Description

What is oleic acid?

Oleic acid is a long-chain fatty acid found naturally in most fats, animal and vegetable oils (such as olive, palm, peanut and sunflower). Like other fatty acids, it is not freely available, but mainly as a glycerol ester.

Oleic acid has the chemical formula CH3(CH2)7CH3(CH2)7COOH and is physically odorless and colorless, but commercial samples may be yellow. The salts and esters of oleic acid are called priority.

Oleic acid is a solid with a low melting point. It has two crystal forms, the alpha form has a melting point of 13.4 degrees Celsius and the beta form has a melting point of 16.3 degrees Celsius.
Production and synthesis of oleic acid

The biosynthesis of oleic acid begins with the action of the enzyme stearoyl-CoA9-desaturase on stearoyl-CoA or, in fact, the hydrogenation of stearic acid to produce monounsaturated oleic acid derivatives.
Oleic acid

Application of oleic acid

Oleic acids can be used in various industries including lubricants, detergents, surfactants, coatings and sealants. Additionally, oleic acid is found in most cosmetics and personal care products.

Pharmacology: Oleic acid can be used in pharmaceuticals as an adjuvant as well as an emulsifying or solubilizing agent in aerosol products.
Cosmetics: Oleic acid is a cleansing and texture enhancing agent in cosmetics. Oleic acid is one of the stable fatty acids and has a unique ability to maintain the effect of antioxidants against light and air degradation.
Food industry: the use of vegetable fatty acids such as olive oil and avocado in the diet increases the amount of omega-9 and acid. Oleic acid has been shown to help with conditions such as diabetes. Oleic acid acts as a preservative in bakery products and that is why there are high amounts of it in these products.

The dangers of oleic acid

According to the US Food and Drug Administration (FDA), there is strong evidence that consuming oleic acid found in edible oils, such as olive oil, sunflower oil, or canola oil, reduces the risk of coronary heart disease. When saturated fat or trans fat in fried foods is replaced with stable oleic acid, consumers may be able to avoid certain health risks associated with saturated fat and trans fat.