ABSTRACT
Selectivity has a variety of meanings to the Fats & Oil industry. The oil processor is primarily concerned about the melt properties of the hydrogenated product (e.g. melting point, Solid Fat Content). Additional measures of selectivity include fatty acid composition and the quantity of trans isomers produced during the hydrogenation. This paper addresses the interrelationship between the various selectivity measurements and their importance to the Fats & Oil processor.
