Research of technology for tranesterification of oils and fats on efficient catalysts
Abstract
The state and prospects for the development of technology for transesterification catalysts are analyzed. The technological processes of transesterification of vegetable oils and solid fats using new modifications of effective catalysts have been studied. The main changes in triglycerides in intra- and intermolecular transesterification technology have been established. The optimal technology modes have been determined to ensure the production of edible fats with the desired properties. Intra- and intermolecular transesterification of oils and fats was carried out using a standard installation. Transesterification of the fat mixture was carried out at a temperature of 55-60°C in the presence of 0.15-0.25% sodium ethoxide for 20-30 minutes. Deactivation of the catalyst, after achieving the desired degree of transesterification, was carried out with softened water introduced in an amount of 2-3% by weight of fat. The transesterification was washed with water at a temperature of 60-90°C until a negative reaction to soap. It has been established that mixtures of triglycerides, similar in molecular composition to partially transesterified fats, can be obtained by mixing the original and transesterified fat mixtures in certain proportions. This option is also feasible from an economic point of view, since it reduces waste and fat loss during the transesterification process.