Viscosities of fatty acids and methylated fatty acids saturated with supercritical carbon dioxide

The viscosities of several types of lipids saturated with supercritical carbon dioxide (SC‐CO2) were measured with a high‐pressure capillary viscometer. Oleic acid and linoleic acid were evaluated from 85 to 350 bar at 40 and 60°C. The more SC‐CO2‐soluble methylated derivatives of these fatty acids were evaluated from 90 to 170 bar at 40 and 60°C. The complex mixture of anhydrous milk fat (AMF) was evaluated from 100–310 bar at 40°C. The viscosities of the methylated fatty acids saturated with SC‐CO2 decreased between 5 and 10 times when the pressure increased from 1 to 80 bar, followed by a further decrease by a factor of 2 to 3 when the pressure was increased from 80 to 180 bar. The viscosities of the fatty acids and AMF saturated with SC‐CO2 had viscosity reduction similar to the methylated fatty acids between 1 and 80 bar, but they decreased much less between 80 and 350 bar. At constant pressure, the viscosity of the fatty acids and AMF decreased with increasing temperature, whereas the viscosity of the methylated fatty acids increased with increasing temperature. The lipid/SC‐CO2 mixtures were Newtonian, and their viscosities were best interpreted by using the mass concentration of dissolved SC‐CO2 in the lipids and the pure component viscosities.