CPB 30303 OIL AND FAT PROCESS TECHNOLOGY

UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING
TECHNOLOGY

INDIVIDUAL ASSIGNMENT COVER PAGE

Title of Assignment: HYDROGENATION PROCESS

Name & ID No: ARIF HILMI BIN HUSSIN
Date of Submission: 7.SEPT.2017
*Penalty:
For any late of submission, the mark will be reduced by 5% per day to a maximum of 3 days, after which it will NOT BE ACCEPTED.
Plagiarism will not be tolerated and will be given ZERO.

100% 5%
TOTAL MARK:

REPORT
Wt Unacceptable Poor Satisfactory Good Excellent Marks
Criteria
(1) (2) (3) (4) (5)
Introduction 2
Description 1
Discussion 2
Application 2
Conclusion 1
References 2

TOTAL SCORE :

TOTAL MARK = (TOTAL SCORE / 50) x 50% :

SLIDE
Wt Unacceptable Poor Satisfactory Good Excellent Marks
Criteria
(1) (2) (3) (4) (5)
Organization 1
Content 2
Suitability 1
Originality 1

TOTAL SCORE :
 TOTAL MARK = (TOTAL SCORE / 25) x 30% :

PRESENTATION
Wt Unacceptable Poor Satisfactory Good Excellent Marks
Criteria
(1) (2) (3) (4) (5)
Explanation and 2
understanding
Communication skills and 2
expression
Ability to handle Q&A 1

TOTAL SCORE :

TOTAL MARK = (TOTAL SCORE / 25) x 20% :

DrAminSafwanAlikasturi/Assignment/July2017

INTRODUCTION
 Hydrogenation are one of the tools in the industry uses to give fats and oils desired
functionality for specific products. Hydrogenation results from reaction of a liquid oil with hydrogen
gas in the presence of a catalyst at elevated temperature (Duncan, 2015). Hydrogenation is the process
by which hydrogen is added to points of unsaturation in the fatty acids (Technical Committee of the
Institute of Shortening and Edible Oils, 2016). There two reason for hydrogenation process. Firstly, it
is to improve the oxidative stability of the product. The oxidative stability can be applied through
decreasing the content of polyunsaturated fatty acids and extending shelf life. Next, to change
naturally occurring fats and oils into physical forms with the consistency and handling characteristics
required for functionality. Hydrogenation is a chemical process for adding hydrogen to unsaturated
triglyceride (Haumann, 1994). Major components of oils and fats are triglycerides are esters of
glycerine and fatty acids.

H 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
H-C-O-OC-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2- CH2-CH2-CH2- CH2-CH2-CH2-CH2-CH2-CH3
|
H-C-O-OC-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH = CH-CH2-CH2- CH2-CH2-CH2-CH2-CH2-CH3
|
H-C-O-OC-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH = CH-CH2-CH = CH-CH2-CH2-CH2-CH2-CH3
| H

Fig. 1 : Structure of triglyceride (oil) molecule - an ester of glycerine and 3 fatty acids (C18)
Hydrogenation of palm oil using nickel catalyst changes the melting point of the triglycerides
to the desired level in food applications (chocolates, pastry, ice cream, puffs, Vanaspati) (MONARCH,
2013).

The reaction between the oil and the hydrogen proceeds only in the presence of a catalyst and
nickel is used as commercial practice. Temperature, pressure, kind and amount catalysts, intensity of
the mixing, kind and quality of the oil and purity of the hydrogen affect the velocity of the reaction
and its selectivity.

When oils are more fully hydrogenated many of the carbon to carbon double bonds are
converted to single bonds increasing the level saturation. The carbon to carbon doubles bonds can be
eliminated if the oil is completely hydrogenated. Completely hydrogenated fats contain no trans fatty
acids and the resulting product is a hard brittle solid at room temperature (Asif, 2011).
PROBLEM STATEMENT

Hydrogenation are among the tools the industry uses to give fats and oils desired functionality
for specific products (Parsania, 2015). Approximately one-third of all edible fats and oils in the world
are hydrogenated.

Trans fatty acid is the main issue in edible oil industry, as it is as said to be deleterious to
health. The move away from trans-fatty acids favours palm oil, as it can be used without
hydrogenation. Palm oil contains high level of saturated fatty acids and it is most important edible
source of palmitic acid or hexadecanoic acid (C16:0), which is saturated fatty acid.

