|
FATTY ACIDS
(C8 - C18 AND C18
UNSATURATED)
|
|
PRODUCT
IDENTIFICATION
|
| CAS
NO. |
67701-05-7
|
|
| EINECS
NO. |
266-929-0
|
| FORMULA |
|
| MOL
WT. |
|
|
H.S.
CODE
|
|
| TOXICITY |
|
| SYNONYMS |
Distilled
coconut fatty acid; Palm kernel fatty acid;
|
| DERIVATION |
|
|
CLASSIFICATION
|
|
|
PHYSICAL
AND CHEMICAL PROPERTIES
|
| PHYSICAL
STATE |
white
|
| MELTING
POINT |
|
| BOILING
POINT |
|
| SPECIFIC
GRAVITY |
|
| SOLUBILITY
IN WATER |
Insoluble |
| pH |
|
| VAPOR
DENSITY |
|
|
AUTOIGNITION
|
|
|
NFPA
RATINGS
|
Health: 1; Flammability: 1; Reactivity: 0 |
|
REFRACTIVE
INDEX
|
|
| FLASH
POINT |
200
C
|
| STABILITY |
Stable under ordinary
conditions. |
|
GENERAL DESCRIPTION & APPLICATIONS |
|
Fatty Acids are
aliphatic carboxylic acid with varying hydrocarbon lengths at one end of the
chain joined to terminal carboxyl (-COOH) group at the other end. The general
formula is R-(CH2)n-COOH. Fatty acids are
predominantly unbranched and those with even numbers of carbon atoms between 12
and 22 carbons long react with glycerol to form lipids (fat-soluble components
of living cells) in plants, animals, and microorganisms. Fatty acids all have
common names respectively lilk lauric (C12), MyrIstic (C14), palmitic (C16),
stearic (C18), oleic (C18, unsaturated), and linoleic (C18, polyunsaturated)
acids. The saturated fatty acids have no double bonds, while oleic acid is an
unsaturated fatty acid has one double bond (also described as olefinic) and
polyunsaturated fatty acids like linolenic acid contain two or more double
bonds. Lauric acid (also called Dodecanoic acid) is the main acid in coconut oil
(45 - 50 percent) and palm kernel oil (45 - 55 percent). Nutmeg butter is rich
in myristic acid (also called Tetradecanoic acid ) which constitutes 60-75
percent of the fatty-acid content. Palmitic acid(also called Hexadecylic acid )
constitutes between 20 and 30 percent of most animal fats and is also an
important constituent of most vegetable fats (35 - 45 percent of palm oil).
Stearic acid ( also called Octadecanoic Acid) is nature's most common
long-chain fatty acids, derived from animal and vegetable fats. It is widely
used as a lubricant and as an additive in industrial preparations. It is used in
the manufacture of metallic stearates, pharmaceuticals, soaps, cosmetics, and
food packaging. It is also used as a softener, accelerator activator and
dispersing agent in rubbers. Oleic acid (systematic chemical name is
cis-octadec-9-enoic acid) is the most abundant of the unsaturated fatty acids in
nature. |
| SALES
SPECIFICATION |
|
DISTILLED
COCONUT FATTY ACIDS
|
|
TITRE
|
22
- 26 C
|
|
ACID
VALUE
|
264
- 274
[mg KOH/g]
|
|
SAPONIFICATION
VALUE
|
265
- 275
[mg KOH/g]
|
|
IODINE
VALUE
|
6
- 11 [g I2/100g]
|
|
COLOR
|
10.0Y-1.5R
|
|
TYPICAL
FATTY
ACID DISTRIBUTION
|
C8
(7%) + C10 (6%) + C12 (50%) + C14 (18%) + C16 (10%)
+ C18 (8%) + C18:1 (1%)
|
|
PALM
KERNEL FATTY ACIDS
|
|
TITRE
|
25
- 30 C
|
|
ACID
VALUE
|
244
- 254 [mg KOH/g]
|
|
SAPONIFICATION
VALUE
|
245
- 255
[mg KOH/g]
|
|
IODINE
VALUE
|
16
- 21 [g I2/100g]
|
|
COLOR
|
3.0Y
- 0.5R
|
|
TYPICAL
FATTY
ACID DISTRIBUTION
|
C10
(2%) + C12 (50%) + C14 (18%) + C16 (10%) + C18 (3%)
+ C18:1 (17%) + C18:2 (3%)
|
|
HYDROGENATED
COCONUT FATTY ACIDS
|
|
TITRE
|
24
- 28 C
|
|
ACID
VALUE
|
268
- 276 [mg KOH/g]
|
|
SAPONIFICATION
VALUE
|
270
- 278 [mg KOH/g]
|
|
IODINE
VALUE
|
5.0
max [g I2/100g]
|
|
COLOR
|
3.0Y
- 0.7R
|
|
FATTY
ACID DISTRIBUTION
|
C8
(7%) + C10 (6%) + C12 (50%) + C14 (18%) + C16 (10%)
+ C18 (8%) + C18:1 (1%)
|
|
TRANSPORTATION
|
| PACKING |
|
| HAZARD
CLASS |
|
| UN
NO. |
|
| OTHER
INFORMATION |
|
Hazard Symbols: XN, Risk Phrases: 42, Safety
Phrases: 24 |
|
GENERAL DESCRIPTION OF FAT |
Commercial
fats produced by organic processes in plants are palm, coconut, palm kernel,
sunflower, soybean, and other oils. Their main components are triolein and
triglyceryl esters of stearic (C18), palmitic (C16), myristic(C14), lauric
(C12), oleic (C18:1), and other fatty acids. Tallow is a refined hard fat extracted from fatty deposits of animals,
especially from suet (fatty tissues around the kidneys of cattle and sheep). The molecules of most natural fatty
acids have an even number of carbon chains due to the linkage together by ester
units. Analogous compounds of odd numbers carbon chain fatty acids can be made synthetically. All fats are insoluble in water and have
lighter weight than water. Industrial fats can be sub-classified as fat, grease
or oil depending on melting point. Fats that are liquid at room temperature are
referred to oil. Grease has a higher initial viscosity than oil. It is used as a
lubricant. The organic processes to convert fats to fatty acids (or esters)
and glycerol is called oleochemistry. Fatty acids and glycerol are produced by
hydrolysis (addition reaction of water molecule with cleavage of parent molecules)
of the triglycerides. Fatty esters are produced by
esterification reaction. Coconut or palm oils are better source to get saturated
fatty acids than sunflower, soybean or rapeseed oils which have more
unsaturated fatty acids composition of triglycerides. Tall oil is a source of
low boiling point fatty acids. Generally, commercial coconut fatty acid has carbon chain
composition of; C10 (5% max) + C12 (45 - 55%) + C14 (20 - 25%) + C16 (10 - 15 %)
+ C18 (10 - 15% max, including unsaturated fatty acids). Fats are used to
make soap, food products, cosmetics, and candles, and lubricants. They are
wisely used in producing synthetic surfactants.
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