WAXES, FATS and

OILS
Presented by: Arciaga, Tristan Jedidiah A.
Halili, Marienne Bealine
Manuel, Destin Kit C.
Martinez, Ryan Christopher S.
 WAX
A diverse class of organic compounds that are hydrophobic, malleable solids
near ambient temperatures. They include higher alkanes and lipids, typically
with melting points above about 40 °C (104 °F), melting to give
low viscosity liquids. Waxes are insoluble in water but soluble in organic,
nonpolar solvents. Natural waxes of different types are produced by plants
and animals and occur in petroleum.
 CHEMISTRY OF WAXES
Waxes are organic compounds that characteristically consist of
long alkyl chains. Synthetic waxes are long-chain hydrocarbons (alkanes or
paraffins) that lack substituted functional groups. Natural waxes may contain
unsubstituted hydrocarbons, such as higher alkanes, but may also include
various types of substituted long chain compounds, such as fatty acids,
primary and secondary long chain alcohols, ketones and aldehydes. They may
also contain esters of fatty acids and long chain alcohols.
 ANIMAL WAXES
The most commonly known animal wax is beeswax, but other insects secrete
waxes. A major component of the beeswax used in
constructing honeycombs is the ester myricyl palmitate which is an ester
of triacontanol and palmitic acid. Its melting point is 62-65 °C.
Spermaceti occurs in large amounts in the head oil of the sperm whale. One of
its main constituents is cetyl palmitate, another ester of a fatty acid and
a fatty alcohol. Lanolin is a wax obtained from wool, consisting of esters
of sterols.
 PLANT WAXES
Plants secrete waxes into and on the surface of their cuticles as a way to
control evaporation, wettability and hydration. The epicuticular waxes of
plants are mixtures of substituted long-chain aliphatic hydrocarbons,
containing alkanes, alkyl esters, fatty acids, primary and secondary
alcohols, diols, ketones, aldehydes. From the commercial perspective, the
most important plant wax is carnauba wax, a hard wax obtained from the
Brazilian palm Copernicia prunifera. Containing the ester myricyl cerotate, it
has many applications, such as confectionery and other food coatings, car and
furniture polish, floss coating, surfboard wax and other uses. Other more
specialized vegetable waxes include candelilla wax and ouricury wax.
 PETROLEUM DERIVED
WAXES
Although many natural waxes contain esters, paraffin waxes
are hydrocarbons, mixtures of alkanes usually in a homologous series of chain
lengths. These materials represent a significant fraction of petroleum. They
are refined by vacuum distillation. Paraffin waxes are mixtures of saturated n-
and iso- alkanes, naphthenes, and alkyl- and naphthene-substituted aromatic
compounds. The degree of branching has an important influence on the
properties. Millions of tons of paraffin waxes are produced annually. They are
used in foods (such as chewing gum and cheese wrapping), in candles and
cosmetics, as non-stick and waterproofing coatings and in polishes.
 MONTAN WAX

Montan wax is a fossilized wax extracted from coal and lignite. It is very hard,
reflecting the high concentration of saturated fatty acids and alcohols.
Although dark brown and odorous, they can be purified and bleached to give
commercially useful products
 USES
Waxes are mainly consumed industrially as components of complex
formulations, often for coatings.The main use of polyethylene and
polypropylene waxes is in the formulation of colourants for plastics. Waxes
confer matting effects and wear resistance to paints. Polyethylene waxes are
incorporated into inks in the form of dispersions to decrease friction. They are
employed as release agents. They are also used as slip agents, e.g. in
furniture, and corrosion resistance.
 CANDLES
• Waxes and hard fats such as tallow are used to make candles, used for
lighting and decoration
 WAX PRODUCT