Effects of trans fats have been shown to be more hazardous risk factor in the human body
which effect heart than saturated fats. Trans fats can increase levels of bad LDL (Low Density
Lipoprotein) cholesterol and decrease levels of good HDL (High Density Lipoprotein) cholesterol.
Triglyceride and lipoprotein in the trans fats can also increase which are effect and risk factor for
cardiovascular diseases.
DESCRIPTION

Figure 1.1: Hydrogenation process (Hauman, 1994)

Hydrogenation process purpose is to increase the hardness of an oil. The result is improved
oxidative stability and functionality for use.

During the reaction, hydrogen gas is intimately mixed with the oil in the presence of a catalyst
as shown in Figure 1.2. After the hydrogenation, the catalyst is filtered out. The oil is bleached with
adsorbent clays, and residual traces of nickel are chelated with citric acid. Oil colour is removed by
treating with fullers earth or carbon. It is then filtered, mixed with some vitamins. Now the finished
oil is sent for packaging and storage. Temperature, hydrogen pressure, type and amount of catalyst and
agitation affect the hydrogenation reaction (J., 1998).

Isomerization will occurs during hydrogenation which are the cis double bonds migrating
along the fatty acid chain. Some of the cis double bonds converted to the trans configuration. The
trans fatty acids have higher melting points than the cis fatty acids.

Formation of trans isomers because of high reaction temperature. High concentration of

hydrogen gas results in low selectivity and low isomer content. Low concentration of hydrogen gas
results in high selectivity and high trans isomer content.

In hydrogenation plants use batch slurry reactor equipment and supported nickel catalysts. The
reaction is carried out at 150-225oC with hydrogen gas pressure range around 0.5-4 atm (5-50 psig).
DISCUSSION

Trans fatty acids or trans fats is unresolved nutritional questions in some of the companies.
Artificial fatty acids is uses in some of the companies. It will be formed when liquid oil rich in double
bonds like soybean oil is converted to hard fat by industrial hydrogenation. The production of trans
fats is a major health concern during hydrogenation process. Unsaturated fatty acids have double bond
which are generally for natural oil and fats have cis configuration. A cis isomer has hydrogens on the
same side. Due to the added energy from the hydrogenation process, the activation energy is reached
to convert the cis isomers of the unsaturated fat to a trans isomer of the unsaturated fat (Charles
Ophardt, 2015). The trans configuration which the hydrogens is putting on the opposite side of one of
the carbons. The human body doesnt recognized trans fats.

Figure 1.2: Cis isomer configuration to the trans isomer

Some of the trans fats produced by the partial hydrogenation process are classified with same
category as saturated fats. The food contained margarines, shortenings and refined oils cannot avoid
the contamination of trans fatty acids.

Figure 1.3: Chemical structure of fatty acids

 The trans fatty acids commonly come from biochemical hydrogenation by rumen bacteria,
chemical hydrogenation of vegetables oils and high temperature treatment. The biochemical
hydrogenation by rumen bacteria the trans fatty acid will be formed. It formed during microbial
biohydration which a process of converting unsaturated fatty acids to more saturated end product by
gut microbes(milk, butter, cheese, beef and tallow). The trans fatty acids form in the chemical
hydrogenation of vegetables oils which unsaturated double bond to saturated single bonds. The cis
isomers double bond convert to trans type double bond. Lastly, the trans fatty acids come from high
temperature treatment which the temperature is higher during deodorization.

Trans fatty acids is chemically unsaturated fatty acids but it structurally similar to saturated
fatty acid which physical properties, metabolism in the body and risk to health. The negative effects to
human body is that the trans fats tends to raise LDL (Low Density Lipoprotein) cholesterol and
decrease levels of good HDL (High Density Lipoprotein).

In reducing trans fatty acids a completely hydrogenation process is needed to convert

unsaturated fatty acids completely to saturated fatty acids until there no more double bonds. Adding
hydrogen atoms to double bonds of unsaturated fatty acids is replaced with saturated fatty acids
without double bonds.

Figure 1.4: Unsaturated fatty acids to saturated fatty acids

Hydrogenation process are encountered in many industrial hydrocarbon processes. It is

considers the development of catalysts and kinetic modelling along a general and rigorous approach.
APPLICATIONS

Hydrogenation is an importance in industrial companies. An addition of hydrogen is used in

the production of edible fats from liquids oils. In the petroleum industry, the processes involve the
gasoline and manufacture of petrochemical products which are based on the destructive hydrogenation
of hydrocarbon (Britanica). Catalyst uses for hydrogenation reactions is nickel, platinum and
palladium.

