Preparation of vegetable-based stearic acid

One or more techniques are disclosed for a process of preparing a concentrated form of a vegetable-based stearic acid from a plant source. The process may comprise drying and deodorizing a vegetable based emulsion; and further concentrating the resulting fatty acid and triglyceride mix. The process may further comprise distillation of the resulting concentrated fatty acid and triglyceride mix, to separate the free fatty acids from the triglycerides. Additionally, the process may comprise fractional distillation of the free fatty acid distillate, to produce a concentrated from of the stearic acid, separating it from other fatty acids.

BACKGROUND

Stearic acid (also known as octadecanoic acid) is a saturated fatty acid with an 18-carbon chain. Stearic acid may be found in fats and oils from both animals and plants. Stearic acid may be used in a variety of applications, including but not limited to food products, animal products, personal care products, candles, fireworks, and plastics manufacturing as a lubricant and release agent. Stearic acid can be prepared like most fatty acids. The typical steps involved in the manufacture of stearic acid may include: hydrolysis of a fat or oil to produce a mixture of fatty acids and glycerine; separation of the fatty acids and glycerine; and purification and separation of fatty acid mixtures into two or more fatty acid mixtures.

Palmitic acid (also known as hexadecanoic acid) is a saturated fatty acid with a 16-carbon chain. Palmitic acid may be found in fats and oils from both animals and plants. Palmitic acid may be used in a variety of applications, including but not limited to food products, animal products, personal care products, and release agents. Palmitic acid can be prepared like most fatty acids, such as those described above for stearic acid.

SUMMARY

One or more techniques are disclosed for a process of preparing stearic acid from a plant-based source may comprise drying a vegetable-based fat emulsion resulting in a fatty acid and triglyceride mix. Further, the process can comprise distilling the fatty acid and triglyceride mix to substantially separate the triglycerides from free fatty acids. Additionally, the process can comprise separating the free fatty acids into one or more types of fatty-acids, resulting in a concentrated fatty acid vegetable-based stearic acid product. In some implementations, the process may also comprise concentrating the fatty acid and triglyceride mix; separating the free fatty acids using fractional distillation; and/or prilling of the resulting product to produce a prilled, fractionated vegetable-based fatty acid. In some implementations, the vegetable-based fat emulsion can comprise co-products from plant sources as a feedstock from another process. In some implementations, the process may also include distilling the stearic acid product to provide palmitic acid and/or a fully hydrogenated fatty acid.

DETAILED DESCRIPTION

Stearic acid is an eighteen-carbon chain fatty acid, and is also known as octadecanoic acid (its IUPAC designation). Stearic acid is typically disposed as a hard, wax-like material, which can be produced in various grades, for example, depending on an intended application or use. For example, stearic acid may be used in rubber products, pharmaceuticals, cosmetics, food packaging, soap, detergents, surfactants, coatings, lubricants, food products, and textiles. Some forms of stearic acid can be utilized in animal feed products, and/or supplements.

In one aspect, a method may be devised for producing a vegetable-based fatty acid, for example, which may be used in in animal feed products and supplements. As one example, typical manufacturing stearic acid can comprise hydrolysis (e.g., also known as saponification) of a fat or oil to produce a mixture of fatty acids and glycerine. In this example, the mixture of fatty acids and glycerine may be separated (e.g., also called Acidulation). Additionally, the resulting fatty acid stream can be purified and separated into two or more fatty acids streams. In one implementation, the purification and separation process may include distillation. Other methods used to produce stearic and other fatty acids may include solvent crystallization, hydrogenation, and distillation, for example.

In one implementation, in this aspect, stearic acid may be produced by: 1) drying and deodorizing a feedstock fat and/or oil; 2) concentrating the resulting dried and deodorized mix; 3) distilling the concentrated mix, and 4) further distilling and/or hydrogenating the fatty acid to produce a stearic acid. In the processes described herein, for example, stearic acid, palmitic acid, and fully hydrogenated fatty acid may be produced from different sources of fat and/or oil (e.g., soybean oil, corn oil; palm oil; coconut oil; and/or canola oil), and may also be produced without the use of hydrolysis.

