Oleic Acid
C18H34O2 282.46
9-Octadecenoic acid, (Z)-.
Oleic acid [112-80-1].
» Oleic Acid is manufactured from fats and oils derived from edible sources, animal or vegetable, and consists chiefly of (Z)-9-octadecenoic acid [CH3(CH2)7CH:CH(CH2)7COOH]. It may contain suitable stabilizers.
note—Oleic Acid labeled solely for external use is exempt from the requirement that it be prepared from edible sources.
Packaging and storage— Preserve in tight containers.
Labeling— If it is for external use only, the labeling so indicates. Label it to indicate whether it is derived from animal or vegetable sources. Indicate the names and quantity of any added stabilizers.
Infrared Absorption 197F, on undried specimen.
Specific gravity 841: between 0.889 and 0.895.
Congealing temperature 651: between 3 and 10 for Oleic Acid derived from animal sources; between 10 and 16 for Oleic Acid derived from vegetable sources.
Acid value 401: between 196 and 204, about 2 g, accurately weighed, being used.
Iodine value 401: between 85 and 95.
Residue on ignition 281: not more than 1 mg (about 0.01%), from a 10-mL portion.
Mineral acids— Shake 5 mL with an equal volume of water at a temperature of about 25 for 2 minutes, allow the liquids to separate, and filter the water layer through a paper filter previously moistened with water: the filtrate is not reddened by the addition of 1 drop of methyl orange TS.
Neutral fat or mineral oil— Boil 1 mL with about 500 mg of sodium carbonate and 30 mL of water in a 250-mL flask: the resulting solution, while hot, is clear or, at most, opalescent.
Auxiliary Information— Please check for your question in the FAQs before contacting USP.
Topic/Question Contact Expert Committee
Monograph Robert H. Lafaver, B.A.
(EM105) Excipient Monographs 1
Reference Standards Lili Wang, Technical Services Scientist
USP32–NF27 Page 1290
Pharmacopeial Forum: Volume No. 32(6) Page 1771
Chromatographic Column—
Chromatographic columns text is not derived from, and not part of, USP 32 or NF 27.