Preparation of Fatty Acid and Monoglyceride from Vegetable Oil

Nitbani, Febri Odel; Tjitda, Putra Jiwamurwa Pama; Nurohmah, Beta Achromi; Wogo, Hermania Em

doi:10.5650/jos.ess19168

Cited by 54 publications

(24 citation statements)

References 74 publications

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“…This reaction is carried out at an elevated temperature, and fatty acid radicals of triglycerides are randomly redistributed between the hydroxyl groups of glycerol and the newly-formed PGs. This is a reversible reaction, and the final product is a mixture of mono-, di- and tri-glycerides, where the percentages of which correspond to the final equilibrium state [ 37 , 38 , 39 , 40 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

Styrenated Oil Synthesis with Cyclic Carbonate Functional Groups on Polystyrene Segment

Bingöl

Erciyes

2021

Polymers

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In this study, an oil-modified copolymer of 4-[(prop-2-en-1-yloxy)methyl]-1,3-dioxolan- 2-one (AGC) with styrene was synthesized, and the resulting copolymer (OBMI-St-AGC) was silane functionalized by inserting (3-aminopropyl) triethoxysilane (APTES) into the polymer backbone. OBMI-St-AGC was prepared by using an oil-based macroinitiator (OBMI) obtained by the esterification of linseed oil partial glycerides (PGs) with 4,4-azobis-4-cyanopentanoyl chloride (ACPC). In the characterization, FTIR, 1H NMR, TGA, and DSC analyses were applied. The silane-functionalized copolymer (OBMI-St-AGC-APTES) was crosslinked through the sol–gel process, and its crosslinked structure was determined.

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Section: Resultsmentioning

confidence: 99%

Styrenated Oil Synthesis with Cyclic Carbonate Functional Groups on Polystyrene Segment

Bingöl

Erciyes

2021

Polymers

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“…Their synthesis can be made according to schematic reactions presented in Figure 11. As seen, mono-and diglycerides of fatty acids may be produced by chemical methods, such as inter-esterification (glycerolysis) of fatty acid esters with glycerol and direct esterification of glycerol with fatty acids [47][48][49]. Some methyl esters of the fatty acids used are depicted in Figure 12.…”

Section: Mono-and Diglycerides Of Fatty Acids (E471)mentioning

confidence: 99%

“…Mono-and diglycerides of fatty acids are amphipathic molecules, which can be represented as depicted in synthetic pathways of Figure 11. They can be absorbed in the water/oil surfaces once the hydrophilic head has a high affinity for water, and a lipophilic tail to the oil [49]. The structure of mono-and di-glycerides of fatty acids classifies them as surfactants, i.e., surface-active agents or molecules that migrate to the interface between two phases (solid, liquid, or gas).…”

Section: Synthesis Of Monoglycerides Diglycerides and Triglycerides Via Trans-esterification (Glycerolysis) Using Methylfatty Acids And Gmentioning

confidence: 99%

Demystifying Emulsifiers as Additives through Molecular Gastronomy: A Contribution to Rise Consumer’s Sovereignty

Gomes¹,

Silva²,

Simões³

2022

Natural Food Additives

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According to the Food and Agriculture Organisation of the United Nations, one third of food produced annually for human consumption results in food losses or wastage, which is environmentally degrading, economically unviable, ethically incorrect, and does not contribute to sustainable development. The use of additives can help prevent the waste of food that is still fit for consumption in a world where about 16% of the world’s population goes hungry. Food additives may overcome the problem of limited supply of natural ingredients, increase the shelf life of foods and simplify the complex cooking procedures. To raise the consumer’s knowledge about food additives, this work presents and explain in a simple manner some physical/chemical properties of emulsifiers, namely fatty acids esters and sucrose esters of fatty acids. Moreover, this work reviews and illustrates, recurring to recipes of molecular gastronomy, how these additives are used in food preparation to achieve and maintain certain desirable characteristics, how they contribute to obtain a better result in final preparation, and how they can be used in modern cuisine. Preparations coming from the discipline of molecular gastronomy have been chosen since they are based on laboratory related procedures and only use few ingredients, including an additive.

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“…However, there are several prolific producers of polyunsaturated oils among marine microorganisms, including microalgae and protists (thraustochytrids) [ 144 , 145 ]. This does offer the opportunity to use marine microbial oils as a feedstock for the production of mono- and di-glycerides through controlled glycerolysis [ 146 ].…”

Section: Blue Biotechnology-based Applications Of Marine-derived Smentioning

confidence: 99%

Marine-Derived Surface Active Agents: Health-Promoting Properties and Blue Biotechnology-Based Applications

et al. 2020

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Surface active agents are characterized for their capacity to adsorb to fluid and solid-water interfaces. They can be classified as surfactants and emulsifiers based on their molecular weight (MW) and properties. Over the years, the chemical surfactant industry has been rapidly increasing to meet consumer demands. Consequently, such a boost has led to the search for more sustainable and biodegradable alternatives, as chemical surfactants are non-biodegradable, thus causing an adverse effect on the environment. To these ends, many microbial and/or marine-derived molecules have been shown to possess various biological properties that could allow manufacturers to make additional health-promoting claims for their products. Our aim, in this review article, is to provide up to date information of critical health-promoting properties of these molecules and their use in blue-based biotechnology (i.e., biotechnology using aquatic organisms) with a focus on food, cosmetic and pharmaceutical/biomedical applications.

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Preparation of Fatty Acid and Monoglyceride from Vegetable Oil

Cited by 54 publications

References 74 publications

Styrenated Oil Synthesis with Cyclic Carbonate Functional Groups on Polystyrene Segment

Styrenated Oil Synthesis with Cyclic Carbonate Functional Groups on Polystyrene Segment

Demystifying Emulsifiers as Additives through Molecular Gastronomy: A Contribution to Rise Consumer’s Sovereignty

Marine-Derived Surface Active Agents: Health-Promoting Properties and Blue Biotechnology-Based Applications

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