Purification of crude glycerol derived from hydrogenated cottonseed and its use in confectionary products

Ruzibayev, Akbarali; Abdurakhimov, Ahror; Calvo-Gomez, Octavio; Akhmedova, Shahlo; Kurambayev, Sherzod

Purification of crude glycerol derived from hydrogenated cottonseed and its use in confectionary products

2024

Ruzibayev, Akbarali | Abdurakhimov, Ahror | Calvo-Gomez, Octavio | Akhmedova, Shahlo | Kurambayev, Sherzod

Glycerol is a versatile substance used in food, beverages, cosmetics, and technical applications. It can be derived from fats and oils through 4 different reactions, including: transesterification, directed hydrogenation, hydrolysis, and saponification. Glycerol derived from fat hydrolysis yields superior quality and quantity when compared to saponification. The resulting glycerol water is purified and concentrated through evaporation to yield crude glycerol with a concentration of 86–88%. Two distinct methods are recognized for further improving quality of glycerol: distillation, and the purification of glycerol water through the ion exchange process followed by evaporation. The goal of this research was to improve the purification process of glycerol, for obtaining premium-quality glycerol without the need for distillation, through the utilization of cations. Several combinations of activated carbon and clay were tested, and it was determined that a combination of 70:30 yielded the optimal results, considering the amount of glycerol and ash content. Technological parameters such as reaction durations, pH, and process temperatures were investigated, and it was discovered that the appropriate combination was a process duration of more than 40 minutes, a pH value of 2, and a temperature of 70 °C. Besides, it was also determined that the concentration and quality of glycerol derived from cottonseed oil can be enhanced through distillation or purification with cationite. Moreover, different concentrations of glycerol on the elaboration of gingerbread were tested, and the conclusion is that adding 5% of the resulting glycerol to the gingerbread recipe could ensure better preservation of its quality during its shelf life.

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