Fat hardening and hydrogenising plants
Fat hardening and hydrogenising plants transform liquid fats into solid or semi-solid forms for various applications. These facilities employ hydrogenation processes, altering the structure of unsaturated fats to increase stability and shelf life. By controlling temperature, pressure, and catalysts, these plants modify fats' consistency, enhancing their functionality in food production, confectionery, and industrial applications, meeting diverse market demands.
Fat hardening and hydrogenation plants are industrial facilities used to modify the chemical composition of fats and oils, primarily for use in food production. The processes involve the addition of hydrogen gas to unsaturated fatty acids, converting these acids into saturated fats — the route by which liquid edible oils are given the consistency and stability a formulation demands.
The distinction between the two plant types is the degree of saturation. A fat hardening plant uses partial hydrogenation, adding hydrogen gas to unsaturated fats at high temperatures and pressure. A hydrogenation plant uses full hydrogenation, in which unsaturated fatty acids are completely saturated with hydrogen gas. Raw materials for both are typically edible oils such as soybean oil, cottonseed oil, palm oil or canola oil, sourced from agricultural producers.
The core equipment set is common to both. Reactors are made of stainless steel and designed to withstand high temperatures and pressure. Catalyst systems initiate and control the hydrogenation reaction. Heat exchangers control the temperature of the reaction mixture and recover heat from the process streams. Distillation columns separate the desired products from the reaction mixture, filters remove solid impurities present in the starting materials or reaction mixture, and storage tanks hold the finished products before packaging and shipping.