Effect of silver modification on structure and catalytic performance of Ni-Mg/diatomite catalysts for edible oil hydrogenation

Silver modified Mg-Ni/diatomite materials with ratios of SiO2/Ni = 1.07 and Mg/Ni = 0.1, differing in Ag content (Ag/Ni = 0.025 and 0.1) were prepared by the precipitation–deposition method. The effects of silver presence and content on the structure, morphology, texture and H2-adsorption capacity of the obtained precursors were studied by X-ray diffraction, scanning electron microscopy, Hg-porosimetry and H2-chemisorption techniques. The catalytic performance of the corresponding catalysts in the soybean oil hydrogenation was investigated. The increase of the silver loading resulted in the development of macroporosity and increase in the total sample porosity. The decrease of both H2-adsorption capacity and hydrogenation activity are related to the metallic silver covering and blocking effects on the Ni2+ species, thus hampering the access of hydrogen. The decrease of hydrogenation activity and favorable limiting of cis–trans isomerization on the silver modified catalyst are explained by Horiuti–Polanyi mechanism based on the assumption that hydrogenation and isomerization proceed at the same active metallic nickel sites via half-hydrogenated intermediates.It was shown that the adjustment of the catalyst composition by changing the content of silver modifier offers the possibility to control the total amount of solid fat content, stearic acid and detrimental trans fatty acids in the hydrogenated derivatives. The catalyst with higher silver content is proposed as a promising candidate for selective edible oil hydrogenation catalyst.

The effects of silver content on the structure, morphology, texture, H2-adsorption capacity and catalytic performance in soybean oil hydrogenation of Mg-Ni/diatomite materials have been investigated. The most promising candidate is the catalyst with higher silver content (Ag/Ni = 0.1, SiO2/Ni = 1.07 and Mg/Ni = 0.1) producing hydrogenated derivatives of lower of solid fat, stearic acid and detrimental trans fatty acids.Stearic acid (empty symbols) and TFA (trans fatty acids – filled symbols) profiles vs time. Figure optionsDownload as PowerPoint slide