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Low‐ trans Shortening and Spread Fats Produced by Electrochemical Hydrogenation
Author(s) -
List G. R.,
Warner K.,
Pintauro P.,
Gil M.
Publication year - 2007
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/s11746-007-1063-3
Subject(s) - stearic acid , electrochemistry , palladium , chemistry , melting point , selectivity , cobalt , organic chemistry , nuclear chemistry , catalysis , electrode
Partially hydrogenated soybean oils (90–110 IV) were prepared by electrochemical hydrogenation at a palladium/cobalt or palladium/iron cathode, moderate temperature (70–90 °C) and atmospheric pressure. The trans fatty acid (TFA) contents of 90–110 IV products ranged from 6.4 to13.8% and the amounts of stearic acid ranged from 8.8 to 15.4% (the higher stearic acid contents indicated that some reaction selectivity had been lost). The solid fat values and melting point data indicated that electrochemical hydrogenation provides a route to low‐ trans spreads and baking shortenings. Shortenings produced by conventional hydrogenation contain 12–25% trans fatty acids and up to 37% saturates, whereas shortening fats produced electrochemically had reduced TFA and saturate content. Electrochemical hydrogenation is also a promising route to low‐ trans spread and liquid margarine oils. Compared to commercial margarine/spread oils containing 8–12% TFA, the use of electrochemical hydrogenation results in about 4% TFA.