Hydrogenation of fats and oils. Isomerization during hydrogenation

This presentation includes a survey of the development of the presently accepted theory for the formation of isomers based on a half hydrogenation‐dehydrogenation mechanism with atomic hydrogen, an appraisal of the relevant work of recent years for its significance when applied to the problem of isomerization, and certain experimental evidence from other fields of heterogeneous catalysis of interest in the hydrogenation of fats and oils. Effects of temperature, pressure, catalyst concentration, and degree of agitation used in commercial plants on the degree of isomerization are discussed. In addition the conditions necessary for the proper application of the term 舠selective舡 to a hydrogenation are examined. An interpretation of recent work to reduce isomerization while retaining selectivity by extending the normal range of the variables and by the use of solvents is covered. Selected works on catalysis from related fields are used to indicate possible modifications of the isomerization mechanism and, perhaps, to reveal fruitful avenues of research.