Described is a flavor-imparting agent, based on oils and/or fats, with an improved flavor, particularly a sweet scent and/or milky scent presented by lactones having 6 to 14 carbon atoms. The flavor-imparting agent with a sweet scent and/or milky scent is obtained by producing a specified quantity of lactones having 6 to 14 carbon atoms through oxidizing and heating glycerides, having specific constituent fatty acids, at 140? C. or above.

A method for the preparation of polyol from an unsaturated TAG oil that can function similarly to castor oil in certain applications. The method comprises controlled epoxidation of the TAG oil with an acid and an oxidizing agent to obtain a partially epoxidized TAG oil with desired iodine and oxirane values; hydroxylating the partially epoxidized TAG oil using a monoalcohol and a solid acid catalyst to obtain the polyol. The resulting polyols are comprised of a triglyceride structure and hydroxyl values, viscosities, and colors that are similar to castor oil.

This invention relates to a process for obtaining monocarboxylic and dicarboxylic acids from unsaturated carboxylic acids and/or their derivatives. The said process comprises an oxidative cleavage reaction of vicinal diols into which are fed at least some of the aqueous phase separated out at the end of the reaction itself and at least one base so that the pH of the aqueous solution at the start of the oxidative cleavage reaction is between 4 and 7.

A method for producing a blown and stripped biorenewable oil is provided. The method may include the steps of (a) heating a biorenewable oil to at least 90 C.; (b) exposing an oxygen containing stream to the heated oil to produce a blown oil having a viscosity of at least 40 cSt at 40 C.; (c) adding a base metal catalyst to the blown oil; and (d) stripping the blown oil from step (c) until the stripped oil has an acid value of from about 1 mg KOH/g to about 20 mg KOH/g; wherein the stripped oil from step (d) has a flash point of at least 220 C.

A method for preparation of polyols from an unsaturated TAG oil that involves first epoxidizing the unsaturated TAG oil; then subjecting the epoxidized TAG oil to transesterification using a diol and/or triol in the presence of a catalyst to produce hydroxyalkyl esters of fatty acid epoxides; and finally hydroxylating the transesterification product using a diol and/or triol and a solid acid catalyst to obtain a polyol with relatively high hydroxyl value and low viscosity.

A continuous process for the oxidative cleavage of vegetable oils containing triglycerides of unsaturated carboxylic acids, to obtain saturated carboxylic acids, comprising feeding to a first continuous reactor a vegetable oil, an oxidizing compound and catalyst capable of catalyzing the oxidation reaction of the olefinic double bond to obtain an intermediate compound containing vicinal diols: feeding to a second continuous reactor said intermediate compound, a compound containing oxygen and a catalyst capable of catalyzing the oxidation reaction of the vicinal diols to carboxylic groups, to obtain saturated monocarboxylic acids (i) and triglycerides containing saturated carboxylic acids with more than one acid function (ii); separating the saturated monocarboxylic acids (i) from the triglycerides (ii); hydrolyzing in a third reactor the triglycerides (ii) to obtain glycerol and saturated carboxylic acids with more than one acid function; and purifying said saturated carboxylic acids by fractioned crystallization by means of wash column (melt crystallization).

Ester polyol esters are a unique class of lubricants that have adjustable molecular weights, viscosities, and pour points based on the character of their reaction materials and relative ratios. There is provided a method for preparing at least one ester polyol ester, the method comprising esterifying an ester polyol reaction mixture to produce ester polyol, the reaction mixture comprising an ozone acid mixture and at least one primary polyol, wherein the ozone acid mixture comprises at least one dicarboxylic acid and at least one monocarboxylic acid; and capping the ester polyol with at least one capping carboxylic acid to produce ester polyol ester.

The purpose of the present invention is to provide an oil and fat composition having excellent milk feeling or milk flavor and a method for manufacturing the same. An oil and fat composition which contains 50% by mass to 100% by mass of milk fat and has a pentanal/hexanal ration by mol, based on volatile components at 180 C., of 0.15 to 0.70. A method for manufacturing an oil and fat composition, said method comprising a step for heating a starting oil and fat composition, which contains 50% by mass to 100% by mass of milk fat, while supplying oxygen to give an oxidized oil and fat composition which has a pentanal/hexanal ratio by mol, based on volatile components at 180 C., of 0.15 to 0.70.

A method for the preparation of polyol from an unsaturated TAG oil that can function similarly to castor oil in certain applications. The method comprises controlled epoxidation of the TAG oil with an acid and an oxidizing agent to obtain a partially epoxidized TAG oil with desired iodine and oxirane values; hydroxylating the partially epoxidized TAG oil using a monoalcohol and a solid acid catalyst to obtain the polyol. The resulting polyols are comprised of a triglyceride structure and hydroxyl values, viscosities, and colors that are similar to castor oil.

A method for preparation of polyols from an unsaturated TAG oil that involves first epoxidizing the unsaturated TAG oil; then subjecting the epoxidized TAG oil to transesterification using a diol and/or triol in the presence of a catalyst to produce hydroxyalkyl esters of fatty acid epoxides; and finally hydroxylating the transesterification product using a diol and/or triol and a solid acid catalyst to obtain a polyol with relatively high hydroxyl value and low viscosity.