On the mechanism of the copper‐catalysed hydro‐genation; a reinterpretation of published data

The copper‐catalysed hydrogenation of triglyceride oils differs from the nickel‐catalysed reaction in that copper catalysts only hydrogenate double bonds in methylene interrupted polyunsaturated fatty acid moieties. Accordingly, the copper‐catalysed reaction stops when the triglycerides present in the reaction mixture are only monounsaturated fatty acids and polyunsaturated fatty acids in which the double bonds are separated by more than one methylene group. Copper catalysts thus exhibit a very high oleic acid selectivity. This observation has been explained in the literature by assuming that copper catalysts can only catalyse the hydrogenation of conjugated polyenes and that they are also capable of catalysing the conjugation of methylene interrupted polyenes. Accordingly, the hydrogenation of linolenic acid and linoleic acid moieties starts with their conjugation which is then followed by hydrogen addition to these conjugated acids. For both reactions (conjugation and hydrogenation) the literature assumes the Horiuti‐Polanyi mechanism stipulating the addition of a hydrogen atom to a double bond as the first step. Reinterpretation of the literature data now leads to the hypothesis that the first step in the conjugation mechanism could well be the abstraction of a hydrogen atom from an allylic methylene group rather than the addition of a hydrogen atom to a doubly bonded carbon atom. A conjugated double bond system then results from the addition of a hydrogen atom to the allylic radical formed by the foregoing hydrogen abstraction.     

Kinetics of the hydrogenation of fatty oils

Hydrogenation results for fatty oils were analyzed by using a nonlinear least squares method. The rate of the hydrogenation for diunsaturated fatty groups to monounsaturated groups and the rate of the geometrical isomerizations between monounsaturated groups were found to be half order with respect to hydrogen concentration, whereas the hydrogenation rate of monounsaturated groups was the first order. A detailed reaction mechanism is presented to explain the kinetic behavior.     

A kinetic study of the electrochemical hydrogenation of ethylene

In this study, we have examined the kinetics of the electrochemical hydrogenation of ethylene in a PEM reactor. While in itself this reaction is of little industrial interest, this reaction can be looked upon as a model reaction for many of the important hydrogenation processes including the refining of heavy oils and the hydrogenation of vegetable oils.To study the electrochemical hydrogenation of ethylene, several experimental techniques have been used including polarization measurements, measurement of the composition of the exit gases and potential step, transient measurements. The results show that the hydrogenation reaction proceeds rapidly and essentially to completion. By fitting the experimental transient data to the results from a zero-dimensional mathematical model of the process, a set of kinetic parameters for the reactions has been obtained that give generally good agreement with the experimental results. It seems probable that similar experimental techniques could be used to study the electrochemical hydrogenation of other unsaturated organic molecules of more industrial significance.     

Hydrogenation of oleochemicals at supercritical single-phase conditions: influence of hydrogen and substrate concentrations on the process

Fatty alcohols can be produced by catalytic hydrogenation of fatty acid methyl esters. This heterogeneous catalytic reaction is normally performed in a multi-phase system. In such a system, with a low hydrogen solubility in the liquid substrate and a large mass transport resistance, the hydrogen concentration at the catalyst is low and limits the reaction rate. To overcome this limitation, we have used the unique properties of supercritical fluids, properties which are in between those of liquids and gases, making them a very suitable medium for reactions. By adding propane to the reaction mixture of hydrogen and fatty acid methyl esters (C₁₈) we have created supercritical single-phase conditions. At these single-phase conditions the concentrations of all the reactants at the catalyst surface can be controlled, and an excess of hydrogen becomes possible. In this way, extremely rapid hydrogenation can be combined with a high product selectivity.

In our lab-scale experiments the catalyst performance was studied as a function of hydrogen concentration, substrate concentration and temperature. Complete conversion of the liquid substrate was reached in a few seconds. As long as single-phase conditions remain, we have, in our experiments, tested up to 15 wt.% substrate, vapor-phase like reaction rates can be maintained. However, at these high substrate concentrations, mass transport becomes important again.

Our results show that performing hydrogenation at supercritical single-phase conditions has a large potential for this and other catalytic processes where the hydrogen concentration at the catalyst is the limiting factor.     

