Fat interesterification

Fat interesterification is a process used to modify the physical properties of edible fats and oils. This process involves the rearrangement of fatty acids on the triglyceride molecule, without altering the fatty acid composition.

Process

The process of fat interesterification can be carried out chemically or enzymatically. In the chemical process, the fat or oil is mixed with a catalyst, usually a strong base such as sodium methoxide. The mixture is heated to a high temperature, causing the fatty acids to detach from the glycerol backbone and randomly reattach.

In the enzymatic process, a specific enzyme is used to catalyze the reaction. This allows for more control over the final product, as the enzyme can be selected to favor the formation of certain types of triglycerides.

Uses

Fat interesterification is used in the food industry to modify the texture and melting properties of fats and oils. For example, it can be used to harden liquid oils so they can be used in products that require a solid fat, such as margarine and shortening. It can also be used to create fats with a specific melting profile, which can improve the texture and mouthfeel of certain foods.

Health implications

The health implications of consuming interesterified fats are not fully understood. Some studies have suggested that they may have similar effects on blood cholesterol levels as trans fats, which have been linked to an increased risk of heart disease. However, more research is needed in this area.

See also

• Hydrogenation
• Trans fat
• Saturated fat

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Interesterification
• 
  Eie illustration