FIG. 1is a flow diagram illustrating one exemplary embodiment of a method100for producing vegetable fatty acids from a vegetable-based fat feedstock. The exemplary method100begins at102. At104, a feedstock of a vegetable-based fat emulsion150is introduced to a drying and deodorizing process. In one implementation, the vegetable-based fat emulsion feedstock may not consistently comprise the same ingredients, and/or in the same proportions. As an example, the vegetable-based fat emulsion feedstock can be provided from a variety of sources, such as from the refining and manufacturing of vegetable-based products (e.g., oils, such as soybean oil, corn oil; palm oil; coconut oil; and/or canola oil) as a vegetable oil-based feedstock, and/or from a vegetable-based feedstock (e.g., vegetative matter, seeds, fruits, flowers, roots, etc.).

For example, the manufacturing and/or refining of vegetable-based oils can result in the production of a co-product of the refining/manufacturing process. A co-product may comprise at least a portion of the resulting production stream that is not part of the target end-product (e.g., refined vegetable oil). In this example, the co-product of such a process may comprise at least a portion of the feedstock of a vegetable-based fat emulsion150. As another example, at least a portion of the source of the vegetable-based fat emulsion may include fat resulting from processing of vegetative matter, such as seeds, vegetables, fruits, flowers, grasses, and other vegetation. Further, as an example, at least a portion of the source of the vegetable-based fat emulsion may include fat resulting from a surplus source, or a co-product that may typically be disposed of or discarded. In one implementation, the source fat may be a non-conforming result of a process to make other products (e.g., does not meet target specifications). As an example, one or more portions of a vegetable-based fat emulsion feedstock can comprise products resulting from manufacture or refining of: soybean oil; corn oil; palm oil; coconut oil; and/or canola oil; such as from other vegetative matter.

As described above, in one implementation, the feedstock of the vegetable-based fat emulsion150can comprise a varied composition. That is, for example, the composition of the ingredients and/or proportions of said ingredients may vary for respective batches (e.g., or periodically for a continuous feed process), which may be dependent upon the feedstock source, and/or the amount or type of products comprising the feedstock. As an example, the feedstock can comprise an oil portion, a water portion, and one or more types of free fatty acids. Further, for example, the sources of the one or more components of the vegetable-based fat emulsion150can comprise products that are approved as animal food grade products (e.g., as provided for under a governing authority, such as the FDA). In an example, the one or more components of the vegetable-based fat emulsion150can comprise a co-product from production of food-grade vegetable oils and/or vegetable-based products. Additionally, in one implementation, the one or more components of the vegetable-based fat emulsion150can comprise merely organic products.

In one implementation, the vegetable-based fat emulsion150can comprise from about five percent to about thirty percent of palmitic acid in an oil portion. In one implementation, the vegetable fat emulsion150can comprise from about five percent to about ten percent of palmitic acid in the oil portion. In one implementation, the vegetable fat emulsion150can comprise from about ten percent to about fifteen percent of palmitic acid in the oil portion. In one implementation, the vegetable fat emulsion150can comprise from about fifteen percent to about twenty percent of palmitic acid in the oil portion. In one implementation, the vegetable fat emulsion150can comprise from about twenty percent to about twenty-five percent of palmitic acid in the oil portion. In one implementation, the vegetable fat emulsion150can comprise from about twenty-five percent to about thirty percent of palmitic acid in the oil portion.

In one implementation, the vegetable fat emulsion150can comprise from about seventy percent to about ninety-five percent of steric acid in an oil portion. In one implementation, the vegetable fat emulsion150can comprise from about seventy percent to about seventy-five percent of steric acid in an oil portion. In one implementation, the vegetable fat emulsion150can comprise from about seventy-five percent to about eighty percent of steric acid in an oil portion. In one implementation, the vegetable fat emulsion150can comprise from about eighty percent to about eighty-five percent of steric acid in an oil portion. In one implementation, the vegetable fat emulsion150can comprise from about eighty-five percent to about ninety percent of steric acid in an oil portion.

In one implementation, the remaining portion of the vegetable fat emulsion150can comprise one or more of: water, free fatty acids, and other triglycerides.

