The Characterization of Tri-Ethanolamine Soap Produced from the Fatty Glycerol of Chicken Skin as a Water/Oil Emulsifier

Maryam Sharzehee* and Nazanin Afshari
Textile Department, Yazd University, Yazd, Iran.
Corresponding Author: [email protected]; Tel: 00989171133725
Recieved Date: April 15, 2018; Accepted Date: July 07, 2018; Published Date: 08 July 2018
Citation: Sharzehee M and Afshari N. The Characterization of Tri-Ethanolamine Soap Produced from the Fatty Glycerol of Chicken Skin as a Water/Oil Emulsifier. Trop J Nat Prod Res. 2018; 2(7):320-327.  https://doi.org//10.26538/tjnpr/v2i7.4
Copyright: © 2018 Sharzehee and Afshari This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
ABSTRACT

The main lipid extracted from chicken skin at high temperature was used as an initial material for producing a specific emulsifier for a water/oil dispersion system. More than 30 different compounds including saturated, mono-unsaturated and multi unsaturated fatty acids were identified through GC-MS analysis of the methylated ester of the extracted fatty glycerol. The transformation of soap to fatty acid was performed using hydrochloric acid with a 1:1 mole ratio. The collected fatty acids were reacted with triethanol amine in a refluxed system over 90oC for 1 hour. The application of triethanolamine soap as an emulsifier for dispersing of water droplet in oil phase (W/O) was confirmed. The surface tension, stability of emulsion in alcohol and electrolyte for a long period of time studied. The dynamic viscosity was determined, and the results showed that higher concentration of emulsifier in water volume fraction lower than 25% were effective in stabilizing the W/O emulsion at room temperature.

Keywords: Chicken skin, fatty glycerol, tri-ethanolamine, soap, emulsifier.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr

ISI Impact Factor: 0.562

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