Palmitic acid (palmitic acid) is a saturated higher fatty acid, white Pearlescent phosphorus flakes. Insoluble in water, slightly soluble in petroleum ether, soluble in ethanol. Easily soluble in ether, chloroform and acetic acid.
Palmitic acid (palmitic acid) widely exists in nature, and almost all oils contain varying amounts of palmitic acid components. The content of palmitic acid in tallow oil from tallow seeds produced in China can be as high as more than 60%, that in palm oil is about 40%, and that in rapeseed oil is less than 2%.
The main ingredients are oils from palm trees, namely palm oil and palm kernel oil; butter, cheese, milk and meat all have this Fatty acid; industrially produced from animal fats such as tallow and lard or vegetable oils such as palm kernel oil after saponification; palmitic acid anion is the observed form of palmitic acid in the physiological pH value.
The reduction of palmitic acid (palmitic acid) produces cetyl alcohol, which is widely present in various oils and fats in the form of glycerides, such as fish oil, Milk fat, animal fat, etc.
Reminder: Pure palmitic acid (palmitic acid) made from chemical raw materials is not edible. If it is processed into food additives or medicines, it depends on the specific product to determine the extent of the side effects. Palmitic acid is used as a food additive in many foods. It will not be harmful if produced properly.
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