Transcription of Enzymatic Interesterification: Process Advantages and ...
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Enzymatic Interesterification: Process Advantages and ...
7 Husum, T L*; Pedersen, L S*; Nielsen, P M*; Christensen, M W*; Kristensen, D* and Holm, H C* INTRODUCTIONT here are many reasons for changing the melting properties of fats and oils(and mixtures of these) ranging from increasing or decreasing the meltingpoint (or cloud point) of an oil, to altering the melting profile of an oil , five different methods of changing the melting properties pro-files of fats and oils exist - blending, fractionation, chemical interesterifica-tion, Enzymatic interesterification and hydrogenation. In this presentation,we will only discuss the last three methods which have one thing in com-mon; they all change the composition of the fat molecules during Interesterification: Process Advantages andProduct BenefitsInteresterification or ester-esterexchange is a Process during whichthe fatty acids of triglycerides exch-ange positions from one glycerideto another, thereby altering theoverall chemical composition andphysical properties of the interester-ified fats.
9 Using a 1,3-specific lipase, only the fatty acids in the 1,3-positions are shifted around, while the 2-position is left untouched. Preservation of
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