Lubricating Greases from Fried Vegetable Oil—Preparation and Characterization

Abstract

Biobased greases are derived from renewable resources, are considered more environmentally friendly, and offer comparable performance to petroleum-based greases. In this study, lubricating greases from frying cooking oils were prepared, thus valorizing waste in order to obtain sustainable and environmentally friendly products. Twelve batches (500 g each) were produced from sunflower and palm frying oils, with 20% by weight calcium/lithium stearate soaps prepared in situ and filled with 15 wt.% cellulose or lignin sulfate. The greases were rheologically characterized. Their consistency was assessed by the penetration test performed before and after working the greases. Dropping point determinations offered information about the stability at higher temperatures, and oil bleeding tests were performed. The average values of the friction coefficient (COF), the contact resistance, and the wear scar diameter were measured through mechanical tests. The greases prove to be comparable to those obtained from mineral oils, with good rheological properties, soft consistency, and good antiwearing behavior, e.g., in open or total-loss lubricating systems, like in open gears and certain food processing machinery; they are thermally stable andprone touse in low-loading working mechanisms.