Premium
Low trans ‐Fat Spreads and Shortenings from a Catalyst‐Switching Strategy
Author(s) -
Jackson Michael A.,
List Gary R.,
Palmquist Debra
Publication year - 2008
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/s11746-008-1218-x
Subject(s) - catalysis , iodine value , canola , oleic acid , sunflower oil , chemistry , soybean oil , trans fat , acid value , organic chemistry , food science , saturated fat , biochemistry , cholesterol
Low trans fatty acid basestocks suitable for blending with liquid oils to make spreads and shortenings are prepared by using a two‐step hydrogenation process. The first step uses a nickel catalyst to hydrogenate soybean, canola, high‐oleic sunflower, and high‐oleic safflower oils to a predetermined iodine value. At this point in the reaction, the second step commenced. Addition of a platinum catalyst at 80 °C and 73 psi hydrogen pressure allowed for hydrogenation to proceed to iodine values of 40–50. These products had 11–18% trans fatty acid content. These were then blended with soybean oil (5–50% basestock) to give products with bulk properties similar to commercial spreads and shortenings but with about one third the levels of trans fat.