Waxes are used as finishes and coatings for wood products.[4] Beeswax is
frequently used as a lubricant on drawer slides where wood to wood contact
occurs.
 Other uses
Waxes are used to make wax paper, impregnating and coating paper and card
to waterproof it or make it resistant to staining, or to modify its surface
properties. Waxes are also used in shoe polishes, wood polishes, and
automotive polishes, as mold release agents in mold making, as a coating for
many cheeses, and to waterproof leather and fabric. Wax has been used since
antiquity as a temporary, removable model in lost-wax casting of
gold, silver and other materials.
Wax with colorful pigments added has been used as a medium in encaustic
painting, and is used today in the manufacture of crayons, china markers and
colored pencils. Carbon paper, used for making
duplicate typewritten documents was coated with carbon black suspended in
wax, typically montan wax, but has largely been superseded
by photocopiers and computer printers. In another context,
lipstick and mascara are blends of various fats and waxes colored with
pigments, and both beeswax and lanolin are used in other cosmetics. Ski
wax is used in skiing and snowboarding. Also, the sports of surfing
and skateboarding often use wax to enhance the performance.
 SPECIFIC EXAMPLES
Animal waxes
• Beeswax - produced by honey bees
• Chinese wax - produced by the scale insect Ceroplastes ceriferus
• Lanolin (wool wax) - from the sebaceous glands of sheep
• Shellac wax - from the lac insect Kerria lacca
• Spermaceti - from the head cavities and blubber of the sperm whale
• Petroleum waxes
• Paraffin wax - made of long-chain alkane hydrocarbons
• Microcrystalline wax - with very fine crystalline structure
• Investment casting

• Anti-caking agent, moisture repellent, and dustbinding coatings for fertilizers

• Agent for preparation of specimens for histology

• Bullet lubricant – with other ingredients, such as olive oil and beeswax

• Phlegmatizing agent, commonly used to stabilise/desensitize high explosives such as RDX

• Crayons

• Solid propellant for hybrid rocket motors

• Component of surfwax, used for grip on surfboards in surfing

• Component of glide wax, used on skis and snowboards

• Friction-reducer, for use on handrails and cement ledges, commonly used in skateboarding

• Ink. Used as the basis for solid ink different color blocks of wax for thermal printers. The wax is melted and
then sprayed on the paper producing images with a shiny surface

• Microwax: food additive, a glazing agent with E number E905

• Forensic investigations: the nitrate test uses paraffin wax to detect nitrates and nitrites on the hand of a
shooting suspect
• Crystallization - Slack wax is heated, mixed with
solvent and then cooled. As it is cooled, wax
crystallizes out leaving oil in solution. Wax
specifications such as melt point, penetration, and
oil content are controlled primarily by the amount
of solvent added, the rate of cooling and the
temperature from the crystallization process.
• Filtration - The crystallized wax is filtered from the
solvent in totally enclosed, inert gas blanketed,
rotary drum filters. In order to obtain the low oil
content required in final wax products, two and
sometimes three stages of filtration are required.
• Solvent Recovery - Two streams come from each drum
filter, one containing the wax and some solvent and the
other containing extracted oil and solvent. These
streams go to the solvent recovery plant where solvent is
removed by continuous distillation in steam-heated
kettle heat exchangers and stripping towers. The
recovered solvent is recycled to the crystallization
process and to the drum filters as a wash. The solvent-
free wax and oil streams go to separate storage. At this
point the wax is known as a "product wax" and the oil is
called "foots oil". The product wax is usually processed
further and most of the foots oil is sold as catalytic
cracker feedstock.
Decoloring & Deodorizing - To produce a "fully
refined" wax from a product wax requires that the
wax be passed through a bed of clay to remove
color and through a vacuum stripping tower for
odor removal. The decoloring operation is known as
"percolation" and is a batch process. The clay is
regenerated before reuse by passing it through a
multiple hearth furnace to remove the absorbed
color bodies.
Blending and Manufacturing - Fully refined paraffin waxes are
blended together to give certain desired properties such as melt
point and penetration. These blended waxes are then either sold in
a liquid state or converted into slabs, chicklets, pastilles or granules
in one of our manufacturing plants. Blended waxes are also used
for base stock for further blending with other petroleum based
products such as resins and polymers to incorporate special
properties such as flexibility, toughness and/or gloss.
 INDUSTRIAL
PREPARATION OF FATS
 Types of FATS
• Fat is an important foodstuff for many forms of life, and fats serve both
structural and metabolic functions.
• Fats and oils are categorized according to the number and bonding of the
carbon atoms in the aliphatic chain, namely
• Unsaturated Fats
• Saturated Fats
• Trans Fats
 UNSATURATED FATS
These kinds of fats, which are liquid at room temperature, are considered
beneficial fats because they can improve blood cholesterol levels, ease
inflammation, stabilize heart rhythms, and play a number of other beneficial
roles. Unsaturated fats are predominantly found in foods from plants, such
as vegetable oils, nuts, and seeds.
 Two types of good unsaturated fats

