Premium
Is there still a Future for Hydrogenated Vegetable Oils?
Author(s) -
Philippaerts An,
Jacobs Pierre A.,
Sels Bert F.
Publication year - 2013
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.201209731
Subject(s) - catalysis , chemistry , food science , organic chemistry , business , catalytic hydrogenation , vegetable oil , pulp and paper industry , engineering
For over a century , catalytic hydrogenation of vegetable oils has been an important process in the food industry, but today, it has lost much of its former popularity, because of the detrimental trans fatty acids as side products. However, the design of novel hydrogenation catalysts and the development of new strategies to remove trans isomers enable the production of trans ‐free hydrogenated fat products with desirable functionality.