Trends in industrial markets for fats and oils and derivatives

During the past decade, research by industry and government has developed numerous new chemical markets for fats and oils derivatives. Lower prices for competitive raw materials have forced some of these new products into specialty markets. Economic factors, such as the continual growth of the chemical industry, population increases, and high consumer demand, have allowed for steady growth in the fat-derivative market. New fat-type plasticizers are currently consuming about 60 million pounds of fats annually. Synthetic lubricants will probably be consuming 20 million pounds of fatty diesters annually by 1965. Animal feeds consume approximately 600 million pounds of fats and fat derivatives annually and may eventually become the leading domestic nonfood market for fats. The protective coating market as an outlet for fats continues to decline, and the continuing shift to nonfat materials and changes in pain formulas indicate that, while the demand for protective coatings may increase, the use of fats in their manufacture may not share in the increase. Nonfat chemical raw materials provide intense price competition for fatty raw materials. Fat prices are influenced by the demand for use in food, soap, paints, and possibly animal feeds rather than by the demand for use as chemical raw materials. Presented before the American Oil Chemists' Society, New York, October, 17, 1960.     

Economic status of the fats and oils industry

Summary In summary, production of fats from domestie materials has increased over 40% since prewar. The world shortage of edible fats of early postwar years has been overcome through increased production, and, with petroleum derivatives replacing fats in some industrial uses, the United States has a surplus of fats over domestic needs. Inventories have increased. The government, through price programs, has acquired substantial stocks of cottonseed oil, linseed oil, and butter. Recent trends offer little promise of change in the high-inventory position unless extraordinary measures are taken. Lard output, now relatively low, will rise again, beginning next fall. And the effect of 1954 cotton acreage restrictions on oil production will be more than offset by increased soybean and flaxseed plantings. Although exports of low-priced tallow and greases have been gaining, exports of edible oils have deelined. Domestic disappearance of fats in food uses is rising in line with population growth, but industrial use is falling particularly in the manufacture of soap. With an abundant supply of certain inedible fats available, there is opportunity and need for chemical discovery to support now uses based on quality products and for expansion of outlets in markets here-tofre little used.     

Selektive Härtung mehrfach ungesättigter Fettsäuren in der Flüssigphase

Selective Hydrogenation of Multi-Unsaturated Fatty Acids in the Liquid Phase Fatty acids and esters which contain only one double bond have interesting properties such as high oxidation stability or favourable pour points. For these reasons such products find a broad field of application for instance in the sections cosmetics, textile finishing agents or oilfield chemicals. However, natural fats and oils contain often multi-unsaturated fatty acids such as linoleic and linoleinic acid which are able - even in minor amounts - to change substantially the physical and chemical properties of the fatty material. Therefore, a hydrogenation procedure is needed which enables the selective conversion of multi-unsaturated into mono-unsaturated fatty acids without formation of completely saturated compounds. After a review of the general possibilities in selective hydrogenation a new method is described to hydrogenate with solvent-stabilized palladium colloid catalysts. A remarkable high selectivity was obtained applying very mild reaction conditions. By use of the liquid-liquid two phase technique an easy and complete catalyst recycle is possible.     

Innovative technologies for high performance textiles

Increasing global competition in textiles has created many challenges for European dyers and finishers. The rapid growth in technical textiles and in their end-uses has generated many opportunities for the application of innovative chemical finishes. Novel finishes of high added value for apparel fabrics are also greatly appreciated by a more discerning and demanding consumer market. This review will concentrate on some of the new approaches to producing high added value textiles that provide consumers with greater levels of comfort, safety, aesthetics and functional performance. Some of the technologies to be described are developed to the commercial exploitation stage, while others are still in development but offer potential for the future. Textile finishing personnel and companies must be active in keeping abreast of the developments in chemical finishing that are emerging globally, in order to survive and prosper in this very competitive and cost-conscious sector of the textile industry. The future of textile finishing within Europe depends upon rapid adoption of high performance, high added value finishes that provide innovation and novelty to the consumer, and in seeking out new end-uses and markets for such finishes.     

