Hydrogenated Fat Composition TEQ Control via Low-Temperature Processing

The patent changes the temperature parameter from conventional high temperatures (typically 150-200°C) to a lower temperature range (100-140°C). This parameter change allows the hydrogenation reaction to proceed at reduced intensity, preventing the dechlorination of OCDD while still achieving adequate hydrogenation of unsaturated fatty acids. The lower temperature is the key parameter modification that resolves the contradiction between hydrogenation efficiency and TEQ value control.

The patent applies preliminary action by controlling the hydrogenation temperature to prevent the formation of toxic dioxins in the first place, rather than relying on subsequent purification steps to remove them. By maintaining temperature at 100-140°C during hydrogenation, OCDD remains stable and does not convert to more toxic compounds, thereby preemptively addressing the purity issue without requiring activated carbon treatment or extended purification procedures.

The patent converts the potential harm of OCDD dechlorination into a benefit by controlling reaction conditions that preserve OCDD stability. Instead of viewing OCDD as a contaminant to be removed, the approach leverages its stability at lower temperatures to prevent the formation of more toxic dioxins. This transforms the challenge of dealing with PCDDs into an advantage where the controlled environment prevents harmful transformations entirely.