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Effect of Hydrogenation on the Chemical Composition of Canola Oil
Author(s) -
BANSAL J. D.,
DeMAN J. M.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07681.x
Subject(s) - canola , iodine value , chemistry , composition (language) , polyunsaturated fatty acid , methylene , catalysis , selectivity , chemical composition , organic chemistry , food science , fatty acid , philosophy , linguistics
ABSTRACT Canola oil was hydrogenated under selective and nonselective conditions with commercial nickel catalysts. The composition of the hydrogenated oils was characterized by iodine value, fatty acid composition, trans ‐isomer content and cis, cis ‐methylene interrupted (CCMI) polyunsaturated fatty acids. Selectivity ratios and hydrogenation rates were calculated. Selective conditions resulted in high levels of trans ‐isomers. Loss of CCMI fatty acids occurred in the early stages of the hydrogenation process. Hydrogenation rates were higher under selective than under nonselective conditions.