Interesterification of Fats and Oils

Abstract

Interesterification is a process used to amend the physico-chemical characteristics of oils and fats. There are numerous frightful health problems are associated with trans fats due to this the food industry has been effectively perfecting another 'man-made' replacement to ensure that sales and profits of company are remained at a high level. This new solution is called interesterification, a technique for making butter-like products from liquid vegetable oils. It can be used to make margarines, shortenings, baked goods and confectionary that require the texture, mouth feel and smoothness similar to saturated fats. Interesterification involves an exchange of acyl group among triglycerides. Acyl groups may exchange positions within a triglyceride or among triglyceride molecules. This review is about interesterification of fats and oils.