Hydrogenation is the process to change the physical characteristics of natural fats and oils. Hydrogenation of vegetable oils/fatty acids involves the addition of hydrogen, in the presence of a Nickel catalyst, to the carbon-carbon double bonds present in the fatty acid chains. Salient features
Interesterification can be defined as a redistribution of the fatty acid molecular present in a triglyceride oil over its glycerol molecular. Interesterification has become the alternative fat modification technology to partial HYDROGENATION.
Interstification is the process of re-arranging the fatty esters within and between tri-glycerides resulting in the most cases a change in the physical properties of the oil / fats. Interstification is the intra and inter molecular exchange of fatty acids on the glycerol back bone of tri glycerides. In the chemical Interstification process commonly used catalysts are sodium methylate and ethylate followed by sodium methoxide.
In enzymatic Interstification process, the enzyme commonly used is lipozyme TL1M.
The simple procedure of hydrogenation in the presence of Nickel catalyst is carried out with such perfection that MECTECH has become one of the top Hydrogenation Process Machine manufacturers and a trend-setter organisation vis-a-vis turnkey projects for Vanaspati Ghee.
The simple procedure of hydrogenation in the presence of Nickel Catalyst is carried out with such perfection that Mectech has become a trend-setter.
Semi Continuous Hydrogenation
The unique design of agitation system enables hydrogenation cycle to be reduced to a minimum.
High degree of automation to control ?ow, temperature and pressure in autoclave ensures selective hydrogenation and excellent quality product.
100% reproducibility of product ensured.
Loop Reactor for Hydrogenation of Oils / Fats
Candle ?lter with auto wash arrangement are used for ?ltration of catalyst.
Hydrogenation of Oil / Fats is one of the largest modi?cation processes in oil & Fats Industry. It consists of the direct addition of Hydrogen atom at double bonds in the Fatty Acid chain. The degree of Hydrogenation is directly related to the Iodine number. Hydrogenation is a means of converting the Liquid Fats to Plastic Fats or, in other words, reducing the Iodine value by reducing the double bonds in the fatty acid chain