INTER ESTERFICATION
Process of rearranging the fatty acids on the glycerol backbone of triglycerides, altering their properties.
Author : Kayalvizhi S 22uef013
II BE Food Processing and preservation technology
Avinashilingham Institute for Home science and Higher education for Women
INTRODUCTION
Interesterification, the transformative
process of rearranging fatty acids within
triglycerides, stands as a cornerstone in
modern food science. This poster
presentation delves into the essence of
interesterification, its mechanisms, and
its widespread applications across
industries. Through this concise
exploration, we illuminate the profound
impact of interesterification in
customizing fats to meet evolving
consumer needs and industry demands.
OBJECTIVE IMPORTANCE Chemical Reactions involved in
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interesterfication
• Provide a clear understanding Interesterification plays a pivotal role
of the concept of interesterification in the food industry by providing a means
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and its significance in modifying the to tailor the properties of fats and oils to Activation
properties of fats and oils. meet diverse consumer demands. This
process enables to modify the fatty acid
• Highlight the mechanisms compositions, leading to improved Catalysis
involved in interesterification, nutritional profiles, such as reducing Chemical catalysts:
including both chemical and TG + NaOH → Glycerol + Sodium salts of fatty acids
saturated fats. It enhances the functional
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Enzymatic catalysts:
enzymatic approaches. attributes of fats, including texture, TG + Lipase → Glycerol + Free fatty acids
spreadability. Interesterified fats exhib it
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enhanced oxidative stability, extending the
Molecular Rearrangement
shelf-life of food products and reducing the
need for synthetic additives.
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Cooling and neutrallization
APPLICATIONS
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Interesterification in the food industry is crucial Purification
for customizing fats and oils to meet diverse needs.
It facilitates the production of trans-fat-free
alternatives, improving the health profile of Analysis
processed foods. In baking, it enhances fat
functionality for better texture and volume in cakes
and pastries. Interesterification also optimizes the CONCLUSION
properties of fats in margarine, ensuring desired Interesterification is a crucial process
spreadability and stability. It contributes to the in food science, offering tailored
creation of creamy textures in confectionery solutions for healthier, tastier products.
products like chocolates. Furthermore, Its versatility enhances texture, stability,
interesterified fats improve frying performance by and nutritional profiles across various
enhancing oil stability and reducing oil absorption food applications. It stands as a key
in fried foods. Overall, interesterification is essential driver of innovation, promising a future
for enhancing taste, texture, and nutritional quality of improved product quality and
across various food applications. consumer satisfaction in food industry.