In the food industry and biochemistry, interesterification 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.

What do you mean 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 Interesterification used for?

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 ...