Preparation of food grade esterified propoxylated glycerin from free fatty acids.

摘要

A novel method is provided for the preparation of a esterified propoxylated glycerin having food grade quality by reacting at temperatures of from about 100 DEG C to about 250 DEG C a propoxylated glycerin having from 2 to 100 oxypropylene oxide units per glycerin with excess C10 - C24 fatty acids and purifying the reactant product by methanal extraction or steam stripping and neutralization of excess fatty acid.