Studies on Lower Melting Hydrogenated Oils. VII.

Abstract

Selective hydrogenation of chicken and lard oil with copper-chromium-manganese oxide catalyst was investigated for the purpose obtaining low melting hardened oils. The results are as follows ;1) Hydrogenation conditions of 200°C, 04 kg/cm2 and 2 wt% of catalyst were used from the results of the preliminary works. 2) Both reactivity and selectivity of these oils under pressure were higher than those of under atmospheric pressure. Iodine value of these oils obtained by the reaction under atmospheric pressure was 6668 and polyunsaturated fatty acids remained were more than 4.5%. 3) Saturated fatty acids were not formed from the reactions under atmospheric pressure and a very small amount of saturated acids was found in the oils reacted under pressure. 4) The reactivity and selectivity of lard oil was higher than those of chicken oil. The fatty acid compositions of both hardened oils were almost the same. Higher trans-acids were formed in chicken oil than in lard oil and melting points SFI became higher with the increase of trans-acids. 5) Oxidative stability of hydrogenated lard oil was higher than hydrogenated chicken oil but various antioxidants were considerably effective for hydrogenated chicken oil.