Returning toFIG. 1, in one implementation, the drying and deodorizing process, at104can comprise removal of water and/or light-end products from the vegetable-based fat emulsion150. In this implementation, the drying and deodorizing process for vegetable fats can also be used to remove odor causing substances, such as odorous light end products. As an example, the vegetable fat emulsion150can be subjected to a steam distillation under an appropriate temperature and vacuum, in order to evaporate water and potential odor causing substances. In this implementation, the resulting product is dryer vegetable fat with less odor.

As an example, due to potential sensitivity of fatty acids to heat, the drying and deodorizing distillation may be conducted at an appropriate temperature that is practical for the desired product and process, balanced with a practical time for the fatty acid disposed in the distillation unit. Often, a distillation process may balance application of a vacuum (e.g., a partial vacuum imparting low pressure, up to a substantially full vacuum imparting higher pressure), practical heating, and short contact times, which can be based on the type of source fatty acid (e.g., type of oil, co-product, fatty acid content, etc.), and the desired specification of resulting distilled fatty acid. In one implementation, distillation may occur at about 250° F. (120° C.) to about 300° F. (148° C.). In another implementation, the distillation may occur under a partial vacuum. In another implementation, the distillation under a partial vacuum may have a pressure of about 5 mm Hg or less. In one implementation, the moisture content may be reduced to about less than one percent (1%). In one implementation, the moisture content may be reduced to about 0.3% by weight or less. In another implementation, the moisture content may be reduced to about 0.2% by weight or less.

In one implementations, such as a batch drying and deodorization distillation at atmospheric pressure, a distillation pot can be charged with the vegetable fat emulsion150, and heated to a range of 260° to 316° C. (e.g., 500° to 601° F.). Further, in some implementations, the drying and deodorization distillation may include processing at a reduced pressure, such as a range of five to fifty millimeters of mercury (5-50 mm Hg), and the vegetable fat emulsion150can be heated to a range of 200° to 350° F. (e.g., 93° to 177° F.). In another implementation, the drying and deodorization distillation may be performed under very low pressure (e.g., as high a vacuum as practicable), and the vegetable fat emulsion150can be heated to a range of 400° to 500° F. (e.g., 204° to 260° C.).

In other implementation such as continuous drying and deodorization distillation, a preheated vegetable fat emulsion can be fed through a series of heated reaction chambers, for example, which may be further heated by steam. In this implementation, a low pressure (e.g., partial vacuum) can be applied to a reaction chamber, and the temperature of the feed can produce a substantially instantaneous distillation of the vegetable fat emulsion. In this implementation, a partial vacuum can be maintained at a range of approximately thirty to thirty-five mm Hg, at a temperature from 196° to 260° F. (e.g., 91° to 127° C.). As an example, the fatty acids may be disposed in the reaction chambers for about thirty minutes. In other implementations, different fatty acid distillation methods may be employed, which are well known in the art, such as fractional distillation, reactive distillation, and molecular distillation.

In this example implementation, the dried and deodorized vegetable fat emulsion resulting of the drying and deodorization, at104, can be subjected to additional concentration, at106. In one implementation, the concentration of the dried and deodorized vegetable fat emulsion may occur through a vacuum distillation process. As an example, the vacuum distillation process may occur under a vacuum in a range of less than ten (10) mm Hg to about one-hundred and eighty (180) mm Hg. In one implementation, the vacuum distillation concentration may occur at a temperature at least about 400° F. (200° C.); however, for example, the temperature may be disposed in a range of about 196° F. to 500° F. (e.g., 91° to 260° C.), depending on the desired moisture content, length of exposure, and/or the amount of vacuum applied.

In another implementation, a distillation tower or distillation column may be used for the additional concentration, at106. In another implementation, a vapor stream condensation may be used to concentrate the fatty acids, at106. In one implementation, the resulting product of the concentration can comprise a concentrated mix of fatty acids and triglycerides152. As one example, the concentrated mix of fatty acids and triglycerides152can comprise at least about 90% fatty acids. In another implementation, the concentrated mix of fatty acids and triglycerides152can comprise at least about 96% of fatty acids. The concentrated mix of fatty acids and triglycerides152may comprise a plant-based fatty acid product. In one implementation, the concentration of the fatty acids, at106, can comprise a continuous process; or, alternately, through a batch process.