天然橡胶期货市场回顾及后市展望

2019年天然橡胶期货市场起起落落,沪胶价格继续低位震荡。2020年天然橡胶供大于求的局面仍不会发生根本性改变,由极端天气引发的天然橡胶市场行情变动可能会减小,汽车行业可能会在政策支持下再次振兴,尤其重型卡车市场会成为亮点,轮胎企业继续寻求扩大出口。2020年上半年,天然橡胶期货市场可能还会受到2019年异常天气和病害等的余波作用,胶价会达到一个相对的高点,价格底部抬升,但很难出现持续性上涨的市场行情。2020年下半年,随着天然橡胶产量的季节性增长,胶价可能会再次回落。     

国内外丙烯酸市场与走向

丙烯酸及其衍生物是精细化工的一种重要中间体,广泛用于工业、农业、建筑、卫生、园艺和土壤改良等领域。本文概述了丙烯酸行业全球的产能状况。2010年全球粗丙烯酸（CAA）装置产能总计515.6万t/a,中国为113.8万t/a。近年来,全球超吸水性树脂（SAP）的大发展促进了高纯丙烯酸产品（HPAA）的消费。本文还分析了2010年国际市场各种丙烯酸产品价格飙升的主要原因。中国丙烯酸行业的市场前景看好。     

Effects of price fluctuations in livestock and meat products on vegetable protein markets

The price of meat products will influence sales of vegetable protein in markets where both products compete directly. Fluctuations in livestock product prices have an impact on market growth of vegetable proteins, especially in the short term and for products in the retail consumer market. Initially the market for a vegetable protein product in retail markets may be cyclic, growing only when the price of competing animal protein is high and increasing. The suceess of a new vegetable protein product may depend to a great extent on the timing of its introduction. High animal protein prices could help the new product achieve enough market penetration or share to become established. Taste and other factors in addition to price would determine its ultimate acceptance. The long term market for vegetable proteins will be affected more by the relative differences between the price fluctuations. Changes in consumer taste, concern over health and food safety, and the ultimate “statue” of vegetable proteins will all help shape the long term growth.     

Fettchemische und petrochemische Rohstoffe - Gegensatz oder Ergänzung?

Fatchemical and Petrochemical Raw Materials - Contrast or Complementation? Fatchemical products are used in all branches of industry and crafts for a variety of purposes. The areas of application are determined by the types of fatty acids which are available as raw materials. It is shown that the C₁₈ chain length is dominant. The most commonly occurring fatty acids are oleic- and linoleic acids. Lauric acids, which is so important for the major areas of application, only represents a small fraction of the world supply of fats. The use of raw material alternatives instead of fats is explained by the relative uniformity of the fatty acid spectrum found amongst the natural fatty acids. In addition, the special place occupied by coconut oil is economically attractive. A survey of the various possibilities and processes for fatchemical products which are derived from fats and petrochemical derivatives is presented. It may be expected that further positive developments of agricultural oil. and fat-production will occur by better yields as well as by successful breeding, resulting in changes in the fat composition. In the long term it may be assumed that the range of natural fats will not only expand, but that it will also be widened by new fatty acid compositions. Petrochemical processes can also have good prospects for the future. Fatchemical and petrochemical raw materials can complement each other in a positive fashion thus enriching the spectrum of fatchemical products.     

无机盐工业发展历程及发展趋势

介绍了无机盐工业的产业特点,阐明了无机盐工业从基础产品向材料产品的发展趋势。回顾了国外无机盐工业发展的不同阶段及其特点,中国无机盐工业经历发展、壮大的不同阶段。同时,指出目前中国无机盐工业发展存在的资源稀缺与消耗过快、绿色发展与污染治理、商业模式与盈利能力以及新市场拓展等突出问题,指出了中国无机盐工业存在的技术差距,并提出今后中国无机盐产业发展方向和建议。     

2010年世界化学工业

2010年,随着全球经济复苏和需求增长,世界化工生产和销售均出现上涨态势,化学品销售额大幅增长了8.8%。统计了北美、西欧、亚洲具有代表性国家2010年化学工业生产、投资、进出口、雇员等数据并进行了分析。这些数据表明,发达经济体国家和地区的增长速度远不如发展中经济体国家强劲。发达国家对发展中国家的化工出口获得了良好的收益。欧美和日本化工公司的资本投资维持在较低的水平,研发方面的投资有所增长。但全球化学工业的雇佣情况仍不容乐观。     

中国油脂化学工业的进展与预测

叙述了中国油脂化学工业近20年来的发展，肥皂工业经过1989年消费高峰，肥皂产量迅速下降，目前正处在产品结构调整阶段，开始有了较好的效果，油化学品一脂肪酸，脂肪醇和脂肪胺都有较大的发展，但都存在产品供大于求的困难。对此，作了分析和预测，考虑到中国植物油资源基本是以C18脂肪酸为主，对发展油脂化学工业带来了局限性，应充分利用国内外两种油脂资源。     

