Hydrogenation of palm and lauric oils

The technology and equipment for hydrogenating fats and oils is described. Advantages and disadvantages of various batch and continuous processes are discussed. Continuous hydrogenation is suggested for plants that process essentially only one type of oil. When several different feedstocks are to be processed in the same equipment, batch autoclaves may be advantageous. Hydrogenated palm kernel and coconut oils or fractions have many uses in food products, especially in products where specific melting points and good oxidative stabilities are important. Trends in hydrogenation indicate that more and more energy‐saving and automation devices will be used to reduce energy and labor costs and to make more uniform products, especially in batch processes.