InFIG. 1, at108, the concentrated mix of fatty acids and triglycerides152can be subjected to separation distillation (e.g., a second distillation), resulting is a first stream comprising triglycerides156, and a second stream comprising a free fatty acids distillate158. For example, this process can be used to separate the fatty acids, glycerol, and triglyceride products. In one example, after concentrating at106, the resulting concentrated mix of fatty acids and triglycerides152may comprise a variety of fatty acids at a variety of concentrations. For example, the concentrated mix of fatty acids and triglycerides152can comprise an approximately fifty/fifty mix of free fatty acids and triglycerides, and one-percent or less water. In some implementation, the free fatty acids may include palmitic acid (e.g., at a concentration from about five percent to about thirty percent), steric acid (e.g., at a concentration from about seventy percent to about ninety-five percent), and other fatty acids.

In this implementation, the distillation process may utilize similar processes as described above, such as using a distillation tower or distillation column to concentrate the free fatty acids in a vapor phase; using a vacuum; and/or a vapor stream condensation method to concentrate the fatty acids. As an example, the vapor phase extracted from the distillation, can comprise the desired fatty acids, which can be cooled and condensed. The resulting product of the distillation and concentration can comprise a concentrated mix of fatty acids in the second stream of free fatty acids distillate158. In one implementation, the free fatty acids distillate158can comprise a concentration of ninety-eight percent or greater free fatty acids. Further, in this implementation, the first stream comprises the triglycerides156that are separated from the free fatty acids.

In one aspect, the resulting free fatty acids distillate158may comprise different types and concentrations of fatty acids, such as palmitic and stearic, for example, depending on the feed stock source of plant-based fat emulsion150. That is, for example, the type and concentrations of vegetable fat input to the exemplary process100can be determinative of the types and concentrations of free fatty acids distillate158. In one implementation, the free fatty acids distillate158can comprise about ninety-eight percent or greater of free fatty acids. In another implementation, the free fatty acids distillate158can comprise about ninety-eight percent or less of free fatty acids.

In one implementation, in this aspect, the resulting concentrated free fatty acids distillate158can be examined and/or analyzed to identify a next processing step for the distillate158. That is, for example, if the type and concentrations of vegetable fat feedstock (e.g.,150) is well known, an experienced processor may recognize that the concentrated free fatty acids distillate158is to be treated in a particular way. In one implementation, the concentrated free fatty acids distillate158can be subjected to analysis, such as using a gas chromatography, and/or combined with mass spectrometry analysis, or another analysis that may help identify the concentrations and types of free fatty acids available in the distillate158(e.g., liquid chromatography, capillary electrophoresis, ion-mobility spectrometry, chemical analysis, etc.). In this implementation, the results of the analysis may be determinative of the subsequent processing steps of the concentrated free fatty acids distillate158.

For example, if the analysis (e.g., or direct observation) identifies a lower level (e.g., lower than a predetermined level desired for the target use) of palmitic acid (C16:0) the distillate may first go to a hydrogenation processing, described below at110in the exemplary method100. Alternately, in this implementation, for example, if the analysis (e.g., or direct observation) identifies a higher level (e.g., higher than a predetermined level desired for the target use) of palmitic acid (C16:0) the distillate may go to a fractional distillation process, described below at112in the exemplary method100. In this implementation, the analysis may identify different levels of other free fatty acids, which may trigger or determine the process flow of the distillate158, such as to hydrogenation110first, or directly to fractional distillation112.

In one implementation, in the exemplary method ofFIG. 1, the concentrated free fatty acids distillate158may be subjected to a hydrogenation process, at110. Hydrogenation can comprise a process that treats the feed distillate (158) with hydrogen, resulting in a chemical reaction between the molecular hydrogen and double carbon bonds between two carbon atoms in the fatty acid. That is, for example, some of the fatty acids in the concentrated free fatty acids distillate158may be unsaturated (e.g., monounsaturated or polyunsaturated). An unsaturated fatty acid comprises one or more sets of double bonds between two neighboring carbon atoms in the fatty acid chain; meaning that the chain is not fully saturated with hydrogen. In this implementation, the hydrogenation process can be used to convert some or all of the unsaturated fatty acids into saturated fatty acids, by converting at least some of the double carbon bonds into a bond with a hydrogen atom. In this way, the free fatty acids distillate158can comprise a higher number of saturated fatty acids (e.g., with hydrogen).

