Fatty acids, soya

Preparation

A method for preparing Fatty acids, soya, wherein the Fatty acids, soya obtained through preparation steps such as ingredient mixing, saponification, acidification, water washing, and distillation is in liquid state and is composed of the following components by weight percentage: linoleic acid 50-60%, linolenic acid 25-40%, oleic acid 3-8%, and saturated fatty acids 5-10%; the iodine value, acid value, and saponification value of the prepared Fatty acids, soya meet the requirements for use as an ink binder.

Uses

Soya fatty acids is a class of polyunsaturated fatty acids extracted from soybean[1][2].

References

[1] Sukhija PS, et al. Dissociation of calcium soaps of long-chain fatty acids in rumen fluid. J Dairy Sci. 1990 Jul;73(7):1784-7. DOI:10.3168/jds.S0022-0302(90)78858-3
[2] Temitope Oyedepo, et al. Fatty Acids Composition of Three Different Vegetable Oils (Soybean Oil, Groundnut Oil and Coconut Oil) by High- Performance Liquid Chromatography. Chemistry and Materials Research. Vol.3 No.7, 2013.