Oleic Acid (500ml)
Oleic Acid (500ml)
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH3(CH2)7CH=CH(CH2)7COOH. The name derives from the Latin word oleum, which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates.
|Molar mass||282.468 g·mol−1|
|Appearance||Pale yellow or brownish yellow oily liquid with lard-like odor|
|Melting point||13 to 14 °C (55 to 57 °F; 286 to 287 K)|
|Boiling point||360 °C (680 °F; 633 K)|
Solubility in water
|Solubility in Ethanol||Soluble|
Magnetic susceptibility (χ)
Chemical Structure Oleic Acid (500ml)
Store at dry, dark place, r.t.
Oleic acid is used as a component in many foods, in the form of its triglycerides. It is a component of the normal human diet, being a part of animal fats and vegetable oils.
Oleic acid as its sodium salt is a major component of soap as an emulsifying agent. It is also used as an emollient. Small amounts of oleic acid are used as an excipient in pharmaceuticals, and it is used as an emulsifying or solubilizing agent in aerosol products.
Oleic acid is used to induce lung damage in certain types of animals for the purpose of testing new drugs and other means to treat lung diseases. Specifically in sheep, intravenous administration of oleic acid causes acute lung injury with corresponding pulmonary edema.
Oleic acid is used as a soldering flux in stained glass work for joining lead came.
Oleic acid is widely used in the solution phase synthesis of nanoparticles, functioning as a kinetic knob to control the size and morphology of nanoparticles.
Oleic acid is a common monounsaturated fat in human diet. Monounsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol, and possibly with increased high-density lipoprotein (HDL) cholesterol, however, its ability to raise HDL is still debated. Presence of a ratio balancing the two types is considered essential for good health and that relationship remains subject to scientific debate as research continues.
Oleic acid may be responsible for the hypotensive (blood pressure reducing) effects of olive oil that is considered a health benefit. Adverse effects have been documented in some research of oleic acid, however, since both oleic and monounsaturated fatty acid levels in the membranes of red blood cells have been associated with increased risk of breast cancer, although other research indicates that the consumption of the oleate in olive oil has been associated with a decreased risk of breast cancer.
FDA has approved a health claim on reduced risk of coronary heart disease for high oleic (> 70% oleic acid) oils. Some oil plants have cultivars bred to increase the amount of oleic acid in the oils. In addition to providing a health claim, the heat stability and shelf life may also be improved, but only if the increase in monounsaturated oleic acid levels correspond to a substantial reduction in polyunsaturated fatty acid (especially α-Linolenic acid) content. When the saturated fat or trans fat in a fried food is replaced with a stable high oleic oil, consumers may be able to avoid certain health risks associated with consuming saturated fat and trans fat.