HYDROGENATION OF OILS AND FATS

Hydrogenated grease, also known as hydrogenated oil, refers to grease that has changed its melting point or melting characteristics through the hydrogenation process. Hydrogenated oils and fats can be divided into plant-based and animal-based, namely hydrogenated vegetable oil and hydrogenated animal oil. It is usually used as a raw material in the food and chemical industries. Most of the hydrogenated oils commonly used in the food industry are hydrogenated vegetable oils.

Hydrogenated grease, also known as hydrogenated oil, refers to grease that has changed its melting point or melting characteristics through the hydrogenation process. Hydrogenated oils and fats can be divided into plant-based and animal-based, namely hydrogenated vegetable oil and hydrogenated animal oil. It is usually used as a raw material in the food and chemical industries. Due to the limited supply and high price of animal oils, most of the hydrogenated oils commonly used in the food industry are hydrogenated vegetable oils.

The hydrogenation of fats must be carried out in the presence of a catalyst. The catalyst used in the process consists essentially of nickel. A small amount of copper, alumina, zirconium and other substances can also be added to nickel to act as a "promoter". Most of them use powdered catalysts made of one or more metals through special methods. These metal powders often use highly porous inert heat-resistant materials such as diatomaceous earth as carriers. The catalyst is suspended in the oil during the hydrogenation process and is removed by filtration after hydrogenation.

Effect of temperature

The reaction rate accelerates as the temperature increases. Generally speaking, the temperature ranges from 120°C to 175°C depending on other conditions.

Effects Of Stress

Most industrial hydrogenation of oils and fats is carried out under a hydrogen pressure of 6.89×10-4.14×10Pa gauge.

Effect Of Catalyst Concentration

It can vary within a wide range (0.05~0.15%). When the catalyst dosage is low, the concentration increases and the hydrogenation rate increases accordingly. When the concentration increases to a certain amount, the rate reaches a certain value and no longer increases.