Interesterification is one of the processes to modify the properties of triglyceride mixtures. In this reaction the fatty acid chains are redistributed over the triglyceride molecules, as a result the melting characteristics of the product have changed compared to the starting mixture.

Interesterification can be done by two ways 1. Chemical & 2. Enzymatic

Chemical Interesterification adjusts the melting profile of a fat blend by interchanging the 3-fatty acids of the triglycerides. There is no formation of Trans fatty acids, but post-treatment is required to remove the by-products and the catalyst. The most often catalyst used is Sodium methoxide (NaOCH3).

(Industrially, sodium methylate is applied for random interesterification)

Enzymes also catalyze the interesterification reaction. Traditionally, enzymes have been used for the production of higher value add products, such as cocoa butter extenders.

Also Interesterification makes ‘trans fat free’ hard stock for margarines, butter blends, spreads, shortenings and ghee blends.

The Process: Drying of Oil —>Reaction with Sodium methoxide —>Cooling —> Wash the Oil (5-10% water) —>Drying and Bleaching —> Deodorization.

(FFA should be taken in consideration max. 0.1% and Moisture <100 ppm)

About Abdul Quddus

• Abdul Quddus has been writing and presenting healthy articles since late 1998, mostly on subjects related to biotechnology, lipid sciences (fats & oils), healthy fruits & vegetables and value added products, • Having experience of 11+ years in Research and Development of food products, and Operations of Quality Assurance and Management. • International work experience in Multinational food groups. • Known as Specialist in Fats and Oils and its allied products. • Expert in Dry Food Mixes, Bakery / Dairy Ingredients and Nutraceuticals (Functional Foods). • Proficient in making Fruits & Vegetables value added products. • Good Sensory Evaluation and Tasting of food products (Trained/Expert workshop from 3 reputed organizations). • Strong academic background – M.Sc. Industrial Chemistry; Bachelor Degree in Biotechnology, Microbiology and Chemistry; Few Diplomas in Management Systems; and Attended more than 20 Training Courses related to Food formulation, processing, quality, safety,and testing/analysis. • Active and Senior member of few groups and associations.
This entry was posted in General. Bookmark the permalink.

2 Responses to Interesterification

  1. link says:

    ok how is this supposedto mean?

  2. minority scholarships says:

    this post is very usefull thx!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>