Abstract
During the last decades the oleochemistry has gradually flooded our everyday life through a mass of products and applications. This is mainly due to the wide structural diversity and reactivity of fatty acids and the growing demand for bio-sourced goods. Today, almost one quarter of the global vegetable oil production is dedicated to nonfood applications, the contribution of animal fats being much more modest. Excepted biodiesels, the chemical applications of tropical edible oils depend on their fatty acids composition: lauric oils (coconut and palm kernel) and palm stearin will be mostly converted into surface actives ingredients while unsaturated oils rather will be subjected to double bond functionalization or cracking. Alongside of major vegetable oils only a few non-edible tropical oils are exclusively intended to oleochemistry such as Castor and Jatropha. Some other non-food oilseed crops (Cuphea, Lesquerella, Vernonia, black mustard. . .) are promising but further researches are still needed for their development in Southern Countries. In the future, the production increase of major vegetable oils and the development of new ones will face many challenges relating to environmental issues, competition between food and non-food uses and between non-food applications themselves.
Highlights
La lipochimie, ou oleochimie, correspond a l’ensemble des processus de transformations physico-chimiques et enzymatiques des huiles et corps gras d’origines animale et vegetale
Avec pres de 60 % de la production mondiale, les Pays du Sud (PDS) sont les principaux contributeurs
RE FE RENCESDumeignil F. Proprietes et utilisation de l’huile de ricin. OCL 2012 ; 19 : 10-5. Gibbs FW. The History of the Manufacture of Soap. Annals of Science 1939 ; 4 : 169-90. Sherwood Taylor F. A history of industrial chemistry. New York : Abelard-Schuman, 1957. Tan SG and Chow WS. Biobased epoxidized vegetable oils and its greener epoxy blends: A Review. Polymer-Plastics Technology and Engineering 2010 ; 49 : 1581-90. USDA-FAS Circular series – FOP 11-12 – December 2011
Summary
Il faut remonter a la Babylone antique, il y a plus de 4 200 ans, pour trouver des descriptions d’une preparation a base de cendres de bois et d’huiles vegetales. Quelques annees plus tard en 1823, MichelEugene Chevreul pose les bases de la chimie des lipides, notamment la reaction de saponification, dans son ouvrage Recherches chimiques sur les corps gras d’origine animale. Produits obtenus : acides gras, savons, chlorures d’acyle, glycerides partiels, esters et alcools gras, sels d’amides ou d’amines, glycerol ; (b) double liaison : hydrogenation, ozonolyse, methatese, halogenation, epoxydation, polymerisation. L’evolution de la lipochimie est donc intimement liee au marche des huiles vegetales alimentaires, dont les Pays du Sud sont devenus les principaux acteurs
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