As well as edible applications, fats and oils are processed for oleochenical, cosmetic and pharmaceutical uses. Hydrogenation is a process to convert liquid oils into semi-solid, plastic fats suitable for manufacturing margarine and baking fats. Hydrogenation of fats and oils is the largest single reaction in the edible oil and oleochemical industries. It also achieves various other desirable properties, such as enhancement of oxidative stability (to prevent rancidity) and improvement in the appearance of the fat.
For hydrogenation to take place, gaseous hydrogen, liquid oil, and a powdered catalyst (usually nickel) are brought together at a specific temperature and pressure and then they are agitated within a reactor vessel. The higher the hydrogen purity, the faster the reaction rate and the lower the catalyst consumption.
The amount of hydrogen required in fats and oils applications depends on the initial degree of saturation of the feedstock and the required degree of saturation (or 'end point') in the finished product. However, a "rule of thumb" calculation often used in the industry is 1 m³ H2 per tonne of oil per Delta IV (the Delta IV is the incremental reduction in the Iodine Value of the feedstock which occurs during hydrogenation). A further 10% H2 should be included to account for vent losses and other practical limitations.
Consulting Services for Hydrogenation to Help Improve Your Plant Productivity (PDF, 180 K)
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