Interesterification process of fats and oils

Interesterification is a catalytic process involving the exchange of fatty acids between existing esters to form new esters.

When applied to a mixture to triacylglycerols, the available fatty acids are redistributed over all the possible triacylglycerol types.

The process is used in the edible oils and fats industry to alter the composition and therefore the physical properties of triacylglycerol mixture.

Basically there are three kinds of interesterification reactions, namely, ester-ester interchange, acidolysis and alcoholysis. Interesterification can be done chemically or enzymatically. Chemical interesterification is used industrially to produce fats and oils used in margarines, shortening and confectionary fats.

The purpose of interesterification:
*Modify the melting point. The process rearranges the distributions of the fatty acids in the triglycerides, therefore producing products with melting and crystallization characteristics different from the original blend.

*To slow rancidification

*Create oil more suitable for deep frying

*Making margarine with good taste and low saturated fat content

Interesterification of palm oil with pam seeds or coconut oil (2:1) and to use of 6 parts of this product with 4 parts of sunflower provides a margarine which contains 20-25% w/w of linolenic acid and does not contain hydrogenated fat.
Interesterification process of fats and oils

Functions of oils and fats

Functions of oils and fats
Oils and fats are concentrated sources of energy. In addition, to supply energy, oils and fats have several functions in the body:

• They carry fat-soluble vitamins (A, D, E and K) into the body and help in the absorption of these vitamins.
  
• Vegetable oils are a source of essential fatty acid linoleic acid and monounsaturated fatty acid.
  
• The subcutaneous layer of fat helps us to conserve body heat.
  
• Fats act as cushion and protect vital organs of the body.
  
• Oils and fats greatly improve the palatability and satiety value of the foods.

Functions of oils and fats

Food sources of oils and fats

Food sources of oils and fats
Vegetable oils contain linolenic and other poly-unsaturated fatty acids. Although some of these can be synthesized in he body, linolenic acid which is required for growth and maintenance of normal skin, cannot be synthesized in the body.

Therefore, it has to be supplied in the diet and is termed essential fatty acid.

Therefore, it is necessary to include sufficient vegetable oils in the diet to meet body’s need of essential fatty acid.

Oils and fats are obtained from plants and animal source.

Vegetable oils include those extracted from groundnut sesame or gingelly, mustard, safflower, cotton seed, coconut and palm.

Butter and ghee are animal fats, extract from milk. These food source contribute visible fat in our dietary.

Foods which contain large amount of fat are the sources of hidden fat in the dietary.

These include nuts and oil seeds and animal foods such as milk eggs, fish and meat.
Food sources of oils and fats