Interesterification (IE) is a powerful tool for modification of the physical and chemical properties of oils and fats. IE involves redistribution and interchange of fatty acids (FAs) within and between the triacylglycerol molecules, which make up all oils and fats. The result is a significantly changed melting and crystallization behaviour. No changes occur to the FA composition. Therefore, IE does not result in the formation of either trans or geometrical isomers of FAs. However, IE has not been given due attention in the food industry since hydrogenation was the preferred process especially forthe production of solid fats such as margarine and shortening. Partially hydrogenated vegetable oils containing trans FAs are a near-perfect ingredient because they can be tailored for specific applications. But, trans FAs resulting from partial hydrogenation have been proven to raise the low-density lipoprotein (bad) cholesterol level, causing the arteries to become hardened and clogged, and increase the risk for cardiovascular disease (Reddy and Jeyarani, 2001). It has therefore been recommended that trans FAs be removed from food systems.

Main Research: Noor Lida Habi Mat Dian