Synthesis of palm oil-based diethanolamides

In this work, Epoxidized Palm Olein (EPOo) was blended with Refined Bleached Deodorized Palm Kernel Olein (RBDPKOo) in a range of 10-100% (w/w) to react with diethanolamine (DEA) with a 1:3 molar ratio to produce diethanolamides that retained some epoxides. The epoxidized diethanolamides are proposed as a new type of vegetable oil derived polyols for rigid polyurethane. The optimal reaction temperature is 110 degrees C for 5 h. In addition, the optimal amount of starting materials were determined to be 40% (w/w) of EPOo blended with 60% (w/w) of RBDPKOo. The diethanolamides appeared as non-viscous liquid at room temperature with a viscosity of 990.08 cP at 25 degrees C and 427.09 cP at 40 degrees C, a cloud point of 21 degrees C, a pour point of 12 degrees C and 0.78% of retained oxirane oxygen contents (OOC). The hydroxyl and the amine values of the diethanolamides were determined as 351.85 mg KOH/g sample and 4.5 mg KOH/g sample, respectively. In addition, chemical elucidation of the diethanolamides with functional epoxides was carried out using Gas Chromatography (GC) and Gas Chromatography Mass Spectrometry (GCMS) for the purpose of process development and quality control.