Research of chemical transformations in the technology of hydrogenation of vegetable oils

Chemical transformations in the technology of hydrogenation vegetable oils have been studied. The equations describing saturation fatty acids established. diffusion coefficients hydrogen and triglycerides fats determined. It has shown that observed rate does not depend on amount catalyst degree unsaturation fat. high quality food safety catalytically hydrogenated edible required content ratio solid liquid fractions fat triglycerides, maintain quantitative biologically important components composition initial raw material. selection additive its use catalytic systems allows establishing regulating hydrogenating properties with indicators safety. Methods for optimizing technological regimes made it possible to increase margarine products expand range. scientific experimental results allowed expanding supplementing theoretical provisions improving based cottonseed oil using various types systems.