Mono-unsaturated Fatty Esters by Partial Hydrogenation of Natural Oils

3 Mono-unsaturated Fatty Esters by Partial Hydrogenation of Natural Oils 

A mechanical mixture of milk with beef tallow under pressure was patented in 1869 with the name oleo-margarine as an alternative for butter and pork fats. Its production grew, but it was soon superseded by the introduction of fats made by the catalytic hydrogenation of vegetable oil. Around 120 Mt/a of fats (ie., solids) and oils (ie., liquids) are produced world-wide of which ca. 10 Mt/a is margarine (known as spread in the UK), currently produced in more than 60 countries. 

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