In discussing the causes of rancidity of oils and fats it was pointed out that the initial splitting of these is due to enzymes, organized ferments. In the seeds of the castor oil plant, especially in the protoplasm of the seed, the enzyme which has the property of causing hydrolysis of the glycerides is found. The ferment from the seeds of the castor oil plant is now extracted and used upon a commercial basis for splitting fats.
The equipment necessary to carry out this method of saponification is a round, iron, lead-lined tank with a conical bottom, preferably about twice as long as it is wide. Open and closed steam coils are also necessary in the tank.
The oils are first heated and run into this tank. The right temperature to heat these to is about 1 degree to 2 degrees above their solidification point. For liquid oils 23 degrees C. is the proper heat as under 20 degrees C. the cleavage takes place slowly. Fats titering 44 degrees C. or above must be brought down in titer by mixing with them oils of a lower titer as the ferment or enzyme is killed at about 45 degrees C. and thus loses its power of splitting. It is also necessary to have the fat in the liquid state or the ferment does not act. The proper temperature must be maintained with dry steam.
It is, of course, necessary to add water, which may be any kind desired, condensed, water from steam coils, well, city, etc. From 30 per cent. to 40 per cent., on the average 35 per cent. of water is added, as the amount necessary is regulated so as to not dilute the glycerine water unnecessarily. To increase the hydrolysis a catalyzer, some neutral salt, usually manganese sulfate is added in the proportion of 0.15 per cent. appears to vary directly as the saponification number of the fat or oil. The approximate percentages of fermentive substance to be added to various oils and fats follow:
Cocoanut oil 8 % Palm Kernel oil 8 % Cottonseed oil 6-7 % Linseed oil 4-5 % Tallow oil 8-10%
The oil, water, manganese sulfate and ferment having been placed in the tank in the order named, the mixture is agitated with air for about a quarter of an hour to form an even emulsion, in which state the mass is kept by stirring occasionally with air while the saponification is taking place. A temperature is maintained a degree or two above the titer point of the fat with closed steam which may be aided by covering the tank for a period of 24 to 48 hours. The splitting takes place rapidly at first, then proceeds more slowly. In 24 hours 80 per cent. of the fats are split and in 48 hours 85 per cent. to 90 per cent.