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Submit a ProposalOil and Fats as Raw Materials for Industries
 | Edited by Divya Bajpai Tripathy, Anjali Gupta, Pooja Agarwal, Anuradha Mishra, and Arvind Kumar Jain Copyright: 2024 | Status: Published ISBN: 9781119910411 | Hardcover | 391 pages |
One Line Description
This work will emphasize the sources, structure, chemistry, treatment/modification, and potential applications and specifically attract audiences from master and doctorate levels while being a great source of information for undergraduates as well.
Audience
Research scholars, scientists, academicians and industrials working in the field of oil technology, chemical technology, polymer technology, applied chemistry, industrial chemistry, paint technology and, chemical engineers
Research scholars, scientists, academicians and industrials working in the field of oil technology, chemical technology, polymer technology, applied chemistry, industrial chemistry, paint technology and, chemical engineers
Description
Vegetable oils are the tri-esters on hydrolysis yield fatty acids and glycerol. Vegetable oils themselves or their fatty acids obtained after hydrolysis can be exploited as a raw material for various industries. Fatty acids due to owing active carboxylic avid group reacts easily with alcohols, acids and amines and gives products with ester and amide linkages. In addition, long alkyl chains incorporate hydrophobicity into products, enabling them for use in various industrial applications. In addition, these fatty acids are used to make various cyclic compounds with heteroatoms like imidazolines and ammonium quats. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some chemical modification. Moreover, a vast variety of nonedible oils that can be obtained from easily cultivable plant species are receiving great interest from researchers because they not only yield cost-effective products but are also proven as a substrate to promote sustainable research.
In this book, the editors will cover all possible industrial applications of the products that are formed using edible and non-edible vegetable oils. Vegetable oils are not a new research area, although they are considered an evergreen or long-lasting topic as most of the research in synthetic chemistry has been carried out on vegetable oils.
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Vegetable oils are the tri-esters on hydrolysis yield fatty acids and glycerol. Vegetable oils themselves or their fatty acids obtained after hydrolysis can be exploited as a raw material for various industries. Fatty acids due to owing active carboxylic avid group reacts easily with alcohols, acids and amines and gives products with ester and amide linkages. In addition, long alkyl chains incorporate hydrophobicity into products, enabling them for use in various industrial applications. In addition, these fatty acids are used to make various cyclic compounds with heteroatoms like imidazolines and ammonium quats. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some chemical modification. Moreover, a vast variety of nonedible oils that can be obtained from easily cultivable plant species are receiving great interest from researchers because they not only yield cost-effective products but are also proven as a substrate to promote sustainable research.
In this book, the editors will cover all possible industrial applications of the products that are formed using edible and non-edible vegetable oils. Vegetable oils are not a new research area, although they are considered an evergreen or long-lasting topic as most of the research in synthetic chemistry has been carried out on vegetable oils.
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Author / Editor Details
Divya Bajpai Tripathy, PhD is a full-time professor and ADSW in the Department of Chemistry, School of Basic and Applied Sciences, Galgotias University, Greater Noida, India. She has more than 12 years research and teaching experience, more than 30 research publications to her credit, and two Indian and one published Australian patent. She has received a Woman Scientist Fellowship from Department of Science and Technology, Ministry of Science, India and a Research and Innovation Award from Galgotias University, India.
Divya Bajpai Tripathy, PhD is a full-time professor and ADSW in the Department of Chemistry, School of Basic and Applied Sciences, Galgotias University, Greater Noida, India. She has more than 12 years research and teaching experience, more than 30 research publications to her credit, and two Indian and one published Australian patent. She has received a Woman Scientist Fellowship from Department of Science and Technology, Ministry of Science, India and a Research and Innovation Award from Galgotias University, India.
Anjali Gupta, PhD is working as Professor and Head in the Department of Chemistry, Galgotias University. She had more than 14 years of teaching and research experience in the field of Bio-organic and Applied Chemistry. She is the recipient of various research and teaching awards including Young scientist award, DSt and D S Kothari Fellowship from UGC India. She has research collaborations with the research scientists working in China, Japan and USA.
Pooja Agarwal, PhD is a professor in the Department of Chemistry, Galgotias University, New Delhi, Uttar Pradesh, India. She has 15 publications on polymeric and nanomaterials and over 12 years of experience in materials science.
Anuradha Mishra, PhD is a professor in the Department of Applied Chemistry at Gautam Buddha University, Noida, Uttar Pradesh, India. She has over thirty years of experience teaching at a number of universities across India and has over 150 publications to her name in varying areas of materials science.
Arvind Kumar Jain, PhD is a professor and has been Dean of Student Welfare at Galgotias University in New Delhi, India since 2011. He has 20 years of experience in teaching and research and over fifty publications in many areas of chemistry and nanomaterials, as well as eight patents. He also has eight published patents and has guided a number of PhD candidates.
