What is interesterification in lard?
What is interesterification in lard?
Interesterification can be defined as a redistribution of the fatty acid moieties present in a triglyceride oil over its glycerol moieties. It will continue to redistribute these residual fatty acids and thereby form further higher-melting triglycerides that then also crystallize.
What is interesterification used for?
Interesterification is a means of modifying the structure and functionality of fats and oils to produce food ingredients for a range of applications, which can help to reduce levels of saturated fatty acids (SFA) and trans fatty acids (TFA) in some foods, by providing an alternative to the use of animal fats or …
What is random interesterification?
Random interesterification, however, simply aims to randomize the distribution of the available fatty acid groups on the glycerol molecule and thereby to alter the melting properties of the fat or oil blend.
Is interesterification good?
There is not much research on its safety. One study shows interesterified fat had the same unhealthy effects as trans fat, raising the bad LDL cholesterol and lowering the good HDL cholesterol. Interesterified fat may also raise blood sugar as much as 20 percent in some people.
What type of reaction is transesterification?
Transesterification is a catalytic reaction that converts lipids into fatty ester methyl esters and glycerol as coproduct through four steps. The first step is preparing the catalyst and mixing the catalyst with alcohol.
What is interesterified vegetable fat?
Interesterified Fat is a type of oil where the fatty acids have been moved from one triglycerides molecule to another. This is generally done to modify the melting point, slow rancidification and create an oil more suitable for deep frying or making margarine with good taste and low saturated fat content.
What is the pH of biodiesel?
~ 7
Table 2
| Properties | Min/max value (ASTM standards) | Biodiesel from microalgae (Mostafa et al. 2017) |
|---|---|---|
| pH | ~ 7 | 9.24–9.13 |
| Ash content | < 0.02% | Nil |
| Free fatty acid | < 2.5% | – |
| Acid value | < 0.8 mg KOH/g | 3.05 mg KOH/g |
What metals are used in interesterification of lard?
Alkali metals such as sodium and potassium and their liquid alloy (NaK) were used in the US for the directed interesterification of lard [4] yielding a shortening product with extended plastic range. In Europe, various hardstocks were produced by interesterification for margarine with a high linoleic acid content.
What is interesterification in cooking?
Interesterification moves these fatty acids around with the result that the interesterified fat has different melting and baking qualities. Interesterification was first applied to natural fats like palm oil and lard.
Why does interesterified oil need to be deodorized?
The enzymatically interesterified oil needs to be deodorized before it can be used in food products. Interesterification is employed to change fatty acid composition or fatty acid distribution in the triacylglycerol molecule (Figure 3 ). It can be carried out in a single triacylglycerol or between several triacylglycerols.
What is an example of interesterification?
Interesterification was first applied to natural fats like palm oil and lard. For example, in natural lard, about 2 percent of the triglycerides have three saturated fatty acids and about 24 percent have three unsaturated fatty acids. The remaining triglycerides have a combination of unsaturated and saturated fatty acids.
