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Abstract

Methods of producing a biodiesel derived from cocoa butter and in which the biodiesel possesses a cloud point as low as −61° F. generally include a two-step cold stabilization process in which at least two separate processes primarily aimed at reducing the cloud point of the resultant biodiesel are carried out. In some embodiments, one of the two cold stabilization steps involves desaturating the cocoa butter prior to transesterifying the cocoa butter for form biodiesel. Desaturating cocoa butter may include using a desaturase to convert saturated fatty acids present in the cocoa butter to unsaturated fatty acids. The second step of the two-step cold stabilization may employ urea clathration, which results in the formation of a lattice-like structure of urea having saturated fatty acid methyl esters trapped therein and which can easily be removed from the biodiesel. As a result of the two-step cold stabilization process, the amount of saturated and unsaturated fatty acids in the biodiesel is reduced and the cloud point of the biodiesel is correspondingly lowered.

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First Claim