Sodium ricinoleate
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| Names | |
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| IUPAC name
Sodium (R,Z)-12-hydroxyoctadec-9-enoate
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| Other names
Ricinoleic acid sodium salt
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| Identifiers | |
3D model (JSmol)
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| ECHA InfoCard | 100.023.811 |
CompTox Dashboard (EPA)
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| Properties | |
| C18H33NaO3 | |
| Molar mass | 320.449 g·mol−1 |
| Appearance | Pale white solid |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Sodium ricinoleate is the sodium salt of ricinoleic acid, the principal fatty acid derived from castor oil.[1] It is used in making soap, where its molecular structure causes it to lather more easily than comparable sodium soaps derived from fatty acids.[1] It is a bactericide.[2] It exhibits several polymorphic structural phases.[3]
As a surfactant, sodium ricinoleate is an irritant to human skin and mucous membranes, causing hypersensitivity responses. These are due to castor bean constituents, which can be removed in order to prepare it as a food-grade ingredient.[4]
References
- ^ a b Dunn (2010), p. 187.
- ^ Ann Surg (1932).
- ^ Liquid Crystals (1994).
- ^ Food Chem Toxicol (2006).
Citations
- Dunn, Kevin M. (2010). Scientific Soapmaking: The Chemistry of the Cold Process. Clavicula Press. Retrieved 5 February 2013.
{{cite book}}: Invalid|ref=harv(help) - Seeley, Sam F. (September 1932). "Sodium Ricinoleate: Its Possible Value in the Prevention and Treatment of Peritonitis". Annals of Surgery. 96 (3): 350–8. doi:10.1097/00000658-193209000-00004. PMC 1391690. PMID 17866830. Retrieved 5 February 2013.
- Burdock, GA; Carabin, IG; Griffiths, JC (Oct 2006). "Toxicology and pharmacology of sodium ricinoleate". Food and Chemical Toxicology. 44 (10): 1689–98. doi:10.1016/j.fct.2006.05.007. PMID 16831502.
{{cite journal}}:|access-date=requires|url=(help) - Narayana, K.S.; Shindeab, Neeta; Tiddy, Gordon J. T.; Holmes, Michael C. (1994). "The thermotropic liquid crystals formed by anhydrous sodium ricinoleate". Liquid Crystals. 17 (5): 617–28. doi:10.1080/02678299408037333. Retrieved 5 February 2013.
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