OLEIC ACID 75% MIN (C18:0 3.5 MAX)

Brief Overview
Oleic acid, classified as a monounsaturated omega-9 fatty acid, is naturally present in a variety of animal and vegetable fats and oils. This colorless and odorless oil, though commercial samples may exhibit a slight yellowish tint, is closely associated with oil and olive, particularly in reference to an oil predominantly consisting of oleic acid.
Manufacturing Process
In general, the process for the production of oleic acid involves a mixture of fats consisting of beef tallow, lard, and vegetable oil. These mixed fatty acids are produced by refining and hydrolyzing oil fat. Oleic and stearic acid are produced by cold compressing the mixture of fatty acids. Afterward, a set of processes of dehydration and distillation is conducted to produce crude oleic acid and stearic acid as a by-product. Eighty percent of the distillate obtained from the process is made up of oleic acid.