Enzymatic Interesterification : Process Advantages and Product Benefits

by mpob_admin

There are many reasons for changing the melting properties of fats and oils (and mixtures of these) ranging from increasing or decreasing the melting point (or cloud point) of an oil, to altering the melting profile of an oil mixture. Basically, five different methods of changing the melting properties profiles of fats and oils exist – blending, fractionation, chemical interesterification, enzymatic interesterification and hydrogenation. In this presentation, we will only discuss the last three methods which have one thing in common, they all change the composition of the fat molecules during the process.

Releated

An Introduction to Random Interesterification of Palm Oil

Interesterification (IE) is the process of re-arranging the fatty esters within and between triglycerides resulting in most cases, a change in the physical properties of the oil/fat. It is a useful modification method to give the oil/fat the functionality required for a finished product. However, because of several reasons, IE has not been given due […]

by mpob_admin

Applications of Palm-based Interesterified Fats

The physical characteristics of oils and fats are determined by their chemical properties, i.e., the chain length and unsaturation of the fatty acids as well as their distribution among the three hydroxyl groups of glycerol. By changing them through hydrogenation, fractionation, blending or interesterification (IE), the physical properties can be changed as well, hence, widening […]

by mpob_admin