Application uses hydrogenation processes mostly found in the pharmaceutical and

petrochemical industries. Complete hydrogenation processes converts unsaturated fatty acids to
saturated ones. The original oils contains more than one double bond but the results is usually
described as partially hydrogenated vegetable oil which are some of the double bonds in each
molecules have been reduced. Changing the degree of saturation of the fat changes important physical
properties such as melting point. Partially hydrogenated vegetables oils are much less expensive than
most other fats with similar characteristics and leading to longer shelf life.

Hydrogenation commonly uses hydrogen gas as a reactant such as copper, nickel, palladium or
platinum. The homogeneous rhodium-based catalyst typically known as Wilkinsons catalyst is
frequently used. The reaction usually carried out at high temperature and pressure. The French
chemist, Paul Sabatier greatly facilitated the industrial use of hydrogenation. In 1897, he discovered
that the introduction of a trace of nickel as a catalyst facilitated the addition of hydrogen to molecules
of carbon compounds (Schools, 2009).
CONCLUSION

Hydrogenation are one of the tools in the industry uses to give fats and oils desired
functionality for specific products. There two reason for hydrogenation process. Firstly, it is to
improve the oxidative stability of the product. Next, to change naturally occurring fats and oils into
physical forms with the consistency and handling characteristics required for functionality. Major
components of oils and fats are triglycerides are esters of glycerine and fatty acids. Trans fatty acid is
the main issue in edible oil industry, as it is as said to be deleterious to health. Trans fats can increase
levels of bad LDL (Low Density Lipoprotein) cholesterol and decrease levels of good HDL (High
Density Lipoprotein) cholesterol. In reducing trans fatty acids a completely hydrogenation process is
needed to convert unsaturated fatty acids completely to saturated fatty acids until there no more
double bonds. Adding hydrogen atoms to double bonds of unsaturated fatty acids is replaced with
saturated fatty acids without double bonds.
References
Asif, M. (2011). General Chemistry, Composition, Identification and Qualitative Tests of Fats or Oils. JOURNAL
OF PHARMACEUTICAL RESEARCH AND OPINION, 13.

Boundless. (2016, May 27). Hydrogenation. Retrieved from Boundless Chemistry Boundless:
https://www.boundless.com/chemistry/textbooks/boundless-chemistry-textbook/nonmetallic-
elements-21/hydrogen-148/hydrogenation-574-6869/

Britanica, E. (n.d.). Hydrogenation. CHEMICAL REACTION.

Charles Ophardt, P. E. (2015, Nov 13). Application: Hydrogenation of Oils. Retrieved from Chemistry LibreTexts:
https://chem.libretexts.org/Textbook_Maps/Organic_Chemistry_Textbook_Maps/Map
%3A_Organic_Chemistry_(Smith)/Chapter_12%3A_Oxidation_and_Reduction/12.04_Application
%3A_Hydrogenation_of_Oils

Duncan, A. S. (2015). Fats and Oils - Plant Based. Fats and Oils from Plants, 24.

Hauman, B. F. (1994). Tools: hydrogenation, interesterification. FATMODIFICATION, 8.

Haumann, B. F. (1994). Tools: hydrogenation, interesterification. Fat Modification, 8.

J., B. (1998). A STATISTICAL EVALUATION OF THE EFFECTS OF PROCESS VARIABLES DURING CATALYTIC
HYDROGENATION OF PASSION FRUIT (passiflora edulis) SEED OIL. Brazilian Journal of Chemical
Engineering.

MONARCH. (2013). Moncat Edible Oil Book. Maharashtra, India. : Monarch Catalyst Pvt.Ltd .

Parsania, P. (2015). The Effect of Hydrogenation on Physical and Chemical. Journal of Food Biosciences and
Technology, 5.

Schools, W. f. (2009). Hydrogenation. Retrieved from Wikipedia for Schools:

https://www.cs.mcgill.ca/~rwest/link-suggestion/wpcd_2008-
09_augmented/wp/h/Hydrogenation.htm

Technical Committee of the Institute of Shortening and Edible Oils, I. (2016). FOOD FATS. Washington, DC:
Institute of Shortening and Edible Oils, Inc. .