Low‐<i>trans</i> Shortening and Spread Fats Produced by Electrochemical Hydrogenation

List, G. R.; Warner, K.; Pintauro, Peter N.; Gil, Maria P.

doi:10.1007/s11746-007-1063-3

Cited by 26 publications

(22 citation statements)

References 9 publications

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“…Use of electrochemical hydrogenation instead of gas hydrogenation has been reported and developed for edible oil since 1992 [11]. Many studies have demonstrated that electrochemical hydrogenation offers an advantage of producing final product with trans isomer fatty acids at lower levels than gas hydrogenation and subsequently much less thermal degradation, which could significantly reduce the consumer's concerns [12,13]. In the process of electrochemical hydrogenation, the charge carried by the electron is involved in the reactions of various hydrogen donors and solvents, and the hydrogen concentration on the catalyst surface can be partially controlled by the applied current.…”

Section: Introductionmentioning

confidence: 99%

Production of Low Acid Value Edible Oil with Reduced TFAs by Electrochemical Hydrogenation in a Diaphragm Reactor

Yang²,

Yuan

et al. 2008

J Americ Oil Chem Soc

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A new diaphragm electrochemical system was devised and tested for hydrogenation of soybean oil under moderate processing temperature and atmospheric pressure. With proper loading of the catalyst Pd-C, the reactor was operated successfully for 6 h and yielded hydrogenated soybean oil containing 8.62% TFAs with an IV of 88.86 g I 2 /100 g oil and an AV of 0.7 mg KOH/g oil. The low AV (acid value) of the hydrogenated oil, indicative of the oxidization tendency of the oil, is highly desirable from the industrial application standpoint. The low specific isomerization index was reached with 0.4 mol/L of formate ions at pH 5.0 under 60°C using a constant applied current density (10 mA/cm 2 ) . The extent of hydrogenation was found to increase with increasing current density, formate ion concentration, reaction temperature, catalyst loading, and speed of agitation. It was characterized that the extent of hydrogenation under low pH (2.0-5.0) was controlled by the regeneration of formate ion, whereas under high pH (6.0-10.0) the hydrogenation was influenced strongly by the formate ion stability.

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Section: Introductionmentioning

confidence: 99%

Production of Low Acid Value Edible Oil with Reduced TFAs by Electrochemical Hydrogenation in a Diaphragm Reactor

Yang²,

Yuan

et al. 2008

J Americ Oil Chem Soc

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“…The conductivity of the anode electrolyte changed in the same manner as the cathode. More H + was generated by the electrolysis of H 2 in the anode, which increased the conductivity of the system (List et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…More H + was generated by the electrolysis of H 2 in the anode, which increased the conductivity of the system (List et al, 2007).…”

Section: Conductivity Of the Electrolytementioning

confidence: 99%

Electrochemical hydrogenation of soybean oil by filling H ₂ in supercritical CO ₂

Wang

Geng

et al. 2019

J Food Process Preserv

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Electrochemical hydrogenation under a mixed gas environment of CO2 and H2 was studied. It was found that in supercritical CO2 (SC‐CO2), the mole fraction of H2 in both the CO2 and electrolytes increased as H2 pressure increased. CO2 was dissolved in the electrolyte to form unstable carbonic acid, which was easily decomposed into HCO3- and H+. Meanwhile, H2 was electrolyzed to form H+ at the anode, so that the conductivity increased, the hydrogen consumption of the reaction increased, and then tended to be stable at a total pressure of 9.0 MPa. Herein, the electrochemical hydrogenation of soybean oil was accomplished at a current of 120 mA, a temperature of 50°C, and an agitation speed of 300 rpm. The iodine value (IV) of the hydrogenated soybean oil was 90.6 g I2/100 g oil at 7 hr and the trans fatty acid (TFA) content in the oil was 3.32%. Practical applications In the present study, H2 was added to the electrochemical hydrogenation reactor and soybean oil was electrochemically hydrogenated by filling H2 in supercritical CO2. By filling H2, the TFAs of the hydrogenated soybean oil were reduced, and the TFA content was only 3.32%. The reaction rate of the hydrogenation was faster and the hydrogenation time decreased by 5 hr compared with the hydrogenation of soybean oil at a normal pressure. Moreover, the electrochemical hydrogenation reactor used a moderate pressure and a large reaction volume, which is beneficial to industrialization. The electrochemical hydrogenation by filling H2 in SC‐CO2 decreased the hydrogenation time and reduced the industrial production costs. This method can be further applied for industrial purposes.

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“…The typical ranges of SFC for commercial bakery shortening were 23-40% at 10°C, 16-30% at 21.1°C, 13-27% at 26.7°C, 9-21% at 33.3°C, and 3-11% at 40°C. [11,12] Analysis of crystal polymorphism by X-ray diffraction…”

Section: Compatibility and Plasticitymentioning

confidence: 99%

Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

Wei

Liu

et al. 2017

International Journal of Food Properties

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In order to broaden the use of chicken fat (CF), a new shortening was developed using stearin fractions of CF as a raw material. The CF was mixed with different base oils, and the compatibility, plasticity, and polymorphism of the mixture were analyzed. The influence of emulsifiers on the waterabsorbing and air-absorbing abilities, and rheology of the CF-based shortening was studied. The mixtures of CF with palm oil at a mass ratio of 7:3 and CF with beef tallow at a mass ratio of 5:5 exhibited good compatibility, plasticity for baking, and crystal structure. By analysis of water-absorbing and air-absorbing abilities, the optimal amount of emulsifiers in both mixtures was determined as 1%, and the ratios of distilled monostearate, SPAN 60, and lecithin were determined to be 0.45:0.45:0.1 and 0.45:0.1:0.45 in the mixtures of CF with palm oil and CF with beef tallow, respectively. Different emulsifiers had significant effects on the rheological properties of CF-based shortenings. In addition, mixed emulsifiers had greater effects on the water-absorbing and air-absorbing abilities of the shortening than single emulsifier.

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Low‐trans Shortening and Spread Fats Produced by Electrochemical Hydrogenation

Cited by 26 publications

References 9 publications

Production of Low Acid Value Edible Oil with Reduced TFAs by Electrochemical Hydrogenation in a Diaphragm Reactor

Production of Low Acid Value Edible Oil with Reduced TFAs by Electrochemical Hydrogenation in a Diaphragm Reactor

Electrochemical hydrogenation of soybean oil by filling H ₂ in supercritical CO ₂

Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

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Low‐trans Shortening and Spread Fats Produced by Electrochemical Hydrogenation

Cited by 26 publications

References 9 publications

Production of Low Acid Value Edible Oil with Reduced TFAs by Electrochemical Hydrogenation in a Diaphragm Reactor

Production of Low Acid Value Edible Oil with Reduced TFAs by Electrochemical Hydrogenation in a Diaphragm Reactor

Electrochemical hydrogenation of soybean oil by filling H 2 in supercritical CO 2

Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

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Electrochemical hydrogenation of soybean oil by filling H ₂ in supercritical CO ₂