Triglyceride zeoforming - A method for improving the low-temperature properties of second generation bio-components obtained from natural oils

Initial results for the zeoforming of triglycerides from rapeseed oil and their application for the production of second generation biocomponents were described. It was found that the cloud points of the hydroraffinates obtained from a kerosene (boiling range 160-245 °C) and zeoformed rapeseed oil feedstock were lower (by several degrees Centigrade) than those of the hydroraffinates obtained from the unmodified rapeseed oil. This phenomenon was caused by the modification of fatty acid triglyceride structures by isomerisation of the fatty acid chains. The obtained results indicate that zeoforming may be an interesting solution for improving the low temperature properties of second generation biocomponents obtained from natural oils and/or fats by hydroconversion and co-processing. A complete understanding of the zeoforming mechanism for fatty acid triglycerides requires further research.