patel paresh
New Member
Hello,
my name is paresh patel,my que.is How make neem oil 1500ppm, please answer me.
my name is paresh patel,my que.is How make neem oil 1500ppm, please answer me.
neem oil
- Thread starter patel paresh
- Start date
hello Sir
The process for the preparation of neem oil containing less than 1550 ppm of sulfur comprises:
a) dissolving crude neem oil in an alkane, preferably hexane,
b) treating the alkane solution with an alkaline solution of hydrogen peroxide,
c) isolating the alkane solution,
d) removing the alkane to obtain crude neem oil, and
e) purifying the crude neem oil,
and optionally including the further step(s) of
f) hydrogenating, bleaching and/or further purification.
The alkaline solution of hydrogen peroxide comprises hydrogen peroxide; an alkaline material, preferably sodium hydroxide, potassium hydroxide or a mixture of sodium and potassium hydroxide; and optionally an alcohol, preferably ethanol or methanol
Neem oil is composed of edible triglycerides and non-edible or undesirable impurities such as phospholipids (gums), fatty acids, soaps, colored impurities, for example carotenoids and chlorophyll, and a host of other molecules.
Such impurities are routinely removed in a typical refining process comprising the steps:
1. Degumming with water or an acid such as citric or phosphoric acid to remove phospholipids.
2. Caustic refining with sodium hydroxide to remove fatty acids and soaps.
Refining processes are most commonly carried out on raw oils stripped of hexane.
However, for some oils, such as cotton oil, it is preferable to refine hexane solutions of the oil, for example 65% oil in hexane.
As part of the refining process, the oils are commonly hydrogenated in order to improve their thermal and storage stability.
In order to be considered an edible product, the oil has to pass certain criteria.
Some of these are chemical tests while others such as taste and smell are more arbitrary and are dependent on local cultures and conditions.
The chemical tests include analysis of the fatty acid content of triglycerides.
Erucic acid (C₂₀) and saturated adds such as palmitic (C₁₆) and stearic (C₁₈) are undesirable.
Trace metals, chlorophyll, free fatty acids and phosphorous are also undesirable.
Peroxide value, indicating stability towards oxidants, should be close to zero.
Oils should be pale and their colour is expressed by a standardized colour index.
The process for the preparation of neem oil containing less than 1550 ppm of sulfur comprises:
a) dissolving crude neem oil in an alkane, preferably hexane,
b) treating the alkane solution with an alkaline solution of hydrogen peroxide,
c) isolating the alkane solution,
d) removing the alkane to obtain crude neem oil, and
e) purifying the crude neem oil,
and optionally including the further step(s) of
f) hydrogenating, bleaching and/or further purification.
The alkaline solution of hydrogen peroxide comprises hydrogen peroxide; an alkaline material, preferably sodium hydroxide, potassium hydroxide or a mixture of sodium and potassium hydroxide; and optionally an alcohol, preferably ethanol or methanol
Neem oil is composed of edible triglycerides and non-edible or undesirable impurities such as phospholipids (gums), fatty acids, soaps, colored impurities, for example carotenoids and chlorophyll, and a host of other molecules.
Such impurities are routinely removed in a typical refining process comprising the steps:
1. Degumming with water or an acid such as citric or phosphoric acid to remove phospholipids.
2. Caustic refining with sodium hydroxide to remove fatty acids and soaps.
Refining processes are most commonly carried out on raw oils stripped of hexane.
However, for some oils, such as cotton oil, it is preferable to refine hexane solutions of the oil, for example 65% oil in hexane.
As part of the refining process, the oils are commonly hydrogenated in order to improve their thermal and storage stability.
In order to be considered an edible product, the oil has to pass certain criteria.
Some of these are chemical tests while others such as taste and smell are more arbitrary and are dependent on local cultures and conditions.
The chemical tests include analysis of the fatty acid content of triglycerides.
Erucic acid (C₂₀) and saturated adds such as palmitic (C₁₆) and stearic (C₁₈) are undesirable.
Trace metals, chlorophyll, free fatty acids and phosphorous are also undesirable.
Peroxide value, indicating stability towards oxidants, should be close to zero.
Oils should be pale and their colour is expressed by a standardized colour index.
sksinghania
New Member
we assume that you wish to make a Neem oil formulation - EC - with 1500 ppm of Azadirachtin.Hello,
my name is paresh patel,my que.is How make neem oil 1500ppm, please answer me.
If so - please note that this is a CIB registered product - you cannot manufacture / sell this material without approval / registration.
you can buy it from us for your own use.