In their native form, most edible oils have limited application in food products. They are often modified, chemically and/or physically, to alter their textural properties and enhance their functionality in food applications. Interesterification (IE) is a powerful tool for modification of the textural properties of oils and fats, and is currently the perfect alternative to hydrogenation. IE involves redistribution and interchange of fatty acids (FA) within and between the triacylglycerol (TAG) molecules of the oils and fats by means of an appropriate catalyst (Augustin and Versteeg, 2006). The result is a significant change in the physicochemical properties of the oils and fats, such as melting and crystallisation behaviour, viscosity and functionality (Lee et al., 2012; Noor Lida et al., 2007; 2006; 2002). No change to the FA composition occurs, and no formation of either trans or geometrical isomers of FA.

Researcher: Noor Lida Habi Mat Dian
Email: nlida@mpob.gov.my