BIOFUELS AND OILS
+48 730 025 700
Fatty Acid Methyl Esters (FAME) – obtained in the process of chemical reaction between methanol and vegetable and/or animal fats in the presence of a catalytic agent.
FAME is used as:
- fuel additive
- raw material for further processing in oleochemical processes
- solvent and/or ingredient for chemical products.
Depending on the type of raw material used in production of FAME we distinguish:
- RME – Rapeseed Methyl Esters
- PME – Palm Oil Methyl Esters
- SME – Soybean Oil Methyl Esters
- AME – Animal Fat Methyl Esters
- UCOME – Used Cooking Oil Methyl Esters
- FAME 0 – mixed oils esters with cold filter plugging point of 0°C
- FAME -10 – mixed oils esters with cold filter plugging point of -10°C
Vegetable oils – obtained in the process of pressing and/or extraction of various parts of oleaginous plants.
They are used as:
- edible oils,
- technical oils to be used in animal feeds
- technical oils for other applications (including cosmetic and pharmaceutical industry)
The most frequently used in our geographical area are:
- rapeseed oil
- soybean oil
- palm oil
- sunflower oil
Post-frying oils:also known as used oils, post-frying grease or under the western name of UCO (used cooking oil). Post-frying oils are a mixture of animal and vegetable fats coming from so called deep frying. In Europe, the oils that are most commonly used for frying are rapeseed, soybean and sunflower oils as well as all types of butter, margarine and lard. Mixture of these used oils, with the colour varying from light to dark brown, is known as post-frying oil. After initial thermal processing and filtration the oil is used mainly as heating fuel. In recent years it has also been used as a raw material in production of methyl esters. Similarly to animal fats post-frying oils are currently one of the most significant alternatives to other raw materials such as rapeseed, palm or soybean oils used to produce methyl esters. New solutions and applications for these recycled raw materials are still being researched. In comparison to animal fats post-frying oils are characterised by a lower content of fatty acids (0.5 – 8%), lower cloud point and lower cold filter plugging and pour points. Their acid profile demonstrates higher content of palmitic acid in comparison to stearic acid. We offer whole road tank deliveries in the country and entire Europe.