Fatty acids Prices, markets & analysis
For those looking to keep abreast of the global Fatty acids market, our independent, unbiased pricing information, news and market analysis is an invaluable resource.
Whether you buy or sell Fatty acids or related products, you need to know about the prices and the factors driving the prices in the global Fatty acids market as they happen. Our network of price reporters throughout Asia, Europe and the US provide key local insights. We collate this intelligence into daily and weekly price reports, ensuring you have the up-to-date information you need at all times.
Fatty Acids Overview Transcript
The North American fatty acid report in the US covers fatty acids that are derived from tallow. Fatty acids are part of the oleochemical community of products. Those products are made through various splitting of water and oils, fat being an oil, so when you create the fatty acid you get the acid component of the oil splitting. You also get a glycerine co-product.
The fatty acids go into a variety of products, they are ubiquitous in the market in fact, they go into food products, they go into industrial products, they go into agricultural products.
In the food industry they are used to make foods more palatable. In the industrial industry they go into surfactants, where they are combined with alcohols to create esters and in the agricultural industry they go into the same items.
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Fatty acids news and market information products from ICIS
We offer the following regional Fatty acids analysis and news coverage to keep you informed of factors and developments affecting prices in the Fatty acids marketplace.
Price Reporting – More information about the price reports we publish on Fatty acids
Independent price assessments and market coverage by region
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Fatty acids: Market overview
Globally, the fatty acid market is mixed, with the US and Europe remaining as significant net importers of vegetable-derived fatty acids from major exporters in southeast Asia, while also maintaining tallow-based fatty acid production streams.
Asian fatty acid production remains vegetable derived, with C16 palmitic acid, C8s, C10s, C14, and any blends of these forming considerable portions of the materials imported by the US and Europe.
Tallow-based fatty acids in the US and Europe stem from traditional oleochemical production processes in which fats are split to create the fatty acids with its co-product glycerol.
C18 oleic fatty acid supply is tightening because of healthy sustained demand in most end-use sectors. Increasing demand continues to stem from rising oilfield production needs. The C18 stearic tier, on the other hand, is balanced but growing long.
Tall oil fatty acids (TOFAs) are derived from wood-pulping processes and provide alternative streams for C18s.
Globally, TOFA supply is also tight, as China is less interested in exporting its soft woods for pulping.
In the US, standard fatty acid feedstock bleachable fancy tallow (BFT) is the feedstock for tallow-based fatty acids.
In Asia, all fatty acid production is via the oleo route, using only vegetable oils, primarily from palm oil or coconut oil. Price volatility in Asian feedstock palm and coconut oil markets can lead to subsequent volatility in the US market.
Updated to mid-August 2013
News & analysis
Fatty acids news & analysis
Price and market trends: Renmatix and Virent unveil bio-based paraxylene and packaging collaboration...Fri, 13 Dec 2013
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About Fatty acids
Fatty acids are produced from natural fats and oils such as coconut and palm oil, tallow oil, soya, rapeseed and tall oil. The use of different oils allows the production of acids with differing carbon chain length distribution that can characterise a fatty acid into groups according to the main chain length.
The main use of fatty acids are in the production of soaps, detergents and surfactants used in products such as shampoos, liquid detergents, body lotions and toiletries.
They are used in the manufacture and compounding of natural and synthetic rubbers to obtain the best processing and vulcanisation characteristics. In food they can be used to produce monoglycerides to act as food emulsifiers.