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Image of a frozen ice block, within the ice block are two glasses, the glass on the left side has yellow liquid flowing out of it and the one on the right side is solid and filled with liquid that is still frozen
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Frozen in a block of ice, an ester made from Emery low titer oleic acid still flows freely. Its counterpart, made from standard oleic, has solidified.
#Emery low titer oleic acids- greater liquidity at no extra cost.
Low titer oleic acids from Emery Industries cost no more than standard grades. You can improve your oleic-based product by substituting a more liquid oleic acid without increasing your material cost one cent.
##Low titer, high quality.
Small differences in titer translate to big differences in pour points and cloud points of intermediates. A glycerol monooleate made with Emery’s Emersol 221 Low Titer Oleic Acid, for example, will have a pour point about 15 degree F- half that of the same ester prepared with standard oleic. Similarly, sorbitan monooleate prepared with low titer oleic acid will have a cloud point of 16 degrees F- fully 30 degrees less than the same compound made from standard oleic acid.
The greater liquidity these differences illustrate first of all means product improvements ranging from more creamy ice cream to better low temperature lubricant performance to bottle shelf goods that retain their clarity when temperatures drop. Secondly, it means less heat energy wasted to maintain liquidity during handling and storage.
Add to these benefits Emery’s consistent quality and on-time delivery in virtually any volume. To find out more, just use the coupon.
Stearic, palmitic, oleic, isostearic, pelargonic, capric, caprylic, lauric, myristic, azelaic, dimer, and trimer acids, glycerine and methyl esters.
###EMERY Uncommon Chemicals
[additional notes]
What are low titer oleic acids?
‘specialized high purity fatty acids with a low solid fat content and low melting point’
‘ensuring that they remain in their liquid form even after cold temperatures’
‘color stability, improved lubricity, and resistance to rancidity’
another ad in which the chemical is altered in order to meet the needs of the food industry
Themes:
[Karlene Rodriguez]