1) Monounsaturated fats are found in high concentrations in:

• Olive, peanut, and canola oils

• Avocados
• Nuts such as almonds, hazelnuts, and pecans
2)Polyunsaturated fats are found in high concentrations in
• Sunflower, corn, soybean, and flaxseed oils
• Walnuts
• Flax seeds
• Omega-3 fats are an important type of polyunsaturated fat. The body can’t
make these, so they must come from food.
 SATURATED FATS
• All foods containing fat have a mix of specific types of fats. Even healthy
foods like chicken and nuts have small amounts of saturated fat, though
much less than the amounts found in beef, cheese, and ice cream. Saturated
fat is mainly found in animal foods, but a few plant foods are also high in
saturated fats, such as coconut, coconut oil, palm oil, and palm kernel oil.
 TRANS FATS
Trans fatty acids, more commonly called trans fats, are made by heating liquid
vegetable oils in the presence of hydrogen gas and a catalyst, a process
called hydrogenation.

• Partially hydrogenating vegetable oils makes them more stable and less
likely to become rancid. This process also converts the oil into a solid, which
makes them function as margarine or shortening.
 FATTY ACIDS
A fatty acid is a carboxylic acid with a long aliphatic chain, which is either
saturated or unsaturated. Most naturally occurring fatty acids have an
unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty
acids are usually derived from triglycerides or phospholipids. Fatty acids are
important sources of fuel because, when metabolized, they yield large
quantities of ATP. Many cell types can use either glucose or fatty acids for this
purpose
 USES OF FATS

Fats typically provide more than half of the body's energy needs. Fat from
food is broken down into fatty acids, which can travel in the blood and be
captured by hungry cells. Fatty acids that aren't needed right away are
packaged in bundles called triglycerides and stored in fat cells, which have
unlimited capacity
 INDUSTRIAL
PREPARATION OF FATS
 OILS
• Oil is any neutral, non-polar chemical substance that is a viscous liquid at
ambient temperatures and is both hydrophobic (immiscible with water,
literally "water fearing") and lipophilic (miscible with other oils, literally "fat
loving").
 History of Oils
• Since ancient times humans have known how to remove oils and fats from
their natural sources and them fit for their own uses. Animal fats were first
consumed as food, but it was not long before they were burned for light and
heat.
Obtaining oils from vegetable sources is of ancient origin, for the natives in the
tropical regions of the globe have long been removing these oils from various
nuts after drying them in the sun.
• The utilization of marine oils began with the whaling industry, which was
started by the Basques in the Bay of Biscay in 15th century
 USES and ECONOMICS

• Oils have always had an essential role as food for human kind. In addition,
however our modern industrial world has found many important application
for them. Oils are saponified, hydrogenated, epoxidize, sulfonated to a
great number of usable products, and fats are isomerized and
interesterified, all to produce upgraded and more useful oils and fats.
Classification of Oils
 Vegetable Oil

• Cottonseed oil
used as a salad and cooking oil, both domestically and industrially.
Soybean oil
produced as a byproduct of processing soy meal.
Linseed oil
• also known as flaxseed oil, is a colourless to yellowish oil obtained from
the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is
obtained by pressing, sometimes followed by solvent extraction. Linseed
oil is a drying oil, meaning it can polymerize into a solid form.
• Coconut oil
a cooking oil, with medical and industrial applications as well. Extracted
from the kernel or meat of the fruit of the coconut palm. Common in the
tropics, and unusual in composition, with medium chain fatty acids dominant.
• Corn oil
one of the principal oils sold as salad and cooking oil.
• Palm oil
• the most widely produced tropical oil. Popular in West African and Brazilian
cuisine. Also used to make biofuel.
• Peanut oil
• a clear oil with some applications as a salad dressing, and, due to its high
smoke point, especially used for frying.
• Tung oil
• is a drying oil obtained by pressing the seed from the nut of the tung tree
(Vernicia fordii).
• Castor oil
• a vegetable oil obtained by pressing the seeds of the castor oil plant (Ricinus
communis). The common name "castor oil", from which the plant gets its
name, probably comes from its use as a replacement for castoreum, a
perfume base made from the dried perineal glands of the beaver (castor in
Latin).
• Safflower oil
• until the 1960s used in the paint industry, now mostly as a cooking oil.
Processing of vegetable
oils
 Refining
• The usual processing of vegetable oils involves degumming and/or steam
refining, adsorptive bleaching, hydrogenation, and deodrization. These
steps are usually batch operations, although a few continuous processes are
in operation. The oils are degummed by coagulation with small amount
(0.05%) of concentrated phosphoric acid.
 bleaching

