Feedstock Properties Effect on Biodiesel
Note: The following tables were developed from a study by the Renewable Energy Group: "Feedstock and Biodiesel Characteristics Report" by Shannon D. Sanford, James Matthew White, Parag S. Shah, Claudia Wee, Marlen A. Valverde, and Glen R. Meier. You can view the study here. CFPP stands for Cold Filter Plugging Point.
| | Algae | Beef Tallow | Camelina | Canola |
| Cloud Point (°C) | -5.2/3.9 | 16.0 | 1.5 | -3.3 |
| CFPP (°C) | -7/2 | 14 | -1 | -13 |
| Cold Soak Filtration (mL Remaining) | 85/84 | 76 | 223 | 113 |
| Kinematic Viscosity (mm²/s) | 4.519/4.624 | 4.824 | 4.365 | 4.439 |
| Water and Sediment (% Volume) | less than .005 | less than .005 | less than .005 | less than .005 |
| Free Glycerin (mass %) | .009/.014 | .008 | .002 | .006 |
| Total Glycerin (mass %) | .091/.102 | .076 | .080 | .114 |
| Flash Point (°C) | >160 | >160 | >160 | >160 |
| Total Acid # (TAN) (mg KOH/g) | .022/.003 | .147 | .338 | .010 |
| Sulfur (ppm) | 5.1/.6 | 7.0 | .6 | 1.4 |
| Oxidation Stability (h) | 8.5/11.0 | 1.6 | 1.3 | 7.6 |
| Monoglycerides (mass %) | .265/.292 | .223 | .222 | .363 |
| | Castor | Choice White Grease | Coconut | Coffee | Corn |
|---|
| Cloud Point | -13.4 | 7.0 | 0.0 | 0.2 | -2.8 |
|---|
| CFPP | 7 | 6 | -4 | -4 | -3 |
|---|
| Cold Soak Filtration | > 720 (216 mL) | 72 | 49 | 203 | 131 |
|---|
| Kinematic Viscosity | 15.250 | 4.536 | 2.726 | 4.852 | 4.382 |
|---|
| Water and Sediment | less than .005 | less than .005 | less than .005 | less than .005 | less than .005 |
| Free Glycerin | .367 | .012 | .025 | .001 | .001 |
| Total Glycerin | .507 | .095 | .065 | .178 | .066 |
|---|
| Flash Point | >160 | >160 | 115 | >160 | >160 |
| Total Acid # (TAN) | .996 | .021 | .106 | .076 | .283 |
| Sulfur | 1.1 | 5.4 | 3.2 | 9.7 | 4.6 |
| Oxidation Stability | 1.1 | .2 | 35.5 | 8.1 | 2.2 |
| Monoglycerides | .258 | .265 | .130 | .575 | .197 |
| | Fish | Hemp | Jatropha | Linseed | Mustard |
|---|
| Cloud Point | 3.2 | -1.3 | 2.7 | -3.8 | 3.2 |
|---|
| CFPP | 0 | -6 | 0 | -8 | -5 |
|---|
| Cold Soak Filtration | 68 | 66 | 286 | 64 | N/A |
|---|
| Kinematic Viscosity | 3.777 | 3.874 | 4.253 | 3.752 | N/A |
|---|
| Water and Sediment | less than .005 | less than .005 | less than .005 | less than .005 | N/A |
| Free Glycerin | .006 | .001 | .006 | .001 | .004 |
| Total Glycerin | .040 | .151 | .100 | .120 | .062 |
|---|
| Flash Point | >160 | >160 | >160 | >160 | N/A |
| Total Acid # (TAN) | .085 | .097 | .156 | .058 | .037 |
| Sulfur | 9.3 | .4 | 1.2 | 1.9 | .9 |
| Oxidation Stability | .2 | .9 | 2.3 | .2 | 1.1 |
| Monoglycerides | .118 | .513 | .291 | .392 | .195 |
| | Neem | Palm | Perilla | Poultry Fat | Rice Bran |
|---|
| Cloud Point | 14.4 | 13.0 | -8.5 | 6.1 | -3 |
|---|
| CFPP | 11 | 12 | -11 | 2 | -3 |
|---|
| Cold Soak Filtration | >720 (170 mL) | 88 | 200 | >720 (239 mL) | 111 |
|---|
| Kinematic Viscosity | 5.213 | 4.570 | 3.937 | 4.496 | 4.958 |
|---|
| Water and Sediment | less than .005 | less than .005 | less than .005 | less than .005 | less than .005 |
| Free Glycerin | .000 | .003 | .000 | .002 | .001 |
| Total Glycerin | .158 | .068 | .091 | .079 | .083 |
|---|
| Flash Point | >160 | >160 | >160 | >160 | >160 |
| Total Acid # (TAN) | .649 | .046 | .293 | .044 | .586 |
| Sulfur | 473.8 | 1.2 | 1.5 | 21.1 | 6.0 |
| Oxidation Stability | 7.1 | .2 | .2 | 11.0 | .4 |
| Monoglycerides | .338 | .196 | .308 | .244 | .281 |
| | Soybean | Sunflower | Tung | Used Cooking Oil | Yellow Grease |
|---|
| Cloud Point | 0.9 | 3.4 | -10.0 | 2.4 | 6.0 |
|---|
| CFPP | -4 | -3 | -11 | -2 | 2 |
|---|
| Cold Soak Filtration | 67 | 107 | 720 (69 mL) | 81 | 95 |
|---|
| Kinematic Viscosity | 4.039 | 4.439 | 7.530 | 4.332 | 4.552 |
|---|
| Water and Sediment | less than .005 | less than .005 | less than .005 | less than .005 | less than .005 |
| Free Glycerin | .012 | .007 | .015 | .012 | .009 |
| Total Glycerin | .149 | .121 | .070 | .143 | .108 |
|---|
| Flash Point | >160 | >160 | >160 | >160 | >160 |
| Total Acid # (TAN) | .266 | .027 | .001 | .332 | .073 |
| Sulfur | .8 | .2 | 13.3 | 2.4 | 6.2 |
| Oxidation Stability | 2.1 | .9 | .4 | 1.0 | 5.2 |
| Monoglycerides | .473 | .387 | .120 | .411 | .300 |
