The most selective hydrogenation Hydrotherm® Technology Main features ■ ■ ■ ■ ■ ■ ■
Improved gas dispersion; High flexibility with selectivity; Low specific energy consumption; Steam production Fully automated plant; Reliable controls; No venting required as hydrogen is entirely consumed at the end of the reaction
Improve melting properties Hydrogenation is an oils and fats modification process. It is mainly used on vegetable oils like soya, rape, cotton or sunflower to increase their oxidative stability and to improve their melting properties by reducing their degree of unsaturation. As a result, these oils or fats reach a consistency that is ideal for use as margarine or shortening components.
Stable high-quality oils It is also possible to hydrogenate soyabean oil and fish oil and then to winterise or fractionate them for the production of very stable high-quality salad oils. Hydrogenation is a reaction involving the use of a catalyst, most generally nickel, and is also an exothermic reaction. For each iodine value unit drop, the oil temperature increases by 1.6 – 1.7°C. This heat is generally recovered to supply the factory low pressure steam headers.
Science behind Technology