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Table of Contents
Preface
1. Oil and Fats as Raw Materials for Industry: An Introduction
Sonali Kesarwani, Mukul Kumar, Divya Bajpai Tripathy, Anjali Gupta and Suneet Kumar
1.1 Introduction
1.2 Classification of Oils and Fats
1.2.1 Long-Chain Fatty Acid
1.2.1.1 Long-Chain Saturated Fatty Acid
1.2.1.2 Unsaturated Fatty Acid
1.2.1.3 Cis-Unsaturated Fatty Acid
1.2.1.4 Trans-Unsaturated Fatty Acid
1.2.2 Medium-Chain Fatty Acid
1.2.2.1 Lauric Acid (12 Carbon Atoms)
1.2.2.2 Capric Acid (10 Carbon Atoms)
1.2.2.3 Caprylic Acid (8 Carbon Atoms)
1.2.3 Short-Chain Fatty Acids
1.2.3.1 Butyric Acid (4 Carbon Atoms)
1.2.3.2 Propionic Acid (3 Carbon Atoms)
1.2.3.3 Acetic Acid (2 Carbon Atoms)
1.3 Chronology of the Development of Oil and Fats for Industry
1.4 Chemistry of Oil and Fats
1.5 Properties of Oils and Fats
1.5.1 Physical Properties
1.5.2 Chemical Properties
1.6 Applications of Oils and Fats
1.6.1 Oils and Fats in Surfactants Industry
1.6.2 Oils and Fats in Food Industry
1.6.3 Oils and Fats in Pharmaceuticals
1.6.4 Oils and Fats in Cosmetics
1.6.5 Oils and Fats in Agriculture (Pesticide/Herbicide Adjuvants)
1.6.6 Oils and Fats as Biodiesel
1.6.7 Oils and Fats in Coating and Polymers
1.6.8 Oils and Fats in Lubricants
1.7 Challenges
1.7.1 The Challenge for Trans-Fatty-Acids
1.8 Conclusion
1.9 References
2. Biotechnology for Oil and Fat
Nabya Nehal and Priyanka Singh
2.1 Introduction
2.2 Review of Literature
2.2.1 Development of Dietary Fats and Vegetable Oils
2.2.2 Classification of Fatty Acids
2.2.2.1 Saturated Fatty Acids (SFA)
2.2.2.2 Unsaturated Fatty Acid
2.2.3 Sources of Dietary Fats
2.2.3.1 Microorganisms as Source of Lipids
2.2.3.2 Conventional Oilseeds as Source of Dietary Fats
2.2.3.3 Unconventional Oilseeds as Source of Dietary Dats
2.2.4 Applications of Fatty Acids
2.2.4.1 Fatty Acids can Modulate Inflammation
2.2.4.2 Treatment of Neuro-Degenerative Diseases (NDDs)
2.2.5 Pretreatments Methodologies for Improving Oil Yield
2.2.5.1 Microwave Pretreatment Process
2.2.5.2 Biological Pretreatment Techniques
2.2.5.3 Genetically Improved Oil Seed Crop
2.3 Conclusion
Acknowledgement
Conflict of Interest
References
3. Sustainability of Oils and Fats Over Petrochemicals
Swati Chaudhary
3.1 Oils and Fats as Renewable Feedstock
3.1.1 What are Oleochemicals?
3.1.2 Classes of Oleochemicals
3.1.2.1 Acids
3.1.2.2 Esters
3.1.2.3 Alcohols
3.1.2.4 Fatty Amines
3.1.3 Applications of Oleochemicals
3.1.3.1 Pharmaceuticals & Nutraceuticals
3.1.3.2 Cosmetics
3.1.3.3 Lubricants & Greases
3.1.3.4 Cleaning
3.1.3.5 Food & Beverages
3.1.3.6 Coatings & Adhesives
3.1.3.7 Personal Aid
3.1.3.8 Polymers
3.2 Petrochemicals as Non-Renewable Feedstock
3.2.1 What are Petrochemicals?
3.2.2 Classification of Petrochemicals
3.2.2.1 On the Basis of Processing
3.2.2.2 On the Basis of Primary Petrochemicals
3.2.3 Applications of Petrochemicals
3.2.3.1 Preservatives
3.2.3.2 Wax
3.2.3.3 Detergent
3.2.3.4 Dyes
3.2.3.5 Plastics
3.2.3.6 Ethylene
3.2.3.7 Fertilizers
3.2.3.8 Synthetic Shoes
3.3 Oils and Fats vs. Petrochemicals
3.3.1 Comparison of Production
3.3.2 Comparison of Processing
3.3.3 Comparison of Fuel Efficiency
3.3.4 Comparison of Environmental Adaptability
3.3.5 Comparison of Sustainability
3.4 Trends in the Oleochemical Industry
3.5 Oleochemicals & Petrochemicals Surfactants
3.5.1 Chemical & Structural Properties
3.5.2 Environmental Properties
3.5.3 Utilitical Properties
3.6 Oleochemicals-Based Products
3.7 Conclusion
References
4. Oils and Fats in the Food Industry
Garima Gupta and Priyanka Singh
4.1 Introduction
4.1.1 Fatty Acids
4.1.2 Triacylglycerols
4.1.3 Waxes of Ester
4.1.4 The Phospholipids
4.1.5 Sterols
4.1.6 Tocols
4.1.7 Hydrocarbons
4.2 Sources of Oils and Fats
4.2.1 Animal Sources
4.2.1.1 Butterfat
4.2.1.2 Tallow
4.2.2 Oils from Fish
4.2.2.1 Cod Liver Oil
4.2.3 Vegetable-Oil
4.2.3.1 Soybean Oil
4.2.3.2 Palm Oil
4.2.3.3 Canola Oil
4.2.3.4 Sunflower Oil
4.2.3.5 Coconut Oil
4.2.3.6 Palm Kernel Oil
4.2.3.7 Cottonseed Oil
4.2.3.8 Groundnut (Peanut) Oil
4.3 Methods of Extraction
4.3.1 Extraction
4.3.2 Refining
4.3.3 Degumming
4.3.4 Neutralization
4.3.5 Bleaching
4.3.6 Deodorisation
4.3.7 Modification Process
4.3.8 Blending
4.3.9 Fractionation
4.3.10 Hydrogenation
4.3.11 Interesterification
4.3.12 Chemical Method
4.3.13 Enzymatic Method
4.4 Constituents of Fat and Oil
4.4.1 Triglycerides
4.4.2 Mono- and Diglycerides are Two Types of Fatty Acids
4.4.3 Saturated and Unsaturated Fatty Acids
4.4.3.1 Unsaturated Fatty Acids
4.4.3.2 Phosphatides
4.4.3.3 Sterols
4.4.3.4 Tocopherols and Tocotrienols
4.4.3.5 Pigments
4.4.3.6 Alcoholic Fatty Acids
4.5 Physical Properties
4.5.1 Acids Alkanoic and Alkanoic
4.5.2 Fat Analysis
4.5.3 Content of Oil
4.5.4 Saponification
4.5.5 Melting Characteristics, Solid Fat Content, and Qualities at Low Temperatures
4.5.6 Value of Peroxide, Anisidine, Stability and Shelf Life
4.5.7 Gas Chromatography
4.5.8 Infrared Spectroscopy and Fourier Transform Infrared
4.6 Chemical Characteristics
4.6.1 Hydrogenation
4.6.2 Oxidation of the Atmosphere
4.6.3 Changes in Temperature
4.6.4 The Carboxyl/Ester Function’s Reactions
4.7 Nutritional Properties
4.7.1 Suggested Consumption Limits for Fats and Oils
4.7.2 Role of Fats in Health and Disease
4.7.2.1 Coronary Heart Disease
4.7.2.2 High Blood Pressure
4.7.2.3 Cancer
4.7.2.4 Inflammation
4.8 Applications
4.8.1 Butter
4.8.2 Margarine
4.8.3 Baking Fats and Shortenings
4.8.4 Frying Oil and Fats
4.8.5 Ice Cream
4.8.6 Chocolate and Confectionery Fat
4.8.7 Cakes
4.8.8 Bread
4.8.9 Biscuits
References
5. Oils and Fats as an Environmentally Benign Raw Material for Surfactants and Laundry Detergents
Subhalaxmi Pradhan, Chandu S. Madankar and Paridhi
5.1 Introduction
5.2 History of Laundry Detergent
5.3 Raw Materials in Laundry and Detergents
5.4 Types of Surfactants
5.4.1 Anionic Surfactants
5.4.1.1 Alkylbenzene Sulfonates (ABS)
5.4.1.2 Paraffin- or Alkane Sulfonates
5.4.2 Cationic Surfactants
5.4.2.1 Quaternary Ammonium Compounds
5.4.2.2 Imidazolinium Compounds
5.4.3 Non-Ionic Surfactants
5.4.4 Amphoteric Surfactants
5.4.5 Chelating Agents
5.4.6 Builders Detergents
5.5 Synthesis Methods
5.5.1 Synthesis of Methyl Ester Sulfonate Surfactant from Jatropha Oil
5.5.2 Synthesis of Non-Ionic Surfactants from Jatropha Oil
5.5.3 Synthesis of Anionic Surfactants from Castor, Sal and Thumba Oil
5.5.4 Synthesis of Sugar-Based Surfactants from Vegetable Oils
5.6 Market Analysis
5.7 Environmental Safety
5.8 Future Trends
5.9 Conclusion
References
6. Oils and Fats as Raw Materials for Cosmetics
Shilpi Bhatnagar and Shilpi Khurana
6.1 Introduction
6.2 Theoretical Aspects of Emollients
6.3 Commonly Used Vegetable/Plant Derived Oils
6.4 Lanolin and Its Derivatives
6.5 Lecithin
6.6 Essential Oils
6.7 Use of Waxes in Cosmetics
6.8 Use of Oils, Fats and Waxes in Lipsticks and Eye Care Products
6.8.1 Formulation of Lipsticks Using Wax
6.9 Cleansing Creams
6.9.1 Formulation of Beeswax-Borax Cold Cream Type
6.9.2 Liquefying Cleansing Cream
6.10 Oil Shampoo
6.11 Conclusion
References
7. Oil and Fats as Raw Materials for Coating Industries
Monika Kaurav, Kantrol Sahu, Ramakant Joshi, Wasim Akram, Pooja Mongia Raj, Rakesh Raj and Sunita Minz
7.1 Introduction
7.2 Vegetable Origin Oils and Fats
7.2.1 Types of Vegetable Oils and Fats
7.2.1.1 Castor Oil
7.2.1.2 Linseed Oil
7.2.1.3 Tung Oil
7.2.1.4 Sunflower Oil
7.2.1.5 Safflower Oil
7.2.1.6 Soybean Oil
7.2.2 Vegetable Oils Chemical Transformation
7.3 Animal Origin Fats & Oils
7.4 Various Applications of Oils and Fats in Coating Industry
7.5 Regulatory and Safety Issues of Vegetable Oil and Fats Coatings
7.6 Patents of Oils and Fats Used for Industrial Coating
7.7 Recent Approaches for Coating
7.7.1 Vegetable Oil as Corrosion Inhibitors
7.7.1.1 Coatings Made of Polymeric Vegetable Oils
7.7.2 Non-Edible Vegetable Oil-Based Polyurethane Coatings
7.7.2.1 Non-Edible Vegetable Oil-Based Anticorrosive Polyurethane Coatings
7.7.3 Organic-Inorganic Hybrid Anticorrosive Polyurethane Coatings
7.7.4 Antimicrobial Polyurethane Coating Based on Nonedible VO
7.8 Conclusions
References
8. Oil and Fats as Raw Materials as Corrosion Inhibitors and Biolubricants
Anurag Bapat, Subhalaxmi Pradhan and Chandu S. Madankar
8.1 Introduction
8.1.1 Consumption of Lubricants in India and Worldwide
8.1.2 Environmental Risks Due to Petrochemical-Based Lubricants
8.1.3 Biodegradable Lubricants
8.1.3.1 Synthetic Esters
8.1.3.2 Polyol Esters
8.1.3.3 Polyalkylene Glycols (PAG)
8.1.3.4 Poly-Alpha-Olefins (PAO)
8.1.3.5 Lubricants Made from Vegetable Oil and Its Derivatives
8.1.3.6 Long-Chain Fatty Acid Esters
8.2 Biolubricants from Vegetable Oil
8.2.1 Epoxidation
8.2.2 In Situ Transesterification or Reactive Extraction
8.2.3 Transesterification
8.2.3.1 Transesterification Using Chemical Catalyst
8.2.3.2 Enzymatic Transesterification
8.2.3.3 Enzymatic Transesterification in Sub and Supercritical CO2
8.3 Renewable Feedstocks Available in India
8.3.1 Castor as a Feedstock for Biolubricants
8.4 Ester-Based Lubricants from Vegetable Origin Oils (Edible and Non-Edible Oil)
8.4.1 Acid-Catalyzed Transesterification
8.4.2 Base-Catalyzed Transesterification
8.5 Epoxide-Based Lubricants from Vegetable Oil
8.5.1 Epoxide-Based Lubricants from Waste Cooking Oil
8.6 Conclusion
References
9. Vegetable Oils in Pharmaceutical Industry
Shruti Mishra, Shubhankar Anand and Achyut Pandey
9.1 Introduction
9.1.1 Pharmaceutical Uses of Vegetable Oil
9.2 Olive Oil
9.2.1 Antioxidant Property
9.2.2 Antidiabetic Properties
9.2.3 Antihypertensive Properties
9.2.4 Anticarcinogenic Properties
9.3 Rice Bran Oil
9.3.1 Helps in Relieving Menopause Symptoms
9.3.2 Good for Heart Patients
9.3.3 Rice Bran Oil Prevents Cancer
9.3.4 Rice Bran Oil for Acne Prone Skin and Skin Whitening
9.3.5 Rice Bran Oil Prevents Allergies
9.3.6 Benefits of Rice Bran Oil for Weight Loss
9.3.7 Rice Bran Oil as Health Guard Immunity Booster
9.4 Soybean Oil
9.4.1 Treats Sleep Disorders
9.4.2 Manages Diabetes
9.4.3 Improves Blood Circulation
9.4.4 Essential for Pregnancy
9.4.5 Anticancer Properties
9.5 Walnut Oil
9.5.1 Improves Blood Circulation
9.5.2 Lowers Heart Disease Risk
9.5.3 Cuts Inflammation
9.5.4 Maintains Hormone Levels
9.5.5 Improves Skin
9.5.6 Prevents Eczema
9.5.7 Anti-Aging
9.6 Sesame Oil
9.6.1 Treats Premature Graying Hair
9.6.2 Helps in Rheumatoid Arthritis
9.6.3 Lowering Blood Pressure
9.6.4 Used in Stress and Depression Condition
9.6.5 Sesame Oil Pulling for Improving Oral Health
9.6.6 Sesame Oil Skincare Benefits
9.6.7 Natural Anti-Inflammatory Agent
9.6.8 Benefits for Diabetes Patients
9.6.9 Sesame Oil for Anemia
9.6.10 Anti-Cancerous Properties
9.6.11 Helps in Improving Eye Health
9.7 Peanut Oil
9.7.1 Used for Body Massage Therapy
9.7.2 Helps in Improving Heart Health
9.7.3 Peanut Oil Maintains Cholesterol Level
9.7.4 Skin Benefits
9.7.5 Peanut Oil Helps to Prevent Stomach Problems
9.7.6 Aromatherapy by Peanut Oil
9.7.7 Provides Skincare
9.7.8 For Hair Growth
9.7.9 Used as an Antispasmodic
9.7.10 Peanut Oil Helps Strengthen the Body
9.8 Sunflower Oil
9.8.1 Cardiovascular Benefits
9.8.2 Helps in Preventing Arthritis
9.8.3 Prevention of Colon Cancer and Other Cancers
9.8.4 Lowering Cholesterol
9.8.5 Body Repairing
9.8.6 Sunflower Oil Helps in Preventing Infant Infection
9.8.7 Healthy Nervous System
9.8.8 Helps in Reducing Cardiac Problems
9.8.9 Sunflower Oil for Skin Benefits
9.8.10 Anti-Aging Property
9.8.11 Controlling Frizzy Hair
9.8.12 Anti-Inflammatory Properties
9.9 Conclusions
References
10. Non-Edible Oils as Biodiesel
Shilpi Khurana and Shilpi Bhatnagar
10.1 Introduction
10.2 Tussle Between Food and Fuel
10.3 Non-Edible Oils as Potential Feedstock
10.4 Non-Edible Plants as Raw Material
10.5 Properties of Non-Edible Oils for Biodiesel as a Future Fuel
10.6 Extraction of Non-Edible Oil
10.7 Emissions Characteristics of Non-Edible Vegetable Oils
10.8 Conclusion
References
11. Ecological and Economic Aspects of Oil and Fats
Shivang Dhoundiyal, Awaneet Kaur and Md. Aftab Alam
11.1 Introduction
11.1.1 Nutritionally Valued Fats
11.1.2 Affordability of High Nutritional Fats
11.1.3 Influence of Palm Oil on Human Health
11.1.4 Consequences of Palm Oil on the Economy and Human Health
11.1.5 Consequences of Fats Production on Environment
11.1.6 The Prospects of Ecologically Sustainable Oil and Fat Industries Enterprises
11.2 Disparities in Price
11.2.1 The Monetary Impact of Essential Oils
11.2.2 Economical Effects of Oils
11.2.3 Biodiesel Feedstock Price Comparison
11.3 Environmental Effects of Oils
11.3.1 Alternative Diesel Fuels: Plant Oils and Oleochemicals
11.3.2 Effect of Biofuels on the Environment
11.3.3 Effect of Biofuels on the Economy
11.3.4 Recent Developments in Palm Oil Harvesting
11.3.5 Oils and Oleochemicals in Pesticidal Formulations
11.4 Global Trends
11.4.1 Addressing Growing “Fats” Demands
11.4.2 Future Directions
References
12. Oils and Fats: Raw Materials for Corrosion Inhibitor
Smriti Dwivedi and Anita Kushwaha
12.1 Introduction
12.2 Essential Oil as Corrosion Inhibitor
12.2.1 Essential Oil
12.2.2 Corrosion Inhibition Mechanism by Essential Oils
12.2.3 Various Essential Oils for Corrosion Inhibition
12.2.3.1 Tea-Tree Oil
12.2.3.2 Chamomile Essential Oil
12.2.3.3 Mentha Oil
12.2.3.4 White Sagebrush (Artemisia Herba-Alba) Oil
12.2.3.5 Mint Fowl Essential Oil
12.2.3.6 Eucalyptus Oil
12.2.3.7 Atlas Cedar (Cedrus Atlantica) Essential Oil
12.2.3.8 Salvia Aucheri Mesatlantica Essential Oil
12.2.3.9 Fennel Essential Oil
12.2.3.10 Vervain Essential Oil
12.2.3.11 Rosmarinus Officinalis Essential Oil
12.2.3.12 Helichrysum Italicum Oil
12.2.3.13 Combined Effect of Clove, Basil and Atlas Cedar Essential Oils
12.2.3.14 Combined Effect of Salvia Officinalis and Simmondsia Chinensis Essential Oils
12.2.3.15 Citrus Sinensis (CS) Essential Oil
12.2.3.16 Ptychotis Verticillata Essential Oil
12.3 Fatty Acids as Corrosion Inhibitors
12.4 Copper Corrosion Inhibitor by Fatty Amidine
12.5 Palm Oil as Corrosion Inhibitor
12.6 Flower Extracts as Corrosion Inhibitor
12.7 Fatty Amide Derivatives Used as Corrosion Inhibition of Carbon Steel
12.8 Unsaturated Fatty Acid Derived by Microalgae as Corrosion Inhibitor
12.9 Other Green Inhibitors
12.10 Conclusions
References
Index
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Preface
1. Oil and Fats as Raw Materials for Industry: An Introduction
Sonali Kesarwani, Mukul Kumar, Divya Bajpai Tripathy, Anjali Gupta and Suneet Kumar
