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Elaidinization

Chemical reaction

Summary

Chemical reaction

Elaidinization is any chemical reaction which convert a cis- olefin to a trans- olefin in unsaturated fatty acids. This is often performed on fats and oils to increase both the melting point and the shelf life without reducing the degree of unsaturation. The term originates from elaidic acid, the trans-isomer of oleic acid.

Reaction

Elaidinization of oleic acid, a common component of vegetable oils, yields its trans-isomer elaidic acid.

Oleic acid	Elaidic acid
Oleic acid is a cis unsaturated fatty acid, a common component of natural vegetable oils.	Elaidic acid is a trans unsaturated fatty acid often created by partial hydrogenation or elaidinisation of vegetable oils.
[[Image:Oleic-acid-3D-vdW.png	center	300px]]	[[Image:Elaidic-acid-3D-vdW.png	center	300px]]
[[Image:Oleic-acid-skeletal.svg	center	300px]]	[[Image:Elaidic acid v2.svg	center	300px]]
These fatty acids are geometric isomers (chemically identical except for the orientation of the double bond).

References

(1 May 1939). "The Elaidinization of Linoleic Acid". J. Am. Chem. Soc..
"Oxford Dictionary". Oxford Dictionary.

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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