June 1, 2018

Saturated fatty acid: Stearic acid

Stearic acid (systematic name, octadecanoic acid, CH3 (CH2) 16COOH) is a long-chain fatty acid consisting of 18 carbon atoms without double bonds. It is classified as a saturated fatty acid (SFA), both biochemically, and for purposes of food labeling and dietary recommendations.

Also known as n-octade- canoic acid, stearic acid is used in the preparation of metallic stearates, as a lubricant, and in pharmaceuticals.

In nature stearic acid occurs primarily as a mixed triglyceride, or fat, with other long-chain acids and as an ester of a fatty alcohol.

Stearic acid, as a percent of total fat calories, is fairly constant in beef, pork, lamb and veal at approximately 9% to 12%, with poultry lower at approximately 6% to 7%. Common cooking oils contain relatively small amounts of stearic acid, 2% to 4%, although hydrogenation of vegetable oils for the production of shortening and margarine can increase the concentration. Stearic acid is mainly used in the production of detergents, soaps, and cosmetics such as shampoos and shaving cream products.

Stearic acid has been used in the development of a drug delivery system, because it is considered to be inert, inexpensive, and biocompatible, as well as of a low toxicity. In addition, stearic acid has been used for a cyclosporine-A drug carrier system, and for masking the bitter taste of pharmaceutical compounds.
Saturated fatty acid: Stearic acid
at 9:15 AM
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