PEG200MO, with the full chemical name of polyethylene glycol 200 monooleate, is a nonionic surfactant. From a chemical structure perspective, it consists of two "blocks": the hydrophilic end is polyethylene glycol with an average molecular weight of 200 (containing about 4 ethoxy units, i.e., PEG-4), and the hydrophobic end is the acyl group of naturally sourced oleic acid (an 18-carbon unsaturated fatty acid). The two are connected by an ester bond, and the molecular formula can be abbreviated as C17H33COO(CH2CH2O)nH, where n≈4, with an overall molecular weight distribution between 400 and 500.
This product is obtained through the direct esterification reaction of polyethylene glycol 200 and oleic acid, with the main goal of generating monoester in the reaction process. According to the Guoli Chemical product database, its effective active content is extremely high (≥99.0%), and the monoester content is strictly controlled at ≥95%, ensuring the high efficiency of the product as an emulsifier and dispersant. It is a high-purity monoester type nonionic surfactant.
| Component Indicator | Content/Value |
|---|---|
| Monoester Content | ≥95% |
| Diesters Content | ≤3% |
| Free Alcohol (Unreacted PEG) | ≤2% |
| Moisture Content | ≤1.0% |
| Active Content (Total Effective Substances) | ≥99.0% |
| Acid Value | ≤5 mg KOH/g |
Since its main component is high-purity polyethylene glycol monooleate, the product exhibits excellent nonionic characteristics. In practical applications, it is primarily used as an oil-in-water (O/W) emulsifier, widely utilized in the formulation of cosmetic creams and lotions, textile spinning oils, metalworking cutting fluids, and pesticide emulsions. Its low content of diesters and free alcohol helps to form a more stable, fine, and low-irritation formulation system.
Although this product is chemically stable, due to the presence of ester bonds in its molecular structure, prolonged mixing with strong acids or strong bases should be avoided during use and storage to prevent hydrolysis, which could lead to a decrease in the content of the active ingredient (monoester) and affect the product's emulsifying performance.