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 meant by interesterification?
Interesterification is the process of swapping or rearranging fatty acids within a TAG (between the sn‐1, 2 and 3 positions) or between TAGs, by either chemical (giving random esterification, where fatty acids are moved to unspecified positions) or enzymic (which can give random or directed esterification, where fatty …
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 is chemical interesterification?
Introduction. Interesterification can be defined as a redistribution of the fatty acid moieties present in a triglyceride oil over its glycerol moieties. This can be random when the reaction is carried out in a single, liquid phase. Directed interesterification processes are no longer practised industrially.
What is the difference between transesterification and interesterification?
is that transesterification is (organic chemistry) the reaction of an ester with an alcohol in order to replace the alkoxy group; it is used in the synthesis of polyesters and in the production of biodiesel while interesterification is (chemistry) the reaction of an ester with an alcohol in order to obtain a different …
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.
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 is random interesterification?
Random interesterification, however, simply aims to randomize the distribution of the available fatty acid groups on the glycerol molecule and thereby to alter the melting properties of the fat or oil blend.
How is interesterification done?
Is Fischer esterification the same as transesterification?
Esterification is the reaction between a carboxylic acid and an alcohol whereas transesterification occurs between an ester and an alcohol. The esterification involves the reaction between a acid and an alcohol whereas transesterification involves the reaction between an ester and an alcohol.
Which catalyst is used in Interesteration of lipids?
The so-called “chemical” interesterification, the catalyst is an inorganic compound such as sodium methoxide. The reaction is carried out at high temperatures and creates three by-products — sodium soaps, fatty methyl esters, and monoglycerides) in addition to the interesterified fats.
What is random Interesterification?
What kind of interesterification is used for margarine?
In Europe, various hardstocks were produced by interesterification for margarine with a high linoleic acid content. One such margarine [5] consists of 15-30% of a fraction of a fully hydrogenated interesterification mixture of palm kernel oil and palm oil and 70-85% liquid oil.
What is the aim of interesterification of fat?
The aim of interesterification is to modify the melting properties of a fat or fat blend to produce a fat suitable for incorporation into margarine or other food fat product. In Figure 1, the solid fat content (SFC) profile of a blend of soybean and fully hardened soybean oil is measured before and after interesterification.
How is interesterification used in the food industry?
The enzymatically interesterified oil needs to be deodorized before it can be used in food products. Interesterification is employed to change fatty acid composition or fatty acid distribution in the triacylglycerol molecule (Figure 3 ). It can be carried out in a single triacylglycerol or between several triacylglycerols.
How is interesterification used as an alternative to hydrogenation?
Interesterification in which fatty acids are exchanged between two fats or within a fat has been used as an alternative to hydrogenation. Initially a chemical catalyst (sodium methoxide) was applied but more recently an enzymatic catalyst has started to replace this older method of fat modification.