Hardening, of oils

Unsaturated fats. Hardening of oils. Drying oils... 

Nickel is used in the manufacture of cooking utensils and table crockery or silver for this it is particularly useful, as it is remarkably resistant to corrosion and will withstand rough usage, such as that encountered in hotels, cates, and restaurants. In a finely divided condition nickel is used as a catalyst for many reactions for example, the hardening of oils is an important industry, unsaturated liquid oils being hardened or rendeied solid by the absorption of hydrogen with the aid of a nickel catalyst. 

The hardening of oils and fats by hydrogenation is an important industrial process - with worldwide production of hardened oils in excess of four million tons. Product applications include edible oils, margarine, mayonnaise, frying fats, confectionary, cosmetics, tyres, plastics and many more. The application of this reaction is growing at a significant rate. 

Interestingly, polymerization of acyl chains is the basis for the drying and hardening of oil-based paint. 

For a variety of reasons, in part convenience and in part dietary preference, the conversion of oils to fats has become a major industry. The process is called hardening of oils and involves die catalytic reduction (Section 5.8) of some or all of an oil s carbon-carbon double bonds. In practice, the degree of hardening is carefully controlled to produce fats of a desired consistency. The resulting fats are sold for kitchen use (as Crisco , Spry , and others). Margarine and other butter substitutes are produced by partial hydrogenation of polyunsaturated oils derived from corn, cottonseed, peanut, and soybean oils. To the hardened oil are added )3-carotene (to give it a yellow color and make it look like butter), salt, and about 15% milk by volume to form the final emulsion. Vitamins A and D may be... 

Metallic Sols.—Metals in colloidal form modify many chemical reactions, usually those concerned with oxidation or hydrogenation, as, for example, the use of nickel in the hardening of oils into fats. 

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