Oleochemical

Abstract: Vegetable oils and fats are important constituents of human and animal foodstuffs. Certain grades are industrially used and, together with carbohydrates and proteins, are important renewable resources compared to fossil and mineral raw materials, whose occurrence is finite. In concepts for new products, the price, performance, and product safety criteria are equally important and have a correspondingly high importance right at the start of product development. To ensure a high degree of product safety for consumers and the environment, renewable resources have often been shown to have advantages when compared with petrochemical raw materials and can therefore be regarded as being the ideal raw material basis. Results from oleochemistry show that the use of vegetable fats and oils allows the development of competitive, powerful products, which are both consumer-friendly and environment-friendly. Recently developed products, which fit this requirement profile, are the anionic surfactants cocomonoglyceride sulfate and the nonionic sugar surfactant alkyl polyglycoside. These products are used especially as mild surfactants in cosmetic formulations. In polymer applications derivatives of oils and fats, such as epoxides, polyols, and dimerizations products based on unsaturated fatty acids, are used as plastic additives or components for composites or polymers like polyamides and polyurethanes. In the lubricant sector fatty acid- based esters have proven to be powerful alternatives to conventional mineral oil products.

Abstract: Vegetable oils and fats are important constituents of human and animal foodstuffs. Certain grades are industrially used and, together with carbohydrates and proteins, are important renewable resources compared to fossil and mineral raw materials, whose occurrence is finite. In concepts for new products, the price, performance, and product safety criteria are equally important and have a correspondingly high importance right at the start of product development. To ensure a high degree of product safety for consumers and the environment, renewable resources have often been shown to have advantages when compared with petrochemical raw materials and can therefore be regarded as being the ideal raw material basis. Results from oleochemistry show that the use of vegetable fats and oils allows the development of competitive, powerful products, which are both consumer-friendly and environment-friendly. Recently developed products, which fit this requirement profile, are the anionic surfactants cocomonoglyceride sulfate and the nonionic sugar surfactant alkyl polyglycoside. These products are used especially as mild surfactants in cosmetic formulations. In polymer applications derivatives of oils and fats, such as epoxides, polyols, and dimerizations products based on unsaturated fatty acids, are used as plastic additives or components for composites or polymers like polyamides and polyurethanes. In the lubricant sector fatty acid-based esters have proven to be powerful alternatives to conventional mineral oil products.

Abstract: Fatty Acid and Lipid Structure Fatty acid structure Lipid structure Occurrence and Characterization of Oils and Fats Introduction Major oils from plant sources Minor oils from plant sources Milk fats, animal depot fats, and fish oils Waxes Egg lipids Milk lipids Liver and other tissue lipids Cereal lipids Leaf lipids Algal lipids Fungal lipids Bacterial lipids Lipids of viruses Production and Refining of Oils and Fats Introduction Production of animal oils and fats Production of vegetable oils and fats Degumming of oils and fats Alkali refining of oils and fats Soap stock and by-product treatments Bleaching of oils and fats Dewaxing of oils Vacuum stripping of oils and fats HACCP for oils and fats supply chains Modification Processes and Food Uses Introduction Hydrogenation Interesterification. Fractionation Food grade emulsifiers Food uses of oils and fats Synthesis Unsaturated fatty acid synthesis via acetylene Fatty acid synthesis by the Wittig reaction Isotopically labelled fatty acids Synthesis of acylglycerols Fullerene lipids Glycerophospholipids Sphingolipids Glycosylglycerides Bulk separation procedures Analysis Introduction Requirements stemming from quality control and process investigation Some selected analytical methods Chromatographic analysis of lipids Nuclear magnetic resonance spectroscopy Physical Properties: Structural and Physical Characteristics Introduction Crystallisation and melting Phase behavior Lipid/water interactions Interaction between lipids and proteins Biological membranes Chemical Properties Autoxidation and photo-oxidation Enzymatic oxidation Epoxidation, hydroxylation and oxidative fission Halogenation and halohydrins Oxymercuration Metathesis Stereomutation Double-bond migration and cyclization Cyclization Dimerization Chain branching and extension Hydrolysis, alcoholysis, esterification, and interesterification Acid chlorides, anhydrides, and ketene dimers Peroxy acids and related compounds Nitrogen-containing compounds Other reactions of the carboxyl group Oleochemical carbonates Guerbet compounds Nonfood Uses of Oils and Fats Introduction Basic oleochemicals Surfactants Lipids as formulating tools in skin care and cosmetics Lubricants Biofuels Surface coatings and inks Castor oil products Lipid Metabolism Fatty acids Glycerophospholipids Glyceride metabolism Glycosylglycerides Sphingolipids Lipids as signaling molecules Sterol esters Control mechanisms Nutritional, Medical and Agricultural Aspects of Lipids Human dietary requirements Lipids and cardiovascular disease Clinical aspects of lipids with emphasis on cardiovascular disease and dyslipaemia Skin lipids and medical implications Sphingolipidoses Other disorders of lipid metabolism Pulmonary surfactant (lung surfactant) Agricultural aspects