Margaric acid

Margaric Acid is a saturated fatty acid that is naturally found in animal and vegetable fats. Its chemical formula is C17H34O2. Margaric acid is a white, waxy solid at room temperature and is virtually insoluble in water. It is named after the Greek word 'margarites', meaning pearl, due to its pearly luster.

History

Margaric acid was first isolated in 1813 by French chemist Michel Eugène Chevreul. He initially believed it to be a distinct fatty acid, but it was later discovered to be a mixture of stearic acid and palmitic acid. The term 'margaric acid' is now used to refer to the saturated fatty acid with 17 carbon atoms, also known as heptadecanoic acid.

Properties

Margaric acid is a saturated fatty acid with a chain of 17 carbon atoms. It is a white, waxy solid at room temperature and is virtually insoluble in water. It has a melting point of 63°C and a boiling point of 351°C. Margaric acid is non-toxic and is generally recognized as safe for consumption by the Food and Drug Administration (FDA).

Uses

Margaric acid is used in the production of cosmetics, soaps, and lubricants. It is also used in the food industry as a flavoring agent and preservative. In addition, margaric acid is used in the production of biofuels and in the synthesis of other chemicals.

Health Effects

As a saturated fatty acid, margaric acid can contribute to increased levels of low-density lipoprotein (LDL) cholesterol, which can increase the risk of heart disease. However, the impact of margaric acid on heart health is less clear than that of other saturated fatty acids, and more research is needed in this area.

See Also

• Fatty acid
• Saturated fat
• Stearic acid
• Palmitic acid