Edible Oils and Oleochemistry

Considering that vegetable oils derived from oleoproteaginous plants are mainly destined for the food industry, other types of oils derived from micro-algae, micro-organisms and fruit seeds (co-products of food industry) require adapted processes of extraction. These new resources continue to boost the oleochemistry sector for the production of bioproducts. The characteristics of each of these lipid sources in terms of fatty acid profile are opportunities for generating platform molecules and elaborating functional compounds. Each lipid resource is associated with secondary metabolites sought after in the cosmetics, pharmaceutical and nutraceutical sectors. This chapter describes innovative technologies (twin-screw extrusion, ultrasound, thermal induction) thin-film reactor-separator) for isolating, processing and purifying lipids and other seed constituents. To illustrate the contributions of oleochemistry, several strategies for designing bioproducts from vegetable oils are presented. To target specific applications, the properties of several categories of oleochemical biosolvents and biosurfactants are described, in particular those of glycerol carbonate esters. The platform of polyols, the obtention of polyhydroxyurethanes and other biobased polymers show innovative routes for the obtention of novel materials. Finally, an eco-design methodology based on the choice of relevant indicators makes it possible to highlight the interest of these new value chains using some lipids.