Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst

Abstract

Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites

The influence of the support on the properties of nickel catalysts for edible oil hydrogenation

“…The rate constants k 1 , k 2 and k 3 are the cumulative constants as previously emphasized [33]. All the geometric and positional isomerization processes have been neglected.…”

“…The selectivity towards linolenic acid (C18:3) is denoted SLn and it represents the relation k 3 /k 2 , while the selectivity towards linoleic acid (C18:2) is denoted SLo = k 2 /k 1 . The rate constants of the studied catalysts are determined by a numeric minimization (Neadler-Mead method) of the square of corresponding functions deviation from the experimental values by subsequent fitting method [33]. The calculated values of the rate constants are represented in Table 5.…”