Interesterification is a means of modifying the structure and functionality of fats and oils to produce food ingredients for a range of applications, which can help to reduce levels of saturated fatty acids (SFA) and trans fatty acids (TFA) in some foods, by providing an alternative to the use of animal fats or ...

What is the purpose of interesterification?

The purpose of the interesterification is to change the physical (melting) properties of the resulting fats to fit them more closely to those desired for food or other purposes.

What is the importance of interesterification in the food industry?

The commercial interesterification process used by the food industry for spreads, bakery and confectionary products reduces the saturated fatty acid content of the fat by approximately 10% compared to a non‐IE fat with a similar solid content.

What is interesterification in lard?

Interesterification can be defined as a redistribution of the fatty acid moieties present in a triglyceride oil over its glycerol moieties. ... It will continue to redistribute these residual fatty acids and thereby form further higher-melting triglycerides that then also crystallize.

How is interesterification done?

In the food industry and biochemistry, interesterification (IE) is a process that rearranges the fatty acids of a fat product, typically a mixture of triglyceride. The process implies breaking and reforming the ester bonds C–O–C that connect the fatty acid chains to the glycerol hubs of the fat molecules.

Interesterification of oil and fats

What is the difference between hydrogenation and interesterification?

Hydrogenation is used to improve the oxidative stability of oil and to modify the physical characteristics by reducing the double bonds ( 2). Interesterification changes the distribution and positions of fatty acids within and among triglycerides to change the physical properties and behaviors of oil ( 2).

What are some possible benefits for modifying fats and oils by interesterification?

Improve the compatibility of the triglycerides in the solid state. Improve the plasticity of the resulting solid by changing the crystallization properties. Combine the properties of mixed oils and fats. IE can also be used to produce a waxy translucent for coating purposes.

What is Lipid Interesterification?

Interesterification is a means of modifying the structure and functionality of fats and oils to produce food ingredients for a range of applications, which can help to reduce levels of saturated fatty acids (SFA) and trans fatty acids (TFA) in some foods, by providing an alternative to the use of animal fats or ...

Is interesterified fat bad for you?

There is not much research on its safety. One study shows interesterified fat had the same unhealthy effects as trans fat, raising the bad LDL cholesterol and lowering the good HDL cholesterol. Interesterified fat may also raise blood sugar as much as 20 percent in some people.

What is saponification oil?

Saponification of oils is the applied term to the operation in which ethanolic KOH reacts with oil to form glycerol and fatty acids. Production of fatty acid and glycerol from oils is important especially in oleochemical industries.

Why may Interesterification be preferred to hydrogenation in the manufacturing of margarine?

Interesterified fat is fast becoming an alternative to partially hydrogenated fat in the food industry such as in the formulation of margarines and shortenings because it does not contain trans fatty acids [5, 6].

What oils can be winterized?

Winterization is used to refine oil in salad dressings, mayonnaise, cooking oils like sunflower oil, and botanical oils. Rice bran oil is one of the most commonly winterized oils, as it has a high content of waxes, fatty acids and lipids.

What does iodine value indicate?

The iodine value (IV) indicates the degree of unsaturation of a fat or oil. It is defined as the number of grams of iodine absorbed by 100 g of fat. ... Calculation of IV provides more accurate data, eliminating unsaturation present in unsaponifiable compounds.

What are hydrogenated vegetable oils?

Hydrogenated oil is a type of fat that food manufacturers use to keep foods fresher for longer. Hydrogenation is a process where manufacturers add hydrogen to a liquid fat, such as vegetable oil, to turn it into a solid fat at room temperature.

What triggers the breakdown of stored fat?

When your body needs extra energy, such as when you exercise or don't eat enough, it'll break down the stored fat for energy. Fat takes longer to digest than other foods, and the amount of time varies based on the type of fat.

Which catalyst is used in inter process?

The random chemical process is the most general applied. The best known catalysts are alkali metals such as sodium, potassium and their alloys and alkoxides such as sodium methylate or sodium ethoxide.

What is interesterified and hydrogenated soybean oil?

Interesterified fats have largely replaced hydrogenated vegetable fat, which is rich in trans fatty acids, in the food industry as an economically viable alternative, generating interest to study their health effects.

What are interesterified fats and should we be worried about them in our diet?

Interesterified (IE) fats are used in a wide range of food products and were introduced as a replacement for trans fats, which are known to be detrimental to cardiovascular health.

What are vegetable monoglycerides?

Monoglycerides are a type of glyceride. ... Monoglycerides are found naturally in almost all foods in very small amounts. They are a type of fat, meaning that they can be either saturated or unsaturated. Some monoglycerides and diglycerides are also extracted from plant or animal fats and oils and used as food additives.

What are triglycerides?

Triglycerides are a type of fat (lipid) found in your blood. When you eat, your body converts any calories it doesn't need to use right away into triglycerides. The triglycerides are stored in your fat cells. Later, hormones release triglycerides for energy between meals.

Is all soybean oil hydrogenated?

Natural soybean oil contains several essential fatty acids that our body needs to work properly, including linoleic and linolenic acids. However, much of the soybean oil consumed in many parts of the world has been partially hydrogenated; that is, it's chemical composition has been changed.

What is rancidity of fats and oils?

Rancidity is the process through which oils and fats become partially or completely oxidized after exposure to moisture, air, or even light. Though not always that obvious, foods can go rancid long before they become old.

Which fatty acids are essential nutrients?

Only two fatty acids are known to be essential for humans: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid).

What is oil modification?

Summary. All oil modification processes involve a substantial change of the physical behaviours and structural properties of an oil. There are three main modification technologies available in the edible oils industry at present: hydrogenation, interesterification and fractionation.

What are modified oils?

Oils are fatty acids of chains (C12 – C22) esterified with Glycerin, that, depending on the type of acid (according to the number of double bonds), will be more or less drying and reactive.