AIR1-CT92-0513 ASHLI - Fundamental Studies on the Selective Hydrogenation of Fats and Oils

Contacts
Further Information



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AIR Cluster IV - Oils and Fats : Bulk Chemicals : Chemical Conversion : Process Engineering : Vegetable Oil/Fat

	Contract No	AIR1-CT92-0513
	Total Cost	2 777 200
	EC Contribution	2 001 200
	Start Date	01/12/1992
	Duration	48 months

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OBJECTIVE:

Reduction of the degree of unsaturation of crude fatty oils via hydrogenation probably is the most important process of the fatty oil industry, particularly in the production of edible fat products. In addition to its effect upon the melting point and consistency of oils and fats, hydrogenation improves the resistance of the edible fat products to atmospheric oxidation. The stability of a partially hydrogenated fat depends principally on its decreased content of linoleic and other poly-unsaturated acids as these acids oxidize much more rapidly than oleic acid. As defined here, hydrogenation refers to the reduction of ethylenic linkages in fatty chains. The process usually is carried out in slurry reactors with finely dispersed heterogeneous catalyst particles. The recent significant progress made in improvements particularly in the analytical techniques now brings a fundamental investigation of the kinetics of the complete reaction path network as a function of reaction conditions within reach. In fact, this will be one of the main objectives of the present research proposal. This kinetic research will be carried out under absence of any diffusion limitations in the catalyst particles to be sure that the intrinsic kinetics will be obtained.

In parallel, and as the second objective, the diffusivity of fatty oils in catalyst particles will be investigated as function of temperature, viscosity, molar volume (chain length) and pore size distribution. Depending of the type of application of the product, some hydrogenation reactions are more desired than others. Particularly in food products, where isomers are less desirable. The development of new selective catalysts promoting desirable and suppressing undesirable hydrogenation and isomerization reactions is the third objective of the present research.

Finally, the selective new catalysts will be applied in a pilot plant where the optimal processing strategics obtained from the chemical reaction engineering model will be tested to validate both the model developed and the improved properties of the new catalysts made available. The project is of great interest to the food industry as it promises improved fat product specifications at no extra or even at reduced costs.

Contacts

Coordinator

• Mr WINKELMAN / University of Groningen Department of Chemical Engineering / NETHERLANDS

EC Scientific Officer

• Ciarán MANGAN / European Commission - DG Research Quality of Life Programme - Unit B1.2 / BELGIUM

Participant

• Prof Dr Nils SCHÖÖN / Chalmers University of Technology SWEDEN
• Dr Gunter PRESCHER / DEGUSSA AG GERMANY
• Dr A CABRERA / Fina Produtos Alimentares Lda PORTUGAL
• Prof Enzo FEDELI / Stazione sperimentale per le Industrie degli Oli e Grassi / ITALY
• Prof Dr Johan GAUBE / Technical University of Darmstadt GERMANY