Hydrogenation of Edible Oil

Hydrogenation of Edible Oils

and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is...

Catalytic membrane reactor for the selective hydrogenation of edible oil: Platinum versus Palladium catalyst

Quality characteristics of edible linseed oil

In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% α-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed gro...

The Effects of Hydrogenation on Soybean Oil

Soybeans are very versatile, both as a food product and an ingredient in many industrial products. The oil produced by soybeans is contained within many foods we eat every day. Natural soybean oil contains several essential fatty acids that our body needs to work prop‐ erly, including linoleic and linolenic acids. However, much of the soybean oil consumed in many parts of the world has been par...

modeling of hydrogenation reactor of soya oil

in this paper, a batch hydrogenation reactor performance was modeled using a hydrodynamic and reaction sub-models. the reaction expressions were obtained from the information reported in literature. experimental studies were conducted in order to generate the experimental data needed to validate the model. the comparison between the experimental data and model predictions seems quite satisfacto...