Is there still a future for hydrogenated vegetable oils?

Abstract

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. Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.