Abstract:

Unsatd. fatty acids of soybean and castor oils were isomerized to conjugated forms and thermally polymd. or crosslinked to obtain emulsifiers for oil-water emulsions. The emulsifying agents were prepd. in 3 ways. The oil was transesterified with glycerol to obtain mono/diglycerides which were heated to 290° to give crosslinked polyglycerol esters. The emulsifiers were also prepd. by treating the soybean or castor oil with polyglycerols previously prepd. The 3rd case involved crosslinking the oil by a transesterification reaction 12 h at 290° to give a dimerized oil which was then transesterified with polyglycerol. A mixt. contg. 3% of the above-prepd. crosslinked polyglycerol esters, 40% water, and 50% soybean oil was easily emulsified to form a nonviscous stable water-in-oil emulsion. [on SciFinder(R)]