Conversion of polyunsaturates in vegetable oils tocis‐monounsaturates by homogeneous hydrogenation catalyzed with chromium carbonyls

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Abstract
Chromium carbonyl complex catalysts were used to selectively hydrogenate polyunsaturates in vegetable oils into products retaining 90% to 95%cis configuration and their liquid properties. The product from soybean oil contained 42–69% monoene, 10–40% diene and 0–4% triene. The product from safflower oil contained 73–82% monoene and 8–17% diene. About 45–55% of the double bonds in monoenes from hydrogenated soybean oil remained in the C9 position, and the rest was distributed between C10, C11, and C12. Preliminary oxidative and flavor stability evaluations showed that these hydrogenated soybean oils compared favorably with a commercial sample of hydrogenated‐winterized soybean oil. Liquid fatty acids prepared by saponification of hydrogenated soybean and safflower oils (IV 90–100) had analyses about the same as those of commercial oleic acid.