CLA - CONJUGATED LINOLEIC ACID

Conjugated Linoleic Acid (CLA) is a collective term for positional and geometric isomers of linoleic acid containing conjugated carbon-carbon double bonds.

Conjugated Linoleic Acid (CLA) is commonly supplied as a refined fatty acid mixture enriched in cis-9,trans-11 and trans-10,cis-12 isomers.

Conjugated Linoleic Acid (CLA) is used in nutritional formulations, selected food applications, lipid research, analytical procedures, and specialty fatty acid systems.

CAS Number: Not assigned as one universal CAS number for all CLA mixtures; 2540-56-9 for cis-9,trans-11 CLA and 2420-56-6 for trans-10,cis-12 CLA

EC Number: Not assigned as one universal EC number for all CLA isomer mixtures

Molecular Formula: C₁₈H₃₂O₂ for individual free-fatty-acid isomers

Molecular Weight: 280.45 g/mol for individual free-fatty-acid isomers

SYNONYMS

CLA, Conjugated Linoleic Acid, Conjugated Linoleic Acids, Linoleic Acids, Conjugated, Conjugated Linoleic Acid Isomers, CLA Isomers, Conjugated Octadecadienoic Acid, Conjugated Octadecadienoic Acids, Conjugated C18:2 Fatty Acid, Conjugated C18:2 Fatty Acids, Octadecadienoic Acid Isomer Mixture, Conjugated Diene Fatty Acid, Conjugated Diene Fatty Acids, Polyunsaturated Conjugated Fatty Acid, Conjugated Linoleic Fatty Acid, CLA Fatty Acid, CLA Free Fatty Acid, CLA Oil, CLA-Rich Oil, Conjugated Linoleic Acid Oil, Conjugated Linoleic Acid Preparation, Conjugated Linoleic Acid Concentrate, Conjugated Linoleic Acid Isomer Blend, Mixed-Isomer CLA, Natural CLA, Synthetic CLA, Vegetable-Oil-Derived CLA, Safflower-Oil-Derived CLA, Sunflower-Oil-Derived CLA, Linoleic Acid Conjugate, Isomerized Linoleic Acid, Conjugated Vegetable Fatty Acids, cis-9,trans-11 Conjugated Linoleic Acid, c9,t11 CLA, 9Z,11E-CLA, Rumenic Acid, Bovinic Acid, (9Z,11E)-Octadeca-9,11-Dienoic Acid, 9-cis,11-trans-Octadecadienoic Acid, CAS 2540-56-9, trans-10,cis-12 Conjugated Linoleic Acid, t10,c12 CLA, 10E,12Z-CLA, (10E,12Z)-Octadeca-10,12-Dienoic Acid, trans-10,cis-12-Octadecadienoic Acid, CAS 2420-56-6, C₁₈H₃₂O₂, C18H32O2, CLA Dietary Ingredient, CLA Nutritional Ingredient, CLA Functional Food Ingredient, CLA Softgel Ingredient, CLA Lipid Research Standard, CLA Analytical Standard

APPLICATIONS

Conjugated Linoleic Acid (CLA) serves as an active lipid ingredient in softgel dietary supplement formulations.
Conjugated Linoleic Acid (CLA) allows accurately measured fatty acid mixtures to be delivered within oil-compatible gelatin or plant-based capsule shells.

Conjugated Linoleic Acid (CLA) supports hard-capsule formulations when Conjugated Linoleic Acid (CLA) is converted into a stabilized powder or adsorbed onto a suitable carrier.
Conjugated Linoleic Acid (CLA) requires careful control of powder flow, oil leakage, oxidation, and active-content uniformity in hard-capsule systems.

Conjugated Linoleic Acid (CLA) contributes to powdered nutritional premixes developed for later incorporation into finished foods or supplements.
Conjugated Linoleic Acid (CLA) can be spray-dried, microencapsulated, or combined with suitable carriers to improve dry handling.

Conjugated Linoleic Acid (CLA) functions in liquid dietary supplement formulations containing compatible edible oils and lipid-soluble ingredients.
Conjugated Linoleic Acid (CLA) requires antioxidant protection and oxygen-controlled packaging because the conjugated double bonds remain oxidation sensitive.

Conjugated Linoleic Acid (CLA) supports meal-replacement beverages formulated within applicable food regulations.
Conjugated Linoleic Acid (CLA) can be distributed through an emulsion system containing suitable proteins, emulsifiers, stabilizers, and homogenization conditions.

