Oleic acid

Description

Oleic acid is identified by CAS 112-80-1, molecular formula C18H34O2 and molecular weight 282.26 g/mol. UNII 2UMI9U37CP; ChEBI 16196; InChIKey ZQPPMHVWECSIRJ-KTKRTIGZSA-N. Boiling Point: 547 °F at 100 mmHg (NTP, 1992); Boiling Point: 360; Boiling Point: 286 °C at 100 mm Hg.

Identification

CAS Registry Number	112-80-1
PubChem CID	445639
Molecular formula	C18H34O2
Molecular weight	282.26 g/mol
IUPAC name	(Z)-octadec-9-enoic acid
InChIKey	ZQPPMHVWECSIRJ-KTKRTIGZSA-N
UNII (FDA)	2UMI9U37CP
ChEBI ID	CHEBI:16196
FEMA number	2815
JECFA number	333

Computed Descriptors

Molecular Weight	282.5
XLogP3	6.5
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	15
Exact Mass	282.255880323
Monoisotopic Mass	282.255880323
Topological Polar Surface Area	37.3
Heavy Atom Count	20
Formal Charge	0

Physical & Chemical Properties

Boiling Point	547 °F at 100 mmHg (NTP, 1992)
Boiling Point	360
Boiling Point	286 °C at 100 mm Hg
Boiling Point	194-195 °C (1.2 mm Hg)
Melting Point	61.3 °F (NTP, 1992)
Melting Point	13.4
Melting Point	16.3 °C
Melting Point	13.4 °C
Flash Point	372 °F (NTP, 1992)
Flash Point	189 °C

Physical description & handling notes

• Oleic acid is a colorless to pale yellow liquid with a mild odor. Floats on water. (USCG, 1999)
• Other Solid; CBI; Liquid; Wet Solid; Liquid; Liquid; Other Solid
• Liquid with odor of lard; Darkens with air exposure; Purified grades: White liquid; Commercial grades: Yellow to red liquid; [Hawley] Colorless or light yellow liquid; mp = 4 deg C; [MSDSonline]
• Liquid
• COLOURLESS LIQUID. TURNS YELLOW-TO-BROWN ON EXPOSURE TO AIR.
• colourless to pale yellow, oily liquid with a characteristic lard-like odour

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FORMULATION AID, LUBRICANT OR RELE FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Fat
GHS notification summary	65.4% (1368 / 2091)

GHS Hazard Classification

GHS notification summary	65.4% (1368 / 2091)
Reported hazard statements	H315 (31.5%), H319 (22%)

Documented Uses

• Used to make soaps and detergents, to prepare turkey red oil, and to waterproof fabrics; Also used in polishing compounds, oiling wool, thickening lubricating oils, anionic and nonionic surfactants, plasticizers, waxes, ointments, cosmetics, and food-grade additives; Other uses are ore flotation, rodent extermination, and defoaming; [HSDB]
• Textiles (Fiber & Fabric Manufacturing) [Category: Industry]
• Textiles (Printing, Dyeing, or Finishing) [Category: Industry]
• Metal Extraction and Refining [Category: Industry]
• Prepn of turkey red oil, soft soap and other oleates; used in polishing cmpd; waterproofing textiles; in oiling wool; mfr driers; thickening lubricating oils. Pharmaceutical aid (solvent). The barium salt in rodent extermination.
• Defoaming agent in wet-process phosphoric acid process

Synonyms

oleic acid; 112-80-1; cis-9-Octadecenoic acid; (Z)-Octadec-9-enoic acid; Wecoline OO; Vopcolene 27; cis-Oleic acid; Glycon wo; Glycon RO; Oelsauere; Pamolyn 100; Elaidoic acid; Groco 5l; Oleinic acid; Groco 2; Groco 4

Frequently Asked Questions

What are the CAS number and molecular formula of Oleic acid?

CAS 112-80-1; molecular formula C18H34O2; molecular weight 282.26 g/mol.

What other names is Oleic acid known by?

oleic acid, 112-80-1, cis-9-Octadecenoic acid, (Z)-Octadec-9-enoic acid, Wecoline OO, Vopcolene 27.

What is the regulatory status of Oleic acid?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FORMULATION AID, LUBRICANT OR RELE; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS.

Is Oleic acid classified as hazardous?

65.4% of GHS notifications report no hazard classification (1368 of 2091).

What are the key physical properties of Oleic acid?

Boiling Point: 547 °F at 100 mmHg (NTP, 1992); Boiling Point: 360; Boiling Point: 286 °C at 100 mm Hg; Boiling Point: 194-195 °C (1.2 mm Hg).

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.