Preparation of soybean oil-basid greases: Effect of composition and structure on physical properties

Atanu Adhvaryu, Sevim Z. Erhan, Joseph Manuel Sr Perez

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Vegetable oils have significant potential as a base fluid and a substitute for mineral oil in grease formulation. Preparation of soybean oil-based lithium greases using a variety of fatty acids in the soap structure is discussed in this paper. Soy greases with lithium-fatty acid soap having C 12-C18 chain lengths and different metal to fatty acid ratios were synthesized. Grease hardness was determined using a standard test method, and their oxidative stabilities were measured using pressurized differential scanning calorimetry. Results indicate that lithium soap composition, fatty acid types, and base oil content significantly affect grease hardness and oxidative stability. Lithium soaps prepared with short-chain fatty acids resulted in softer grease. Oxidative stability and other performance properties will deteriorate if oil is released from the grease matrix due to overloading of soap with base oil. Performance characteristics are largely dependent on the hardness and oxidative stability of grease used as industrial and automotive lubricant. Therefore, this paper discusses the preparation methods, optimization of soap components, and antioxidant additive for making soy-based grease.

Original languageEnglish (US)
Pages (from-to)6456-6459
Number of pages4
JournalJournal of agricultural and food chemistry
Volume52
Issue number21
DOIs
StatePublished - Oct 20 2004

Fingerprint

Soaps
Soybean Oil
soaps
Lubricating greases
soybean oil
physical properties
Soaps (detergents)
lithium
Physical properties
oxidative stability
Lithium
Hardness
Fatty Acids
Chemical analysis
hardness
Oils
fatty acid composition
fatty acids
Lubricants
Mineral Oil

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Adhvaryu, Atanu ; Erhan, Sevim Z. ; Perez, Joseph Manuel Sr. / Preparation of soybean oil-basid greases : Effect of composition and structure on physical properties. In: Journal of agricultural and food chemistry. 2004 ; Vol. 52, No. 21. pp. 6456-6459.
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Preparation of soybean oil-basid greases : Effect of composition and structure on physical properties. / Adhvaryu, Atanu; Erhan, Sevim Z.; Perez, Joseph Manuel Sr.

In: Journal of agricultural and food chemistry, Vol. 52, No. 21, 20.10.2004, p. 6456-6459.

Research output: Contribution to journalArticle

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AU - Perez, Joseph Manuel Sr

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AB - Vegetable oils have significant potential as a base fluid and a substitute for mineral oil in grease formulation. Preparation of soybean oil-based lithium greases using a variety of fatty acids in the soap structure is discussed in this paper. Soy greases with lithium-fatty acid soap having C 12-C18 chain lengths and different metal to fatty acid ratios were synthesized. Grease hardness was determined using a standard test method, and their oxidative stabilities were measured using pressurized differential scanning calorimetry. Results indicate that lithium soap composition, fatty acid types, and base oil content significantly affect grease hardness and oxidative stability. Lithium soaps prepared with short-chain fatty acids resulted in softer grease. Oxidative stability and other performance properties will deteriorate if oil is released from the grease matrix due to overloading of soap with base oil. Performance characteristics are largely dependent on the hardness and oxidative stability of grease used as industrial and automotive lubricant. Therefore, this paper discusses the preparation methods, optimization of soap components, and antioxidant additive for making soy-based grease.

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