Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst

• Published in: Hemijska industrija Vol. 56; no. 4; pp. 147 - 156
• Main Authors: Jovanović Dušan M., Marković Branislav, Stanković Miroslav, Rožić Ljiljana S., Novaković Tatjana B., Vuković Zorica M., Anić Mirjana R., Petrović Srđan P.
• Format: Journal Article
• Language: English
• Published: Association of Chemical Engineers of Serbia 01-01-2002
• Subjects: catalyst; hydrogenation; synthesis
• ISSN: 0367-598X
• DOI: 10.2298/HEMIND0204147J

Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites.