Hydrogenation which is also called FAT MODIFICATION is a unique 3 phase process system; Solid (Nickkle catalyst), Liquid (Oil) and Gas (Hydrogen). Further a selective reaction, by bringing gas-hydrogen, liquid-oil to the solid Ni- Catalyst and this technological concept formalized on Engineering Design. Hydrogenation is accomplished by reacting oil with hydrogen gas and in the presence of heat and metal catalysts, e.g. nickel.
Technological Highlights of Hydrogenation
- Improved Gas Dispersion Low Specific Energy Consumption
- Steam Production
- Fully Automated Plant and Reliable Controls
- No venting required as hydrogen is entirely consumed at the end of the reaction
The purpose of hydrogenation is to obtain oils and fats with specific melting profiles or oxidative stability by reducing unsaturated double bonds in the oil system. Since hydrogenation converts unsaturated triglycerides into saturated ones, thus it converts liquid oils to the semi-solid form for greater utility in certain food uses.
After hydrogenation the vegetable oils have better functioning qualities in the food systems, e.g. as bakery shortenings, confectionery fats, and stable frying oils. The input oil quality into a hydrogenation step must be clean, since impurities may interfere with catalysts during process. The minimum quality requirement of oils used in the hydrogenation process is neutralized and bleached oil, but some processors even utilize fully refined oils as input oil.