As an example, a common measurement to identify the amount saturation (e.g., and/or unsaturation) in a fatty acid, or mixture of fatty acids, is its iodine value. For example, the American Oil Chemists' Society has an official Iodine Value of Fatty Acids testing method, namely, Tg 1a-64, which uses the Wijs iodine method. This method can be used to identify the iodine value of a target product. Using this method, for example, the resulting iodine value can identify the amount of iodine in grams that are consumed by one-hundred grams of a fatty acid. A higher iodine number is indicative of a higher unsaturated fatty acid content (e.g., and lower saturated fat content); and a lower number is indicative of a higher saturated fatty acid content (e.g., and lower unsaturated fat content).

In one implementation, the hydrogenation110process may lower the iodine value of the hydrogenated FFA distillate160, for example, by saturating the fatty acids with hydrogen—carbon bonds, and reducing the carbon-carbon double bonds. In one implementation, using the hydrogenation step110, the iodine value may be reduced from a level of about 120 cg l/g or higher per sample (e.g., or 45-70 cg l/g) to a lower level of about 10 cg l/g or less (e.g., about 5 cg l/g or less) per sample. In another implementation, the iodine value may be reduced to a lower level of about 2.0 cg l/g or less per sample. Additionally, in another implementation, the iodine value may be reduced to a lower level of about 1.0 cg l/g or less per sample.

The hydrogenated FFA distillate160resulting from the hydrogenation110can comprise a variety of purity levels. In one implementation, as illustrated inFIG. 1, the hydrogenated FFA distillate160can be subjected to a fractional distillation process, at112. In an alternate implementation, as illustrated inFIG. 1, and described above, at least a portion of the free fatty acids distillate158resulting from the separation distillation108(e.g., the second distillation) may proceed to the fractional distillation112(e.g., based on the analysis of the content of the free fatty acids distillate158, described above). For example, if the palmitic acid levels in the free fatty acids distillate158are relatively high, the material may move to the fractional distillation process, at112. Alternately, if the palmitic acid levels in the free fatty acids distillate158are relatively low, the material may move to the hydrogenation process, at110, and subsequently to the fractional distillation process, at112.

At112, in one implementation, fractional distillation can be used to reduce (e.g., by removal) the amount of palmitic acid in the material fed to this process (e.g., free fatty acids distillate158and/or hydrogenated FFA distillate160). In one implementation, fractional distillation can comprise using the different boiling points of the various components of the feed stock, under different operating pressures, to help remove an undesired component. As an example, a typical boiling point of palmitic acid is 351.0° C. (663.8° F.), and the typical boiling point of stearic acid is 375.2° C. (707.36° F.); thereby providing a difference of 24.2° C. (75.56° F.) between boiling points.

Therefore, in one implementation, during fractional distillation, a first operating temperature can be maintained between the boiling point of palmitic acid and stearic acid in order to “boil off” (e.g., convert to palmitic acid distillate) at least a portion of the palmitic acid content. Further, a second operating temperature (e.g., higher temperature) can be maintained above the boiling point of stearic acid to “boil off” (e.g., convert to stearic acid distillate) at least a portion of the stearic acid content. As illustrated inFIG. 2, the fractional distillation process112can result in substantial separation of stearic acid content and palmitic acid content into separate product streams. That is, for example, a first distillate portion252may comprise high concentrations of palmitic acid, and a second distillate portion250may comprise higher concentrations of stearic acid. Additionally, the process may yield one or more other distillate products254.

