Adam Lausche

B.S.: Chemical Engineering 2005, University of Washington
Office: 3166 H.H. Dow
Phone: 734.647.0851
lausche@umich.edu

Electrochemical oil hydrogenation is fast becoming a key technology for reducing the trans-fatty acid content of hydrogenated vegetable oils. Edible oils are a key component in margarine, non-dairy creamers, whipped toppings, baking/frying shortenings, and salad oils. The current industrial process for manufacturing these products, however, results in a number of undesirable side reactions, especially the production of trans-fatty acids. These compounds have been linked to coronary heart disease and are becoming outlawed in a number of places.

Electrochemical oil hydrogenation using a palladium catalyst has been demonstrated to hydrogenate vegetable oils without producing nearly as much trans-fat (as low as 5%, as compared to 40% in the current industrial process). My research focuses on investigating the activity and selectivity of transition metal carbides and nitrides for the electrochemical hydrogenation reaction. The materials have been shown to be active for a number of reactions that are traditionally only catalyzed by expensive noble metals (e.g. platinum, palladium, etc). I am also investigating the effects of supporting these noble metals on the much less expensive carbides and nitrides. I am specifically interested in studying the effects of these different catalyst formulations on the activity and selectivity for the soybean oil hydrogenation reaction.

Exploded view of an electrochemical vegetable oil hydrogenation reactor