METHOD OF PRODUCING SULFOSUCCINATES OF ALKANOLAMIDES OF FATTY ACIDS OF VEGETABLE OILS Russian patent published in 2016 - IPC C07C303/32 C07C303/20 C07C309/17 C07D233/14 

FIELD: chemistry.

SUBSTANCE: invention relates to organic chemistry and surfactant chemistry, specifically to a method of producing disodium salts of sulpho-derivatives of succinic acid esters and alkanolamides of fatty acids of vegetable oils, which exhibit properties of foaming agents, and can be used in cosmetic compositions and detergents. Method of producing sulphosuccinates of alkanolamides of fatty acids of vegetable oils of formulae I, II or III, where R1 denotes residues of fatty acids of vegetable oils, is characterised by reaction of a mixture of monoethanolamides of fatty acids of vegetable oils of formula RCONH(CH₂)₂OH, diethanolamides of fatty acids of vegetable oils of formula RCON((CH₂)₂OH)₂, hydroxyethylimidazolines of fatty acids of vegetable oils of formula , where R denotes residues of fatty acids of vegetable oils (sunflower, palm, palm-kernel, soya bean and coconut), containing from 6 to 22 carbon atoms and up to 3 double bonds, maleic anhydride and sodium sulphite in molar ratio of reagents monoethanolamides of fatty acids: maleic anhydride: sodium sulphite = 1:1.02:1.03; diethanolamides of fatty acids: maleic anhydride: sodium sulphite = 1:2.04:2.06; hydroxyethylimidazolines of fatty acids: maleic anhydride: sodium sulphite = 1:1.02:1.03, and holding alkanolamides and maleic anhydride at 100 °C for 1 hour and further sulphonation at 70-75 °C for 2 hours. Technical result is obtaining sulphosuccinates of alkanolamides of fatty acids of vegetable oils, having high foaming capacity, which do not contain by-products, using a simple and technologically effective method, from a mixture of, diethanolamides or hydroxyethylimidazolines of fatty acids of vegetable oils, maleic anhydride and sodium sulphite without using solvents and catalysts.

EFFECT: substances obtained using said method have high foaming capacity, which does not depend on fatty acid composition of initial vegetable oil.

1 cl, 1 tbl, 14 ex