Inter-esterified palm products as alternatives to hydrogenation.
Inter-esterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. Inter-esterification is an acyl-rearrangement reaction on the glycerol molecule. On the other hand, hydrogenation involves addition of hydrogen to the double bonds of unsaturated fatty acids. Due to health implications of trans fatty acids, which are formed during hydrogenation, the industry needs to find alternatives to hydrogenated fats. This paper discusses some applications of inter-esterified fats, with particular reference to inter-esterified palm products, as alternatives to hydrogenation. Some physico-chemical properties of inter-esterified fats used in shortenings are discussed. With inter-esterification, more palm stearin can be incorporated in vanaspati. For confectionary fats and infant formulations, enzymatic inter-esterification has been employed.
Idris
Nor Aini
NA
Malaysian Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia. aini@mpob.gov.my
Dian
Noor Lida Habi Mat
NL
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004041:Dietary Fats / Q000032:analysis*; D004951:Esterification; D005223:Fats / Q000737:chemistry*; D005525:Food-Processing Industry; D006865:Hydrogenation; D007536:Isomerism; D008383:Margarine / Q000032:analysis*; D000073878:Palm Oil; D010938:Plant Oils / Q000032:analysis; D013696:Temperature
D004041:Dietary Fats; D005223:Fats; D010938:Plant Oils; D000073878:Palm Oil; D008383:Margarine