Direct valorisation of waste cocoa butter triglycerides via catalytic epoxidation, ring-opening and polymerisation
Dorota D Plazaa, Vinzent Strobelb, Parminder Kaur KS Heerb, Andrew B Sellarsd, Seng-Soi Hoongd, Andrew J Clarkd, Alexei A Lapkinb
- a School of Engineering, University of Warwick, Coventry, UK
- b Department of Chemical Engineering and Biotechnology, University of Cambridge, UK
- c Aachener Verfahrenstechnik – Process Systems Engineering, RWTH Aachen University, Aachen, Germany
- d Department of Chemistry, University of Warwick, Coventry, UKRead the publication that featured this abstract
Development of circular economy requires significant advances in the technologies for valorisation of waste, as waste becomes new feedstock. Food waste is a particularly important feedstock, containing large variation of complex chemical functionality. Although most food waste sources are complex mixtures, waste from food processing, no longer suitable for the human food chain, may also represent relatively clean materials. One such material requiring valorisation is cocoa butter.
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