Tocopherole — Antioxidative Wirkung bei Fetten und Ölen

Tocopherols — Antioxidative Effect on Oils and Fats The main reason for the deterioration of fats and oils is a chemical reaction between the oxygen and the double bonds which are contained in the unsaturated fatty acids. In the course of the autoxidation intermediate peroxides affect the vitamines sensitive to oxidation. They lower the content of physiologically valuable essential fatty acids. The oxidation stability of oils and fats depends on the natural content of tocopherols as well as on the composition of the fatty acid. The effect of the added tocopherols depends on the natural content of tocopherols. Lipids with lower contents can be stabilized very well with antioxidants consisting of tocopherols. Here animal fats as well as synthetical lipids are considered which in particular are used in cosmetic industry and in the field of pharmacy but also in food industry. Vegetable oils contain, due to their nature, high contents of tocopherols which are partly removed or oxidised during raffination and storage. Therefore adding antioxidants containing tocopherols is adviseable. Also an addition of reducing substances as for instance ascorbylpalmitate is recommended. Moreover antioxidant systems should consist of heavy metal chelating substances.     

Low trans hydrogenation of edible oils

Hydrogenation of edible oils is an important process in the food industry to produce fats and oils with desirable melting properties and an improved shelf life. However, beside the desired hydrogenation reaction trans fatty acids are formed as well. As several studies indicate a negative health effect of trans fatty acids, consumer demands will urge the food producers to lower the content of trans fatty acids in their products. This article describes the option to reduce the trans levels in the hydrogenation of an edible oil by changing process conditions and by applying alternative low trans heterogeneous catalysts.     

Hydrogenation of fatty acids

Catalytic hydrogenation is a vital process for both the edible fats and oil and the industrial fatty chemical industries. The similarities and differences between the fat and oil and fatty acid hydrogenations in equipment, processing conditions, and catalysts employed are of some importance since both are used in the various operations. Generally, the catalytic hydrogenation of fatty acids is carried out in corrosion-resistant equipment (316SS), whereas for fats and oils while 316SS is desirable, 304SS or even black iron surffice. The speed of hydrogenation varies radically with the content of impurities in both fat and oil and fatty acid feedstocks. Especially detrimental for both hydrogenations are soap and sulfur contaminants, proteinaceous materials left in the oils from poor refining, etc. Fatty acids from vegetable oil soapstocks are especially difficult to hydrogenate. Soybean-acidulated soapstock must usually be double-distilled for good results; cottonseed soapstocks frequently triple-distilled in order that they can be hydrogenated below iodine values of 1. Fatty acid hydrogenation effectiveness is measured by achieveing a low iodine value as fast and as economically as possible. Variables that influence hydrogenation effectiveness are reactor design, hydrogen purity, feedstock quality, catalyst activity and operating conditions.     

Aspekte bei der Hydrierung von Fetten und Fettsäuren

Aspects of Hydrogenation of Fats and Fatty Acids Hydrogenation of fat products is of great significance, both for human and animal nutrition as well as for technical purposes. In the area of nutrition, adequate food for the increasing world population is unthinkable without utilization of all fat resources, that can be made available as food fats only after catalytic hydrogenation. In the area of technical use, a similar development is observed owing to shortage of mineral oils. Thus, fatty alcohols derived from vegetable oils and waxes can already compete in price with fully synthetic fatty alcohols derived from mineral oils. In the past 70 years of hydrogenation of fats till the present time, catalysts based on nickel have been most commonly used. In addition, small proportions of catalysts based on copper and noble metals have also been used. Homogenous catalysts have been used very recently. The present communication deals primarily with the hydrogenation of neutral fats and fatty acids using nickel catalysts. The aspects of selectivity and isomerization in the partial hydrogenation of neutral fats are discussed. In the hydrogenation of fatty acids and their derivatives, emphasis is laid on other factors, such as activity, poisoning and acid resistance of the catalyst. These factors are discussed.     

