Polyurethane networks from polyols obtained by hydroformylation of soybean oil

Abstract BACKGROUND: Vegetable oil‐based polyols are a new class of renewable materials. The structure of oil‐based polyols is very different from that of petrochemical polyols, and it is closely related to the structure of oils. The objective of this work was to analyze the structural heterogeneity of soy‐based polyols and its effect on the properties of polyols and polyurethanes. RESULTS: A series of polyols with a range of hydroxyl numbers were prepared by hydroformylation and partial esterification of hydroxyls with formic acid. Polyols were reacted with diphenylmethane diisocyanate to obtain polyurethanes of different crosslinking density. Gelation was simulated using the Monte Carlo method with a calculated distribution of functionalities for each polyol. CONCLUSIONS: Most polyols are powerful crosslinkers since weight average functionality varied from 5 to 2.5 resulting in gel points from 53 to 83% conversion. Heterogeneity of polyols had a negative effect on mechanical properties of rubbery polyurethanes and this should be taken in account when designing polyols for flexible applications. This effect was not pronounced in glassy polyurethanes. Copyright © 2007 Society of Chemical Industry