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Physicochemical and Thermal Properties of Biodiesel
Published in Anand Ramanathan, Babu Dharmalingam, Vinoth Thangarasu, Advances in Clean Energy, 2020
Anand Ramanathan, Babu Dharmalingam, Vinoth Thangarasu
During the transesterification, three reversible reactions happen, in which 1 mole of fatty methyl esters is released in every step. During the first reaction, the triglyceride is reacted to form diglyceride; in the second step, the diglyceride gets converted to monoglyceride; and in the final step, it is converted to glycerol. Monoglycerides are fatty acid esters of the mono type of glycerol. They are formed through chemical processes, and during the degradation they are formed as intermediates between triglyceride and diglyceride. Diglyceride consists of two fatty acids which are esterified to the trihydric alcohol glycerol. To find the amount of mono-, di-, and triglycerides present in the biodiesel sample, a gas chromatograph with a flame ionization detector is used as per the EN 14105 standard. In a temperature-controlled oven, a high-resolution silica capillary house is installed. The maximum capacity of the oven is 22.6 L. Electronically pressure-controlled systems are used to control the gases in the gas chromatography. There are separate injectors and detectors for liquid and gaseous samples. A flame-ionizing detector is used for liquid sample analysis and a thermal conductivity detector is used for gaseous samples. The temperature range of the setup is 30°C to 500°C with a 1°C set point resolution of accuracy. The heating rate varies from 1 to 50°C/min, and it has 1 to 7 segments of temperature profile. Using a TR-FAME capillary column, the biodiesel analysis was made. Capillary tubes will be 10 m in length and of 0.22 mm inner diameter, and the thickness of the film will be 0.25 µm.
Other Applications of Glycerine
Published in Eric Jungermann, Norman O.V. Sonntag, Glycerine, 2018
Glycerine is useful in production of monoglycerides (as an intermediate). Monoglycerides are stablizers and emulsifiers for many food products. The fats and fatty acids used for the production of monoglycerides are many and varied and the raw material used will depend on the desired properties of the end product. The resulting product will be a mixture of mono-, di-, and triglyceride, but will be mainly of the mono variety. These monoglycerides are surface-active materials, impart both oil-soluble and water-dispersible properties. As good emulsion stabilizers, they are used extensively in margarine products to improve stability and reduce spattering on heating. In shortening they increase plasticity. In dough mixtures they increase shelf life and permit richer formulations. Salad dressings, candy, food coatings, and frozen desserts almost always contain monoglycerides in their formulation. In white bread, the monoglycerides act as a softening agent and an antistaling agent. The excellent solvent properties of glycerine make it useful in many food flavors and extracts; this solvent property allows the elimination of part or all of the alcohol used in these preparations. Vanilla flavorings and chocolate syrups contain glycerine to improve body and smoothness. Flavor pastes and powders may also contain glycerine. Many food colors contain U.S.P. glycerine. It is completely nontoxic and is accepted by the Food and Drug Administration as a food component, except where specific food standards fail to list it as an optional ingredient.
Efficient emulsifying properties of monoglycerides synthesized via simple and green route
Published in Journal of Dispersion Science and Technology, 2020
Wan-Qing Liu, Shi-Zhong Yang, Hong-Ze Gang, Bo-Zhong Mu, Jin-Feng Liu
Monoglycerides (MGs) are green emulsifiers and widely used in the food industry, which are nonionic surfactants constituted by glycerol and fatty acid. It could be manufactured through direct esterification of glycerol and fatty acids,[6,7] interesterification between glycerol and fatty acid esters.[8] Although this reaction could take place at 135–210 °C, water or methanol was produced as by-products which must be removed to facilitate reactions. In industrial process, direct glycerolysis of oil or fat was the primary method for production of monoglycerides.