Patent GB-676686-A (GB)
Title: Improvements relating to water-dispersible fatty compositions
Filed: 1948-12-30
Abstract: Water-dispersible fatty composition, useful in the treatment of hides, skins and textiles, is prepared by mixing a naturally-occurring fat and a blown fat and sulphating the mixture, the mixture before sulphation having a viscosity of not less than 2500 Saybolt seconds at 100 DEG  F.  The sulphated mixture may, if desired, be mixed with an unsulphated blown fat. Naturally-occurring fats suitable for use in the process are substantially all of the liquid and solid fats derived from animal, vegetable and marine sources, e.g. cod, herring, pilchard, sperm, menhaden and sardine oils; neat's foot oil, horse's foot oil, sheep's foot oil, mutton tallow, beef tallow, bone fat, lard oil and goose fat; castor, palm, palm kernel, sunflower seed, peanut, olive, mustard seed, rape seed, cotton seed, soya bean, oiticica, arachis, tea seed, coconut and like oils.  Free fatty acids and the monohydric alcohol esters which occasionally accompany glycerides, as, for example, in sperm oil, may also be used.  "Blown fats" which may be used include not only the oxidized and/or polymerized products of oils and fats, through which air has been blown, but also materials of like nature which have been produced by other methods, e.g. natural moellon degras, obtained as a by-product of fish oils employed in the manufacture of chamois leather, may be used.  Synthetic moellon degras prepared by wet or dry blowing of oils mixed with various proportions of free fatty acids may also be used as a blown fat in the process.  The sulphation is carried out by normal methods requiring neither extreme temperatures nor additives such as inert diluents.  The resultant mixture, mixed with unsulphonated blown fat, if required, may be used as fat liquoring agents for leather or as textile softeners.  In preparing fat liquors the raw materials should have iodine values of at least 60 and the pour point of the basic fatty materials is preferably not above 15 DEG  C. A preferred blown oil is a synthetic moellon having a specific gravity of 0.965/60 DEG  F. and a viscosity of 140 to 150 Saybolt seconds at 100 DEG  C., prepared by blowing air through substantially water-free herring oil containing about 10 percent of free fish oil fatty acids.  Blown peanut and like vegetable oils are also very suitable.  The total acid value of the sulphated constituents of the fat liquor is preferably in the range of 35-60.  The preferred range of SO3 content is from 2 to 4 per cent.  For each 100 parts of naturally occurring fat (prior to sulphation) the preferred quantity of blown fat is from 20 to 200 parts.  If unsulphated blown fat is added after sulphation the amount should be from 5 to 100 parts.  In the examples various mixtures of naturally occurring fats with a blown fat were sulphated by the addition of sulphuric acid, in some cases blown fat being added after sulphation and the resulting mixtures were used for fat liquoring leather or for softening textiles.ALSO:Textiles are softened by an aqueous emulsion of a water-dispersible fatty composition prepared by mixing a naturally occurring fat and a blown fat and sulphating the mixture, the mixture before sulphation having a viscosity of less than 2500 Saybolt seconds at 100 DEG  F.  If desired, some unsulphonated blown fat may be added to the sulphonated mixture. Naturally occurring fats suitable for use in the process include liquid and solid oils derived from animal, vegetable or marine sources, e.g. cod, herring, pilchard, sperm, menhaden and sardine oils; neat's foot oil, horse's foot oil, sheep's foot oil, mutton tallow, beef tallow, bone fat, lard oil and goose fat; castor, peanut, olive, mustard seed, rape seed, cotton seed, soya bean, oiticica, arachis, tea seed, coconut, palm, palm kernel, sunflower seed and like oils.  "Blown" fats which may be used include not only the oxidized and/or polymerized products of oils and fats through which air has been blown but also materials of like nature which have been produced by other methods, e.g. natural moellon degras, obtained as a by-product of fish oils employed in the manufacture of chamois leather may be used.  Synthetic moellon degras prepared by wet or dry blowing of oils mixed with various proportions of free fatty acids may also be used as a blown fat in the process.  For each 100 parts by weight of the naturally occurring fat (prior to sulphation) from 20 to 200 parts of blown fat should be added and if unsulphated blown fat is added to the sulphated mixture the amount should be in the range of 10 to 80 parts.  In the examples a mixture of peanut oil and blown peanut oil is sulphated with sulphuric acid and the mixture is poured into sodium chloride solution.  The total acid value of the mixture was adjusted to 46.0 and to one part of the mixture some unsulphated peanut oil was added.  In each case cotton swatches were treated with a 30 per cent aqueous dispersion of the mixture.