Abstract
Abstract The decisions to limit (Europe) or declare (USA) the trans isomer content of certain fatty foodstuffs have caused a demand for hardstocks with a reduced trans isomer content. One way to produce such hardstocks is by interesterifying high‐melting components such as palm stearin or fully hydrogenated vegetable oils with lauric or liquid oils. Another way is to modify the hydrogenation process. Possible modifications are reviewed. A moderate reduction in trans isomer content results from operating the hydrogenation process at much reduced temperature, but this also leads to an increase in saturates. Larger reductions in trans isomers may well be made possible by the recent development of new catalysts. One development involves the use of zeolites that allow the rather straight trans isomer to enter the pores while keeping the more curved cis isomers outside. The other development involves a precious metal catalyst that may have been modified in such a way that it has a reduced affinity for monounsaturated fatty acid moieties.
Keywords
Palm stearinChemistryCatalysisCis–trans isomerismOrganic chemistryFood sciencePalm oil
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Publication Info
- Year
- 2006
- Type
- article
- Volume
- 108
- Issue
- 3
- Pages
- 249-264
- Citations
- 138
- Access
- Closed
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Cite This
Albert J. Dijkstra
(2006).
Revisiting the formation of <b><i>trans</i></b> isomers during partial hydrogenation of triacylglycerol oils.
European Journal of Lipid Science and Technology
, 108
(3)
, 249-264.
https://doi.org/10.1002/ejlt.200500335
Identifiers
- DOI
- 10.1002/ejlt.200500335