Telomerized triglyceride vegetable oil for lubricant additives

Claim 2

A telomerized triglyceride comprising no more than 4% polyunsaturated fatty acids and a plurality of aliphatic rings.

Claim 3

The telomerized vegetable oil of claim 1 wherein the source of triglyceride vegetable oil is selected from the group consisting of rapeseed oil, crambe oil, meadowfoam oil, soya bean oil, peanut oil, corn oil, safflower oil, sunflower seed oil, cottonseed oil, olive oil, coconut oil, palm oil, linseed oil, and combinations thereof.

Claim 4

The telomerized vegetable oil of claim 1 wherein the source of triglyceride vegetable oil is characterized by having at least 90% of its fatty acids from about 16 to about 26 carbon atoms in length, and having from about 10% to about 75% of the fatty acids as polyunsaturated.

Claim 5

The telomerized vegetable oil of claim 3 wherein the source of the triglyceride vegetable oil comprises fatty acids that are from about 18 to about 22 carbon atoms in length and having from about 15% to about 50% of the fatty acids as polyunsaturated fatty acids.

Claim 6

The telomerized vegetable oil of claim 4 wherein the source of the triglyceride vegetable oil is selected from the group consisting of rapeseed oil, crambe oil, meadowfoam oil, corn oil, and combinations thereof.

Claim 7

A lubricant additive comprising a telomerized vegetable oil according to claim 1.

Claim 8

A telomerized vegetable oil produced by a process comprising heating a triglyceride vegetable oil in a non-oxidizing atmosphere in the presence of water vapor for at least 5 hours at a temperature from about 200° C. to about 400° C. or heating under sufficient heat and time conditions to lower the number of polyunsaturated fatty acids to less than 4% of the total number of fatty acids through the formation of aliphatic rings, wherein said triglyceride vegetable oil has from about 10% to about 75% of its fatty acids being polyunsaturated and having from about 16 to about 26 carbon atom chain lengths.

Claim 9

A telomerized vegetable oil produced by a process comprising heating a triglyceride vegetable oil in a non-oxidizing atmosphere in the presence of water vapor for at least 5 hours at a temperature from about 200° C. to about 400° C. or heating under sufficient heat and time conditions to lower the number of polyunsaturated fatty acids to less than 4% of the total number of fatty acids through the formation of aliphatic rings, wherein said triglyceride vegetable oil has from about 10% to about 75% of its fatty acids being polyunsaturated and having from about 16 to about 26 carbon atom chain lengths.

Claim 10

The telomerized vegetable oil of claim 7 wherein the triglyceride vegetable oil is selected from the group consisting of rapeseed oil, crambe oil, meadowfoam oil, soya bean oil, peanut oil, corn oil, safflower oil, sunflower seed oil, cottonseed oil, olive oil, coconut oil, palm oil, linseed oil, and combinations thereof.

Claim 11

The telomerized vegetable oil of claim 7 further comprising adding a catalyst to the triglyceride vegetable oil, wherein the catalyst is selected from the group consisting of cationic catalysts, anionic catalysts, solid acid catalysts, reaction initiators, and combinations thereof.

Claim 12

The telomerized vegetable oil of claim 7 wherein the non-oxidizing atmosphere comprises nitrogen.

Claim 13

A process for telomerizing a triglyceride vegetable oil comprising heating a triglyceride vegetable oil in a non-oxidizing atmosphere in the presence of water vapor for at least 5 hours at a temperature from about 200° C. to about 400° C. or heating under sufficient heat and time conditions to lower the number of polyunsaturated fatty acids to less than 4% of the total number of fatty acids through the formation of aliphatic rings, wherein said triglyceride vegetable oil having from about 10% to about 75% of its fatty acids being polyunsaturated and having from about 16 to about 26 carbon atom chain lengths.

Claim 14

A process for telomerizing a triglyceride vegetable oil comprising heating a triglyceride vegetable oil in a non-oxidizing atmosphere in the presence of water vapor for at least 5 hours at a temperature from about 200° C. to about 400° C. or heating under sufficient heat and time conditions to lower the number of polyunsaturated fatty acids to less than 4% of the total number of fatty acids through the formation of aliphatic rings, wherein said triglyceride vegetable oil having from about 10% to about 75% of its fatty acids being polyunsaturated and having from about 16 to about 26 carbon atom chain lengths.

Claim 15

The process of claim 11 wherein the triglyceride vegetable oil is selected from the group consisting of rapeseed oil, crambe oil, meadowfoam oil, soya bean oil, peanut oil, corn oil, safflower oil, sunflower seed oil, cottonseed oil, olive oil, coconut oil, palm oil, linseed oil, and combination thereof.

Claim 16

The process 11 further comprising adding a catalyst to the triglyceride vegetable oil, wherein the catalyst is selected from the group consisting of cationic catalysts, anionic catalysts, solid acid catalysts, reaction initiators, and combinations thereof.

Claim 17

The process 11 further comprising adding a catalyst to the triglyceride vegetable oil, wherein the catalyst is selected from the group consisting of cationic catalysts, anionic catalysts, solid acid catalysts, reaction initiators, and combinations thereof.

Claim 18

The process of claim 11 wherein the non-oxidizing atmosphere comprises nitrogen.