The Method That Makes Oils and Fats Healthier: Interesterification

Authors : Batuhan İnanlar, Filiz Altay

Pages : 1081-1091

Doi:10.34248/bsengineering.1310721

View : 51 | Download : 50

Publication Date : 2024-09-15

Article Type : Review Paper

Abstract :Lipids, which provide various additives to the food industry, are developed with various modification techniques. In addition to hydrogenation and fractionation techniques, interesterification has become widespread in recent years. This technique, which has been used for more than a century, is classified as chemical or enzymatic interesterification, depending on the use of metal alcoholate or enzyme as a catalyst during the redistribution of fatty acids in the triglyceride ester on glycerol. Since the partial hydrogenation technique has been abandoned due to the formation of trans fatty acid, interesterification is carried out in the production of trans fat-free oil, in the production of breast milk substitutes, in the optimization of cocoa butter substitutes and equivalents, in the formation of structured lipids with nutritional advantages and in the lipid composition in the edible film. With its expanding area of use, its effect on health has been investigated, and the information obtained from studies on humans is that it does not have a negative effect. However, more work is needed on this subject. On the other hand, the World Health Organization recommends consumption of interesterified fats in order to reduce trans fat consumption. The objective of this review was to gather information about interesterification which has become widespread in the oil industry and has been used in new products. The outcome of this study could help better understanding and utilization of interesterification for future research and applications.
Keywords : interesterifikasyon, margarin, trans yağ, hidrojenasyon