caa a22 4500 465795587 CHVBK 20180323112036.0 cr unu---uuuuu 170327e19900101xx s 000 0 eng 10.1007/BF02631387 doi (NATIONALLICENCE)springer-10.1007/BF02631387 XRecent advances in canola oil hydrogenations [Elektronische Daten] [S. Koseoglu, E. Lusas] Rapeseed oil has been the source of edible oils in many parts of the world. In the last decade, Canadian plant breeders have developed new rapeseed cultivars which yield oil low in erucic acid and meal low in glucosinolates. These cultivars were named "canola” by the Canadian rapeseed industry. Literature on the hydrogenation characteristics of canola oil is limited; however, in recent years, several aspects of canola oil hydrogenations with commercial nickel catalysts have been reported including the formation ofrans-isomers, trisaturated glycerides and physical properties. In addition, as the methods for determination of sulfur compounds in canola oil developed, the effect of some isothiocyanates on the hydrogenation rate was further investigated to determine the relative catalyst poisoning ability of serveral of these sulfur compounds. However, during the last few years, most of the efforts were directed towards development of novel, selective and active catalysts for canola oil hydrogenations. These studies cover a wide range of homogeneous and heterogeneous catalysts including sulfur poisoned nickel, gold supported on silica, arene-Cr(CO)3, RuCl2(CO)2(PPh3)2, palladium on carbon, palladium black and nickel and arene-Cr(CO)3 mixtures. Effects of temperature, pressure, catalyst concentration and catalyst preparation procedure on the hydrogenation rate, selectivity, catalyst life and quality of the oil were examined and compared with that of commercial nickel catalysts. A brief discussion about continous hydrogenations of canola oil with commerical fixed bed catalysts is also included. The American Oil Chemists' Society, 1990 Koseoglu S. Food Protein Research and Development Center, Texas Engineering Experiment Station, Texas A&M University, 77843, College Station, TX aut Lusas E. Food Protein Research and Development Center, Texas Engineering Experiment Station, Texas A&M University, 77843, College Station, TX aut Journal of the American Oil Chemists Society Springer-Verlag 67/1(1990-01-01), 39-47 0003-021X 67:1<39 1990 67 11746 https://doi.org/10.1007/BF02631387 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02631387 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Koseoglu S. Food Protein Research and Development Center, Texas Engineering Experiment Station, Texas A&M University, 77843, College Station, TX aut NATIONALLICENCE 700 1- Lusas E. Food Protein Research and Development Center, Texas Engineering Experiment Station, Texas A&M University, 77843, College Station, TX aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists Society Springer-Verlag 67/1(1990-01-01), 39-47 0003-021X 67:1<39 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer