Hydrogenation of soybean oil triglycerides: Effect of pressure on selectivity

Abstract

AbstractSoybean oil contains five triglycerides that account for over 70% of the total. These include LLL, LLO, LLP, LOO, and LOP and their isomers (where L=linoleic, O=oleic, P=palmitic). High‐performance liquid chromatographic analysis of samples taken during a typical hydrogenation run in which the iodine value (IV) was reduced from 130 to about 70 showed that the linoleate‐containing triglycerides were reduced at a much faster rate than the linolenate‐containing triglycerides. Results clearly show that hydrogenation proceeds through definite pathways rather than by random saturation of fatty acids within the triglyceride molecules. Pressure has a significant effect on the course of hydrogenation. At higher pressures (500 psi), the reaction is truly nonselective, since di‐and trisaturated glycerides are formed at about 70 IV, whereas at 50 psi, the reaction becomes selective. At higher pressures, fat functionality and solid fat result primarily from di‐and trisaturated fatt acid triglycerides as well as trans fatty acid triglycerides. At lower pressures, functionality results from trans acid triglyceride formation. Although the reactivity of linoleate containing triglycerides followed the pattern 6 double bonds>5 double bonds>4 double bonds, other factors may be important. For example, LLP is reactive and undergoes hydrogenation, while LLS remains unchanged. Triolein, which constitutes less than 3% of the total triglyceride in natural soybean oil, is a significant product of hydrogenation, which suggests that LLL and LLO are reduced directly while adsorbed on the catalyst surface.