Linoleic Acid
Nutritional Enhancers
Emulsifiers
60-33-3
C₁₈H₃₂O₂
$8.53 ~ $12.79
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Linoleic Acid?
Linoleic acid is an essential omega-6 polyunsaturated fatty acid derived from plant oils, widely used in food formulation as an emulsifier, stabilizer, and nutritional supplement.
How is Linoleic Acid made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Sourcing & Preparation | Select and clean high-linoleic oilseeds, such as safflower, sunflower, or soybean. | Seed quality and oil content are the primary determinants of yield. Seeds must be properly cleaned to remove foreign matter and dried to an optimal moisture level (<10%) to prevent degradation. |
| 2 | Oil Extraction | Crush and press the prepared seeds using a mechanical expeller press (cold pressing) to extract the crude oil. | Pressing temperature is a critical control. Cold pressing (typically below 50°C) is essential to minimize oxidation and preserve the natural quality of the polyunsaturated fatty acids. |
| 3 | Crude Oil Refining | Process the crude oil through degumming, neutralization (deacidification), bleaching, and deodorization. | Each sub-step is critical. Neutralization removes free fatty acids. Bleaching removes pigments. Deodorization uses high-temperature steam under vacuum to remove volatile odor compounds. |
| 4 | Fatty Acid Hydrolysis | Split the refined oil's triglycerides into free fatty acids (FFAs) and glycerol using high-pressure steam. | This step liberates the fatty acids from the glycerol backbone. Control of temperature, pressure, and reaction time ensures a high degree of triglyceride splitting, creating the feedstock for separation. |
| 5 | Concentration & Separation (Fractionation) | Separate linoleic acid from saturated and monounsaturated fatty acids using low-temperature crystallization or urea complexation. | This is the core purification step. With crystallization, precise cooling rates and temperatures cause higher-melting-point fats to solidify for removal. This leaves a liquid fraction enriched in linoleic acid. |
| 6 | Final Purification (Distillation) | Purify the enriched linoleic acid fraction to a high concentration using high-vacuum molecular distillation. | The combination of high vacuum and short residence time at elevated temperature allows for separation based on molecular weight, effectively removing remaining impurities and concentrating the linoleic acid to final purity specifications (e.g., >95%). |
| 7 | Packaging & Storage | Blanket the final purified linoleic acid with an inert gas (nitrogen) and package it in airtight, opaque containers. | Exclusion of oxygen is paramount. Linoleic acid is highly prone to oxidation. Nitrogen flushing displaces oxygen, and opaque containers protect against light-induced degradation, ensuring product stability and shelf life. |
Technical Specifications
| CAS Number | 60-33-3 |
| Chemical Formula | C₁₈H₃₂O₂ |
| Solubility | Slightly soluble in water; soluble in ethanol, ether, benzene, chloroform |
| Storage Conditions | Cool, dry place, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Dietary supplement
skin care
industrial applications
Mechanism of action:
| Parameter | Linoleic Acid |
|---|---|
| Functional Category | Nutrient (Essential Fatty Acid); Emulsifying Agent (as salt); Texture Modifier |
| Key Ingredients | Linoleic Acid (C18:2 n-6), an omega-6 polyunsaturated fatty acid |
| Mechanism of Action | As a nutrient, serves as a precursor for arachidonic acid and eicosanoids. Functionally, its amphiphilic nature (especially as a salt) reduces interfacial tension between oil and water phases, stabilizing emulsions. Its polyunsaturated structure lowers the melting point of fat blends, influencing fat crystal networks and rheology. |
| Application Effect in Product | Nutritional fortification of infant formulas, spreads, and functional foods. Improved stability in dressings and sauces. Contributes to a softer texture and better spreadability in margarines. Requires antioxidant protection to prevent lipid oxidation and rancidity. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Linoleic Acid (LA) | Omega-6 Polyunsaturated Fatty Acid (Essential) | 18-carbon chain; precursor to other omega-6 fats like arachidonic acid (AA). | Essential for skin barrier function and cell membrane integrity. Abundant in common vegetable oils, nuts, and seeds. | Excessive intake relative to omega-3s can promote inflammation via conversion to pro-inflammatory compounds. | As a fundamental dietary fat required for basic physiological health. | It is an essential nutrient that must be consumed for maintaining healthy skin and normal cellular function. |
| Alpha-Linolenic Acid (ALA) | Omega-3 Polyunsaturated Fatty Acid (Essential) | 18-carbon chain; plant-based precursor to EPA and DHA. | The only essential omega-3, providing the building block for other anti-inflammatory fats. Widely available in plant sources. | Very inefficiently converted to the more biologically active EPA and DHA in the human body. | Providing a baseline of omega-3 for individuals on plant-based diets; supporting general cardiovascular health. | To obtain the parent omega-3 fatty acid, especially when marine sources of EPA/DHA are not consumed. |
| Oleic Acid | Omega-9 Monounsaturated Fatty Acid (Non-essential) | 18-carbon chain; single double bond makes it more stable than polyunsaturated fats. | Highly resistant to oxidation, making it excellent for cooking. Associated with benefits of the Mediterranean diet. | Non-essential, as the body can synthesize it. Lacks the specific signaling roles of essential omega-3s and omega-6s. | As a primary cooking oil (e.g., olive oil) and a heart-healthy replacement for saturated fats. | For a stable, healthy cooking fat that helps support cardiovascular health without the inflammatory potential of excess omega-6. |
| Eicosapentaenoic Acid (EPA) | Omega-3 Polyunsaturated Fatty Acid (Conditionally Essential) | 20-carbon chain; primarily from marine sources like fish and algae. | Directly produces potent anti-inflammatory signaling molecules (eicosanoids). More effective at reducing inflammation than ALA. | Scarce in non-marine food sources. Highly prone to oxidation. | Targeted reduction of systemic inflammation, supporting cardiovascular health, and managing mood. | For a direct and potent anti-inflammatory effect that bypasses the inefficient conversion from ALA. |
| Docosahexaenoic Acid (DHA) | Omega-3 Polyunsaturated Fatty Acid (Conditionally Essential) | 22-carbon chain; major structural component of the brain and retina. | Critically important for brain development, cognitive function, and visual health. | Primarily available from marine sources. Deficiency during development can have lasting neurological impact. | Supporting fetal brain development, maintaining cognitive function in adults, and promoting eye health. | To directly supply the primary structural omega-3 required by the brain and eyes for optimal function. |
| Arachidonic Acid (AA) | Omega-6 Polyunsaturated Fatty Acid (Conditionally Essential) | 20-carbon chain; synthesized from Linoleic Acid. Found in meat, poultry, and eggs. | Essential for initiating immune responses, cell signaling, and supporting muscle growth. | Serves as the main precursor for potent pro-inflammatory eicosanoids; high levels can drive chronic inflammation. | Crucial during infancy for growth and development; plays a role in short-term healing processes. | It is rarely chosen as a supplement; intake is managed via its precursor (LA) and dietary sources to support necessary, acute inflammatory responses. |
Technical Documents
Available Documentation
COA and specification sheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications