Research of chemical transformations in the technology of hydrogenation of vegetable oils

Abstract

Chemical transformations in the technology of hydrogenation of vegetable oils have been studied. The equations describing the saturation of fatty acids in hydrogenation technology have been established. The diffusion coefficients of hydrogen and triglycerides in oils and fats have been determined. It has been shown that the observed rate of hydrogenation does not depend on the amount of catalyst and the degree of unsaturation of the fat. The high quality and food safety of catalytically hydrogenated edible fats have the required content and ratio of solid and liquid fractions of fatty acids in fat triglycerides, maintain the quantitative content of biologically important components in the composition of the initial raw material. The selection of the additive and its use in the composition of catalytic systems allows establishing and regulating the hydrogenating properties of hydrogenated edible fats with high indicators of quality and food safety. Methods for optimizing technological regimes made it possible to increase the food safety of margarine products and expand its range. The scientific and experimental results have allowed expanding and supplementing the theoretical provisions on improving the quality and food safety of catalytically hydrogenated edible fats based on cottonseed oil using various types of catalytic systems.