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Iodine Value of Plant Oils and Butters: How to Know When an Oil is Heat-Sensitive.

Written by: Zenani Sizane

If you regularly use plant oils or are an enthusiastic DIYer, you are aware that all plant oils are made from plant extracts, each with a distinct extraction process. Additionally, because they are plant extracts, they can be highly fragile and heat sensitive. It’s likely that you are aware that certain oils are heat-sensitive and that, if heated too much, some oils can lose their primary therapeutic properties. 

In this article, we are going to answer all the questions you may have about oils that are sensitive to heat and how to protect the integrity of plant oils by heating them in the correct way so that you do not lose the best of their healing or restorative properties, fatty acid profile, and active components. 

As stated in the introduction, plant oils are derived from plants, which is why they can be delicate and sensitive. In most manufacturing processes, some formulas frequently use heated phases, and this is where you would need to know the iodine value of the ingredients you are using in your product, because having a heat-sensitive ingredient in the heated phase can render it less beneficial, destroy some of its active properties, and ultimately mess up your entire formulation. 

How to determine plant oil heat sensitivity

To determine an oil’s heat sensitivity, you must first become acquainted with the oil and learn more about it so that you can heat it correctly without losing any of its main components or properties, allowing you to reap all of the oil’s benefits. 

Carrier oils are all classified as lipids, which are made up of chain-like molecules of hydrogen, carbon, and oxygen known as glycerols and fatty acids (which can be saturated or unsaturated); phospholipids, tocopherols, fat-soluble minerals and vitamins, and phytosterols can all contribute to the oils’ unique properties. It is also considered that the method used to extract the oil from the plant, whether cold-pressed or refined, can make a big difference in defining an oil’s heat sensitivity. (Van Der Meer) 

When determining heat sensitivity in oils, keep in mind that the higher the unsaturated fat content, the more heat sensitive the oil. Unsaturated fats are oils that are liquid at room temperature, are primarily vegetable-derived, and contain at least one double bond in their fatty acid chemical chains. (Van der Meer) Unsaturated fats are thought to be better fats in the diet.  

Saturated fats, on the other hand, tend to become solid at room temperature and require heat or hot weather to become liquid, making them more heat stable than unsaturated fats. Because the fatty acid chain of saturated fats only has single bonds, you must search the oil’s composition to determine its heat sensitivity. 

Another way to determine an oil’s heat sensitivity is to look up its iodine value. As previously stated, the higher the unsaturated fat of the oil, the more heat sensitive it is, and the iodine value is a measure of an oil’s degree of unsaturation, which then determines the oil’s heat sensitivity. The higher an oil’s iodine value, the more sensitive it is and requires more protection from heat, light, and oxygen. 

Any oils with an iodine value of more than 100 should not be heated, especially for an extended period of time. If that is the case, you will need to heat the oil carefully. It is always recommended to heat the oil briefly and add antioxidants such as Vitamin E to help protect it. 

Furthermore, in addition to the oil’s unsaturation, it is important to consider any special features the oil may have when determining its heat sensitivity, as well as the vitamins and omega fatty acids it may have, as these are the components that can be thermally unstable.

The iodine value is an excellent predictor of the stability and shelf life of the lipids we work with. It is also vital to note that there is no rule of thumb or linear link between the oil’s iodine content and its shelf life. This is not a science, but rather a user’s guide.

Does the shelf life of an oil contribute to the plant’s heat sensitivity?

Aside from the iodine value and the composition of the lipid, several additional factors influence the shelf life. rancidity occurs in three ways: microbiological rancidity, hydrothermal rancidity, and oxidative rancidity.

Plant oils are degraded into components that alter the aroma, look, and texture/feel of the oil in any of several degradation routes. (Eghbali)

Both hydrothermal and oxidative rancidity are faster in oils with a larger degree of unsaturation, which includes monounsaturated and polyunsaturated fats. Simply put, the higher the unsaturation, the more vulnerable the oil is to heat and oxidation, resulting in a shorter shelf life.  

When determining heat sensitivity of lipids, we must consider a variety of aspects, including the presence of unsaponifiable (particularly tocopherols and carotenoids), temperature and extraction procedures, oil origin, and so on. That is why it is recommended that you avoid heating oils with iodine values greater than 100. 

