REFINING RESIDUAL FRYING OIL AND INCORPORATING IT INTO THE PRODUCTION OF VEGAN GLYCERIN BASES (Atena Editora)

Abstract

The main problem with vegetable waste generated by food processing and consumption is the disposal of residual frying oil in homes and retail establishments. Recycling is the best way to dispose of it, both from an environmental and public health perspective, as well as from a financial perspective, since the waste in question can be transformed into commercial products that can be sold and generate revenue. Therefore, the better use is made of residual frying oil, transforming it into other marketable products, the less impact it will have on the environment. Grease raw materials such as fats are found in large cities and can be used to produce toiletries, especially in the production of low-cost, high-quality glycerin bases used in the production of handmade soaps with recycled raw materials. In addition to the advantages of production, partnerships between the population and universities are promoted, complementing the benefits of the knowledge studied by academics. In view of the reuse of residual soybean oil from frying, which is often improperly discarded, from an environmental, economic and social perspective, a project was developed to train undergraduate chemistry students to develop glycerin bases from simple products such as residual frying oil, coconut oil, castor oil, glycerin, alcohol, commercial crystal sugar, hydrolate and water, and then be able to offer mini-courses to the internal and external community of the university. Several tests were carried out to improve the quality of the product, such as its affinity with the skin and its softness. Carrying out these tests is very important because, many times, this product is made at home in dangerous conditions, which, in addition to making the quality of the product questionable, can pose risks to the citizen who undergoes this procedure. In addition to the advantages of production, integration between the population and the university environment is promoted, sharing the benefits of the knowledge studied by the students.