Oleic acid, magnesium salt

Another example of fatty acid adsorption by magnesium silicate has been reported for oleic acid (Table 7.6) [5]. The results mdicate no effect on the oleic acid adsorption capacity by the type of magnesium salts used to prepare the magnesium silicate. Moreover, the oleic acid adsorption capacities of commercial magnesium silicate and activated carbon are very similar. The lowest adsorption capacity is shown by "produced" activated carbon due to its low surface area and high particle size. 

Fatty-acids, salts and esters Aluminum monostearate, calcium stearate, ethyl oleate, isopropyl myristate, isopropyl palmitate, magnesium stearate, oleic acid, polyoxyl 40 stearate, proprionic acid, sodium stearate, stearic acid, purified stearic acid, and zinc stearate... 

Hard soaps consist essentially of the sodium salts of palmitic, stearic and oleic acids. As the calcium and magnesium salts of these acids are insoluble in water, soap does not immediately pass into solution and form a lather with hard water. The soap dissolved reacts with the metallic salts in solution and the corresponding salts of the fatty acids are precipitated. This process continues until all the metals which form insoluble soaps are precipitated. The reaction which takes place is illustrated by that between sodium palmi-tate and calcium chloride —... 

In the work mentioned previously, Liauw and co-workers also examined the adsorption of acrylic, linoleic, linolenic and oleic, acids from organic solution onto a magnesium hydroxide filler [8]. Salt formation was observed for all the acids. All the unsaturated long chain acids gave lower apparent mono-layer levels than stearic acid, which was thought to be due to steric effects and even multi-point adsorption through the unsaturation. 

Salts of fatty acids (sodium, potassium and calcium salts, E470a, or magnesium salts, E470b) are produced mainly from vegetable oils, but can also be produced from animal fats. The acids are a mixture of oleic, palmitic, stearic and myristic acids. Salts of fatty acids are used as anti-caking agents in powdered foods to prevent clumping and as emulsifiers. 

PROP Consists of aluminum, calcium, magnesium, potassium, and sodium salts of capric, captyUc, lauric, myristic, oleic, palmitic, and stearic acids manufactured from fats and oils derived from edible sources. 

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