Open AccessPartial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst
Author(s) -
Milivoje Jovanović,
Branislav Marković,
Marko Miloš,
S Ljiljana Rožić,
Bojan Novaković,
Ž. Vuković,
R Mirjana Anic,
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