Fat Modification

Fat Modification

Fats and oils obtained from natural sources are widely used in food and industrial applications. While many oils are used directly after refining, others require modification to achieve specific functional properties such as melting behaviour, texture, plasticity, and stability.

Fat modification processes allow manufacturers to tailor oils and fats for applications like margarine, shortening, confectionery fats, bakery fats, and specialty industrial products.

At DVC, we offer advanced fat modification technologies designed for consistent product quality, energy efficiency, and flexible operation.
Discover Our Technologies

Fractionation

Fractionation is a physical separation process used to separate oils and fats into solid and liquid fractions based on their different melting points.

Hydrogenation

Hydrogenation is a chemical process used to convert liquid vegetable oils into semi-solid or solid fats by reducing the level of unsaturation.

Interesterification

Interesterification is a process that rearranges fatty acids within triglyceride molecules to modify the physical properties of fats without changing their chemical composition.