Interesterification System
Interesterification System
Interesterification is a process that rearranges fatty acids within triglyceride molecules to modify the physical properties of fats without changing their chemical composition. This process is widely used to produce trans-fat-free specialty fats with improved texture, melting behaviour, and stability. In interesterification, refined oils or fat blends are treated under controlled conditions using either:
- Chemical interesterification, or
- Enzymatic interesterification
This process redistributes fatty acids among triglyceride molecules, resulting in desired melting characteristics and functionality.
After the reaction, the catalysts or enzymes are neutralized or removed.
The product may be further refined or deodorized.
Trans-fat-free margarine
CBS/CBE Production and Bakery shortenings
Confectionery fats
Specialty functional fats
Infant nutrition and premium food fats
Key Features
Controlled reaction conditions for consistent results, Energy-efficient system design
Appropriate design of dosing system considering safety and handling of catalyst; sodium methoxide
Trans-fat-free fat modification
Improved texture and plasticity