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Thermal rearrangement of sulfated tallow alkanolamides
Author(s) -
Bistline R. G.,
Linfield W. M.
Publication year - 1980
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02673110
Subject(s) - active ingredient , ingredient , sulfation , chemistry , tallow , organic chemistry , chromatography , food science , biochemistry , pharmacology , medicine
A study of reaction variables in the sulfation of tallow alkanolamides revealed that a molecular rearrangement to aminoester occurs as a result of prolonged heating in the unneutralized state. Heating sulfated isopropanolamide for 4 hr at 60 C resulted in a 60% loss of active ingredient. The sulfated diglycolamide heated at 60 C for 12 hr suffered a loss of 22% active ingredient. A 50:50 mixture of these sulfated alkanolamides heated for 12 hr at 40 C incurred no loss of active ingredient content, whereas at 60 C a 40% loss of active ingredient was observed. Thus, careful temperature control and rapid neutralization after sulfation are required to obtain sulfated alkanolamides with a high percentage of active ingredient.