Lably
Skip to content

Polyethoxylated tallow amine

Range of non-ionic surfactants derived from animal fats

  • 3 min read
  • 4 chapters

Related on Lably

Through Surfactant, Tallow and Emulsion

Synthesis

Animal fat is hydrolysed to give a mixture of free fatty acids, typically oleic (37–43%), palmitic (24–32%), stearic (20–25%), myristic (3–6%), and linoleic (2–3%). These are then converted to fatty amines via the nitrile process before being ethoxylated with ethylene oxide; this makes them water-soluble and amphiphilic. The length of the fatty tail and degree of exothylation will determine the overall properties of the surfactant.

Sign in to keep reading

3 more chapters are free with a Lably account.

More in Environment