Palmitic acid vegetable oils

SNG Substitute natural gas. soaps Sodium and potassium salts of fatty acids, particularly stearic, palmitic and oleic acids. Animal and vegetable oils and fats, from which soaps are prepared, consist essentially of the glyceryl esters of these acids. In soap manufacture the oil or fat is heated with dilute NaOH (less frequently KOH) solution in large vats. When hydrolysis is complete the soap is salted out , or precipitated from solution by addition of NaCl. The soap is then treated, as required, with perfumes, etc. and made into tablets. 

The term fat is applied to solid esters of fatty acids with glycerol (glycerides) if the fat is liquid at the ordinary temperature, it is conventionally called a fatty oil, vegetable oil or animal oil. The acids which occur most abundantly are palmitic ticid CH3(CHj),4COOH, stearic acid CH3(CH2)isCOOH and oleic acid CH3(CH2),CH=CH(CH2),C00H. Upon hydrolysis, fats yield glycerol and the alkali salts of these acids (soaps) ... 

Although vegetable oils usually contain a higher proportion of nnsatnrated fatty acids than do animal oils and fats, several plant oils are actually high in saturated fats. Palm oil is low in polyunsaturated fatty acids and particularly high in (saturated) palmitic acid (whence the name palmitic). Coconut oil is particularly high in lanric and myristic acids (both saturated) and contains very few nnsatnrated fatty acids. 

The oleaginous phases of creams differ composi-tionally from hydrocarbon ointments. Many, but not all, creams are patterned after vanishing cream and contain considerable stearic acid. In lieu of some or all of the stearic acid, creams sometime contain long-chain waxy alcohols (cetyl, Ci6 stearyl, Ci8), long-chain esters (myristates, Ci4 palmitates, Ci6 stearates, Cig), other long-chain acids (palmatic acid), vegetable and animal oils, and assorted other waxes of both animal and mineral origin. 

In the characterization of alkyd resin formulations the palmitic acid to stearic acid (P/S) ratio, often used to identify the type of oil in a binder, cannot be applied as many different oils other than the traditional ones are commonly employed in industrial formulations. Moreover, they are often in mixtures, with the additional complication that fatty acids are also sometime added to the vegetable oils, thus making it impossible to rely on measured P/S values. In any case it is important to always derivatize the samples if Py-GC/MS is used and an alkyd is suspected. Phthalic anhydride will be detected also in an underivatized alkyd pyrogram however, isophthalic acid will not, leading to confusion and the possibility of uncorrected identification [92]. 

Oleic acid may be obtained from glycerol trioleate, present in many liquid vegetable and animal nondrying oils, such as olive, cottonseed, lard, by hydrolysis. The crude oleic acid after separation of the water solution of glycerol is cooled to fractionally crystallize the stearic and palmitic acids, which are then separated by filtration, and fractional distillation under diminished pressure. Oleic acid reacts with lead oxide to form lead oleate, which is soluble in ether, whereas lead stearate or palmitaie is insoluble, prom lead oleate oleic add may be obtained by treatment with IL 5 (lead sulfide, insoluble solid, formed). With sodium oleate, a soap is formed. Most soaps are mixtures of sodium stearate, palmitate. and oleate. 

Palmitic acid is present as cetyl ester in spermaceti from which, by hydrolysis, the acid may be obtained it is present in bee s wax as the mehssic ester and in most vegetable and animal oils and fats, in greater or lesser amounts, as glyceryl tripalmitate or as mixed esters, along with stearic and oleic adds, Palmitic acid is separated from stearic and oleic acids by fractional vacuum distillation and by fractional crystallization. With NaOH, palmitic add forms sodium palmitate, a soap, Most soaps are mixtures of sodium stearate, palmitate, and oleate. 

As die glyceryl ester, palmitic acid is one of the constituents of many vegetable and animal oils and fats. 

The major properties of nine of the principal edible vegetable oils are summarized in Tbble 2. For descriptions of the constituent acids, see also Arachidic Acid Capric Acid Caproic Acid Lauric Acid Linoleic Acid Linolenic Acid Myristic Acid Oleic Acid Palmitic Acid and Stearic Acid and Stearates. 

The vegetable oil used was rapeseed oil (Nacalai Tesque Kyoto, Japan) without further treatment. The fatty acid content of the rapeseed oil mainly consisted of unsaturated fatty acids (93 wt%), with the saturated fatty acids of palmitic and stearic acids accounting for only a small amount (7 wt%). Various fatty acids of oleic (C181), linoleic (C18 2), linolenic (C18 3), and palmitic (C16 0) acids as well as their methyl esters were purchased from Nacalai Tesque. Anhydrous methanol and distilled water were also supplied by the same company. 

