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

被引：10
|
作者：
Xiao, Haiyi [1 ]
Kim, Hyun Jung [2 ]
Min, David B. [2 ]
Lalvani, Shashi B. [1 ]
机构：
[1] Miami Univ, Oxford, OH 45056 USA
[2] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43202 USA
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2010年 / 87卷 / 01期
关键词：
Soybean oil; Electrochemical hydrogenation; Trans fat; Formate; CATALYTIC TRANSFER HYDROGENATION; POLYMER ELECTROLYTE REACTOR; SOYBEAN OIL; EDIBLE OILS;
D O I：
10.1007/s11746-009-1467-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Electrochemical hydrogenation employing a mediator of formate/formic acid resulted in partial hydrogenation of vegetable and soybean oil at 20-40 A degrees 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 A degrees 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.
引用
收藏
页码：9 / 17
页数：9
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