The iodine value of a lipid is often given in its technical data sheet; nonetheless, we have included a table with iodine value ranges for all oils to assist you in determining whether your plant oil is likely to exhibit heat sensitivity:

Botanical/Plant OilIodine Value
Abyssinian Oil85-95
Acai Fruit Oil60-90
Ahiflower OilN/A
Allanblackia Oil35-39
Amaranth Oil100-140
Andiroba Oil65-75
Annato Oil75-94
Apple Seed Oil80-85
Apricot Kernel Oil104-112
Arctic Cranberry Seed Oil99-110
Argan Oil96-99
Arugula Oil137
Arnica Oil80-140
Avellana Oil137-147
Avocado Butter60-80
Avocado Oil65-95
Babassu Oil10-17
Bacuri Oil50-65
Balanites Oil98-104
Baobab Oil76-78
Basil Seed Oil184-198
Bitter gourd oil90-120
Black Cumin Oil107-123
Black Currant Seed Oil160-175
Blackberry Seed Oil150-190
Black Raspberry Seed Oil150-190
Blueberry Seed Oil130-175
Borage Seed Oil140-155
Boysenberry Seed Oil121
Brazil Nut Oil90-110
Broccoli Seed Oil90-120
Buah Merah Oil45-75
Buriti Oil50-75
Cabbage Seed Oiln/a
Cacay Seed Oil110-150
Calabash Seed Oil100-115
Calendula Seed Oil112-145
Calamus Oil1Essential Oil
Camelina Seed Oil124-153
Camellia seed oil80-87
Carrot Seed Oil137-138
Cashew Nut Oil100-119
Castor Oil81-91
Chaulmoogra Oil98-103
Cherry Kernel Oil95-115
Cherry Seed Oil95-115
Chia Seed Oil190-199
Chilean Hazelnut Oil88-100
Chilly Seed Oilessential oil
Chokeberry Seed Oil50-140
Chufa Seed Oil82
Cloudberry Seed Oil150-190
Coconut Oil7-10
Cocoa Butter33-42
Coffee Seed Oil76-101
Coriander Seed Oil88-102
Corn Oil103-131
Cottonseed Oil101-107
Cranberry Seed Oil140-180
Cucumber Seed Oil110-140
Cupuacu Butter40-50
Custard Apple Seed Oil90-130
Daikon Radish Seed Oil90-120
Date Seed Oil75-125
Dhupa Seed Oil36-43
Dragon Fruit Oil50-120
Echium Seed Oiln/a
Elderberry Seed Oil170-190
Emu Oil81
Evening Primrose Oil147-155
Fenugreek Oil100-145
Fig Seed Oiln/a
Flaxseed Oil170-204
Goji Seed Oiln/a
Grapeseed Oil123-143
Gromwell Root Oilessential oil
Guanabana Oil75-1105
Guava Seed Oil125-144
Hazelnut Oil83-90
Hemp Seed Oil143-166
Hibiscus Seed Oiln/a
Hinoki Oilessential oil
Illipe Butter25-40
Jatropa Seed Oil82-98
Jojoba Oil78-90
Kamala Seed Oil166
Karanj Oil80-90
Karkar Oiln/a
Kapok Oil86-110
Kiwi Seed Oil180-220
Kokum butter34-40
Kombo Butter15-25
Kpangnan Butter35-55
Kukui Nut Oil130-175
Kusum Oil50-60
Laurel Berry Oil60-85
Lettuce Seed Oiln/a
Licuri Oiln/a
Lime Seed Oil105-120
Lingonberry Oil150-190
Loofah Seed Oil90-120
Lunaria Seed Oiln/a
Macadamia Nut Oil74-76
Macauba Seed Oiln/a
Mafura Butter60-80
Mahlab Oiln/a
Mahua Seed Oil58-70
Mango Butter40-60
Mangosteen Oil65-90
Manketti Oil120-140
Maqui Berry Oil110-130
Marroti Oil92-103
Marula Oil70-80
Meadowfoam Seed Oil90-102
Milk Thistle Seed Oil90-120
Monoi Oil25-50
Moringa Oil65-72
Mobola Plum Oiln/a
Mowrah Butter38-40
Murumuru Butter10-15
Mustard Seed Oil65-85
Niger Seed Oil125-135
Noni Seed Oil9
Oat Seed Oil82-100
Oiticica Oiln/a
Ojon Oil50-70
Okra Seed Oil111-180
Olive Oil78-90
Palash Seed Oil65-85
Palm Kernel Oil14-21
Palm Oil49-55
Pastel Seed Oiln/an
Papaya Seed Oil70-80
Parsley Seed Oilessential oil
Passionfruit Seed Oil130-145
Pitaya Seed Oil131
Peach Kernel Oil94-110
Peanut Oil85-90
Pear Seed Oiln/a
Pecan Oil97-120
Peony Seed Oil162-190
Pequi Seed Oil46-55
Perilla Seed Oil196-206
Pilu Oil12-20
Pine Nut Oil137-141
Pisa Oil85-109
Pistachio Nut Oil86-101
Plum Kernel Oil90-120
Pomegranate Seed Oil210-250
Pomifera Seed Oiln/a
Poppy Seed Oil133-197
Praxaci Oil90-105
Prickly Pear Seed Oil100-130
Pumpkin Seed Oil113-134
Quinoa Seed Oil118-1501
Ramtil Oiln/a
Rapeseed Oil94-120
Rhatany Oiln/a
Rice Bran Oil89-108
Rosehip Seed Oil152-169
Rubber Seed Oil132-148
Sacha Inchi Oil183-199
Safflower Oil140-150
Sal Butter35-45
Sandalwood seed Oil100-123
Saw Palmetto Oil40-50
Sapote Oil60-70
Sea Buckthorn Berry Oil60-70
Sea Buckthorn Kernel Oil130-200
Sesame Seed Oil100-120
Sisymbrium oil96-106
Shea Butter50-70
Shea Butter var nilotica75-90
Shea Oil75-90
Shikonin Seed Oiln/a
Sorghum Oil108-122
Souchet Oil65-95
Soursop Oil75-105
Soybean Oil125-140
Strawberry Seed Oil175-190
Sunflower Oil118-145
Sunflower Seed Oil118-145
Sweet Almond Oil93-105
Tamanu Oil99-108
Tamarind Seed Oil75-118
Taramira Seed Oilessential oil
Thumba Seed Oil118-122
Tobacco Seed Oil125-154
Tomato Seed Oil107-125
Touloucouna Oiln/a
Tucuma Butter10-30
Tucuma Oil75-90
Tung Oil160-175
Ucuuba Butter12-15
Walnut Oil135-151
Watermelon Seed Oil97-128
Wheat Germ Oil115-128
Wolfsberry Oiln/a
Ximenia Oil65-95
Yangu Oil85-105

