5 Questions
What is the primary purpose of hydrogenation in margarine manufacturing?
To convert liquid vegetable or fish oils into a solid fat with a butter-like consistency by reducing the degree of unsaturation in the fatty acids.
What are the major raw materials used in the manufacture of margarine and other hydrogenated fats?
Soybean oil and palm oil, which together account for approximately 60% of worldwide consumption of fats and oils.
What conditions are used during the hydrogenation process?
High pressures (2-10 atmospheres) and temperatures (160-220°C) in the presence of a nickel catalyst (0.01-0.2%).
What is the selectivity of the hydrogenation reaction in terms of the double bonds being reduced?
The double bonds furthest from the ester link and those belonging to the most highly unsaturated fatty acids are the most reactive.
How can the margarine manufacturer control the final product characteristics?
By controlling the degree of hydrogenation.
Test your knowledge on hydrogenation, margarine production, and trans fatty acids. Learn about the process of converting liquid oils to fats with a butter-like consistency through hydrogenation.
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