Triglycerides splitting

Alcohols are also widely produced from fats and oils, and in some cases one of the oldest techniques utilised in the manufacture of soap, fat splitting, is also used as part of the process. Vegetable oils as well as animal fats are all triglycerides and consequently a key step of the various technologies used in the alcohol manufacture involves the separation of glycerine. Oleochemical alcohols are produced using two... 

To get to the end product, the higher dcohol, the triglycerides go through a two-step process. First, the branches are split from the triglyceride in an ester interchange by reacting with methanol. Other alcohols are sometimes used but the methanol turns up again later in the process and is relatively easy to separate from the other reactants. 

Mechanism of action Reduces absorption of fats since triglycerides not split Reduces appetite Reduces appetite... 

If soap is to be produced from fatty acid rather than triglyceride, the oil is split , i.e. hydrolysed to give 3 moles of fatty acid plus glycerol and this can be achieved by treating the oil with steam at temperatures of ca 300°C. Fatty acids are often further distilled, to top and tail the carbon distribution, to focus on the 12-18 range. 

The manufacturing process for cationic surfactants can be divided into two parts. The first part is the creation of an alkylated amine. Several processes can achieve this endpoint and are briefly reviewed below. The largest volume process which was developed by Armour starts with tallow triglyceride which is split to yield fatty acid and glycerine. The fatty acid is reacted with ammonia and converted to fatty nitrile under high pressure and temperature conditions... 

Enzymes have been used to assist oil extraction and in degumming (phosphatides removal), splitting fatty acids from triglycerides, interesterification (rearranging fatty acids on triglyceride molecules), and preparation of specialty oils. These processes are described later in this chapter. 

In general, two types of chemical reactions are utilized in the manufacture of soap the saponification of triglycerides (fats and oils) and the neutralization of fatty acids (which themselves are produced from the triglycerides by a variety of methods, most notably splitting or hydrolysis of fats and oils with steam under high pressure). Sodium hydroxide (the predominant alkali employed in the manufacture of soaps), potassium hydroxide, sodium carbonate, and triethanolamine are... 

Splitting, or the hydrolysis of triglycerides is usually performed with high-pressure steam, resulting in the formation of split crude fatty acids and glycerin. The production of fatty acids by more sophisticated splitting processes, such as hydrolysis of fatty methyl esters, ozono lysis of unsaturated fatty acids, and chemical oxidation is practiced in special situations. 

Industrially, the fatty acids are produced predominantly by the high-pressure, high-temperature splitting of triglycerides. Both batch and continuous processes are available, the continuous process being in greater worldwide use today. 

Batch Process. The triglyceride is heated with water at 150-250°C and 10-25 bar pressure. The splitting is achieved in 6-10 hr, depending on the nature of the triglyceride feed, for example, the higher the molecular weight of... 

Enzyme-based splitting of triglycerides is under active development and offers the following advantages over modern steam hydrolysis plants. 

The removal of contaminants (unreacted triglycerides, odor and color bodies, polymerized matter, and decomposition products) from split fatty acids is achieved by simple distillation.17a,b The products obtained from such straight distillations are called whole cut fatty acids (e.g., whole coconut fatty acid). 

The best conditions were found at 480 bar and 100°C. A residual butter content below one per cent can be reached in 1,5 hours. The extraction temperature is limited at about 100°C. At higher temperature the content of free fatty acids increases, because it seems that a part of the triglycerides is splitted to fatty acids. The aroma losses are low and the defatted cocoa powder is of high quality. 

Smoke Point. As oils or fats are heated, a thin bluish smoke appears. The smoke point is the lowest temperature, under controlled conditions, that the smoke becomes visible. Cottonseed oil s smoke, fire, and flash points, like other fats and oils, are almost entirely dependent on the free fatty acid content. Fats and oils smoke point results decrease when the triglycerides are split during hydrolysis to form free fatty acids and glycerol. The glycerol portion decomposes to form acrolein, which is the major portion of the smoke evolved from heated fats and oils. Like other long-chain fatty acid oils, cottonseed oil with 0.01% free fatty acid will have a smoke point of approximately 450°F. Additions of monoglycerides... 

Lipases are fat splitting enzymes that act mainly on triglycerides in addition to mono-and diglycerides and other ester bond containing components in foods. Originally, all lipases used on industrial scale were from animal origin but more recently microbial enzymes have become of interest (Table 3.43). 

Heparin inhibits blood coagulation both in vivo and in vitro. In combination with a co-factor, antithrombin III, heparin interferes with several steps in the coagulation process. Furthermore, heparin activates lipoprotein-lipase, which splits triglycerides into free fatty acids and glycerol. 

Topical pancreatic lipase substrates like tributyrin and triolein emulsions are hydrolyzed by carboxylester lipase in the presence of bile salt but slowly—at a rate lower than 3% and 0.5%, respectively, of that observed with the lipase-colipase complex. On the other hand, the positional specificity is not restricted all three sn positions of triglycerides can be split by the carboxylester lipase. While long-chain phospholipids are resistant, short-chain phospholipids are readily attacked by carboxylester lipase [40]. The low substrate specificity of carboxylester lipase makes possible an essential role for this enzyme in the hydrolysis of triglycerides containing certain esterified polyunsaturated fatty acids, such as eicosapentaenoic, arachidonic, or linoleic acids [41], and which may be resistant to attack by pancreas lipase (see p. 190). 

C. Sequence of Fatty Acm Splitting fkom Triglycerides, and Hydrolysis OF Monoglycerides and Diglycerides... 

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