Hemijska Industrija (Jan 2002)

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

  • Jovanović Dušan M.,
  • Marković Branislav,
  • Stanković Miroslav,
  • Rožić Ljiljana S.,
  • Novaković Tatjana B.,
  • Vuković Zorica M.,
  • Anić Mirjana R.,
  • Petrović Srđan P.

DOI
https://doi.org/10.2298/HEMIND0204147J
Journal volume & issue
Vol. 56, no. 4
pp. 147 – 156

Abstract

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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.

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