Liquid−Liquid Equilibrium Data for Systems Containing Palm Oil Fractions + Fatty Acids + Ethanol + Water

Abstract

Liquid−liquid extraction is an alternative method for the deacidification of vegetable oils. In contrast to traditional refining techniques, this alternative process minimizes the loss of neutral oil and preserves nutraceutical compounds originally present in crude edible oils. In this work liquid−liquid equilibrium data were measured at conditions that can be used for the deacidification of palm oil and its fractions. Crude palm oil was separated in two fractions, olein and stearin, and their compositions were characterized. Liquid−liquid equilibrium data were determined at 298.15 K and 318.15 K for systems containing palm olein + oleic acid + ethanol, anhydrous or with different water contents, and at 323.15 K for systems containing palm stearin + palmitic acid + ethanol, anhydrous or with different water contents. Other than their application in the design of liquid−liquid extractors for deacidification of palm oil fractions, these data are also of interest for the production of ethylic biodiesel since the same components are present in the two-phase systems that occur during part of the reactive and purification steps in the biofuel production.