FATTY ACID FROM PALM OIL
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OLEOCHEMICALS
Oleo Chemicals are chemicals derived from Plant and Animal Fats. They are analogous to petrochemicals derived from petroleum. The formation of basic oleochemical substances like Fatty Acids, Fatty Acid Methyl Esters (FAME), Fatty Alcohols, Fatty Amines and Glycerol are by various chemical and enzymatic reactions.
Fatty Acids
Fatty acids are basic oleochemicals, formed through the splitting of vegetable oils into fatty acids and glycerin. The refined fatty acids are used in production of natural chemicals, which in turn are used in the manufacturing of paper chemicals, lubricants, detergents, plastics, and more. Fatty acids may also be used in the production of tires and candles.
This section will concentrate on Fatty Acids produced from natural fats and oils (i.e. not those derived from petroleum products). Firstly though, we will recap briefly on Nomenclature. We spent some time clarifying the structure of oleochemicals and we saw how carbon atoms link together to form carbon chains of varying length (usually even numbered in nature, although animal fats from ruminant animals can have odd-numbered chains).
A fatty acid has at least one carboxyl group (a carbon attached to two oxygens (-O) and a hydrogen (-H), usually represented as -COOH in shorthand) appended to the carbon chain (the last carbon in the chain being the one that the oxygen and hydrogen inhabit). We will only be talking about chains with one carboxyl group attached (generally called “monocarboxylic acids”).
The acids can be named in many ways, which can be confusing, so we will try and keep it as simple as possible. The table opposite shows the acid designations as either the “length of the carbon chain” or the “common name”. While it is interesting to know the common name for a particular acid, we will try to use the chainlength in any discussion so you do not have to translate. Finally, it is usual to speak about unsaturated acids using their chainlength suffixed with an indication of the number of double bonds present. Thus, C16=1 is the C16 acid with one double bond; C18=2 is the C18 acid with two double bonds and so on.
SELECTING RAW MATERIALS
FOR FATTY ACID PRODUCTION
In principle, fatty acids can be produced from any oil or fat by hydrolytic or lipolytic splitting (reaction with water using high pressure and temperature or enzymes). In practice, only around eight or so fats/oils contribute to the bulk of fatty acid production, with some variation depending on geography.
EUROPEAN UTILISATION NORTH AMERICAN UTILISATION
Tallow Type 69% 55%
Coconut/Palm Kernel 9% 15%
Soya 7% 4%
Tall Oil Fatty Acid 11% 24%
Other 4% 2%
The utilisation of different oils produces acids with differing carbon chainlength distributions which allows the market to characterise a fatty acid into groups according to the major chainlength featuring in the acid.
