Abstract
AbstractHydrogenation 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.
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