Description
Stearic acid is obtained from the splitting and after hydrogenation process of the stearin fraction of a vegetable oil (palm mainly) or an animal fat.
The product thus obtained is solid, white and almost odourless.
It is in the form of a flake and also in powder form.
Stearic acid is obtained from the splitting of the stearin fraction of a vegetable oil (palm mainly) or an animal fat.
The product thus obtained is solid, waxy white and almost odourless.
It is in the form of a flake and also in powder form.
Stearic acid is normally a mixture of stearic and palmitic.
In the case of animal origin this ratio is about 70% stearic and palmitic 30%.
In the case of vegetal origin, in addition of the 70-30 proportion, it exists a quality of 50% stearic acid and 50% palmitic acid.
Depending on proportions, the melting points range from 50 to 65 ° C.
CAS Number: 67701-03-5
Other Names: stearins