Conjugated Linoleic Acid (CLA) contributes to meal-replacement bars and nutritional bars containing fats, proteins, carbohydrates, and micronutrients.
Conjugated Linoleic Acid (CLA) can be incorporated into the lipid phase while texture, flavor, oxidation, and shelf stability are monitored.

Conjugated Linoleic Acid (CLA) functions in soy-based beverages where approved specifications and use levels are followed.
Conjugated Linoleic Acid (CLA) requires effective emulsification to prevent creaming, oil separation, and uneven active distribution.

Conjugated Linoleic Acid (CLA) supports milk-based beverages and compatible dairy formulations.
Conjugated Linoleic Acid (CLA) can be homogenized into the fat phase while protein stability and sensory characteristics are maintained.

Conjugated Linoleic Acid (CLA) contributes to yogurt and cultured dairy formulations developed under applicable food regulations.
Conjugated Linoleic Acid (CLA) requires evaluation of fermentation compatibility, flavor, fat distribution, and refrigerated storage stability.

Conjugated Linoleic Acid (CLA) functions in fruit beverages and processed fruit products when the selected preparation is authorized for the intended market.
Conjugated Linoleic Acid (CLA) normally requires emulsification or encapsulation because Conjugated Linoleic Acid (CLA) is not directly soluble in water.

Conjugated Linoleic Acid (CLA) supports grain products and pasta formulations where legally permitted.
Conjugated Linoleic Acid (CLA) can be introduced through an oil phase, encapsulated premix, coating system, or lipid-containing dough component.

Conjugated Linoleic Acid (CLA) contributes to functional food formulations requiring a standardized source of conjugated fatty acid isomers.
Conjugated Linoleic Acid (CLA) specifications should identify total CLA content and the relative proportions of the principal isomers.

Conjugated Linoleic Acid (CLA) functions in powdered beverage mixes after conversion into a water-dispersible encapsulated form.
Conjugated Linoleic Acid (CLA) benefits from carrier systems that reduce surface oil, oxidative exposure, and undesirable flavor development.

Conjugated Linoleic Acid (CLA) supports emulsion concentrates prepared for dilution into beverages or liquid nutritional products.
Conjugated Linoleic Acid (CLA) requires suitable droplet size, emulsifier selection, viscosity control, and physical stability testing.

Conjugated Linoleic Acid (CLA) contributes to oil blends containing vegetable oils, medium-chain triglycerides, tocopherols, or other compatible lipid ingredients.
Conjugated Linoleic Acid (CLA) allows fatty acid composition and delivery concentration to be adjusted through controlled blending.

Conjugated Linoleic Acid (CLA) functions in microencapsulated lipid systems developed to protect sensitive fatty acids from oxygen and light.
Conjugated Linoleic Acid (CLA) can be enclosed within carbohydrate, protein, lipid, or combined wall materials through appropriate encapsulation technologies.

Conjugated Linoleic Acid (CLA) supports sports nutrition formulations presented as softgels, liquids, powders, or nutrition bars.
Conjugated Linoleic Acid (CLA) labeling must avoid unsupported performance, therapeutic, or body-composition claims.

Conjugated Linoleic Acid (CLA) contributes to nutritional formulations intended for adult consumers.
Conjugated Linoleic Acid (CLA) dosage, warnings, target population, and conditions of use must follow the applicable product-category requirements.

Conjugated Linoleic Acid (CLA) serves as an ingredient in research formulations comparing different dietary fatty acid profiles.
Conjugated Linoleic Acid (CLA) enables investigators to distinguish the effects of conjugated isomers from conventional linoleic acid.

Conjugated Linoleic Acid (CLA) supports animal nutrition research examining the transfer of fatty acid isomers into milk, meat, and biological tissues.
Conjugated Linoleic Acid (CLA) research formulations require accurate isomer analysis because individual isomers can produce different biological responses.

Conjugated Linoleic Acid (CLA) functions as a substrate in microbial and enzymatic bioconversion research.
Conjugated Linoleic Acid (CLA) production studies can evaluate conversion of linoleic acid by isomerase-producing microorganisms or isolated enzymes.

Conjugated Linoleic Acid (CLA) contributes to fermentation research involving food-grade microorganisms capable of modifying unsaturated fatty acids.
Conjugated Linoleic Acid (CLA) formation depends on microorganism strain, substrate availability, fermentation conditions, and analytical method.

Conjugated Linoleic Acid (CLA) serves as a reference material in gas chromatographic fatty acid analysis.
Conjugated Linoleic Acid (CLA) is commonly converted into methyl esters before separation and quantification by gas chromatography.

