Users Online: 397

Home Print this page Email this page Small font sizeDefault font sizeIncrease font size

Home | About us | Editorial board | Search | Ahead of print | Current issue | Archives | Submit article | Instructions | Subscribe | Contacts | Login 
Year : 2011  |  Volume : 1  |  Issue : 2  |  Page : 134-138

Process advantages and product benefits of interesterification in oils and fats

Department of Pharmacy, GRD (PG) Institute of Management and Technology, -Dehradun, Uttarakhand, India

Correspondence Address:
Mohammad Asif
Department of Pharmacy, GRD (PG) Institute of Management and Technology, 214, Rajpur Road, Dehradun-248 901, Uttarakhand
Login to access the Email id

Source of Support: None, Conflict of Interest: None

DOI: 10.4103/2231-0738.84203

Rights and Permissions

The physical properties of oils and fats depend on their chemical properties, such as unsaturation, saturation, chain length, and distribution of the three hydroxyl groups of glycerol in the fatty acids. These characteristics change by hydrogenation, fractionation, blending, and interesterification (IE), hence improving the spectrum for the application of the oils and fats. IE is a process where the fatty acids have been moved from one triglyceride molecule to another and it does not alter the fatty acids. IE (chemical and enzymatic) is used to deal with the problems of plastic fat products such as granular development, texture breakdown, lumpy appearance, post hardening, consistency, melting point, and rancidity and create oil more suitable for deep frying or making margarine with good taste and low content of saturated fatty acids, etc. Nutritionally, IE contributes in eliminating or reducing trans fatty acids, providing a higher essential fatty acid activity. Trans and hydrogenated fats increase the coronary heart disease risk factors.

Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded1092    
    Comments [Add]    
    Cited by others 9    

Recommend this journal