Classification by Molecular Configuration
Cis-oleic acid (natural oleic acid): The primary type of oleic acid naturally found in animal fats; chemically known as cis-9-octadecenoic acid (C18:1, cis-9). It is readily absorbed and utilized by the human body, accounting for 40%–50% of the total fatty acids in animal fats (and exceeding 50% in duck fat). It plays a positive role in softening blood vessels and regulating blood lipid metabolism.
Trans-oleic acid:An isomer of*cis-oleic acid; chemically known as trans-9-octadecenoic acid (C18:1, trans-9). It occurs naturally in animal fats only in small quantities and cannot be directly absorbed by the human body; it is primarily generated during partial hydrogenation processing.
Classification by Animal Source
This classification method is commonly used in the industrial sector; all products are derived from fat by-products of the animal slaughtering industry, representing approximately 12% of the market share:
Tallow-based oleic acid: Derived from beef tallow through hydrolysis, fractionation, and purification. Its core component is C18:1 oleic acid (65%–72%), with relatively high residual levels of saturated stearic acid.
Mutton/Lamb fat-based oleic acid:Derived from mutton or lamb fat; characterized by a distinct animalistic odor and poor color stability (prone to yellowing over time).
Lard-based oleic acid:Derived from lard; industrial-grade products carry a characteristic lard odor. It is primarily used in applications such as low-end soaps and industrial auxiliaries. It is unsuitable for high-end personal care products or food-contact applications and cannot obtain Halal certification.