Conjugated Linoleic Acid (CLA) supports silver-ion chromatographic procedures developed to separate positional and geometric CLA isomers.
Conjugated Linoleic Acid (CLA) requires specialized separation because many CLA isomers have identical molecular formulas and closely related physical properties.

Conjugated Linoleic Acid (CLA) functions in liquid chromatography, mass spectrometry, infrared spectroscopy, and nuclear magnetic resonance studies.
Conjugated Linoleic Acid (CLA) analytical procedures help determine isomer identity, total content, oxidation state, purity, and fatty acid composition.

The specified United States food-use examples include beverages, grain products, pasta, milk products, processed fruit products, soy milk, meal-replacement beverages, meal-replacement bars, and fruit juices under individual GRAS notices with defined specifications and use levels.

DESCRIPTION

Conjugated Linoleic Acid (CLA) is a collective name for linoleic acid isomers containing two double bonds separated by one single carbon-carbon bond.
Conjugated Linoleic Acid (CLA) differs from ordinary linoleic acid because ordinary linoleic acid contains methylene-interrupted rather than conjugated double bonds.

Conjugated Linoleic Acid (CLA) includes positional isomers in which the conjugated double-bond system occurs at different locations along the 18-carbon chain.
Conjugated Linoleic Acid (CLA) also includes geometric isomers containing different cis and trans configurations around the double bonds.

Conjugated Linoleic Acid (CLA) is commonly characterized by the two principal isomers cis-9,trans-11 CLA and trans-10,cis-12 CLA.
Conjugated Linoleic Acid (CLA) commercial preparations frequently contain substantial quantities of both principal isomers rather than one chemically pure species.

Conjugated Linoleic Acid (CLA) cis-9,trans-11 isomer is also known as Rumenic Acid and is identified by CAS Number 2540-56-9.
Conjugated Linoleic Acid (CLA) trans-10,cis-12 isomer is identified by CAS Number 2420-56-6.

Conjugated Linoleic Acid (CLA) individual free-fatty-acid isomers have the molecular formula C₁₈H₃₂O₂.
Conjugated Linoleic Acid (CLA) individual free-fatty-acid isomers have a molecular weight of approximately 280.45 g/mol.

Conjugated Linoleic Acid (CLA) occurs naturally in the fat of ruminant-derived foods because microbial and animal metabolism can produce conjugated fatty acid isomers.
Conjugated Linoleic Acid (CLA) naturally occurring in ruminant foods is generally dominated by the cis-9,trans-11 isomer.

Conjugated Linoleic Acid (CLA) commercial mixtures can be produced through controlled isomerization of linoleic-acid-rich vegetable fatty acids.
Conjugated Linoleic Acid (CLA) manufacturing conditions are selected to obtain the desired ratio of cis-9,trans-11 and trans-10,cis-12 isomers.

Conjugated Linoleic Acid (CLA) production can involve alkaline isomerization, catalytic processing, purification, washing, deodorization, and molecular distillation.
Conjugated Linoleic Acid (CLA) production must minimize unwanted trans-trans isomers, residual catalysts, oxidation products, and unconverted fatty acids.

Conjugated Linoleic Acid (CLA) commonly appears as a clear, pale-yellow to yellow oily liquid at ordinary temperatures.
Conjugated Linoleic Acid (CLA) appearance can vary with isomer ratio, free-fatty-acid content, oxidation level, antioxidants, and storage temperature.

Conjugated Linoleic Acid (CLA) is practically insoluble in water because Conjugated Linoleic Acid (CLA) contains a long hydrophobic hydrocarbon chain.
Conjugated Linoleic Acid (CLA) is compatible with many edible oils and selected organic solvents.

Conjugated Linoleic Acid (CLA) contains one terminal carboxylic acid group and two conjugated carbon-carbon double bonds.
Conjugated Linoleic Acid (CLA) can form salts, esters, glycerides, and other fatty acid derivatives through reactions at the carboxylic acid group.

Conjugated Linoleic Acid (CLA) is susceptible to oxidation because Conjugated Linoleic Acid (CLA) contains an unsaturated conjugated diene system.
Conjugated Linoleic Acid (CLA) oxidation can produce peroxide compounds, secondary oxidation products, odor changes, color changes, and reduced sensory quality.

Conjugated Linoleic Acid (CLA) stability improves when Conjugated Linoleic Acid (CLA) is protected from oxygen, light, excessive heat, and catalytic metal contamination.
Conjugated Linoleic Acid (CLA) formulations may incorporate suitable antioxidants and oxygen-limiting packaging after compatibility testing.

