Fat splitting by the twitchell process at low temperature

Summary A study was made of the degree of splitting of coconut and soybean oils by the Twitchell process at 35±0.1°C. with no shaking or stirring, using an agent consisting mainly of tetrabutyl naphthalene sulfonic acid with water or dilute sulfuric acid. The degree of splitting was greater with sulfuric acid than with water. In general, the degree of splitting of soybean oil was greater when the sulfonic acid was dissolved in the oil layer than when it was in water. The reverse was true with coconut oil. Although addition of glycerol had no effect on the degree of splitting, addition of glacial acetic acid to the coconut oil system decreased fat splitting to a considerable extent. Addition of coconut fatty acids to the coconut oil system had little effect, but soybean fatty acids added to the soybean oil system markedly increased the degree of splitting. For the first time it has been demonstrated that, at 35±0.1°C., splitting of a fat by the Twitchell process occurs in a stepwise way. Coconut oil in contact with 1N sulfuric acid containing the sulfonic acid, corresponding to 1% by the weight of the oil, was about 90% split in 15 to 30 days, depending on the area of contact of the two layers. The diglyceride concentration reached a maximum during the early days of the reaction and then decreased somewhat. Monoglyceride concentration appeared to reach a maximum more slowly and then continued at that level as the concentrations of free fatty acids and glycerol steadily increased. Presented at the symposia on fat of the Chemical Society of Japan, Nov. 10, 1954, and Nov. 8, 1955, Nagoya, Japan; and the 8th annual meeting of the Chemical Society of Japan, Apr. 2, 1955, Tokyo, Japan.