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Interesterification products and processes
Journal of the American Oil Chemists' Society, 1967AbstractInteresterification as applied to fats and oils is a process whereby the fatty, acid moieties of glyceride molecules are rearranged in a random or directed manner. Either type of rearrangement may involve production of new triglyceride compositions in a predictable manner. A number of patented processes for accomplishing interesterification are
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Interesterification, chemical or enzymatic catalysis
Lipid Technology, 2015The interesterification process is one of the oil modification processes the refiner can use to alter the physical properties of oils and fats, The reaction requires a catalyst to proceed. This can be a base or a lipase enzyme. In the currently accepted mechanism of the base‐catalysed interesterification reaction, two anionic intermediates are involved:
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Directed Interesterification of Lard
Industrial & Engineering Chemistry, 1957Chester Placek, George W. Holman
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Interesterification of Canola Oils
Canadian Institute of Food Science and Technology Journal, 1984N.A.M. Eskin +3 more
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