Vegetable fats and oils are triglycerides comprised predominantly of fatty acids present in the form of esters of glycerol. The vegetable oils are split and hydrolyzed or distilled into fatty acids. They vary widely in their physical properties even though they are made up of the same or similar fatty acids.

Coconut Fatty Acid has a high Lauric acid (C12) content and about 5-8% Caprylic acid.

Linseed Fatty Acid is high in Linolenic acid.

Soybean Fatty Acid is rich in Linoleic acid and less in Oleic.

Sunflower Fatty Acid has high Linoleic acid content.

Ricinoleic Acid, produced by splitting Castor oil, is rich in 12-hydroxyoctadec-9-enoic acid.

Dehydrated Castor Fatty Acid is a high diene fatty acid. It is available with several levels of conjugation. Linolenic acid content is very low and Linoleic acid content is very high allowing for less yellowing in exterior environments.

12 Hydroxystearic Acid, a wax like compound, is the fatty acid of Hydrogenated Castor oil.

Jagrocin 100 is a high molecular weight fatty acid.

Tall Oil Fatty Acids have a high fatty acid content and a low rosin acid content. Their applications run an alphabet of industries from alkyd resins to surfactants.