Lipid Modification and Hydrogenation Flashcards
what is hydrogenation
the removal of carbon-carbon double bonds through the addition of hydrogen
what is the mechanism of hydrogenation
the double bond between two CH molecules is absorbed to form the catalyst
a H atom from the catalyst is transferred to one of the C atoms of the double bond
the other C atom binds to the catalyst
the other H atom is transferred from the catalyst, which frees a saturated product
the loss of a H atom to the catalyst frees a geometric isomer
what are the disadvantages of hydrogenation
may produce a trans fatty acid- which cannot be controlled
what are the uses of hydrogenation
make up products
plastic fats
which countries banned trans fat
Denmark
Switzerland
what is the name for oils and fats that have been hydrogenated
hydrogenated vegetable oils (HVO)
what are the factors that influence hydrogenation
temperature
pressure
catalyst concentration
agitation
what does hydrogenation do to the fat/ oil in terms of MP
increases MP and alters its crystalline structure
what is hydrogenation used for
to convert vegetable oil to plastic fats
what does hydrogenation improve
stability
resistance to oxidation
- degree of unsaturation is reduced
what is produced as a result of hydrogenation
hydrogenated vegetable oils and trans fats
what are the results of a high temperature during hydrogenation
high selectivity
high chance of FA formation
what are the results of high pressure during hydrogenation
low selectivity
low chance of FA formation
what are the results of a high catalyst concentration during hydrogenation
high selectivity
high chance of FA formation
what are the results of a high agitation rate during hydrogenation
low selectivity
low chance of FA formation