A second-order model for catalytic-transfer hydrogenation of edible oils

A second-order kinetic model for hydrogenation of fatty acids in series has been developed and analyzed. The model is applied to the data obtained for sodium formatecatalyzed hydrogenation of soybean, peanut, corn, and olive oils. There is good agreement between the experimental data and predicted values obtained from the model as evidenced by the analysis of r ² and F-test values. The effect of individual fatty acid composition of various edible oils on the rate of hydrogenation has been explained in view of the mathematical model developed. The individual rate constants seem to obey the Arrhenius rate law. The second-order kinetic analysis discussed is found to be suitable for mathematically describing hydrogenation of vegetable oils by hydrogen donors as compared to the traditional first-order kinetic analysis     

The effect of substrate concentrations on the production of biodiesel by lipase‐catalysed transesterification of vegetable oils

All the kinetic studies, found in the literature, on the production of biodiesel (fatty acids methyl esters) considered the esterifications of free fatty acids rather than the transesterification of the vegetable oil itself. The main industrial interest, however, is for the production of biodiesel with the triglyceride (oil) being the substrate. A mathematical model taking into account the mechanism of the methanolysis reaction starting from the vegetable oil as substrate, rather than the free fatty acids, has been developed. From the proposed model equation, the regions where the effect of alcohol inhibition fades, at different substrate concentrations, were identified. The proposed model equation can be used to predict the rate of methanolysis of vegetable oils in a batch or a continuous reactor and to determine the optimal conditions for biodiesel production. Copyright © 2005 Society of Chemical Industry     

Low trans hydrogenation of edible oils

Hydrogenation of edible oils is an important process in the food industry to produce fats and oils with desirable melting properties and an improved shelf life. However, beside the desired hydrogenation reaction trans fatty acids are formed as well. As several studies indicate a negative health effect of trans fatty acids, consumer demands will urge the food producers to lower the content of trans fatty acids in their products. This article describes the option to reduce the trans levels in the hydrogenation of an edible oil by changing process conditions and by applying alternative low trans heterogeneous catalysts.     

Some additional notes on the kinetics and theory of fatty oil hydrogenation

1. Equations are given for estimating from the composition of oil samples the relative reaction rates of the different unsaturated fatty acids in an oil subjected to catalytic hydrogenation.
2. Application of the equations to data from the hydrogenation of cottonseed oil reveals that the ratio of reaction rates, linoleic acid to oleic acid, varies from about 4 to 1 in very non-selective to about 50 to 1 in very selective hydrogenation. Re-examination of analytical data on two series of linseed oils hydrogenated selectively and non-selectively showed the following relative reaction rates for oleic, isolinoleic (9: 10, 15: 16 octadecadienoic), linoleic, and linolenic acids, respectively: non-selective, 1, 2.5, 7.5, 12.5; selective, 1, 3.85, 31, 77. In the non-selective hydrogenation of the oil, 24% of the linolenic acid reacting went to linoleic acid, 65% to isolinoleic acid, and 11% directly to oleic acid. In the selective reaction the corresponding figures were none to linoleic acid, 54% to isolinoleic acid, and 46% to oleic acid. The behavior of soybean oil hydrogenated selectively was quite similar to that of linseed oil.
3. The results are discussed in relation to the theory of catalytic hydrogenation. They indicate that the solution of hydrogen in the oil and the adsorption of unsaturated oil on the catalyst are the two steps which are controlling with respect to the reaction rate. It is suggested that the hydrogen pressure, the degree of hydrogen dispersion through the oil, the catalyst concentration, and the temperature all affect the selectivity of the reaction through their influence on the concentration of hydrogen in the reaction zone, with selectivity being favored by a low concentration.

