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TRACE HYDROGENATION OF BUTTEROIL AT LOW TEMPERATURES (1970)

VASISHTHA, A. K. ; LEEDER, J. G. ; CHANG, S.S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 35 (1970), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: SUMMARY— The present investigation describes a process of selective trace hydrogenation of butteroil at low temperatures using palladium catalyst. Butteroil was selectively trace hydrogenated at low temperatures, in some instances in a semisolid state. The hydrogenated product had a remarkable flavor stability and without appreciable increase in trans-isomers and melting point. The hydrogenated butteroil also retained most of its desirable flavor and color.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00941.x

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