When applied to a mixture to triacylglycerols, the available fatty acids are redistributed over all the possible triacylglycerol types.
The process is used in the edible oils and fats industry to alter the composition and therefore the physical properties of triacylglycerol mixture.
Basically there are three kinds of interesterification reactions, namely, ester-ester interchange, acidolysis and alcoholysis. Interesterification can be done chemically or enzymatically. Chemical interesterification is used industrially to produce fats and oils used in margarines, shortening and confectionary fats.
The purpose of interesterification:
*Modify the melting point. The process rearranges the distributions of the fatty acids in the triglycerides, therefore producing products with melting and crystallization characteristics different from the original blend.
*To slow rancidification
*Create oil more suitable for deep frying
*Making margarine with good taste and low saturated fat content
Interesterification of palm oil with pam seeds or coconut oil (2:1) and to use of 6 parts of this product with 4 parts of sunflower provides a margarine which contains 20-25% w/w of linolenic acid and does not contain hydrogenated fat.
Interesterification process of fats and oils