The heat sensitivity of other Botanical extracts

  • Butters 

Butters contain high saturated fat content and low iodine levels. They are not heat sensitive, have high heat stability, and are ideal for adding to the heated phase.

  • Essential Oils

Essential oils are derived from plant matter via steam distillation. While the production process is heated, the resulting essential oils are heat sensitive due to their fragile components and volatility, thus only add them to your formulation during the cool down phase. 

  • Hydrosols

Hydrosols are a byproduct of the essential oil distillation process; therefore, they have already been exposed to heat. They include trace levels of essential oils as well as other non-essential components. While some authorities believe that because they have already been heated, further heating in formulations should have no effect on their qualities, others prefer not to heat their hydrosols for fear of them evaporating and losing some of their properties; therefore, it is up to the user’s decision. 

  • Glycerites

Glycerites are botanical extracts that use glycerin as a solvent to absorb the botanicals’ properties. While glycerin is heat stable, the properties of the botanicals are likely to be more delicate, thus including the glycerites in your cool-down step. 

As stated in the article, the iodine value given is not an absolute science; it is just a guide for you to familiarize yourself with plant oils and become knowledgeable on how to properly heat and use your delicate oils without destroying their wonderful properties. This list is not only for the seasoned formulator but also for beginners and enthusiastic diYers, as we all deserve to create beautiful formulations that will be stable and offer all the great benefits of the natural ingredients used.

References:

The Chemist’s Guide to Checking Plant Oils for Heat Sensitivity

https://essentiallynatural.co.za/blogs/quick-guides/a-guide-to-heat-sensitive-plant-extracts

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