     

Hydrogenation of fatty acids

Catalytic hydrogenation is a vital process for both the edible fats and oil and the industrial fatty chemical industries. The similarities and differences between the fat and oil and fatty acid hydrogenations in equipment, processing conditions, and catalysts employed are of some importance since both are used in the various operations. Generally, the catalytic hydrogenation of fatty acids is carried out in corrosion-resistant equipment (316SS), whereas for fats and oils while 316SS is desirable, 304SS or even black iron surffice. The speed of hydrogenation varies radically with the content of impurities in both fat and oil and fatty acid feedstocks. Especially detrimental for both hydrogenations are soap and sulfur contaminants, proteinaceous materials left in the oils from poor refining, etc. Fatty acids from vegetable oil soapstocks are especially difficult to hydrogenate. Soybean-acidulated soapstock must usually be double-distilled for good results; cottonseed soapstocks frequently triple-distilled in order that they can be hydrogenated below iodine values of 1. Fatty acid hydrogenation effectiveness is measured by achieveing a low iodine value as fast and as economically as possible. Variables that influence hydrogenation effectiveness are reactor design, hydrogen purity, feedstock quality, catalyst activity and operating conditions.     

Production of Low-trans Fatty Acids Edible Oil by Electrochemical Hydrogenation in a Diaphragm Reactor Under Controlled Conditions

Electrochemical hydrogenation is a novel, alternative process for selective hydrogenation of vegetable oils, because of its high extent of hydrogenation and low trans-isomer formation. Electrochemical hydrogenation of soybean oil in a diaphragm reactor with a formate ion concentration of 0.4 mol/l at pH 5.0 under moderate temperature conditions using a current density of 10 mA/cm² was investigated to identify the critical conditions affecting the selective hydrogenation reaction and the resulting fatty acid profile. The optimum composition was an oil-to-formate solution ratio of 0.3 (w/w), 2?C3 g EDDAB in 100 g soybean oil, and 0.8% Pd?CC catalyst loading. The electrochemical hydrogenation reaction of soybean oil was described by first-order kinetics, and the kinetic rate constants and reaction selectivity were determined accordingly. Re-use of the Pd?CC catalyst up to five times was found to be acceptable. A comprehensive evaluation revealed that the most significant conditions affecting the extent of hydrogenation and the trans fatty acids content of final products were operating temperature, pH of the formate solution, and catalyst loading.     

Polyhydroxy fatty acids and their derivatives from plant oils

A novel process for the industrial production of hydroxylated fatty acids involves epoxidation of plant oils and their derivatives, followed by catalytic epoxy ring opening in the presence of water or other hydrogen donors, such as alcohols, diols, and amines. Depending on the starting material, epoxidation followed by opening of the oxirane ring leads to fatty acids that contain vicinal diol groups or to other substituted hydroxylated fatty acid derivatives. As an example for the preparation of a substituted hydroxylated fatty acid derivative, the reaction of epoxidized rapeseed oil with monobutylamine as hydrogen donor is described. Apart from the intended formation of hydroxyl groups with vicinal aminoalkyl groups, partial aminolysis of the ester compound was also observed. Another example describes the reaction of epoxidized rapeseed oil with different molar proportions of 1,4-butanediol as hydrogen donor. Depending on the molar proportion of the hydrogen donor, interesterification, or intermolecular ether formation were observed as side reactions. The properties of various technical hydroxylated fatty acids and their derivatives, prepared according to this novel process, are given, and potential applications of these products are suggested.     

Interesterification of edible oils

Types of interesterification discussed are (a) interchange between a fat and free fatty acids, in which the most important reaction is the introduction of acids of low mol wt into a fat with higher fatty acids; (b) interchange between a fat and an alcohol, e.g., with glycerol, in order to produce emulsifiers like monoglycerides; (c) rearrangement of fatty acid radicals in triglycerides, the so-called transesterification which in recent years has taken on the same importance as hydrogenation or fractionation. In natural fats, the fatty acid radicals are not usually randomly distributed but become so by rearrangement; the distinctive physical properties of natural fats and oils can be changed within limits by this transesterification. Well-known examples are cocoa butter, palm oil, and lard. More important is the transesterification of a mixture of different fats and oils; e.g., the combination of hydrogenation and interesterification allows the production of a solid fat with high linoleic acid content. The composition of glycerides after random interesterification can be calculated by formulas. Distinct from random is such directed interesterification. This is done by working at low temperatures that glycerides with higher melting point crystallize from the reaction mixture. Directed interesterification can be combined with fractionation, for instance, to get a higher yield of liquid fraction from palm oil than is obtained by fractionation alone. The transesterification process can be performed in a batch or continuously. A small amount of metallic sodium or sodium ethylate is used as catalyst, which is destroyed by water or acid and removed after the reaction.     

Low trans-Fat Spreads and Shortenings from a Catalyst-Switching Strategy

Low trans fatty acid basestocks suitable for blending with liquid oils to make spreads and shortenings are prepared by using a two-step hydrogenation process. The first step uses a nickel catalyst to hydrogenate soybean, canola, high-oleic sunflower, and high-oleic safflower oils to a predetermined iodine value. At this point in the reaction, the second step commenced. Addition of a platinum catalyst at 80 °C and 73 psi hydrogen pressure allowed for hydrogenation to proceed to iodine values of 40–50. These products had 11–18% trans fatty acid content. These were then blended with soybean oil (5–50% basestock) to give products with bulk properties similar to commercial spreads and shortenings but with about one third the levels of trans fat. Names are necessary to report factually an available data: the USDA neither guarantees nor warrants the standard of the product, and the use of the name USDA implies no approval of the product to the exclusion of others that may also be suitable.     

Kinetics of catalytic transfer hydrogenation of some vegetable oils

Catalytic transfer hydrogenation of corn, peanut, olive, soybean, and sunflower oils has been studied with aqueous sodium formate solution as hydrogen donor and palladium on carbon as catalyst. Kinetic constants and selectivity have been determined under intensive stirring in the presence of stabilizing agents. Hydrogenation reactions followed first-order kinetics with respect to fatty acids. Besides good selectivity and short reaction time, this method offers safe and easy handling. The presence of linolenic acid retards the migration of double bonds, which explains why soybean oil is the most appropriate for this hydrogenation process.     

Hydrogenation of fatty acid methyl esters to fatty alcohols at supercritical conditions

Extremely rapid hydrogenation of fatty acid methyl esters (FAME) to fatty alcohols (FOH) occurs when the reaction is conducted in a substantially homogeneous supercritical phase, using propane as a solvent, over a solid catalyst. At these conditions, the limitations of hydrogen transport are eliminated. At temperatures above 240°C, complete conversion of the starting material was reached at residence times of 2 to 3 s, which is several orders of magnitude shorter than reported in the literature. Furthermore, formation of by-products, i.e., hydrocarbons, could be prevented by choosing the right process settings. Hydrogen concentration turned out to be the key parameter for achieving the above two goals. As a result of the supercritical conditions, we could control the hydrogen concentration at the catalyst surface independently of the other process parameters. When methylated rapeseed oil was used as a substrate, the hydrogenation catalyst was deactivated rapidly. However, by using methylated sunflower oil, a catalyst life similar to that obtained in industrial processes was achieved. Our results showed that the hydrogenation of FAME to FOH at supercritical conditions is a much more efficient method than any other published process.     

Manufacture of fatty alcohols based on natural fats and oils

The present worldwide capacity of fatty alcohols is ca. 1.0 million metric tons per year. About 60% of this capacity is based on petrochemical feedstocks, 40% on natural fats and oils. Three basic dominating commercial-scale processes are used to manufacture fatty alcohols: the Ziegler process and the Oxo synthesis starting from petrochemical feedstocks, and the high-pressure hydrogenation of natural fatty acids and esters. Basically, the high-pressure hydrogenation can be used with triglycerides, fatty acids or fatty acid esters as feedstock. The direct hydrogenation of fats and oils has not been developed to a commercial-scale process, mainly because it was not possible to prevent decomposition of the valuable byproduct glycerol. Conversion of fatty acids into fatty alcohols by catalytic hydrogenation without preesterification requires corrosion-resistant materials of construction and acid-resistant catalysts. Required reaction temperatures are higher, resulting in a higher hydrocarbon content. The majority of fatty alcohol plants based on natural fats and oils use methyl esters as feedstock. These can be made either by esterification of fatty acids or by-transesterification of triglycerides. For catalytic high-pressure hydrogenation of methyl esters to fatty alcohols, several process options have been developed. The bawic distinguishing feature is the catalyst application either in a fixed bed arrangement or suspended in the methyl ester feed.     

