Hydrogenation of oils without generation of trans acids
In the journal Nature materials, chemist Francisco Zaera of the University of California has published a method for hydrogenating oils without producing trans acids. According to him, the key is in the catalyst.
Hydrogenated oils, such as margarines and other similar products, are used in many foods to lengthen food life. In this process, however, trans acids are generated that increase the risk of suffering from diseases of the circulatory apparatus.
To avoid the generation of trans acids in the hydrogenation process, Zaera proposes to consider platinum used as a catalyst. Precisely, control of the shape of platinum particles allows the catalyst to be more selective. In this way, the use of apparent particles causes the type cis fatty acids to not disappear in the reaction (these are not harmful) and that they form little trans type. However, with other platinum particles, much more trans acids are generated.
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