2004年中国石油和化学工业

2004年中国石油和化学工业发展形势喜人,生产增长,价格上涨,经济效益大幅提升。国有及国有控股企业仍占主导地位,私营企业快速发展。东部地区发展势头强劲,西部地区经营业绩得到改善。2005年仍将保持增长势头,结构调整稳步推进,产业竞争力将进一步提高。     

Zufuhr,Stoffwechsel, Wirkung und Nebenwirkungen der n-3-Fettsäuren

Dietary Intake, Metabolism, Effects, and Side-Effects of n-3 Fatty Acids Polyunsaturated fatty acids are essential constituents of cell membrane lipids, and eicosanoids, derived from them, are involved in inflammatory, immunologic, allergic and neoplastic reactions of the cell. In several diseases, observed with increasing frequency in western communities, e. g. atherosclerosis, a stimulated eicosanoid biosynthesis has been reported. Research of the past decade has shown that eicosanoid production is dependent on the dietary intake of polyunsaturated fatty acids, especially n-3 fatty acids have been shown to inhibit eicosanoid formation. Moreover, a competition between n-6 and n-3 fatty acids has become known, in which the equilibrium between these polyunsaturated fatty acids is more important than the concentration of one component. World fat production shows a prevalence of n-6 fatty acids. These results disclose new perspectives for nutritional therapy, which until new have not been entirely employed in modern dietetics. It is a challenge for the fat producing industry to manufacture fats, which meet the prerequisites need for the prevention and the therapy of diseases prevalent in western communities.     

Tierische Fette in Backwaren

Animal Fats in Bakery Products In the bakery industry fats play an important role as baking agent and frying medium. Animal fats are employed in this field due to their taste convenience in handling fatty doughs made with them, and due to the crispyness and freshness of the baked goods prepared with these fats. However, due to changes in the manufacture of baked goods and consumer desires, the use of animal fats in bakery products has declined considerably. In this respect the occurrence of free fatty acids in freshly rendered animal fats has the most undesirable impact. It is shown that the decline in the use of animal fats is possibly related to the problems involved in their recovery, freshness and stability. Examples are given showing the alterations of lard during frying. Products of such alterations of fats are ingested with the baked good. Possible deteriorations of the quality of such goods are explained. The quality of baked goods could be improved by using refined animal fats.     

Die Verdauung von Speisefetten mit Pankreaslipasen und ihre Beeinflussung durch das Fettsäuremuster

The Influence of Fatty Acids in Triglycerides on the Digestion of Dietary Fats by Pancreatic Lipase The digestion of dietary fats by pancreatic lipase was studied in in-vitro-experiments. We tested the following fats: coconut, butterfat, cocoabutter, lard and oil of corn germ. The breakdown of triglycerides was followed up by monitoring the free fatty acids and glycerol. Additionally we analyzed the fatty acid distribution by gas-liquid chromatography of triglycerides, 1,2-diglycerides and 2-monoglycerides. Fatty acids with a chain length from C₁₀C₂₀ were determined by gas chromatography. Short chain fatty acids were not regarded separately. As pancreatic lipase has a positional specificity for the 1- and 3-position of a triglyceride there is information on the distribution of fatty acids in fats and of their digestion by such experiments. For the resorption of the fatty acids it may be of a certain importance in which position it is esterified in the fat when it is hydrolysed in gut. The hydrolysis of fats used in these experiments was quite different. This can be explained by the fatty acid distribution, the chain length and by a varying rate of emulsification of fats in an aqueous phase.     

Low linolenic soybeans and beyond

Low linolenic soybean oil is the first in a series of modified oilseed products to be introduced to meet food company and consumer needs. Consumer packaged goods and foodservice companies are currently using this oil to successfully replace partially hydrogenated soybean oil, resulting in the reduction of trans fatty acids from the food supply. In addition to meeting consumer demand for healthier foods, many food processors have chosen low linolenic soybean oil based on taste, performance and cost benefits. Seed companies continue to utilize traditional breeding, marker assisted breeding and biotechnology approaches to modify oilseeds that produce oils with health and nutrition benefits. Additional modified oilseeds are at various stages of development. Soybeans with increased levels of stearic acid are being developed as an alternative to partially hydrogenated fats and high saturate fats required to provide solids and structure to food. High stability fry oils with increased levels of oleic acid, reduced levels of linolenic acid as well as a version with lower saturated fat are being developed. Soybeans are also being modified to offer more sustainable sources of omega‐3s including stearidonic acid and eicosapentaenoic acid/docosahexaenoic acid which will result in more efficacious sources of omega‐3s compared to alpha‐linolenic acid‐containing vegetable oil and improved functionality/stability compared to fish and algal oils.