Hydrogenated stearic acids (vegetable origin)

Information on hydrogenated and stearic fatty acids of plant origin

Below you can find informative and relevant data on hydrogenated and stearic fatty acids that come exclusively from the soil or plant origin:

ORIGIN		COCONUT	PALM
ANALISYS METHOD	UNITS	CYPACID CC-52-H	CYPTEC AE-5050-V	CYPTEC AE-6040-V
ACID VALUE ISO 660	mg KOH/gr.	266-276	204-212	207-215
IODINE VALUE ISO 3961	gr.l/100 gr.	MAX. 1	MAX. 1	MAX. 0,5
SAPONIFICATION VALUE ISO 3657	mg KOH/gr.	–	205-213	208-216
TITRE ISO 935	º centigrade	24-28	54-56	54-56
COLOUR LOVIBOND 5 1/4" BS684.1.14	Red units (R)	MAX. 0,5	MAX. 0,5	MAX. 0,5
COLOUR LOVIBOND 5 1/4" BS684.1.14	Yellow units (Y)	MAX. 5	MAX. 3	MAX. 3
UNSAPONIFIABLES ISO – 18609	%	MAX. 0,5	MAX. 0,5	MAX. 0,5

GAS CHROMATOGRAPHY

ISO 5508/12966-2

CAPROIC ACID

C-6

MAX. 1

–

CAPRILIC ACID

C-8

5-8

–

CAPRIC ACID

C-10

4-7

–

LAURIC ACID

C-12

47-54

MAX. 1

MYRISTIC ACID

C-14

17-22

MAX. 3

PENTADECANOIC ACID

C-15

–

PALMITIC ACID

C-16

8-12

42-55

50-70

MARGARIC ACID

C-17

–

STEARIC ACID

C-18

9-13

43-56

27-47

OLEIC ACID

C-18:1

MAX. 0,5

MAX. 1

MAX. 0,5

LINOLEIC ACID

C-18:2

–

HIGHER FATTY ACID

–

MAX. 1

If you need more information about the fatty acids listed in our information tables, do not hesitate to contact us or request information from our online form that you can find on different pages of our website or by calling our contact phone number 933354850.

There are different types of processes for obtaining this type of Hydrogenated stearic acids:

Biohydrogenation: this is a hydrogenation reaction carried out by bacteria in the rumen of polygastric animals.

Industrial hydrogenation: For the production of different products from animal and vegetable fats (margarine, etc.).

Heating and processing of fats: When an oil or fat is refined or fried, it can undergo a series of chemical reactions, including the formation of trans fats.