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The effect of branching and unsaturation upon some properties of polyoxyethylene glycol diesters
Author(s) -
O'Lenick Anthony J.,
Parkinson Jeffrey K.
Publication year - 1998
Publication title -
journal of surfactants and detergents
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.349
H-Index - 48
eISSN - 1558-9293
pISSN - 1097-3958
DOI - 10.1007/s11743-998-0054-y
Subject(s) - degree of unsaturation , chemistry , branching (polymer chemistry) , peg ratio , organic chemistry , cloud point , molecule , polymer chemistry , aqueous solution , finance , economics
Fatty acid diesters based upon polyoxyethylene glycol (PEG diesters) find applications in many diverse segments of thechemical industry. PEG diesters contain both a water‐soluble and an oil‐soluble portion, resulting in a surface‐active product. These surfactants exhibit emulsification properties. A study of PEG diesters was undertaken to determine the effect of the following variables in the fatty portion of the molecule: (i) number of carbon atoms present, (ii) branching or lack of branching, and (iii) presence of unsaturation. The objective was to compare titer point, solubilities and emulsification properties of various PEG‐600 based diesters that were synthesized using high‐purity linear saturated, Guerbet‐branched, and unsaturated acids. Included in the test was a series of esters based upon meadowfoam oil, a high‐molecular‐weight unsaturated oil.