Conjugated Linoleic Acid (CLA) quality cannot be established only through total fatty acid assay.
Conjugated Linoleic Acid (CLA) quality assessment should include total CLA, individual isomer distribution, acid value, peroxide value, moisture, color, and residual impurities.

Conjugated Linoleic Acid (CLA) isomer separation is analytically challenging because the isomers share the same molecular formula and similar mass.
Conjugated Linoleic Acid (CLA) isomer analysis can require gas chromatography, silver-ion chromatography, or other specialized separation methods.

Conjugated Linoleic Acid (CLA) nutritional and biological behavior can vary according to the exact isomer rather than total CLA content alone.
Conjugated Linoleic Acid (CLA) research results obtained with one isomer should not automatically be applied to a different isomer or mixed preparation.

Conjugated Linoleic Acid (CLA) was reviewed in United States GRAS notices for specified foods and defined maximum use levels.
Conjugated Linoleic Acid (CLA) authorization in one notice does not automatically cover every CLA composition, food category, country, dosage, or claim.

Conjugated Linoleic Acid (CLA) dietary supplement and food labeling must identify the preparation accurately and comply with applicable nutrition and health-claim rules.
Conjugated Linoleic Acid (CLA) should not be presented as preventing, treating, or curing disease unless the finished product has the required medicinal authorization.

Conjugated Linoleic Acid (CLA) should be selected according to total active content, isomer profile, source oil, antioxidant system, purity, and intended application.
Conjugated Linoleic Acid (CLA) grades intended for food, supplements, analytical work, or laboratory research should not be treated as automatically interchangeable.

PROPERTIES

Chemical Name: Conjugated Linoleic Acid

Abbreviation: CLA

Chemical Class: Conjugated Polyunsaturated Fatty Acids

Substance Type: Positional and Geometric Isomer Mixture

Parent Fatty Acid: Linoleic Acid

Carbon-Chain Length: 18 Carbon Atoms

Number of Double Bonds: Two

Double-Bond Arrangement: Conjugated

General Fatty Acid Designation: C18:2

Universal CAS Number: Not Assigned to Every CLA Mixture

cis-9,trans-11 CLA CAS Number: 2540-56-9

trans-10,cis-12 CLA CAS Number: 2420-56-6

Universal EC Number: Not Assigned to Every CLA Isomer Mixture

Molecular Formula: C₁₈H₃₂O₂ for Individual Free-Fatty-Acid Isomers

Molecular Weight: 280.45 g/mol for Individual Free-Fatty-Acid Isomers

Principal Natural Isomer: cis-9,trans-11 CLA

Principal Commercial Isomers: cis-9,trans-11 CLA and trans-10,cis-12 CLA

cis-9,trans-11 IUPAC Name: (9Z,11E)-Octadeca-9,11-Dienoic Acid

trans-10,cis-12 IUPAC Name: (10E,12Z)-Octadeca-10,12-Dienoic Acid

cis-9,trans-11 PubChem CID: 5280644

trans-10,cis-12 PubChem CID: 5282800

cis-9,trans-11 InChIKey: JBYXPOFIGCOSSB-GOJKSUSPSA-N

trans-10,cis-12 InChIKey: GKJZMAHZJGSBKD-NMMTYZSQSA-N

Functional Group: Carboxylic Acid

Unsaturation Type: Conjugated Diene

Physical State: Oily Liquid for Many Commercial Free-Fatty-Acid Mixtures

Appearance: Clear, Pale-Yellow to Yellow Oil

Odor: Mild Characteristic Fatty Odor

Taste: Characteristic Fatty Taste

Water Solubility: Practically Insoluble

Oil Solubility: High in Many Edible and Organic Oil Phases

Ethanol Solubility: Grade and Concentration Dependent

Nonpolar Solvent Compatibility: Generally High

Density: Approximately 0.90–0.93 g/cm³ for Many Liquid Fatty Acid Grades

Volatility: Low

Vapor Pressure: Very Low under Ordinary Conditions

Boiling Behavior: High-Boiling and Susceptible to Thermal Degradation

Ionic Character: Nonionic in the Undissociated Free-Acid Form

Salt Formation: Forms Alkali-Metal, Alkaline-Earth-Metal, and Ammonium Salts

Ester Formation: Forms Methyl, Ethyl, Glycerol, and Other Esters

Oxidation Sensitivity: High Relative to Saturated Fatty Acids

Light Sensitivity: Protect from Strong Light

Air Sensitivity: Protect from Prolonged Oxygen Exposure

Heat Sensitivity: Avoid Excessive and Prolonged Heating

Metal Sensitivity: Trace Iron and Copper Can Accelerate Oxidation

Primary Nutritional Function: Standardized Conjugated Fatty Acid Ingredient

Primary Food Function: Lipid Ingredient in Specifically Authorized Food Applications