• Bleaching is accomplished by the use of adsorptive bentonite clays for

edible oils, and alternatively by chemical reactions for non-edible ones. The
bleached oil, it it is to be used for salad oil, is then subjected to a winterizing
treatment which removes any materials that will solidify out at refrigerator
temperatures. This accomplished by cooling about 5oC and filtering out any
solidified material.
 hydrogenation
• Hydrogenation or hardening, as applied to fats and oils, may be defined as
the conversion of various unsaturated radicals of fatty glycerides into more
highlt or completely saturated glycerides by the addition of hydrogen in the
presence of a catalyst. Various oils, such as soybean, peanut ant etc. are
converted by partial hydrogenation into fats of a composition more suitable
for shortenings, margarine and other edible purposes, as well as for
soapmaking and numerous other industrial uses.
(C17H31COO)3C3H5 + H2→ (C17H33COO)3C3H5
 Deodorization
• Deodorization is accomplished by blowing superheated steam through the
oil (if hydrogenated, while it is still hot and in the liquid stage) under a high
vacuum of 138 to 800 Pa and 210 to 275oC. This removes most of the odor-
causing compounds and also destroys many of the color-producing
pigments present.
ANIMAL OILS
 Neat’s-foot oil

• The skin, bones, and feet of cattle exclusive of the hoofs are cooked or
rendered in water for 10 hours to separate the fat. This skimmed off the top
of the water and after filtering through the cloth, heated in kettle to 121oC
for several hours and sent to the refinery. Here the oil is grained, which
requires about 2 weeks at 1oC.
 Whale oil

• This oil is now obtained from modern floating factory ships which catch,
butcher, and process the mammals at the scene of the catch. To prepare the
oil, the blubber is stripped from the flesh and boiled in open digesters. It is
practically odorless, very pale in color, and contains very little free fatty acid.
 Cod-liver oil

This oilm whise value was known long before the discovery of vitamins, was
originally prepared by storing fish in barrels and allowing them to rot until the
oil floated to the top. It is now rendered fresh by live steam of cooking of cod
and halibut livers until a white scum floats to the top. It is rich in vitamins A
and D.
 Shark-liver oil

• Recent investigations have shown that the oil obtained from the liver of the
shark (Galeohinus zyopterus) contains more vitamins A and D the cod- or
halibut-liver oil. In 1950, vitamin A was commercially synthesized, and in this
process has made a sizable dent in the market formely held by fish-liver oils.
 Fish oils

• Fresh maengaden, sardine, and salmon are cooked whole by steaming for a
short period and pressed. The oil is settled (or centrifuged) and winterized.
The remainder of the fish is dried, pulverized, and sold as meal for feed.
Each fish contains, on the average, 20% oil by weight.
 Lard

• Lard and lard oil are the most important animal fats and are produced by
the rendering of hog fat. Lard oil is the most important of the animal oils
and is expressed from white grease, an inedible lard. Lard has been
fundamentally upgraded by modern chemical conversions,
interesterification and isomertization.
Processing of Animal Oils
 ISOMERIZATION
• Deodorization is accomplished by blowing superheated steam through the
oil (if hydrogenated, while it is still hot and in the liquid stage) under a high
vacuum of 138 to 800 Pa and 210 to 275oC. This removes most of the odor-
causing compounds and also destroys many of the color-producing
pigments present.
 Interesterification
• Deodorization is accomplished by blowing superheated steam through the
oil (if hydrogenated, while it is still hot and in the liquid stage) under a high
vacuum of 138 to 800 Pa and 210 to 275oC. This removes most of the odor-
causing compounds and also destroys many of the color-producing
pigments present.
 LARD
• Deodorization is accomplished by blowing superheated steam through the
oil (if hydrogenated, while it is still hot and in the liquid stage) under a high
vacuum of 138 to 800 Pa and 210 to 275oC. This removes most of the odor-
causing compounds and also destroys many of the color-producing
pigments present.