Preparation of Soybean Oil-Based Greases:  Effect of Composition and Structure on Physical Properties

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 C12−C18...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-10, Vol.52 (21), p.6456-6459
Main Authors: Adhvaryu, Atanu, Erhan, Sevim Z, Perez, Joseph M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chemical Phenomena
Chemistry, Physical
Drug Stability
Fat industries
Fatty Acids - analysis
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Lithium - analysis
Lubrication
Oxidation-Reduction
Soaps - chemistry
Soybean Oil - chemistry
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Summary: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 C12−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. Keywords: Vegetable oils; Li-grease; NLGI hardness; oxidative stability
ISSN:0021-8561
1520-5118
DOI:10.1021/jf049888r