ECONOMIC AND COMPARATIVE EVALUATION OF DISPERSANTS SYNTHESIZED FROM ANIMAL FAT AND VEGETABLE OIL

In recent years, the efficient utilization of renewable resources and industrial wastes has become one of the key priorities in the field of chemical technology and environmental protection [1]. The increasing demand for functional chemical additives, including dispersing agents, together with the rising cost of conventional raw materials, has stimulated research toward alternative and economically feasible feedstocks. In this context, both animal fats and vegetable oils are considered promising sources for the synthesis of value-added chemical products due to their availability, biodegradability, and rich organic composition [2].

Dispersing additives play an essential role in various industrial applications such as coatings, lubricants, fuel systems, and wastewater treatment processes. Their primary function is to stabilize solid particles in liquid media, prevent aggregation, and improve the overall efficiency of technological systems [3]. Traditionally, dispersants are synthesized from petrochemical-based raw materials, which are often expensive and environmentally unfavorable. Therefore, the development of dispersants from renewable and low-cost sources has attracted significant scientific and industrial interest [4].

Animal fats, particularly those generated as by-products or waste from food and processing industries, represent an inexpensive and underutilized resource. On the other hand, vegetable oils are widely used due to their relatively uniform composition and ease of processing, but they are often more expensive as they are also important food resources [5]. The conversion of these raw materials into functional dispersing agents typically involves chemical modification processes such as oxidation and subsequent amidation, leading to the formation of surface-active compounds with improved dispersing properties [6].

Despite the growing number of studies on the synthesis of dispersants from natural sources, a comprehensive comparison between animal fat and vegetable oil as raw materials, particularly from an economic and technological perspective, remains insufficiently explored [7]. Evaluating the cost-effectiveness, processing requirements, and performance characteristics of dispersants derived from these two sources is crucial for selecting optimal feedstocks for industrial applications [8].

Therefore, the present study focuses on the synthesis of dispersing additives from animal fat and vegetable oil through oxidation and amidation processes, followed by a comparative analysis of their physicochemical properties and economic efficiency. The obtained results are expected to contribute to the development of cost-effective and sustainable dispersing agents suitable for various industrial applications [9-10].

Materials and Methods

Materials

In this study, animal fat and vegetable oil were used as the main raw materials for the synthesis of dispersing additives. Animal fat was obtained as a waste product from local meat-processing industries, while vegetable oil (such as cottonseed or sunflower oil) was used as a reference renewable raw material. Concentrated sulfuric acid was employed as an oxidizing agent for the chemical modification of the feedstock. Diethanolamine was used as the amination reagent for the synthesis of amide-based dispersing compounds. Distilled water and ethanol were used for washing and purification purposes.

Oxidation of Raw Materials

The oxidation process of animal fat and vegetable oil was carried out using sulfuric acid under controlled conditions. A predetermined amount of raw material was placed in a three-necked reactor equipped with a mechanical stirrer and a temperature control system. Sulfuric acid (5–15 wt%) was gradually added to the reaction mixture under continuous stirring.

The oxidation reaction was conducted at a temperature range of 80–110°C for 2–4 hours. During this process, triglycerides present in the raw materials were partially oxidized, leading to the formation of oxygen-containing compounds, primarily carboxylic acids. After completion of the reaction, the mixture was cooled to room temperature and washed with distilled water until neutral pH was achieved to remove residual acid.

Amidation Process

The oxidized product containing carboxylic acids was subjected to amidation using diethanolamine. The reaction was carried out in a reactor under continuous stirring at a temperature of 120–140°C for 2–3 hours. The molar ratio of acid groups to amine was maintained in the range of 1:1 to 1:1.5 to ensure efficient conversion.

During the amidation process, carboxylic acids reacted with diethanolamine to form amide compounds, which possess surface-active and dispersing properties. The reaction mixture was then cooled and washed to remove unreacted reagents and by-products.

