Interesterification of Fats and Oil

Interesterification is a chemical reaction that induces the rearrangement of fatty acid within and between triacylglycerols. Interesterification of oil changes its molecular composition to achieve following characteristics.

  1. Modify the melting point
  2. Slow down rancidity
  3. Make an oil more suitable for deep frying
  4. Make margarine with food taste and low saturated fat content.

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