OLEIC ACID 75% MIN (C18:0 2.5 MAX)

Brief Overview
Oleic acid, characterized as a monounsaturated omega-9 fatty acid, occurs naturally in diverse animal and vegetable fats and oils. While this compound is typically colorless and odorless, commercial samples may display a faint yellowish hue. Its association with oil and olive is particularly notable, emphasizing its prevalence in oils predominantly composed of oleic acid.
Manufacturing Process
The production of oleic acid typically involves a blend of fats, including beef tallow, lard, and vegetable oil. This mixture undergoes refining and hydrolysis to produce mixed fatty acids. Cold compression of these fatty acids yields oleic and stearic acid. Subsequent dehydration and distillation processes result in crude oleic acid, with stearic acid as a by-product. Approximately 80% of the distillate obtained from this process constitutes oleic acid.