1.1 Introduction
1.2 Classification of Oils and Fats
1.2.1 Long-Chain Fatty Acid
1.2.1.1 Long-Chain Saturated Fatty Acid
1.2.1.2 Unsaturated Fatty Acid
1.2.1.3 Cis-Unsaturated Fatty Acid
1.2.1.4 Trans-Unsaturated Fatty Acid
1.2.2 Medium-Chain Fatty Acid
1.2.2.1 Lauric Acid (12 Carbon Atoms)
1.2.2.2 Capric Acid (10 Carbon Atoms)
1.2.2.3 Caprylic Acid (8 Carbon Atoms)
1.2.3 Short-Chain Fatty Acids
1.2.3.1 Butyric Acid (4 Carbon Atoms)
1.2.3.2 Propionic Acid (3 Carbon Atoms)
1.2.3.3 Acetic Acid (2 Carbon Atoms)
1.3 Chronology of the Development of Oil and Fats for Industry
1.4 Chemistry of Oil and Fats
1.5 Properties of Oils and Fats
1.5.1 Physical Properties
1.5.2 Chemical Properties
1.6 Applications of Oils and Fats
1.6.1 Oils and Fats in Surfactants Industry
1.6.2 Oils and Fats in Food Industry
1.6.3 Oils and Fats in Pharmaceuticals
1.6.4 Oils and Fats in Cosmetics
1.6.5 Oils and Fats in Agriculture (Pesticide/Herbicide Adjuvants)
1.6.6 Oils and Fats as Biodiesel
1.6.7 Oils and Fats in Coating and Polymers
1.6.8 Oils and Fats in Lubricants
1.7 Challenges
1.7.1 The Challenge for Trans-Fatty-Acids
1.8 Conclusion
1.9 References
2. Biotechnology for Oil and Fat
Nabya Nehal and Priyanka Singh
2.1 Introduction
2.2 Review of Literature
2.2.1 Development of Dietary Fats and Vegetable Oils
2.2.2 Classification of Fatty Acids
2.2.2.1 Saturated Fatty Acids (SFA)
2.2.2.2 Unsaturated Fatty Acid
2.2.3 Sources of Dietary Fats
2.2.3.1 Microorganisms as Source of Lipids
2.2.3.2 Conventional Oilseeds as Source of Dietary Fats
2.2.3.3 Unconventional Oilseeds as Source of Dietary Dats
2.2.4 Applications of Fatty Acids
2.2.4.1 Fatty Acids can Modulate Inflammation
2.2.4.2 Treatment of Neuro-Degenerative Diseases (NDDs)
2.2.5 Pretreatments Methodologies for Improving Oil Yield
2.2.5.1 Microwave Pretreatment Process
2.2.5.2 Biological Pretreatment Techniques
2.2.5.3 Genetically Improved Oil Seed Crop
2.3 Conclusion
Acknowledgement
Conflict of Interest
References
3. Sustainability of Oils and Fats Over Petrochemicals
Swati Chaudhary
3.1 Oils and Fats as Renewable Feedstock
3.1.1 What are Oleochemicals?
3.1.2 Classes of Oleochemicals
3.1.2.1 Acids
3.1.2.2 Esters
3.1.2.3 Alcohols
3.1.2.4 Fatty Amines
3.1.3 Applications of Oleochemicals
3.1.3.1 Pharmaceuticals & Nutraceuticals
3.1.3.2 Cosmetics
3.1.3.3 Lubricants & Greases
3.1.3.4 Cleaning
3.1.3.5 Food & Beverages
3.1.3.6 Coatings & Adhesives
3.1.3.7 Personal Aid
3.1.3.8 Polymers
3.2 Petrochemicals as Non-Renewable Feedstock
3.2.1 What are Petrochemicals?
3.2.2 Classification of Petrochemicals
3.2.2.1 On the Basis of Processing
3.2.2.2 On the Basis of Primary Petrochemicals
3.2.3 Applications of Petrochemicals
3.2.3.1 Preservatives
3.2.3.2 Wax
3.2.3.3 Detergent
3.2.3.4 Dyes
3.2.3.5 Plastics
3.2.3.6 Ethylene
3.2.3.7 Fertilizers
3.2.3.8 Synthetic Shoes
3.3 Oils and Fats vs. Petrochemicals
3.3.1 Comparison of Production
3.3.2 Comparison of Processing
3.3.3 Comparison of Fuel Efficiency
3.3.4 Comparison of Environmental Adaptability
3.3.5 Comparison of Sustainability
3.4 Trends in the Oleochemical Industry
3.5 Oleochemicals & Petrochemicals Surfactants
3.5.1 Chemical & Structural Properties
3.5.2 Environmental Properties
3.5.3 Utilitical Properties
3.6 Oleochemicals-Based Products
3.7 Conclusion
References
4. Oils and Fats in the Food Industry
Garima Gupta and Priyanka Singh
4.1 Introduction
4.1.1 Fatty Acids
4.1.2 Triacylglycerols
4.1.3 Waxes of Ester
4.1.4 The Phospholipids
4.1.5 Sterols
4.1.6 Tocols
4.1.7 Hydrocarbons
4.2 Sources of Oils and Fats
4.2.1 Animal Sources
4.2.1.1 Butterfat
4.2.1.2 Tallow
4.2.2 Oils from Fish
4.2.2.1 Cod Liver Oil
4.2.3 Vegetable-Oil
4.2.3.1 Soybean Oil
4.2.3.2 Palm Oil
4.2.3.3 Canola Oil
4.2.3.4 Sunflower Oil
4.2.3.5 Coconut Oil
4.2.3.6 Palm Kernel Oil
4.2.3.7 Cottonseed Oil
4.2.3.8 Groundnut (Peanut) Oil
4.3 Methods of Extraction
4.3.1 Extraction
4.3.2 Refining
4.3.3 Degumming
4.3.4 Neutralization
4.3.5 Bleaching
4.3.6 Deodorisation
4.3.7 Modification Process
4.3.8 Blending
4.3.9 Fractionation
4.3.10 Hydrogenation
4.3.11 Interesterification
4.3.12 Chemical Method
4.3.13 Enzymatic Method
4.4 Constituents of Fat and Oil
4.4.1 Triglycerides
4.4.2 Mono- and Diglycerides are Two Types of Fatty Acids
4.4.3 Saturated and Unsaturated Fatty Acids
4.4.3.1 Unsaturated Fatty Acids
4.4.3.2 Phosphatides
4.4.3.3 Sterols
4.4.3.4 Tocopherols and Tocotrienols
4.4.3.5 Pigments
4.4.3.6 Alcoholic Fatty Acids
4.5 Physical Properties
4.5.1 Acids Alkanoic and Alkanoic
4.5.2 Fat Analysis
4.5.3 Content of Oil
4.5.4 Saponification
4.5.5 Melting Characteristics, Solid Fat Content, and Qualities at Low Temperatures
4.5.6 Value of Peroxide, Anisidine, Stability and Shelf Life
