The leftover vegetable oils after frying of food at higher temperature is toxic to environment as diminutive of technologies for proper disposal and reuse of waste cooking oil. An highly water soluble and emulsifier-free phosphorylated fatliquor with the emulsion stability of more than 60 min from economically cheap deep fried oils on transesterification with highly biodegradable ecologically innocuous and water soluble Poly (ethylene glycol) with p-Toluene Sulphonic acid followed by phosphorylation produces highly water dispersible and stable material for leather applications. The synthesised phosphorylated fatliquors were ascertained for the lubrication of collagen fibres and fibre splitting of goat skin by SEM analysis. The transesterification has confirmed by FT-IR, fat composition oils, COD, BOD, total solid in spent liquor were analysed. Physical characteristics of leathers were analysed by tensile strength, tear strength, elongation and quality assessments by hand evaluation by experts. Acid, iodine, saponification values, particle size of phosphorylated fatliquors, surface wettability, thermal stability of leathers were analysed and the properties compared. The finding can assist an emulsifier-free lubricating process significantly as currently available leather chemicals.

在较高温度下煎炸食物后剩余的植物油对环境有毒，因为这是适当处理和再利用废弃食用油的技术的缩影。一种高度水溶性且不含乳化剂的磷酸化加脂剂，其乳化稳定性超过 60 分钟，来自经济便宜的油炸油与高度可生物降解的生态无害和水溶性聚（乙二醇）与p 的酯交换反应-甲苯磺酸，然后磷酸化，可产生高度水分散性和稳定的皮革应用材料。通过SEM分析确定合成的磷酸化加脂剂用于胶原纤维的润滑和山羊皮的纤维分裂。FT-IR 证实了酯交换反应，分析了脂肪成分油、COD、BOD、废液中的总固体。皮革的物理特性通过拉伸强度、撕裂强度、伸长率和专家手工评估的质量评估进行分析。分析了皮革的酸、碘、皂化值、磷酸化加脂剂的粒径、表面润湿性、热稳定性，并比较了性能。与目前可用的皮革化学品一样，这一发现可以极大地帮助无乳化剂的润滑过程。