Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst | Zendy

Dušan Jovanović | Zendy; Branislav Marković | Zendy; Miroslav Stanković | Zendy; Ljiljana Rozic | Zendy; Tatjaovakovic | Zendy; Zorica Vukovic | Zendy; M. Aleksandra Anić | Zendy; Srdjan Petrović | Zendy

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Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst

Author(s) -

Dušan Jovanović,

Branislav Marković,

Miroslav Stanković,

Ljiljana Rozic,

Tatjaovakovic,

Zorica Vukovic,

M. Aleksandra Anić,

Srdjan Petrović

Publication year - 2002

Publication title -

hemijska industrija

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.147

H-Index - 19

eISSN - 2217-7426

pISSN - 0367-598X

DOI - 10.2298/hemind0204147j

Subject(s) - catalysis , emperor , nickel , chemistry , food science , organic chemistry , art , ancient history , history

Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites

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