4.5.7 Gas Chromatography
4.5.8 Infrared Spectroscopy and Fourier Transform Infrared
4.6 Chemical Characteristics
4.6.1 Hydrogenation
4.6.2 Oxidation of the Atmosphere
4.6.3 Changes in Temperature
4.6.4 The Carboxyl/Ester Function’s Reactions
4.7 Nutritional Properties
4.7.1 Suggested Consumption Limits for Fats and Oils
4.7.2 Role of Fats in Health and Disease
4.7.2.1 Coronary Heart Disease
4.7.2.2 High Blood Pressure
4.7.2.3 Cancer
4.7.2.4 Inflammation
4.8 Applications
4.8.1 Butter
4.8.2 Margarine
4.8.3 Baking Fats and Shortenings
4.8.4 Frying Oil and Fats
4.8.5 Ice Cream
4.8.6 Chocolate and Confectionery Fat
4.8.7 Cakes
4.8.8 Bread
4.8.9 Biscuits
References
5. Oils and Fats as an Environmentally Benign Raw Material for Surfactants and Laundry Detergents
Subhalaxmi Pradhan, Chandu S. Madankar and Paridhi
5.1 Introduction
5.2 History of Laundry Detergent
5.3 Raw Materials in Laundry and Detergents
5.4 Types of Surfactants
5.4.1 Anionic Surfactants
5.4.1.1 Alkylbenzene Sulfonates (ABS)
5.4.1.2 Paraffin- or Alkane Sulfonates
5.4.2 Cationic Surfactants
5.4.2.1 Quaternary Ammonium Compounds
5.4.2.2 Imidazolinium Compounds
5.4.3 Non-Ionic Surfactants
5.4.4 Amphoteric Surfactants
5.4.5 Chelating Agents
5.4.6 Builders Detergents
5.5 Synthesis Methods
5.5.1 Synthesis of Methyl Ester Sulfonate Surfactant from Jatropha Oil
5.5.2 Synthesis of Non-Ionic Surfactants from Jatropha Oil
5.5.3 Synthesis of Anionic Surfactants from Castor, Sal and Thumba Oil
5.5.4 Synthesis of Sugar-Based Surfactants from Vegetable Oils
5.6 Market Analysis
5.7 Environmental Safety
5.8 Future Trends
5.9 Conclusion
References
6. Oils and Fats as Raw Materials for Cosmetics
Shilpi Bhatnagar and Shilpi Khurana
6.1 Introduction
6.2 Theoretical Aspects of Emollients
6.3 Commonly Used Vegetable/Plant Derived Oils
6.4 Lanolin and Its Derivatives
6.5 Lecithin
6.6 Essential Oils
6.7 Use of Waxes in Cosmetics
6.8 Use of Oils, Fats and Waxes in Lipsticks and Eye Care Products
6.8.1 Formulation of Lipsticks Using Wax
6.9 Cleansing Creams
6.9.1 Formulation of Beeswax-Borax Cold Cream Type
6.9.2 Liquefying Cleansing Cream
6.10 Oil Shampoo
6.11 Conclusion
References
7. Oil and Fats as Raw Materials for Coating Industries
Monika Kaurav, Kantrol Sahu, Ramakant Joshi, Wasim Akram, Pooja Mongia Raj, Rakesh Raj and Sunita Minz
7.1 Introduction
7.2 Vegetable Origin Oils and Fats
7.2.1 Types of Vegetable Oils and Fats
7.2.1.1 Castor Oil
7.2.1.2 Linseed Oil
7.2.1.3 Tung Oil
7.2.1.4 Sunflower Oil
7.2.1.5 Safflower Oil
7.2.1.6 Soybean Oil
7.2.2 Vegetable Oils Chemical Transformation
7.3 Animal Origin Fats & Oils
7.4 Various Applications of Oils and Fats in Coating Industry
7.5 Regulatory and Safety Issues of Vegetable Oil and Fats Coatings
7.6 Patents of Oils and Fats Used for Industrial Coating
7.7 Recent Approaches for Coating
7.7.1 Vegetable Oil as Corrosion Inhibitors
7.7.1.1 Coatings Made of Polymeric Vegetable Oils
7.7.2 Non-Edible Vegetable Oil-Based Polyurethane Coatings
7.7.2.1 Non-Edible Vegetable Oil-Based Anticorrosive Polyurethane Coatings
7.7.3 Organic-Inorganic Hybrid Anticorrosive Polyurethane Coatings
7.7.4 Antimicrobial Polyurethane Coating Based on Nonedible VO
7.8 Conclusions
References
8. Oil and Fats as Raw Materials as Corrosion Inhibitors and Biolubricants
Anurag Bapat, Subhalaxmi Pradhan and Chandu S. Madankar
8.1 Introduction
8.1.1 Consumption of Lubricants in India and Worldwide
8.1.2 Environmental Risks Due to Petrochemical-Based Lubricants
8.1.3 Biodegradable Lubricants
8.1.3.1 Synthetic Esters
8.1.3.2 Polyol Esters
8.1.3.3 Polyalkylene Glycols (PAG)
8.1.3.4 Poly-Alpha-Olefins (PAO)
8.1.3.5 Lubricants Made from Vegetable Oil and Its Derivatives
8.1.3.6 Long-Chain Fatty Acid Esters
8.2 Biolubricants from Vegetable Oil
8.2.1 Epoxidation
8.2.2 In Situ Transesterification or Reactive Extraction
8.2.3 Transesterification
8.2.3.1 Transesterification Using Chemical Catalyst
8.2.3.2 Enzymatic Transesterification
8.2.3.3 Enzymatic Transesterification in Sub and Supercritical CO2
8.3 Renewable Feedstocks Available in India
8.3.1 Castor as a Feedstock for Biolubricants
8.4 Ester-Based Lubricants from Vegetable Origin Oils (Edible and Non-Edible Oil)
8.4.1 Acid-Catalyzed Transesterification
8.4.2 Base-Catalyzed Transesterification
8.5 Epoxide-Based Lubricants from Vegetable Oil
8.5.1 Epoxide-Based Lubricants from Waste Cooking Oil
8.6 Conclusion
References
9. Vegetable Oils in Pharmaceutical Industry
Shruti Mishra, Shubhankar Anand and Achyut Pandey
9.1 Introduction
9.1.1 Pharmaceutical Uses of Vegetable Oil
9.2 Olive Oil
9.2.1 Antioxidant Property
9.2.2 Antidiabetic Properties
9.2.3 Antihypertensive Properties
9.2.4 Anticarcinogenic Properties
9.3 Rice Bran Oil
