Abstract
In the previous paper of this series, authors reported that a part of peroxides in the original oil changed into polymers during the catalytic hydrogenation. In this paper these polymers were investigated as regards to their structure, mechanisms of formation and also to the effect on oxidative stability of the hydrogenated oils.
In the earlier stage of hydrogenation, the polymers contained compounds with four double bonds in a molecule and trans-trans conjugated double bond, and which were assumed as polymer having a dehydrodimer type structure.
The hydrogenation rate of the dieter was much less than normal glycerides, and even the case of dimer isolated from hydrogenated fat with I.V. 20 it showed I.V. of 75.
Hydrogenated fats contained much dimer had less oxidative stability, and this dimer probably hecomes a precursor of some reverted flavor.
