FIELD: food industry. SUBSTANCE: the process for preparing hydrogenated fat comprises hydrogenating mixture of refined coriander fatty oil with other vegetable oils of the lenoic-oleic group in 1:5 to 2:5 weight ratio with hydrogen in the presence of finely dispersed nickel catalyst. If concentration in the raw material to be hydrogenated varies from 0.2 to 0.5 wt % calculated for nickel at 180-230 C, and when the melting point of hydrogenated fat reaches 27-30 C, the hydrogen feed is reduced from 25-50 nm3/t•h to 18-24 nm3/t•h, i. e. by two times. EFFECT: more efficient preparation process. 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING HYDROGENATED FAT FOR MARGARINE PRODUCTION | 0 |
|
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| METHOD FOR PRODUCTION OF HYDROGENATED FAT BY LIQUID PHASE HYDROGENATION OF VEGETABLE OIL AND FAT | 1996 |
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| MARGARINE FOR PUFF DOUGH | 2009 |
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SU1830077A3 |
