Palmitoleic Acid (PA) is classified as an omega-7 monounsaturated fatty acid found primarily in various animal and vegetable oils, and marine oils. Palmitoleic Acid is a beneficial fatty acid, which has been shown to increase insulin sensitivity by suppressing inflammation, as well as inhibit the destruction of insulin-secreting pancreatic beta cells.
Functions and Applications
| Parameters | Specifications | Results | |
| Description | Colorless to light yellow clear liquid | Light yellow clear liquid | |
| Purity(GC) | ≥70.0 % | 72.4% | |
| Related fatty acids (GC) | Palmitic acid (C16:0) | ≤4.0% | 2.2% |
| Oleic acid (C18:1) | ≤25.0% | 22.9% | |
| Linoleic acid (C18:2) | ≤5.0% | 1.1% | |
| Alpha-Linolenic acid (C18:3) | ≤1.0% | ND | |
| Moisture | ≤0.5% | 0.18% | |
| Acid Value mgKOH/g | 210-230 | 214 | |
| Peroxide Value meq/kg | ≤10 | 0.33 | |
| Iodine value g I/100g | 85-110 | 89.4 | |
| Anisidine Value | ≤20 | 0.62 |
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