Fatty Acids, Soya CAS#68308 - 53 - 2

Soybean oleic acid is a mixture of fatty acids derived from soybean oil through hydrolysis and other processing methods. Its primary constituents are unsaturated fatty acids, including oleic acid (ω-9), linoleic acid (ω-6), and linolenic acid (ω-3), along with small quantities of saturated fatty acids such as palmitic acid and stearic acid. Linoleic acid is generally the predominant component, accounting for approximately 50%–60% of the total, while oleic acid represents about 20%–30% and linolenic acid accounts for roughly 5%–10%.

In terms of physical properties, soybean oleic acid typically appears as a clear, light-yellow, oily liquid that may partially solidify when exposed to low temperatures. It is characterized by a distinctive oily odor and a relatively mild taste.

Soybean oleic acid is widely utilized across various industries. In the food industry, it serves as a raw material for producing margarine, shortening, cocoa butter substitutes, and other food products, helping enhance their texture and overall quality. In the chemical industry, it is an important ingredient in the manufacture of soaps, detergents, fatty acid esters, paints, inks, and related products. In pharmaceutical applications, it can be used in the preparation of certain drug intermediates and nutritional supplements. Furthermore, soybean oleic acid is employed in the production of surfactants, lubricants, and plasticizers, as well as in biodiesel manufacturing, offering both economic value and potential environmental benefits.