Further, for example, the distillation process can occur at a variety of operating pressures, such as from 50 to 150 millibar (mbar) (e.g., or <10 to 180 mbar) (0.73 to 2.18 pounds per square inch (PSI)—e.g., or <0.15 to 2.61 PSI). Decreasing the operating pressure can affect the operating temperature, or feed temperature, needed to reach a boiling point (e.g., lower pressure can result in a lower temperature needed). Therefore, in one implementation, lowering the pressure in a fractional distillation vessel, for example, can result in the distillation (e.g., palmitic acid and stearic acid “boil off”) at a lower operating temperature. As an example, the feed temperature (e.g., and operating temperature) and feed pressure may affect the purity of the resulting stearic acid in the resulting fractionated free fatty acid product. Therefore, in one implementation, achieving a desirable feed pressure can result in a desired purity, for example, if the feed temperature is less variable. Further, differences in the boiling points of the constituents of the feed stock to the fractional distillation process can also affect the separation efficiency. For example, a higher variety of constituents in the feed stock may have an effect of the purity of the resulting product stream(s).

In one implementation, as illustrated inFIG. 2, at least one of products (e.g., product streams) resulting from the fractional distillation112process can comprise concentrated stearic acid250in the form of free-fatty acids. In one implementation, the concentrated stearic acid250can comprise more than about 80% stearic acid by weight. In one implementation, the fractional distillation112process of the free fatty acids distillate158and/or hydrogenated FFA distillate160, described herein may occur through a continuous process to produce the concentrated stearic acid250product. In another implementation, the fractional distillation112of the free fatty acids distillate158and/or hydrogenated FFA distillate160, described above, may occur through a batch process to produce the concentrated stearic acid product250. During the fractional distillation112, more than about 90% stearic acid by weight may be separated from the palmitic acid distillate252. In one implementation, the palmitic acid product252can be separated from the concentrated stearic acid250product, and used as a separate product (e.g., concentrated vegetable-based palmitic acid).

As illustrated inFIG. 1, at114, the concentrated stearic acid250product (e.g., and/or the palmitic acid product252) may undergo prilling. Prilling the concentrated stearic acid250product (e.g., and/or the palmitic acid product252), fromFIG. 2, can result in a prilled, fractionated vegetable-based fatty acid162(e.g., comprising concentrated stearic acid and/or palmitic acid). In one implementation, the prilling process114can result in a pelletized version of a material, for example, a small aggregate or globule of the material, typically comprising a relatively solid sphere, which can be formed from a heated liquid. The prilled product162may provide for easier handling in certain applications.

As an example, during the prilling process114, a liquid form of the fatty acid150(e.g., heated up to approximately 10° F. above the melting point of the fatty acid) can be introduced into a chamber that is disposed at a desired prilling temperature; where the desired temperature allows the liquid to solidify into a small aggregate or globule of prilled fatty acid162. For example, a desired prilling temperature (e.g., in a prilling chamber) may comprise about 30° to about 50° Fahrenheit (e.g., about −1.1° to about 10° Celsius). Further, in one implementation, the prilling chamber may comprise a countercurrent (e.g., counter to the flow of an introduced stream of the liquid fatty acid) of air flow, which may also be chilled to the desired prilling temperature. In this example, the liquid fatty acid can be introduced substantially at a top of a chilled prilling chamber (e.g., tower), a chilled air flow can be introduced to the chamber, resulting in formation of the prilled fatty acid162.

As another example, the prilling method may be different for different fatty acids. In one implementation, because palmitic acid (e.g., the palmitic distillate stream252) has a lower melting point that stearic acid (e.g., the stearic acid distillate stream250), the injection, or spraying temperature of a palmitic acid concentrate252into the prilling chamber can be lower than that for the stearic acid concentrate250. In one implementation, inFIG. 2, the stearic acid concentrate250provided after the fractional distillation112may undergo prilling114, resulting in prilled stearic acid256. In another implementation, the palmitic acid concentrate252provided after the fractional distillation112may undergo prilling114, resulting in prilled palmitic acid258.

In one implementation, the prilled stearic acid256may be rubber grade stearic acid. In another implementation, the prilled stearic acid256produced may be at least 90% stearic acid. In another implementation, the prilled stearic acid256produced may be at least 80% stearic acid. In yet another implementation, the prilled stearic acid256produced may be at least 70% stearic acid.