Primary Laboratory Function: Fatty Acid Standard, Isomer Standard, and Lipid Research Reagent

Common Delivery Forms: Oil, Softgel, Emulsion, Microencapsulated Powder, and Premix

Common Analytical Methods: Gas Chromatography, Silver-Ion Chromatography, Liquid Chromatography, Mass Spectrometry, Infrared Spectroscopy, and Nuclear Magnetic Resonance

Representative Quality Tests: Total CLA, Isomer Distribution, Acid Value, Peroxide Value, Anisidine Value, Moisture, Color, and Fatty Acid Composition

Potential Impurities: Unconverted Linoleic Acid, Oleic Acid, Saturated Fatty Acids, trans-trans CLA Isomers, Oxidation Products, and Processing Residues

Chemical Stability: Stable under Controlled Storage Conditions

Incompatible Materials: Strong Oxidizing Agents, Reactive Metals, Strong Bases, and Uncontrolled Radical Initiators

Storage Conditions: Cool, Tightly Closed, Protected from Light, Oxygen, Heat, and Moisture

Recommended Headspace: Nitrogen or Another Suitable Inert Atmosphere for Sensitive Bulk Grades

Shelf Life: Grade, Antioxidant System, Packaging, and Storage Condition Dependent

The individual-isomer identifiers and molecular data correspond to the cis-9,trans-11 and trans-10,cis-12 free fatty acids rather than every possible commercial CLA mixture.

FIRST AID

Inhalation: Move the person exposed to Conjugated Linoleic Acid (CLA) mist, aerosol, or heated fumes into fresh air.
Obtain medical attention if Conjugated Linoleic Acid (CLA) exposure causes persistent coughing, respiratory irritation, dizziness, or breathing difficulty.

Skin Contact: Remove clothing contaminated with Conjugated Linoleic Acid (CLA) and wash the affected skin thoroughly with soap and water.
Obtain medical advice if Conjugated Linoleic Acid (CLA) causes persistent redness, irritation, discomfort, or an allergic response.

Eye Contact: Rinse eyes exposed to Conjugated Linoleic Acid (CLA) immediately with clean running water for at least 15 minutes.
Remove contact lenses when easy to do and obtain medical attention if Conjugated Linoleic Acid (CLA) causes continuing redness, pain, or visual disturbance.

Ingestion: Rinse the mouth after accidental ingestion of industrial, laboratory, or non-food-grade Conjugated Linoleic Acid (CLA).
Obtain medical advice after substantial Conjugated Linoleic Acid (CLA) ingestion or whenever gastrointestinal discomfort, nausea, or other symptoms develop.

Note to Physicians: Treat Conjugated Linoleic Acid (CLA) exposure symptomatically and provide supportive care.
Consider the Conjugated Linoleic Acid (CLA) grade, isomer composition, antioxidant system, accompanying carrier oil, quantity, and route of exposure.

HANDLING AND STORAGE

Handling: Handle Conjugated Linoleic Acid (CLA) according to good industrial hygiene and the quality requirements of the intended application.
Avoid unnecessary Conjugated Linoleic Acid (CLA) exposure to air, light, elevated temperature, reactive metals, and incompatible chemicals.

Ventilation: Provide adequate general ventilation wherever Conjugated Linoleic Acid (CLA) is heated, sprayed, homogenized, pumped, or mixed at high speed.
Use local exhaust ventilation when Conjugated Linoleic Acid (CLA) processing generates airborne droplets, mist, or heated fumes.

Storage: Store Conjugated Linoleic Acid (CLA) in tightly closed, light-resistant, and chemically compatible containers.
Protect Conjugated Linoleic Acid (CLA) from oxygen, excessive heat, direct sunlight, moisture, strong oxidizing agents, and catalytic metal contamination.

Spill and Leak Procedures: Contain spilled Conjugated Linoleic Acid (CLA) with sand, earth, or another suitable inert absorbent material.
Prevent Conjugated Linoleic Acid (CLA) from entering drains and clean affected flooring promptly because Conjugated Linoleic Acid (CLA) can create a slipping hazard.

Handling Precautions: Wear suitable protective gloves, safety glasses, and protective work clothing while handling bulk Conjugated Linoleic Acid (CLA).
Review the current grade-specific Safety Data Sheet, isomer specification, intended-use authorization, and certificate of analysis before commercial Conjugated Linoleic Acid (CLA) processing.