Sustainable base oils from non-edible fats: performance of esterified, epoxidized, and hydroxylated brown grease.

ABSTRACT: Brown grease (BG), a high free-fatty-acid rendering coproduct, was upgraded to lubricant base stocks via one of four single-step functionalization methods: ethyl esterification, methyl esterification, epoxidation, or hydroxylation to give FAEEc/b, FAMEc/b, Epoxy BGc/b, or Hydro BGc/b, respectively (from crude, c, or bleached, b, BG). Each modification was carried out on crude and degummed/bleached brown grease, and the ten materials were evaluated by thermogravimetric analysis (T _d,5%), dynamic (µ) and kinematic (ν) viscosities at 40 and 100 °C, density, viscosity index (VI), and pour point, then mapped to ISO VG grades. Clear structure-property trends emerge. Esterification lowers ν ₄₀ and improves temperature-thinning (FAEEb: ν<

SUBMITTER: Ksor YB 

PROVIDER: S-EPMC12705231 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature