Informative tables of oleic distilled fatty acids
Fatty acids can be obtained from high pressure hydrolysis (splitting a triglyceride) and temperature of animal and vegetable fats and oils. After this process they are distilled, and this is how a product with a soapy feel and white colour is obtained.
The melting point of the distilled oleic fatty acids ranges from 25ºC for coconut to 50-55ºC for fatty acids that may come from tallow or palm.
| ORIGIN | OLIVE | ANIMAL FAT | ||
| ANALISYS
METHOD |
UNITS | CYPAFRAK OL-75 |
CYPACID I-10 |
CYPAFRAK OL-707 |
| ACID VALUE ISO 660 |
mg KOH/gr. | 192-202 | 192-202 | 196-204 |
| IODINE VALUE ISO 3961 |
gr.l/100 gr. | 82-95 | 80-95 | 90-100 |
| SAPONIFICATION VALUE ISO 3657 |
mg KOH/gr. | 193-203 | 193-203 | 197-205 |
| TITRE ISO 935 |
º centigrade | 19-24 | 20-26 | MAX. 7 |
| COLOUR LOVIBOND 5 1/4" BS684.1.14 |
Red units (R) | MAX. 2,5 | MAX. 2,5 | MAX. 2,5 |
| COLOUR LOVIBOND 5 1/4" BS684.1.14 |
Yellow units (Y) | MAX. 25 | MAX. 25 | MAX. 25 |
| UNSAPONIFIABLES ISO – 18609 |
% | MAX. 2 | MAX. 2 | MAX. 1 |
| GAS CHROMATOGRAPHY | ISO 5508/12966-2 |
|
– | MAX. 1 | MAX. 1 | |||
|
MAX. 1 | MAX. 1 | MAX. 3 | |||
|
– | – | MAX. 2 | |||
|
10-15 | 11-17 | 4-6 | |||
|
MAX. 1,5 | MAX. 1,5 | 2-8 | |||
|
2-5 | 2-5 | MAX. 2 | |||
|
MIN. 67 | MIN. 65 | 65-80 | |||
|
6-15 | 6-16 | 4-15 | |||
|
MAX. 2 | MAX. 2 | 1-3 | |||
|
MAX.2 | MAX. 2 | MAX. 2 |
