THE EFFECTS OF CATALYST, FREE FATTY-ACIDS, AND WATER ON TRANSESTERIFICATION OF BEEF TALLOW

Transesterification of beef tallow and methanol is affected by many fa ctors. Catalyst free fatty acids, and water in beef tallow, and reacti on time were investigated. Sodium hydroxide (NaOH) was a more effectiv e catalyst than sodium methoxide (NaMeO). NaOH and NaMeO reached their maximum activities at 0.3% and 0.5%, w/w of beef tallow, respectively The presence of water had more negative effect on transesterification than did the presence of free fatty acids (FFA). For best results, th e water content of beef tallow should be kept not beyond 0.06%, w/w. F FA content of beef tallow should be kept below 0.5%, w/w. The transest erification of beef tallow was very slow in the first minute. The prod uction of beef tallow methyl esters (BTME) was complete after about 15 min. There were still some mono- and diglycerides in the BTME phase a fter the reaction was finished.