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Recently, most of the commercial polyols used in the production of rigid polyurethane foams (RPUFs) have been derived from petrochemicals. Therefore, the introduction of modified palm oil derivatives-based polyol as a renewable material into the formulation of RPUFs is the focus of this study. A palm oil derivative-namely, methyl oleate (MO)-was successfully modified through three steps of reactions: epoxidation reaction, ring-opened with glycerol, followed by amidation reaction to produce a bio-based polyol named alkanolamide polyol. Physicochemical properties of the alkanolamide polyol were analyzed. The hydroxyl value of alkanolamide polyol was 313 mg KOH/g, which is suitable for producing RPUFs. Therefore, RPUFs were produced by replacing petrochemical polyol with alkanolamide polyol. The effects of alkanolamide polyol on the physical, mechanical and thermal properties were evaluated. The results showed that the apparent density and compressive strength increased, and cell size decreased, upon introducing alkanolamide polyol. All the RPUFs exhibited low water absorption and excellent dimensional stability. The RPUFs made with increased amounts of alkanolamide polyol showed higher thermal conductivity. Nevertheless, the thermal conductivities of RPUFs made with alkanolamide polyol are still within the range for thermal insulating materials (<0.1 W/m.K). The thermal stability of RPUFs was improved with the addition of alkanolamide polyol into the system. Thus, the RPUFs made from alkanolamide polyol are potential candidates to be used as insulation for refrigerators or freezers.

The development of bio-polyol from vegetable oil and its derivatives is gaining much interest from polyurethane industries and academia. In view of this, the availability of methyl oleate derived from palm oil, which is aimed at biodiesel production, provides an excellent feedstock to produce bio-polyol for polyurethane applications. In this recent study, response surface methodology (RSM) with a combination of central composite rotatable design (CCRD) was used to optimise the reaction parameters in order to obtain a maximised hydroxyl value (OHV). Three reaction parameters were selected, namely the mole ratio of epoxidised methyl oleate (EMO) to glycerol (1:5-1:10), the amount of catalyst loading (0.15-0.55%) and reaction temperature (90-150 °C) on a response variable as the hydroxyl value (OHV). The analysis of variance (ANOVA) indicated that the quadratic model was significant at 98% confidence level with ( p -value > 0.0001) with an insignificant lack of fit and the regression coefficient (R 2 ) was 0.9897. The optimum reaction conditions established by the predicted model were: 1:10 mole ratio of EMO to glycerol, 0.18% of catalyst and 120 °C reaction temperature, giving a hydroxyl value (OHV) of 306.190 mg KOH/g for the experimental value and 301.248 mg KOH/g for the predicted value. This result proves that the RSM model is capable of forecasting the relevant response. FTIR analysis was employed to monitor the changes of functional group for each synthesis and the confirmation of this finding was analysed by NMR analysis. The viscosity and average molecular weight (MW) were 513.48 mPa and 491 Da, respectively.

The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components-pitaya seed oil (10%-25% w/w), virgin coconut oil (25%-45% w/w), beeswax (5%-25% w/w), candelilla wax (1%-5% w/w) and carnauba wax (1%-5% w/w)-were investigated with respect to the melting point properties of the lipstick formulation. The D-optimal mixture experimental design was applied to optimize the properties of lipstick by focusing on the melting point with respect to the above influencing components. The D-optimal mixture design analysis showed that the variation in the response (melting point) could be depicted as a quadratic function of the main components of the lipstick. The best combination of each significant factor determined by the D-optimal mixture design was established to be pitaya seed oil (25% w/w), virgin coconut oil (37% w/w), beeswax (17% w/w), candelilla wax (2% w/w) and carnauba wax (2% w/w). With respect to these factors, the 46.0 °C melting point property was observed experimentally, similar to the theoretical prediction of 46.5 °C. Carnauba wax is the most influential factor on this response (melting point) with its function being with respect to heat endurance. The quadratic polynomial model sufficiently fit the experimental data.