| abstract |
A composition is described consisting of a mixture comprising at leastnless amides, amines, ester-amides, ester-amines,nsalts of amines and monoglycerides, all derived from fatty acidsnmonomers, dimers, trimers and / or tetramers; a process for itsnmanufacturing which includes the transamidification reaction of an oilnpolyunsaturated vegetable, thermally polymerized, with an excess ofnat least one amino alcohol, in the presence or absence of a catalyst; and thenuses of this composition in particular as an emulsifying agentndepending on the nature of the oil, to form an oil-in-water emulsionnor water-in-oil, as a solid dispersing agent or asnfoam stabilizer in liquid or emulsion. |