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Introduction to oleochemistry

Introduction à l'oléochimieOleochemistry describes the physical and chemical transformations of plant oils and animal fats to obtain different bioproducts.

Oleochemistry permits the valorization of these oils and fats in paints, lubricants, soaps, and lighting since the beginning of humanity.

In the beginning of the 20th century, oleochemistry suffered strong competition with petrochemistry. However, certain utilizations, physico-chemical properties of oleochemical derivatives still offer today certain advantages and performances that have not been over-rated.

Made from non fossil and biodegradable products show today a steady growth because of  tendancies and legislations with  the environment and the high raising costs of petroleum.

Oleochemistry is highly used in four different economical sectors of transformation such as : food, pharmaceutical, cosmetics and industrial applications.

 

 

LIST OF INDUSTRIAL USES OF FATTY ACIDS AND BY-PRODUCTS

 PRODUCT/INDUSTRY

 USE

 LeatherSoftener
Protection product
Polisher
Treatment agents
 Metallurgic fluidsLubrification cut
Cooling
Polisher
Polishing components
 MinesFroth active agents
Drilling fluids
 RubberCrosslinking agents
Softener
Demolding lubricants
 ElectronicInsulaters
Plastic components
 Lubricants and hydraulic fluidesSpecial and all purpose lubricants
Biodegradable based oils
Hydraulic fluids
 Paints and coating productsAlkyd resins
Drying oils
Varnish and other protection coatings
 Recycled papers and printers

Ink
Coating products for papers
Photography prints
De-inking surfactants

 PlasticsStabilizers
Plastics
Demolding agents
Lubricants
Antistatic agents
Emulsion polymerizatioon
 Biodegradable fuels « Bio-fuels » Methyl esters
Alcohols
 WaxIngredients
Polishes
 Detergants and soapsIndustrial and commercial products
Surfactants
 Pharmaceutical and cosmetic productsSoaps
Shampoos
Lotions
 Alimentary productsSurfactants
Butchery products, cakes, pasteries, margarine, ice cream, ect.
 Animal food Nutrition supplements

Reference : Oils and Fats International, March 2001, page 31

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Date d'impression : Sunday 5 February 2012
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