Palmitic acid World War II to produce napalm. The word "napalm" is derived from the words naphthenic acid and palmitic acid. Palmitic acid was discovered by Edmond Frémy in 1840, in saponified palm oil. This remains the primary industrial route for its production, with the triglycerides (fats) in palm oil being hydrolysed by high temperature water (above ), and the resulting mixture fractionally distilled to give the pure product. Palmitic acid is naturally produced by a wide range of other plants and organisms, typically at low levels. It is naturally present in butter, cheese, milk, and meat, as well as cocoa butter,
Rice bran wax number = 11.1 - 17.6 Free fatty acids = 2.1 - 7.3% Phosphorus = 0.01 - 0.15% Color: Off-white to moderate orange/brown Odor: typical fatty, crayola-ish Rice bran wax bleaches and deodorizes readily INCI name: "Oryza Sativa (Rice) Bran Wax". Rice bran wax Rice bran wax is the vegetable wax extracted from the bran oil of rice ("Oryza sativa"). The main components of rice bran wax are aliphatic acids (wax acids) and higher alcohol esters. The aliphatic acids consist of palmitic acid (C16), behenic acid (C22), lignoceric acid (C24), other higher wax acids. The higher alcohol esters consist mainly of