The inherent problems of vegetable oils, such as poor oxidation and low-temperature properties, can be improved by attaching functional groups at the sites of unsaturation through chemical modifications. In this article, you will see how functionalization helps overcome these disadvantages.Five branched ester structures were prepared from commercially available methyl oleate and common organic acids. These branched esters are characterized as alpha-hydroxy ester derivatives of methyl oleate. Pour-point and cloud-point measurements have shown that this derivatization …
Continue reading:
