| Abstract: | Information about Fats Containing Sulfur and their Behaviour During Hydrogenation Commercial marine oils - whale oil and fish oil - can contain combined sulfur, which cannot be eliminated by means of the normal refining and therefore causes considerable difficulties during the hydrogenation. An analytical method for the determination of sulfur in fats is described. This method allows the quantitative determination of 0.5 to 100 μg sulfur per g fat with an exactness of 0.2 μg sulfur per g fat. Semi-refined fats to be hydrogenated, containing more than 2 μg sulfur, should be subjected to a hydrogenating desulfurization with nickel contacts at 120° to 130° C. By means of the method described a complete desulfurization is attained without any noticeable hydrogenation or isomerisation of the unsaturated fat constituents. Such pretreated fats can be hydrogenated as usual. Also rapeseed oil, sometimes containing sulfur constituents not easily to be eliminated, can be desulfurized in the same way. |