9.3.1 Helps in Relieving Menopause Symptoms
9.3.2 Good for Heart Patients
9.3.3 Rice Bran Oil Prevents Cancer
9.3.4 Rice Bran Oil for Acne Prone Skin and Skin Whitening
9.3.5 Rice Bran Oil Prevents Allergies
9.3.6 Benefits of Rice Bran Oil for Weight Loss
9.3.7 Rice Bran Oil as Health Guard Immunity Booster
9.4 Soybean Oil
9.4.1 Treats Sleep Disorders
9.4.2 Manages Diabetes
9.4.3 Improves Blood Circulation
9.4.4 Essential for Pregnancy
9.4.5 Anticancer Properties
9.5 Walnut Oil
9.5.1 Improves Blood Circulation
9.5.2 Lowers Heart Disease Risk
9.5.3 Cuts Inflammation
9.5.4 Maintains Hormone Levels
9.5.5 Improves Skin
9.5.6 Prevents Eczema
9.5.7 Anti-Aging
9.6 Sesame Oil
9.6.1 Treats Premature Graying Hair
9.6.2 Helps in Rheumatoid Arthritis
9.6.3 Lowering Blood Pressure
9.6.4 Used in Stress and Depression Condition
9.6.5 Sesame Oil Pulling for Improving Oral Health
9.6.6 Sesame Oil Skincare Benefits
9.6.7 Natural Anti-Inflammatory Agent
9.6.8 Benefits for Diabetes Patients
9.6.9 Sesame Oil for Anemia
9.6.10 Anti-Cancerous Properties
9.6.11 Helps in Improving Eye Health
9.7 Peanut Oil
9.7.1 Used for Body Massage Therapy
9.7.2 Helps in Improving Heart Health
9.7.3 Peanut Oil Maintains Cholesterol Level
9.7.4 Skin Benefits
9.7.5 Peanut Oil Helps to Prevent Stomach Problems
9.7.6 Aromatherapy by Peanut Oil
9.7.7 Provides Skincare
9.7.8 For Hair Growth
9.7.9 Used as an Antispasmodic
9.7.10 Peanut Oil Helps Strengthen the Body
9.8 Sunflower Oil
9.8.1 Cardiovascular Benefits
9.8.2 Helps in Preventing Arthritis
9.8.3 Prevention of Colon Cancer and Other Cancers
9.8.4 Lowering Cholesterol
9.8.5 Body Repairing
9.8.6 Sunflower Oil Helps in Preventing Infant Infection
9.8.7 Healthy Nervous System
9.8.8 Helps in Reducing Cardiac Problems
9.8.9 Sunflower Oil for Skin Benefits
9.8.10 Anti-Aging Property
9.8.11 Controlling Frizzy Hair
9.8.12 Anti-Inflammatory Properties
9.9 Conclusions
References
10. Non-Edible Oils as Biodiesel
Shilpi Khurana and Shilpi Bhatnagar
10.1 Introduction
10.2 Tussle Between Food and Fuel
10.3 Non-Edible Oils as Potential Feedstock
10.4 Non-Edible Plants as Raw Material
10.5 Properties of Non-Edible Oils for Biodiesel as a Future Fuel
10.6 Extraction of Non-Edible Oil
10.7 Emissions Characteristics of Non-Edible Vegetable Oils
10.8 Conclusion
References
11. Ecological and Economic Aspects of Oil and Fats
Shivang Dhoundiyal, Awaneet Kaur and Md. Aftab Alam
11.1 Introduction
11.1.1 Nutritionally Valued Fats
11.1.2 Affordability of High Nutritional Fats
11.1.3 Influence of Palm Oil on Human Health
11.1.4 Consequences of Palm Oil on the Economy and Human Health
11.1.5 Consequences of Fats Production on Environment
11.1.6 The Prospects of Ecologically Sustainable Oil and Fat Industries Enterprises
11.2 Disparities in Price
11.2.1 The Monetary Impact of Essential Oils
11.2.2 Economical Effects of Oils
11.2.3 Biodiesel Feedstock Price Comparison
11.3 Environmental Effects of Oils
11.3.1 Alternative Diesel Fuels: Plant Oils and Oleochemicals
11.3.2 Effect of Biofuels on the Environment
11.3.3 Effect of Biofuels on the Economy
11.3.4 Recent Developments in Palm Oil Harvesting
11.3.5 Oils and Oleochemicals in Pesticidal Formulations
11.4 Global Trends
11.4.1 Addressing Growing “Fats” Demands
11.4.2 Future Directions
References
12. Oils and Fats: Raw Materials for Corrosion Inhibitor
Smriti Dwivedi and Anita Kushwaha
12.1 Introduction
12.2 Essential Oil as Corrosion Inhibitor
12.2.1 Essential Oil
12.2.2 Corrosion Inhibition Mechanism by Essential Oils
12.2.3 Various Essential Oils for Corrosion Inhibition
12.2.3.1 Tea-Tree Oil
12.2.3.2 Chamomile Essential Oil
12.2.3.3 Mentha Oil
12.2.3.4 White Sagebrush (Artemisia Herba-Alba) Oil
12.2.3.5 Mint Fowl Essential Oil
12.2.3.6 Eucalyptus Oil
12.2.3.7 Atlas Cedar (Cedrus Atlantica) Essential Oil
12.2.3.8 Salvia Aucheri Mesatlantica Essential Oil
12.2.3.9 Fennel Essential Oil
12.2.3.10 Vervain Essential Oil
12.2.3.11 Rosmarinus Officinalis Essential Oil
12.2.3.12 Helichrysum Italicum Oil
12.2.3.13 Combined Effect of Clove, Basil and Atlas Cedar Essential Oils
12.2.3.14 Combined Effect of Salvia Officinalis and Simmondsia Chinensis Essential Oils
12.2.3.15 Citrus Sinensis (CS) Essential Oil
12.2.3.16 Ptychotis Verticillata Essential Oil
12.3 Fatty Acids as Corrosion Inhibitors
12.4 Copper Corrosion Inhibitor by Fatty Amidine
12.5 Palm Oil as Corrosion Inhibitor
12.6 Flower Extracts as Corrosion Inhibitor
12.7 Fatty Amide Derivatives Used as Corrosion Inhibition of Carbon Steel
12.8 Unsaturated Fatty Acid Derived by Microalgae as Corrosion Inhibitor
12.9 Other Green Inhibitors
12.10 Conclusions
References
Index
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