Oleic Acid

Oleic acid is organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (fatty acids, unsaturated).. It is called a mono-unsaturated fatty acid because of the single double bond between the carbons. It's physical properties are determined by the number, geometry, and position of this double bond and the degree of unsaturation. Oleic acid occurs naturally in greater quantities than any other fatty acid. It is present as glycerides in most fats and oils. High concentrations of Oleic acid can lower blood levels of cholesterol. It is used in the food industry to make synthetic butters and cheeses. It is also used to flavor baked goods, candy, ice cream, and sodas. Oleic acid is a monounsaturated fatty acid and is one of the major components of membrane phospholipids. Oleic acid contributes about 17% of the total fatty acids esterified to phosphatidylcholine, the major phospholipid class in porcine platelets.

Synonyms: 9-Octadecenoic Acid
CAS No.: 112-80-1
Molecular Weight: 282.47
Chemical Formula: CH3(CH2)7CH:CH(CH2)7COOH
Appearance: light yellow oil, insoluble in water, soluble in ethanol.
Manufacturing process: fat→hydrolysis→fractionation→centrifugal separation →decoloring, drying→Packaging
Use: in manufacture of oleate, waterproofing textile, pharmaceutic aid, lubricating oil, etc.