. Adgidzi A2
A1 Agricultural Engineering Department, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
A2 Agricultural Engineering Department, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria
Abstract:
The physical and chemical properties of edible oils influence their suitability for use in food and other process industries. The aim of this study was to determine the physico-chemical properties and proximate composition of Shea-butter oil. Results obtained showed that Shea-butter has the following chemical properties: acid value (3.825), iodine number (43.27), peroxide value (12.85),
saponification value (196.90) and unsaponifiable matter (6.23%). Other physico-chemical properties quantified were moisture content (1.37%), ash content (1.26%), total fat (75.03%), carbohydrate content (22.34%), refractive index (1.452), relative density (0.906) and melting point (27°C). These results showed that the physico-chemical properties and proximate composition of Shea-butter are comparable with the properties of groundnut oil which is widely used for cooking and industrial food processes.
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Es posible que se haya confundido, o lo haya malinterpretado, pero saponificar, saponifica.