Hydrolysis of Vegetable Oils in Sub- and Supercritical Water

Abstract

Water, in its subcritical state, can be used as both a solvent and reactant for the hydrolysis of triglycerides. In this study, soybean, linseed, and coconut oils were successfully and reproducibly hydrolyzed to free fatty acids with water at a density of 0.7 g/mL and temperatures of 260−280 °C. Under these conditions the reaction proceeds quickly, with conversion of greater than 97% after 15−20 min. Some geometric isomerization of the linolenic acids was observed at reaction temperatures as low as 250 °C. Reactions carried out at higher temperatures and pressures, up to the critical point of water, produced either/or degradation, pyrolysis, and polymerization, of the oils and resultant fatty acids.