PRODUCT IDENTIFICATION

203-827-7

H.S. CODE

TOXICITY

 Glycerol Oleate;

SMILES

PHYSICAL AND CHEMICAL PROPERTIES

Insoluble

AUTOIGNITION

NFPA RATINGS

REFRACTIVE INDEX

APPLICATIONS

An emulsion is a mixture of two repel substances (water and oil).It induces a dispersion of undissolved material throughout a liquid. The dispersed phase is dispersed in the other continuous phase. Emulsions are unstable and thus tend to revert to the stable state of oil separated from water spontaneously. Physical energy such as shaking, stirring, homogenizers, or spray processes is needed to keep an emulsion. Surfactants increase the kinetic stability of emulsions and make the emulsion does not change significantly for long term. An emulsifier is a type of surfactant used to keep emulsion stable and well dispersed. Emulsifiers typically have a hydrophobic head and a hydrophilic tail in one molecule. The emulsifiers will surround an hydrophobic molecule and hydrophilic tail form a protective layer so that the oil molecules cannot "clump" together. This action helps keeps phase well dispersed. Some of the most important emulsifiers include salts or esters of higher fatty acids, fatty alcohols, esters of monoglycerides, gelatin, lecithins, polysaccharides and casein.

Glycerides (also known as acylglycerols) are esterified to glycerol with fatty acids. Glycerol haing three hydroxyl functional groups is esterified with one, two or three fatty acids to form monoglycerides, diglycerides and triglycerides respectively. A monolyceride is a compound consisting of one fatty acid chains covalently bonded to a glycerol molecule through ester linkage. Diglyceride and triglyceride consists of two and three fatty acid chains respectively. Examples of triglyceride include triacetin, trimyristin, and triolein. Monoglyceride usually occurs as an intermediate in triglyceride metabolism by means of a release of a fatty acid from lipase. The commercial source may be either animal or vegetable fats, and synthetically produced as well. Mono- and diglycerides are common food additives used as an emulsifier or stabilizer to blend together certain ingredients of oil-hating and water-hating, which would not otherwise blend well.

93.0% min

WATER

1.0% max

HYDROXYL VALUE

300 - 330

6 max

58 - 80

Glycerine (glycerin, glycerol, or 1,2,3-propanetriol) is the simplest trihedric alcohol. Pure glycerine, with a specific gravity of 1.26, is a colorless, odorless, sweet, viscous liquid melting at 17.8 C boiling at 290 C. It decomposes  at boiling point and produce corrosive fumes of acrolein. It is miscible in water and forms a solution in any proportion. It is also soluble alcohol but only partially soluble in common organic solvents such as ether and ethyl acetate. It resists freezing.  It is hygroscopic, which favors as a humectant to retain moisture in cosmetics. It reacts violently with acetic anhydrides in the presence of a catalyst. It is obtained as a byproduct when fats and oils are hydrolyzed to yield fatty acids or soaps. Glycerol is also commercially synthesized from propylene (Dow Chemical).  Glycerol can also be obtained based on a proprietary fermentation processing. Glycerol is widely used; as a solvent, food additive, sweetening agent and  emollient and emulcent with magnesium sulphate used in the treatment of septic wounds and boils; in the manufacture of alkyd resin, cellophane, ester gums, plasticizer, dynamite, nitroglycerine, cosmetics, liquid soap, perfume and toothpaste (good solubility and taste give glycerine an edge on sorbitol in toothpastes, which are estimated to make up almost one-third of glycerine's market in personal care products); as a component of antifreeze mixtures; to keep fabrics pliable, to preserve printing on cotton, to keep frost from windshields; as a source of nutrients for fermentation cultures in the production of antibiotics; as a preservative in some pharmaceutical and biological preparations and in non-alcoholic extracts and tinctures. It has many other applications.