Rapeseed oil and its fatty acids (stearic, palmitic, oleic, linoleic, and linolenic acids) were chosen as the samples of vegetable oil. The experiments were performed in the batch- and flow-type supercritical biomass conversion systems developed in our laboratory. For the batch-type system, a reaction vessel was made of Inconel-625 with a volume of 5 mL for the flow-type system, the supercritical treatment tube was constructed from Hastelloy stainless steel (HC 276) with length of 84 m and an id of 1.2 mm, with the total volume being about 95 mL. Detailed information about the equipment can be found elsewhere (13). 

Extracted from the bean and often called Soyabean oil. A versatile carrier suitable for all skin types. It is comparatively high, up to 17%, in unsaturated fatty acids with the unsaturated linoleic (54%), oleic (24%), palmitic (10%), linolenic (7%) and stearic (4%). It also contains the highest amount of lecithin of any vegetable oil and the cold pressed oil is particularly high in vitamin E. It needs careful storage as it oxidizes easily. Soya oil may cause allergic reactions and has been reported to damage hair. 

The most abundant fatty acids in vegetable oils and fats are palmitic acid (hexa-decanoic acid or 16 0), oleic acid ([9Z]-octadec-9-enoic acid or 18 1 cis-9), and lino-leic acid (cis, cis-9,12-octadccadicnoic acid or 18 2 cis-9 cis-12) [21], Other fatty acids are found in special oils (e.g. 80% 87% ricinoleic acid in castor oil) [23], but these oils are quite rare. Castor oil, for example, has a production rate of 610,000 tons/year compared to the top four palm oil (46 million tons/year), soya oil (40 million tons/year), rapeseed oil (24 million tons/year), and sunflower oil (12 million tons/ year) [24]. Further sources of fatty acids are tall oils (2 million tons/year) [25] and to a lesser degree synthetic fatty acids derived by mainly hydroformylation and hy-drocarboxylation of olefins [23], The summed fatty acid production is estimated to be 8 million tons/year (2006) [23],... 

Stearic Acid Stearic acid is obtained by hydrolysis of fat or hydrogenation of vegetable oils. Compendial stearic acid contains a mixture of stearic acid and palmitic acids. It is available as powder or crystalline solid which is white to yellowish white in color and possesses a characteristic odor. Although stearic acid is insoluble... 

Fatty acids consist of a hydrocarbon chain with a carboxylic acid at one end. They can be classified on the basis of the length of the hydrocarbon chain (Table 2.2) and whether there are any double bonds. Trivial names of fatty acids such as butyric, lauric, oleic and palmitic acids are in common use in the food industry. A form of short-hand is used to refer to triglycerides where POS is palmitic, oleic, stearic. If the chain length is the same an unsaturated fat will always have a lower melting point. Another classification of fats that is used is in terms of the degree of unsaturation of the fatty acids. Saturated fats are fats without any double bonds. Many animal fats are saturated, but some vegetable fats, e.g. coconut oil, are saturated also. Mono-unsaturated fats include oils like olive oil but also some partially hydrogenated fats. Polyunsaturated fats have many double bonds and include sunflower oil. Because they are... 

The Oleic Linoleic Acid Group This is the most common type of vegetable oil and includes peanut or groundnut (38% oleic and 41% linoleic acid), safflower (14% and 75%), sesame (38% and 45%), and sunflower (20% and 69%). The sum of these two acids is generally 80-90% so there can only be low levels of saturated or other acids. At the present time, there is a demand for high oleic oils, so variants of these oils enriched in oleic acid have been developed (Section 4.2.4). Cottonseed (18% and 51%) differs from the others cited here in its higher level of palmitic acid. Low-erucic rape/canola (56% and 26%) and soybean oil (22%... 

Another product manufactured by Loders-Croklaan (Unilever) and named Beta-pol consists mainly of triacylglycerols of the type UPU. This is used as a constituent of infant formulas (191). Human milkfat is unusual in that it contains a significant proportion of its palmitic acid in the sn-2 position. Although this is true also for lard (pig fat), it is not a feature of vegetable oils. Betapol is made from tripalmitin and oleic acid using the lipase from Mucor miehei to promote 1,3-acyl exchange. These materials are expensive, and in practice, fractionated palm oil, rich in tripahnitin, is reacted with acids from high-oleic sunflower or safflower or from olive oil. 

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