Catalytic Hydrogenation of Vegetable Oils
Partial and full hydrogenation of vegetable oils are extremely important for the food and chemical industries. The selectivity of the catalytic process determines the chemical and physical properties of the hydrogenated products, defining the application potential, and therefore the product value. In the partial hydrogenation, the conversion of unstable polyunsaturated fatty acids into more stable monounsaturated fatty acids is highly desired, without a significant increase in the content of saturated fatty acids. Nowadays, the challenge is the control of the