In one implementation, the fractional distillation may yield a concentrated palmitic acid product252that comprises more than about 80% palmitic acid by weight. In one implementation, the fractional distillation112of the free fatty acids distillate158and/or hydrogenated FFA distillate160, described above, may occur through a continuous process to produce the concentrated palmitic acid product252. In another implementation, the fractional distillation112of the free fatty acids distillate158and/or hydrogenated FFA distillate160, described above, may occur through a batch process to produce the concentrated palmitic acid product252. During the fractional distillation112, more than about 90% stearic acid by weight may be separated from the palmitic acid. In one implementation, stearic acid150may be separated from the palmitic acid220after the fractional distillation112and provided as a separate product, as shown inFIG. 2.

In one implementation, inFIG. 3, a concentrated stearic acid product350may be further distilled to produce fully hydrogenated fatty acids352. In one implementation, fully hydrogenated fatty acid352may result from distilling the stearic acid, at302, and separating fully hydrogenated fatty acid352from the stearic acid350product. In this implementation the distillation to separate the fully hydrogenated fatty acid352may be referred to as the fully hydrogenated fatty acid distillation302. As an example, fully hydrogenated fatty acids352are saturated fats that contain no trans-fats. In one implementation, fully hydrogenated fatty acids352may include one or more of the following fatty acids: caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and cerotic acid. In another implementation, the fully hydrogenated fatty acids352may include a combination of one or more of the following fatty acids: caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and cerotic acid.

In one implementation, the concentrated stearic acid product350may be subjected to fully hydrogenated fatty acid distillation302though a distillation process, for example, under a high vacuum (e.g., low operating pressure). In one implementation, the fully hydrogenated fatty acid distillation302may occur at a temperature at least about 400° F. (200° C.). In one implementation, a fully hydrogenated fatty acid product352may be a result of the fully hydrogenated fatty acid distillation302.

In one implementation, the fully hydrogenated fatty acid distillation302may result in a fully hydrogenated fatty acid product352that comprises about ninety-nine percent fully hydrogenated fatty acid (e.g., ˜99% saturated fatty acid). In another implementation, the fully hydrogenated fatty acid distillation302may result in a fully hydrogenated fatty acid352that comprises about ninety-eight percent fully hydrogenated fatty acid (e.g., ˜98% saturated fatty acid).

As an example, fully hydrogenated fatty acids352may be used as a food source or for other commercial uses. In one implementation, the fully hydrogenated fatty acids352may be used for alternate applications (e.g., as an ingredient in food for humans). In another implementation, the hydrogenated fatty acids352may be used in animal feed applications.

Additionally, fully hydrogenated fatty acid352may be provided in prill form. In one implementation, the fully hydrogenated fatty acid352may undergo the prilling114process to provide a prilled fully hydrogenated fatty acid354.

Although the subject matter has been described in language specific to structural features and/or methodological acts, it is to be understood that the subject matter defined in the appended claims is not necessarily limited to the specific features or acts described above. Rather, the specific features and acts described above are disclosed as example forms of implementing the claims. Of course, those skilled in the art will recognize many modifications may be made to this configuration without departing from the scope or spirit of the claimed subject matter.

Also, although the disclosure has been shown and described with respect to one or more implementations, equivalent alterations and modifications will occur to others skilled in the art based upon a reading and understanding of this specification and the annexed drawings. The disclosure includes all such modifications and alterations and is limited only by the scope of the following claims. In particular regard to the various functions performed by the above described components (e.g., elements, resources, etc.), the terms used to describe such components are intended to correspond, unless otherwise indicated, to any component which performs the specified function of the described component (e.g., that is functionally equivalent), even though not structurally equivalent to the disclosed structure which performs the function in the herein illustrated exemplary implementations of the disclosure.

In addition, while a particular feature of the disclosure may have been disclosed with respect to only one of several implementations, such feature may be combined with one or more other features of the other implementations as may be desired and advantageous for any given or particular application. Furthermore, to the extent that the terms “includes,” “having,” “has,” “with,” or variants thereof are used in either the detailed description or the claims, such terms are intended to be inclusive in a manner similar to the term “comprising.”