Interesterification of Fats and Oils

Abstract

Interesterification is a fundamental modification widely used in the fats and oils industry on a commercial scale. This process involves rearrangement of fatty acid chains within and between triacylglycerol molecules, with consequent improvement of the physical properties of fats and oils.
A recently, developed enzymatic process makes possible regiospecific reactions. This paper outlines interesterification and introduces future applications.