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Esters

An ester can be thought of as the product of a condensation reaction of an acid (usually an organic acid) and an alcohol (or phenol compound).

Many esters have distinctive odours that have led to their use in artificial flavourings and fragrances. The term ‘stearate’ applies to the salts and ester of the stearic acid. The term ‘oleate’ applies to the salt and ester of oleic acid, and the term ‘tallowate’ applies to the animal-origin product.

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Vegetable Based

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Methyl Ester KO

Fatty acid methyl esters are a type of fatty acid ester that are derived by transesterification of fats with methanol. With a melting point of around 8-10°C, they can be liquid or soft solid.

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A small bowl containing commercial-grade stearic acid, photographed from above.
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n-Butyl Stearate

This is a butyl ester of commercial-grade stearic acid. Its melting point is around normal ambient temperatures, so in summer it is usually a liquid, and in winter a soft solid.

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