Fat interesterification
Fat interesterification is a process used in the food industry to modify the physical properties of edible fats and oils. The term is derived from the words 'inter' meaning between and 'esterification' which refers to the reaction of an alcohol with an acid to form an ester and water.
Pronunciation
Fat interesterification: /fæt ɪnˌtɛrɪˌstɛrɪfɪˈkeɪʃən/
Etymology
The term 'fat interesterification' is a combination of the prefix 'inter-', from Latin 'inter' meaning 'between', and 'esterification', which is derived from the word 'ester'. An ester is a compound produced by the reaction between an acid and an alcohol, with the elimination of a molecule of water.
Process
Fat interesterification involves the rearrangement of fatty acids on the glycerol backbone of a fat or oil. This is achieved by heating the fat or oil in the presence of a catalyst, which promotes the exchange of fatty acids between different triglycerides. The process can be used to modify the melting characteristics and other physical properties of the fat or oil, without altering its fatty acid composition.
Related Terms
- Esterification: The process of forming an ester from an acid and an alcohol.
- Triglycerides: The main constituents of body fat in humans and other animals, as well as vegetable fat.
- Fatty acids: Carboxylic acids with long aliphatic chains, which are either saturated or unsaturated.
- Glycerol: A simple polyol compound, which is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic.
See Also
External links
- Medical encyclopedia article on Fat interesterification
- Wikipedia's article - Fat interesterification
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