[Palmitic acid procurement and supply] The little-known secrets of palmitic acid

Palmitic acid: Also called palmitic acid or palmitic acid, it is a saturated high-grade Fatty acid, colorless, odorless waxy solid. Insoluble in water, slightly soluble in petroleum ether, soluble in ethanol, easily soluble in ether, chloroform and acetic acid. Palmitic acid has a wide range of uses, but many people may only know its existence and basic information. Today, let’s talk about some little-known secrets of palmitic acid.

1. Palmitic acid widely exists in nature

Palmitic acid is widely present in nature, and almost all oils contain palmitic acid components in varying amounts. 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 reduction of 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.

2. The discovery of palmitic acid and its earliest use in war

In 1840, French chemists first discovered palmitic acid in saponified palm oil. This acid was mainly used to make candles at that time, and palmitic acid is still used to make candles today!

In World War II, derivatives of palmitic acid were used to make napalm, and palmitic acid was used to make it. Napalm is a mixture of aluminum naphthenate and aluminum palmitate. Napalm is used as a thickener, added to gasoline and other flammable liquids. This allows it to burn for a longer period of time.

Third, the potential health risks of palmitic acid are controversial

Toxicological data of palmitic acid:

1. Skin or eye irritation: human, skin contact, standard Draizetest test, 75mg/3D, mild reaction.

2. Acute toxicity: rat oral LD50: >10mg/kg; mouse intravenous LC50: 57mg/kg.

3. Carcinogenicity: Mouse transplantation TCLo: 1000mg/kg.

The intake of palmitic acid has been criticized by the World Health Organization (WHO) because of its potential to increase the risk of cardiovascular disease. This is summarized in the WHO report on Diet and Chronic Disease Prevention. But these findings are controversial, as no other studies have confirmed the results.