Catalytic transfer hydrogenation of soybean oil

The catalytic transfer hydrogenation of soybean oil by various hydrogen donors and solvents with palladium-oncarbon catalyst was investigated in batch and continuous modes. The choice of reaction conditions, donor and catalyst allowed the manufacture of partially hydrogenated oils or semi-solid fats with controlled fatty acid contents, iodine value, melting point and solid content index. The level of “iso” forms of fatty acids was similar to, and average initial selectivity was higher than that obtained with gaseous hydrogenation under pressure with a catalyst of the same type. The best results were obtained in aqueous solution with sodium formate as hydrogen donor at 60°C.     

Kinetik der Fetthärtung und Vergleich verschiedener Katalysatoren

Kinetics of Edible Oil Hydrogenation and Comparison of Different Catalysts The kinetics of selective hydrogenation of edible oils were investigated giving special consideration to geometrical isomerization. The reaction was carried out in a stirred semibatch pressure vessel under constant hydrogen pressure and isothermal conditions. Tests with different catalysts such as nickel, palladium, platinum, rhodium and copper chromite showed considerable differences in selectivity and isomerization behaviour. It could be shown that the major part of the elaidic acid (trans) is formed during the saturation of the linoleic acid to the monoenoic acid. Kinetic measurements with the system soybean oil/copper chromite showed that the hydrogen pressure has the biggest effect on selectivity and isomer distribution. All observed phenomena of the hydrogenation system could be described using a modified Langmuir-Hinshelwood type model. Using this model, observed conversion curves for different oils like rape seed, olive, soybean, sunflower seed and thistle oil could be simulated with good accuracy.     

Hydrogenation of natural rubber latex in the presence of OsHCl(CO)(O2)(PCy3)2

Hydrogenation is an important method of chemical modification, which improves the physical, chemical, and thermal properties of diene elastomers. Natural rubber latex (NRL) can be quantitatively hydrogenated to provide a strictly alternating ethylene–propylene copolymer using a homogeneous osmium catalyst OsHCl(CO)(O₂)(PCy₃)₂. A detailed kinetic investigation was carried out by monitoring the amount of hydrogen consumption during the reaction using a gas‐uptake apparatus. The kinetic results of NRL hydrogenation indicated that this system had a second‐order dependence of the hydrogenation rate on hydrogen pressure and then decreased toward a zero‐order dependence for hydrogen pressures above 13.8 bar. The hydrogenation was also observed to be first‐order with respect to catalyst concentration and inverse first‐order on rubber concentration due to impurities present in the rubber latex. Additions of a controlled amount of acid demonstrated a beneficial effect on the hydrogenation rate of NRL. The temperature dependence of the hydrogenation rate was investigated and an apparent activation energy (over the range of 120–160°C) was calculated as 57.6 kJ/mol. Mechanistic aspects of this catalytic process are discussed on the basis of kinetic results. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 100: 640–655, 2006     

Enzymatic synthesis of capric acid-rich structured lipids (MUM type) using Candida antarctica lipase

The objective of the work was to produce capric acid rich structured lipids starting from various Indian indigenous vegetable oils, such as rice bran, ground nut and mustard oils. Acidolysis reaction between individual vegetable oils and capric acid in one is to three molar ratios at 45 degree centigrade temperature was carried out using position specific Candida antarctica lipase so as to protect the Sn-2 position of the oils which are rich in unsaturated fatty acids. The incorporation of capric acid depended on the reaction time showing 6 % within 6 h and 30.8 % in 72 h with rice bran oil. Similarly, in ground nut oil incorporation of capric acid was 34.2 % in 72 h compared to 5.3 % in 6 h. Thus mustard oil showed much lower incorporation than the other two oils, with 3.3 % and 19.5 % in 6 and 72 h respectively. The incorporation of capric acid was influenced by the nature of the fatty acids present in the original oil. The fatty acid composition of Sn-2 position of the structured triacylglycerols of the three oils revealed that capric acid was mainly replacing the fatty acids occupying the Sn-1 and 3 positions of the triglyceride molecule.