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OLEIC ACID
(GENERAL INFORMATION GUIDE)
What is Oleic Acid?
Oleic acid is a mono-unsaturated fatty acid found naturally in many plant sources and in animal products.

General Physical and Chemical Properties

This is a straight-chained aliphatic organic compound. It has a melting point of 16.3C Boiling point is 286C Figure: Structure of Oleic acid

The physical properties are determined by the geometry and the position of the double bond. The degree of unsaturation is also important. As shown in the diagram it has a z double bond in between carbons 9 and 10. Below are two images of oleic acid (Picture taken from www.mic-d.com/gallery/polarized/oleicacid.html):

APPLICATIONS OF OLEIC ACID

Detergents & Soaps Lubricants Toiletries & Cosmetics Protective coatings Concrete Additive Emulsifying agents Esters Epoxidised Ester Plasticisers Metallic Soaps

Fatty acids have a hydrophobic (dislikes water) tail and a hydrophilic (likes water) head. Oleic acid is a substance with one hydrophobic and one hydrophilic end. When a small amount of oleic acid is placed on the surface of water, it stands on end with the hydrophilic end towards the water and the hydrophobic end away. If you could see them, they would look like fans at a crowded concert.
FOR YOUR PROTECTION The information in this publication is believed to be accurate and is given in good faith but no representation or warranty as to its completeness or accuracy is made. Suggestions for uses or applications are only opinions. Users are responsible for determining the suitability of these products for their own particular purpose. No representation or warranty, express or implied, is made with respect to information or products including without limitation warranties of merchantability or fitness for a particular purpose or non-infringement of any third party patent or other intellectual property rights including without limit copyright, trademark and designs.

SCC House, C-1, Sea-breeze Superstar Building, Clifton, Karachi, Pakistan e-mail: marketing@surfchem.co.uk, technical@surfchem.co.uk, complaints@surfchem.co.uk http://www.surfchem.co.uk

Primary Functions of Oleic Acid in Cell Culture Systems: Long-term energy storage: energy derived from NADPH and ATP is stored in fatty acids. Fatty acids are esterified to a glycerol backbone to form a group of compounds known as mono-, di- and tri- glycerides (neutral fats). Energy is released when fatty acids are degraded. Fatty acids are precursors of other molecules: prostaglandins, prostacyclins, thromboxanes, phospho-lipids, glycolipids, and vitamins. Structural elements: fatty acids are important constituents of cell structures such as the membranes. Chemical Attributes of Oleic Acid that make it a Useful Serum-Free Medium Supplement: Fatty acids (FA) are long-chain carboxylic acids that are insoluble in water. These fatty acid chains can be from 4 to 30 carbons long, but physiologically the most important fatty acids are from 16 to 22 carbons long. Since fatty acids are synthesized naturally by the addition of acetyl groups, they have an even numbers of carbon atoms-C2, C4, etc. They can be saturated or unsaturated. Natural fatty acids have their double bonds in the cis-configuration and are usually esterified to glycerol backbones to form complex lipids. Fatty acids that contain more than one double bond are called polyunsaturated fatty acids (PUFAs). In animals, most fatty acids with 16 or more carbons belong to one of three main fatty acid families. All unsaturated members of a family are n-3, n-6, or n-9. Members of these FA families are not inter-convertible. Palmitic acid family; palmitic acid is saturated, but unsaturated fatty acids derived from it are of the n-9 type. Animal cells can de novo synthesize palmitic fatty acid and its n-9 derivatives. However, de novo synthesis requires the utilization of energy. Palmitic acid (16:0) is a precursor of stearic acid (18:0). Palmitic acid can also be dehydrogenated to form palmitoleic acid (16:1, n-9). A number of other important fatty acids are derived from palmitoleic acid. In animal cells, oleic (18:1, n-9) acid is created by the dehydrogenation (desaturation) of stearic acid. Oleic acid is further elongated and desaturated into a family of n-9 fatty acids. If oleic acid is not provided in sufficient quantity, cells cannot produce other important fatty acids, and fatty acid derivatives. In a protective coating formulation requiring the use of polyamine molecules, oleic acid is used as a very effective additive to remove any excess polyamines. The carboxyl groups of the oleic acid molecules react with the amine groups of the polyamines to form a harmless amide molecule. The oleic acid thus removes excess pollutants from the final coating. In addition, the oleic acid reduces the viscosity of the coating before curing, making it easier to apply to surfaces, and decreases the curing time necessary. However, the addition of oleic acid does not affect the beneficial characteristics of the coating in any way. SOURCES OF OLEIC ACID: Oleic acid occurs naturally in greater quantities than any other fatty acid. It is present as glycerides in most fats and oils. High concentrations of Oleic acid can lower blood levels of cholesterol. It is used in the food industry to make synthetic butters and cheeses. It is also used to flavor baked goods, candy, ice cream, and sodas. (Figure: The olive tree is a major sources of Oleic acid) TYPES OF OLEIC ACID: In general, there are two types of Oleic Acids (1) Industrial grade (2) Food Grade. Kindly request Surfactant Chemicals Company for the relevant grade as per your requirement.
For specifications & safety data, please refer to Product Data Sheet and Material Safety Data Sheet

FOR YOUR PROTECTION The information in this publication is believed to be accurate and is given in good faith but no representation or warranty as to its completeness or accuracy is made. Suggestions for uses or applications are only opinions. Users are responsible for determining the suitability of these products for their own particular purpose. No representation or warranty, express or implied, is made with respect to information or products including without limitation warranties of merchantability or fitness for a particular purpose or non-infringement of any third party patent or other intellectual property rights including without limit copyright, trademark and designs.