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Is there still a Future for Hydrogenated Vegetable Oils?

Authors


  • A.P. acknowledges the F.W.O.-Vlaanderen (Research Foundation-Flanders) for a post-doctoral fellowship. We acknowledge the Flemish Government for long-term sponsoring (Methusalem, CASAS). We are grateful to BELSPO for an IAP-PAI network.

Abstract

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For over a century, catalytic hydrogenation of vegetable oils has been an important process in the food industry, but today, it has lost much of its former popularity, because of the detrimental trans fatty acids as side products. However, the design of novel hydrogenation catalysts and the development of new strategies to remove trans isomers enable the production of trans-free hydrogenated fat products with desirable functionality.

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