Advanced fractionation technology for the oleochemical industry

Faessler, Peter W.; Kolmetz, Karl; Seang, Kek Wan; Lee, Siang Hua

doi:10.1002/apj.25

Cited by 11 publications

(5 citation statements)

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“…The scarcity of petroleum resources, the dangerousness of some of these products in a sustainable development context are prompting researchers towards the synthesis of more environmentally‐friendly polymers, especially from renewable resources . Due to recent advances in lipid science, agricultural technology and oleo‐chemistry , fatty acids (FA) appear as one of the most interesting feedstock alternative to petroleum resources . In the spotlight of chemical industry, FA success over the last few years is explained by several advantages such as their ready availability, reduced ecotoxicity and toxicity, biocompatibility, low volatility as well as their attractive cost .…”

Section: Introductionmentioning

confidence: 99%

Oleic acid‐based poly(alkyl methacrylate) as bio‐based viscosity control additive for mineral and vegetable oils

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Négrell

Robin

et al. 2018

Polymer Engineering & Sci

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This work described the design of an efficient oleic‐acid based viscosity control additive for lubricating oils as potential alternative to petroleum poly(alkyl)methacrylates (PAMAs) additives. Hence, Poly(2‐(methacryloyloxy)ethyl oleate) (PMAEO) was synthesized by free radical homopolymerization to afford a comb‐like polymer structure similar to common PAMAs. Then, in order to evaluate its efficiency as viscosity control additive, the resulting polymer was mixed at several concentrations from 1%wt to 10%wt with different oil compositions, including a mineral paraffinic oil (MPO) and an organic triglyceride oil (OTO). For all polymer‐solution blends, relative viscosities (RV) measurements showed that addition of PMAEO in MPO had a better contribution on oil viscosity at 100°C than at 20°C (RV = 1.16 at 40°C while RV = 1.25 for 3%wt of PMAEO in MPO). These results were attributed to the coil expansion of polymer chains with increasing temperature. Additionally, rheological studies showed that addition of 3%wt of PMAEO in MPO improved the MPO cold flow properties at −30°C by decreasing the required yield stress to put the oil in motion from 310 mPa to 42 mPa. These results are in total accordance with the common viscosimetric properties of PAMAs‐based viscosity control additives at low and high temperature in mineral oils. POLYM. ENG. SCI., 59:E164–E170, 2019. © 2018 Society of Plastics Engineers

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Section: Introductionmentioning

confidence: 99%

Oleic acid‐based poly(alkyl methacrylate) as bio‐based viscosity control additive for mineral and vegetable oils

Lomège

Négrell

Robin

et al. 2018

Polymer Engineering & Sci

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“…The monocarp of the fruit can be extracted for palm oil. This palm oil contains natural antioxidants (Tocopherol) and carotene which are pro-vitamin A (Faessler et al, 2007).…”

Section: Background Of Studymentioning

confidence: 99%

A COMPARATIVE STUDY OF CHEMICAL ANALYSIS OF LOCALLY MADE AND REFINED PALM KERNEL OIL ( Elaeis guineensis)

Okpe

2022

Preprint

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Chemical analysis of crude and refined palm kernel oil (PKO) was carried out using AOCS and AOAC methods and the following results were obtained: for crude PKO, saponification value; 206 mgKOH/g, iodine value; 14.86 g/100, peroxide value; 14.20 mEq/kg, free fatty acid (FFA); 5.20 mgKOH/g, moisture content; 0.28%, specific gravity; 0.903g/cm 3 density; 0.903. The corresponding values for refined PKO using the same methods include saponification value; 249 mgKOH/g, iodine value; 17.60g/100, peroxide value; 10.00mEq/kg, free fatty acid (FFA); 3.30 mgKOH/g, moisture content; 1.45%, specific gravity; 0.900g/cm 3, density; 0.89. The result of the characterization shows that the crude palm kernel oil is not easily perishable since it contains a low moisture content of 0.28%, and the low FFA value of the refined palm kernel oil is an indication that the oils will be most suitable for biodiesel as an alternative to the conventional diesel.

