4.3 Article

Production of Ethoxylated Fatty Acids Derived From Jatropha Non-Edible Oil As a Nonionic Fat-Liquoring Agent

Journal

JOURNAL OF OLEO SCIENCE
Volume 61, Issue 5, Pages 255-266

Publisher

JAPAN OIL CHEMISTS SOC
DOI: 10.5650/jos.61.255

Keywords

Jatropha Fatty Acids; Fat-liquor; Ethylene Oxide Gas; Chrome Tanned Leather; Ethoxylated Fatty Acids; Mechanical Properties; Scanning Electron Microscope

Ask authors/readers for more resources

Natural fatty derivatives (oleochemicals) have been used as intermediate materials in several industries replacing the harmful and expensive petrochemicals. Fatty ethoxylates are one of these natural fatty derivatives. In the present work Jatropha fatty acids were derived from the non edible Jatropha oil and used as the fat source precursor. The ethoxylation process was carried out on the derived fatty acids using a conventional cheap catalyst (K2CO3) in order to obtain economically and naturally valuable nonionic surfactants. Ethoxylation reaction was proceeded using ethylene oxide gas in the presence of 1 or 2% K2CO3 catalyst at 120 and 145 degrees C for 5, 8 and 12 hours. The prepared products were evaluated for their chemical and physical properties as well as its application as non- ionic fat-liquoring agents in leather industry. The obtained results showed that the number of ethylene oxide groups introduced in the fatty acids as well as their EO% increased as the temperature and time of the reaction increased. The highest ethoxylation number was obtained at 145 degrees C for 8 hr. Also, the prepared ethoxylated products were found to be effective fat-liquors with high HLB values giving stable oil in water emulsions. The fat-liquored leather led to an improvement in its mechanical properties such as tensile strength and elongation at break. In addition, a significant enhancement in the texture of the treated leather by the prepared fat-liquors as indicated from the scanning electron microscope (SEM) images was observed.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.3
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available