TECHNOLOGY OF STAGED HYDROGENATION OF FATS
Authors
Sattarov Karim Karshievich
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Annotation
Fats are an important component of a number of food products and affect their consistency, shelf life, taste and nutritional qualities. Stepwise hydrogenation is one of the main methods of modifying edible fats, allowing to influence their chemical structure and properties. The purpose of this work was to establish the main approaches to stepwise hydrogenation of edible fats, problems of the method, as well as the main areas of use and prospects for improving the technology.
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Authors
Sattarov Karim Karshievich
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References:
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Allen, R. R. Principles and catalysts for hydrogenation of fats and oils. Journal of the American Oil Chemists' Society, 1978. 55(11), 792-795.
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