interesterifisering
Interesterificering, or interesterification, is a fat-processing process that redistributes fatty acids among triglycerides in fats and oils. By exchanging acyl groups between triglyceride molecules, the total fatty acid composition remains the same, but the arrangement on the glycerol backbone changes. This alters physical properties such as melting behavior, crystallization, and texture, which are important for spreads, margarines, shortenings, and other fat-based products.
Two main approaches exist: chemical and enzymatic interesterification. Chemical methods use catalysts, typically acid or base,
Interesterification can be random, yielding a statistical distribution of triglyceride species, or selective/regiospecific, aimed at producing
Advantages include the ability to tailor melting behavior and texture without hydrogenation, thereby avoiding trans fat
Regulatory aspects vary by jurisdiction; interesterified fats are generally approved as food ingredients, with labeling requirements