Jun
22
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.
- Modify the melting point
- Slow down rancidity
- Make an oil more suitable for deep frying
- Make margarine with food taste and low saturated fat content.