Please use your device in portrait mode
By Alexander P. Ashbourne
Alongside his catering activities, Ashbourne became interested in raw material processing. Starting in 1875, he began working on a system to eliminate impurities and unsaturated fatty acids from coconut oil, a complex technical challenge at the time.
The Ashbourne process, patented under number 194,287, is based on four rigorous scientific steps: filtration, bleaching, high-temperature heating, and finally, hydrogenation. This method ensured that the final oil contained no unsaturated fatty acids, making it more stable and suitable for various industrial uses.
Thanks to Ashbourne's pioneering work, coconut oil could be reliably integrated into the manufacture of hair products, processed foods, and scented cosmetics. His chemical expertise allowed for the transition from an unstable raw product to a versatile industrial ingredient still used today.
Alexander Ashbourne received a total of four patents during his lifetime. His transition from the kitchen to industrial chemistry demonstrates rare versatility. He ended his career running a store in Oakland, leaving behind a lasting influence on vegetable oil refining standards.