Characterization Methods

The synthesized products were characterized using standard physicochemical analysis methods. The acid value and iodine value were determined to evaluate the extent of oxidation. Infrared spectroscopy was used to confirm the formation of functional groups after oxidation and amidation processes. The dispersing ability of the obtained additives was evaluated by measuring their capacity to stabilize solid particles in aqueous media.

Comparative Evaluation

A comparative analysis between animal fat-based and vegetable oil-based dispersants was conducted in terms of yield, physicochemical properties, and economic efficiency. The production cost was estimated based on raw material price, reagent consumption, and energy requirements. The obtained results were used to determine the most suitable raw material for the synthesis of cost-effective dispersing additives.

The oxidation and subsequent amidation of animal fat and vegetable oil resulted in the formation of dispersing additives with distinct physicochemical properties. The efficiency of the oxidation process was evaluated based on the increase in acid value and the decrease in iodine value, indicating the formation of oxygen-containing functional groups. The obtained results demonstrate that both raw materials undergo significant chemical transformation; however, their behavior differs due to variations in composition and structure.

Result and discussion

Physicochemical Properties of Synthesized Products

The changes in key parameters before and after oxidation–amidation are presented in Table 1.

Table 1.

Physicochemical characteristics of raw materials and synthesized dispersants

As seen from Table 1, the acid value of both animal fat and vegetable oil increased significantly after oxidation, confirming the formation of carboxylic acids. The iodine value decreased due to the consumption of unsaturated bonds during oxidation. Animal fat-based products exhibited slightly higher acid values after amidation, which indicates a greater degree of functionalization. Additionally, the viscosity of the final dispersants increased, suggesting the formation of higher molecular weight compounds.

Dispersing Performance and Economic Evaluation

The dispersing efficiency and economic aspects of the synthesized additives were further evaluated, and the results are summarized in Table 2.

Table 2.

Dispersing performance and economic comparison

The results indicate that the dispersant derived from animal fat demonstrates higher dispersing efficiency and better particle stabilization compared to that obtained from vegetable oil. The sedimentation time is also longer for the animal fat-based product, confirming its superior stability in suspension systems.

From an economic perspective, animal fat shows a clear advantage due to its lower cost as a waste or by-product material. The overall production cost of dispersants synthesized from animal fat is approximately 35–45% lower than that of vegetable oil-based analogues. Although vegetable oil provides relatively uniform composition and slightly higher yield, its higher raw material cost makes it less economically attractive.

The observed differences in performance can be attributed to the structural composition of the raw materials. Animal fats typically contain a higher proportion of saturated fatty acids, which upon oxidation and amidation lead to the formation of more stable and effective dispersing structures. In contrast, vegetable oils contain more unsaturated components, which may undergo side reactions and result in comparatively lower performance.

Overall, the results demonstrate that both raw materials are suitable for the synthesis of dispersing additives; however, animal fat offers a more favorable combination of performance and economic efficiency. These findings highlight the potential of utilizing waste animal fats as a sustainable and cost-effective alternative for the production of industrial dispersants.

Conclusion

In this study, dispersing additives were successfully synthesized from animal fat and vegetable oil through oxidation and subsequent amidation processes. The obtained results confirmed that both types of raw materials can be effectively converted into functional dispersants with improved physicochemical properties. The increase in acid value and decrease in iodine value indicated successful oxidation, while the formation of amide-based structures contributed to enhanced dispersing performance.

Comparative analysis showed that the dispersant derived from animal fat exhibited higher dispersing efficiency, better particle stabilization, and longer sedimentation time compared to the vegetable oil-based product. These results demonstrate that animal fat provides more stable and effective dispersing systems under the studied conditions.

From an economic standpoint, animal fat proved to be a more advantageous raw material due to its lower cost and availability as an industrial waste. The overall production cost of dispersants based on animal fat was significantly lower than that of vegetable oil-based analogues, making it a more attractive option for large-scale applications.