Sunflower Fatty Acid

The raw material of this product is sunflower, which is produced in Kimia Charb Refinery with a purity of 99.5% and is packaged and supplied in 180 kg barrels with the following specifications.

Chemical characteristics of sunflower’s fatty acid:

  • Titer 0C: 20-16
  • ACID Value: 204-200
  • SAP. Value: 203-200
  • Iodine Value: 135-128
  • Colour Lov 5 ¼ inch: 0.7R-5Y
  • M.W: 276

Description of Fatty Acid Substance in Sunflower

The raw material of this product, which is produced in Shimi Charb refinery with purity of 99.5%., is sunflower crude oil.

Application of sunflower’s fatty acid in industries:

  • Paints and Resins Industries
  • Textile Industry
  • Fiber and Paper industries
  • Sanitary and Detergent Industries
  • Industrial and Household Softeners and Cleaners
  • Long Oil and Short Oil Alkyd Resins for White and Light Furnace Colors
  • Emulsifier
  • Special Greases
  • Laundry Soap

Types of Sunflower Fatty Acid Packaging

180 kg barrels

soybean is an oily plant full of high concentration of unsaturated fatty acids. This acid is characterized by a high proportion of linoleic acid and to a lesser extent of oleic acid. Daneshmand Petrochemical Company produces and supplies different types of chemicals and acid; its sales experts can be contacted to buy soybean fatty acid as well as making inquiries on price of soybean fatty acid and soybean oil. 

Production of soybean Fatty Acid

These fatty acids are obtained by subsequent division and distillation of soybean oil. This product has a melting point of 25 degrees Celsius. Solid oil is usually a liquid with a yellowish color and depending on the temperature, there is a yellow viscous liquid. soybean fatty acid with purity of 99.5%. is produced from soybean oil.

Synthesis of Fatty Acids

Fatty acids are produced from acetyl-CoA and NADPH through the action of enzymes called fatty acid synthases. This process takes place in the cell cytoplasm. Most acetyl CoA, which is converted to fatty acids, is obtained from carbohydrates through the glycolytic pathway. 

What is the origin of fatty acids?

Fatty acids are long-chain molecules of lipid-carboxylic acid that are found in fats, oils, and cell membranes as components of phospholipids and glycolipids. (Carboxylic acid is an organic acid that has a functional group called “- COOH”.) Fatty acids are derived from animal and vegetable fats and oils.

soybean growers have made significant progress in improving the overall yield of soybeans. This means production of more protein and oil per hectare. Nevertheless, little progress has been made in selecting high-yielding genotypes with major changes in carbon flux to improve total oil or protein content. On the other hand, the use of molecular biology and biotechnology tools has resulted improving the quality of final use of oils for food purposes, feeding and industrial applications. These improvements have been achieved by changing the direction of fatty acid biosynthesis to change the relative amounts of fatty acids found naturally in soybeans, or to produce new fatty acids. 

Ingredients of soybean Oil

soybean oil is composed of the following fatty acids:

  • Palmitic Acid (16: 0) equivalent to 10%
  • Stearic Acid (18: 0) equivalent to 4%
  • Oleic Acid (18: 1) equivalent to 18%
  • Linoleic Acid (18: 2) equivalent to 55%
  • Linolenic Acid (18: 3) equivalent to 13% 

soybean Fatty Acid Oxidative or Action Mechanism of soybean Fatty Acid

Fatty acids lead to low oxidative stability, limiting the use of soybean oil in food products and industrial applications. For example, the oxidative decomposition of soybean oil results in the taste of food products and the accumulation of viscous substances in soybean-derived biodiesel, which clogs the oil filters. Oxidative instability of soybean oil is due to the relatively high percentage of polyunsaturated fatty acids including linoleic acid and linolenic acid. Historically, this problem has been solved by relative hydrogenation for food and nutritional applications. This typically reduces unsaturated fatty acids below 18% of total fatty acids, decreases the linolenic acid generally below 2%, and increases the oleic and stearic acids simultaneously. The downside of using partial hydrogenation is that it often produces the trans fatty acids associated with cardiovascular disease. In addition, a partially hydrogenated soybean oil has poor cold flow properties, fat reduction and increased viscosity, thus limiting its value as a biodiesel. Genetic strategies that reduce the synthesis of unsaturated fatty acids can be used to improve the oxidative stability of soybean oil without producing trans fatty acids, while maintaining its function for final use in food, feeding and industrial applications. For this purpose, the primary fatty acid profiles targeted for soybeans are low linolenic acid oil, high oleic acid oil and high stearic acid along with high oleic acid oil. 

Application of soybean fatty acid

  • soybean fatty acids are widely used in the chemical industry and to produce a variety of chemicals in the cosmetics industry. Its applications include the production of amines, betaine, esters, fatty alcohols, surface cleaners and detergents, the manufacture of cosmetics and personal care, liquid, and solid soaps.
  • It is also used in the textile industry for the stages of finishing the fabrics and finishing leather and final fibers.
  • soybean fatty acid is also used for manufacturing various coatings and surfactants.
  • It is used with glycerin and phthalic acid to form the paints and varnishes.
  • It is also used in the preparation of alkyd resins.
  • soybean fatty acids are also used in the oil, gas, petrochemical, and rubber industries.
  • It is also used to produce various softeners and lubricants