High Oleic and Low Trans Fatty Acid Formation by an Electrochemical Process

Autor:	Haiyi Xiao, Hyun Jung Kim, Shashi B. Lalvani, David B. Min
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Trans fat food.ingredient Formic acid General Chemical Engineering Organic Chemistry Fatty acid Soybean oil chemistry.chemical_compound Iodine value Oleic acid Vegetable oil food chemistry Organic chemistry Formate
Zdroj:	Journal of the American Oil Chemists' Society. 87:9-17
ISSN:	1558-9331 0003-021X
DOI:	10.1007/s11746-009-1467-3
Popis:	Electrochemical hydrogenation employing a mediator of formate/formic acid resulted in partial hydrogenation of vegetable and soybean oil at 20–40 °C and ambient pressure when palladium supported on alumina was employed as a catalyst. An oleic acid content of 48% with a corresponding iodine value of 81 for the vegetable oil hydrogenated at 20 °C was obtained. The total trans fatty acid content and especially the 18:1 trans fatty acid were found to increase with the reaction temperature and time. Nonetheless, relatively low total trans and 18:1 trans fatty acid (7 and 3.8%, respectively) contents were found when the vegetable oil was partially hydrogenated to achieve an iodine value of 112.
Databáze:	OpenAIRE
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