Fatty Acids, Soya CAS#68308-53-2

Fatty Acids, Soya CAS#68308-53-2

Soybean oleic acid is a mixed fatty acid derived from soybean oil through hydrolysis and other processing methods. Its main constituents are unsaturated fatty acids, including oleic acid (ω-9), linoleic acid (ω-6), and linolenic acid (ω-3), along with a small proportion of saturated fatty acids such as palmitic acid and stearic acid. Typically, linoleic acid content is the highest at around 50%-60%, followed by oleic acid at 20%-30%, and linolenic acid at 5%-10%.

Physically, it is a light yellow, transparent, oil-like liquid that may partially solidify under low temperatures. It features a characteristic oily aroma and a mild taste, making it suitable for various food, cosmetic, and industrial applications.

Fatty acids, soya Chemical Properties

Product Usage

Soybean oleic acid finds wide application across multiple industries. In the food industry, it is used to manufacture products such as margarine, shortening, and cocoa butter substitutes, enhancing both flavor and quality. In the chemical industry, it serves as a key raw material for the production of soaps, detergents, fatty acid esters, paints, inks, and other chemical products. In the medical field, it is utilized for preparing certain drug intermediates and nutritional supplements. Additionally, soybean oleic acid can be employed as a raw material for surfactants, lubricants, plasticizers, and in the production of biodiesel, offering both economic value and environmental benefits.