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Principles and catalysts for hydrogenation of fats and oils
Author(s) -
Allen R. R.
Publication year - 1978
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02682650
Subject(s) - flavor , catalysis , organic chemistry , chemistry , hydrogen , reaction conditions , chemical engineering , food science , engineering
Hydrogenation of vegetable oils has been practiced since the discovery by Normann some 75 years ago and is the major chemical process in the fat and oil industry. Hydrogenation changes a liquid oil to a semisolid fat which has more utility and better flavor stability. The reaction is not a simple saturation of double bonds with hydrogen, but is an extremely complex series of reactions that result in a myriad of products. By control of the reaction conditions, pressure, temperature, agitation, and catalyst type and concentration, the desired product may be obtained. The use of new equipment and methods has produced some understanding of the hydrogenation reactions. This knowledge has allowed the production of better, more consistent products designed for use by the consumer.