Palm Oil Fatty Acid
Keywords:
Palm Oil Fatty Acid
Affiliated Classification:
- Details
-
Introduction:
Unsaturated fatty acids are fatty acids other than saturated fatty acids (fatty acids with single bond are called saturated fatty acids, including main fatty acids in all animal oils, except fish oil).
It makes up body fat and divides into two kinds: monounsaturated fatty acids and polyunsaturated fats, depending on the number of double bonds. In food fats, oleic acid belongs to monounsaturated fatty acids, and linoleic acid, linolenic acid and arachidonic acid belong to polyunsaturated fatty acids. Acids are different from saturated fat acids; many unsaturated fats are liquid at room temperature, and remain liquid when refrigerated or frozen. Monounsaturated fats, of which found in olive oil, are liquid at room temperature but harden when refrigerated.
Application: Fatty acids can be employed as emulsifier (for styrene-butadiene rubber production) and other surfactants, lubricants, gloss agents, which can also be employed as intermediates for advanced soap, transparent soap, stearic acid and various surfactants production.
Packing: Iron drum with plastic liner or plastic drum, net: 170 kg/drum.
Product Model
Product Name
Iodineg/100g
Acid Value
mg/g
Saponificationmg/g
Chromaticity (APHA)
Freezing Point℃
Moisture%
ZTHFAC-Z
Palm Oil Fatty Acid 33-40
205-215
206-216
1.0R-10Y
45-52
≤0.3
Related Products
Unsaturated fatty acids are fatty acids other than saturated fatty acids (fatty acids with single bond are called saturated fatty acids, including main fatty acids in all animal oils, except fish oil).
Unsaturated fatty acids are fatty acids other than saturated fatty acids (fatty acids with single bond are called saturated fatty acids, including main fatty acids in all animal oils, except fish oil).
Unsaturated fatty acids are fatty acids other than saturated fatty acids (fatty acids with single bond are called saturated fatty acids, including main fatty acids in all animal oils, except fish oil).
Glycerol, termed as glycerin in the National Standard and characterized by colorless, odorless, sweet, and clear viscous liquid appearance, is an organic matter, which commonly known as glycerin.
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