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Thermal rearrangement of sulfated tallow alkanolamides

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

A study of reaction variables in the sulfation of tallow alkanolamides revealed that a molecular rearrangement to aminoester occurs as a result of prolonged heating in the unneutralized state. Heating sulfated isopropanolamide for 4 hr at 60 C resulted in a 60% loss of active ingredient. The sulfated diglycolamide heated at 60 C for 12 hr suffered a loss of 22% active ingredient. A 50:50 mixture of these sulfated alkanolamides heated for 12 hr at 40 C incurred no loss of active ingredient content, whereas at 60 C a 40% loss of active ingredient was observed. Thus, careful temperature control and rapid neutralization after sulfation are required to obtain sulfated alkanolamides with a high percentage of active ingredient.

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Authors and Affiliations

  1. Eastern Regional Research Center, 600 East Mermaid Lane, 19118, Phildelphia, PA

    R. G. Bistline & W. M. Linfield

Authors
  1. R. G. Bistline
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  2. W. M. Linfield
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Agricultural Research, Science and Education Administration, USDA.

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Bistline, R.G., Linfield, W.M. Thermal rearrangement of sulfated tallow alkanolamides. J Am Oil Chem Soc 57, 167–169 (1980). https://doi.org/10.1007/BF02673110

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  • DOI: https://doi.org/10.1007/BF02673110

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