Reduction of trans fatty acids in hydrogenated soybean oil using Ni/TiO2 catalysts

Hajime Iida; Kohki Takahashi; Atsushi Yanagisawa; Hideki Hashimoto; Akira Igarashi

doi:10.1016/j.foodchem.2020.127927

Reduction of trans fatty acids in hydrogenated soybean oil using Ni/TiO₂ catalysts

Food Chem. 2021 Mar 15:340:127927. doi: 10.1016/j.foodchem.2020.127927. Epub 2020 Aug 27.

Authors

Hajime Iida¹, Kohki Takahashi², Atsushi Yanagisawa², Hideki Hashimoto², Akira Igarashi²

Affiliations

¹ Department of Applied Chemistry, School of Advanced Engineering, Kogakuin University, 2665-1 Nakano-machi, Hachioji-shi, Tokyo 192-0015, Japan. Electronic address: iida@cc.kogakuin.ac.jp.
² Department of Applied Chemistry, School of Advanced Engineering, Kogakuin University, 2665-1 Nakano-machi, Hachioji-shi, Tokyo 192-0015, Japan.

PMID: 32889214
DOI: 10.1016/j.foodchem.2020.127927

Abstract

The effects of the support on the catalytic performance of supported Ni catalysts for the hydrogenation of soybean oil were examined. The turnover frequency (TOF) for Ni/TiO₂ was greater than those for other Ni catalysts. Among the examined Ni catalysts, the Ni/TiO₂ catalysts were effective for the reduction of trans fatty acid (TFA) levels (minimum 10.5%) in hydrogenated oils at an iodine value (IV) of 70, independent of the difference in the crystalline structure of TiO₂. In addition, the oils hydrogenated by Ni/TiO₂ had suitable properties for feedstock of margarine and vegetable shortening. The highly dispersed Ni nanoparticles formed by reduction of the NiO monolayer on the surface of TiO₂ contribute to increasing the catalytic activity and to reducing the TFA levels.

Keywords: Hydrogenation of edible oils; Ni/TiO(2); Trans fatty acid.

MeSH terms

Catalysis
Hydrogenation
Margarine
Metal Nanoparticles
Nickel / chemistry*
Soybean Oil / chemistry*
Titanium / chemistry*
Trans Fatty Acids / chemistry*

Substances

Trans Fatty Acids
titanium dioxide
Nickel
Soybean Oil
Margarine
Titanium