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“…The palm oil is fractionated, crystallized, and separated to obtain solid (stearin), and liquid (olein) fractions. Typically, these fractions are melted and degummed, then filtered and bleached to remove color, carotenoids, and odor, to produce a refined, bleached, deodorized palm oil (BDPO; Choo and other 1993; Faessler and others 2007; Mayamol and others 2007). BDPO is sold on the commodity markets.…”

Section: Factors Influencing Carotenoid Concentrations In Rpomentioning

confidence: 99%

Evaluating Global Barriers to the Use of Red Palm Oil as an Intervention Food to Prevent Vitamin A Deficiency

Burri

2012

Comp Rev Food Sci Food Safe

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Vitamin A deficiency (VAD) is an important cause of blindness and premature death. Red palm oil (RPO) is the richest food source of VA-forming carotenoids. RPO carotenoid concentration and bioavailability were evaluated and this data used to estimate the amount of RPO needed to meet VA requirements. Amounts ranged from 6.7 to 29.2 g/d (1.5 to 6.5 tsp/d), which are easily consumed. The amount of RPO needed to supply recommended dietary intakes of VA for all 208100000 individuals most in danger for VAD worldwide for 1 y is 0.80 million metric tons, a fraction of annual world palm oil production. Despite its abundance, RPO has seldom been used for VAD prevention on a national level. Pareto charts were constructed to highlight the variables that influence the ability of RPO to prevent VAD on the national level. The most important variable by far was refining method. Most refining methods are designed to remove color and flavor from RPO, resulting in a bland product that lacks carotenoids. Thus, the important barriers to the use of RPO as a food-based intervention to prevent VAD appear to be that: (1) RPO requires refining, limiting its profitability and availability for small farmers. (2) The goal of most refining methods is to create a low-cost bland, odorless, and colorless fat which requires removal of carotenoids. (3) Cost, since RPO use competes with high-dose VA supplements, which are heavily subsidized. It appears that RPO could prevent VAD in many food-deficit countries if carotenoids were conserved during oil refining, and costs were low enough to make it an attractive alternative to nutritional supplements. Red Palm Oil (RPO) as a Source of Vitamin A (VA)RPO is derived from the flesh of the fruit of oil palms: Elaeis guineensis and the less common Elaeis oleifera (Choo 1994;Poku 2002;Corley and Tinker 2003). Palm fruits develop in large bunches which can contain more than 1000 fruit and weigh more than 10 kg per bunch. Each fruit is the size of a small plum of about 10 g each (Berger and Martin 2000) (Figure 1). RPO gets its color because it contains high concentrations of carotenoids, especially beta-carotene and alpha-carotene (Rukmini 1994;Choo 1994; You and others 2002).RPO has been known as an excellent source of pro-vitamin A (PVA) carotenoids for decades (Moore 1929;Moore 1940aMoore , 1940b. Indeed, it was used to prevent or ameliorate vitamin A deficiency (VAD) in India in the 1930s (Aykroyd and Wright 1937) and West Africa in the 1940s (Raymond 1941). Because of its exceptionally high PVA carotenoid content, RPO has been proposed as a food-based intervention to prevent VAD and tested for this purpose in various small-scale human feeding studies (Roels and others 1963; others 1967, 1968;Rao 1994aRao , 1994b MS 20111228 Submitted 10/8/2011, Accepted 11/25/2011 In this article the amount of RPO it would take to prevent VAD in the people most at risk for VAD, both as individuals and collectively, will be determined. Then the most important biochemical, physiological, and societal facto...

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Advanced fractionation technology for the oleochemical industry

Cited by 11 publications

References 0 publications

Oleic acid‐based poly(alkyl methacrylate) as bio‐based viscosity control additive for mineral and vegetable oils

Oleic acid‐based poly(alkyl methacrylate) as bio‐based viscosity control additive for mineral and vegetable oils

A COMPARATIVE STUDY OF CHEMICAL ANALYSIS OF LOCALLY MADE AND REFINED PALM KERNEL OIL ( Elaeis guineensis)

Evaluating Global Barriers to the Use of Red Palm Oil as an Intervention Food to Prevent Vitamin A Deficiency

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