High Oleic and Low <Emphasis Type="Italic">Trans</Emphasis> Fatty Acid Formation by an Electrochemical Process |
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| Authors: | Haiyi Xiao Hyun Jung Kim David B Min Shashi B Lalvani |
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| Affiliation: | (1) Paper and Chemical Engineering, Miami University, Oxford, OH 45056, USA;(2) Dept. of Food Science and Technology, The Ohio State University, Columbus, OH 43202, USA;(3) Present address: School of Material Sciences and Technology, China University of Geosciences, 100083 Beijing, People’s Republic of China; |
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| Abstract: | 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. |
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