TY  - JOUR
T1  - The Method That Makes Oils and Fats Healthier: Interesterification
TT  - The Method That Makes Oils and Fats Healthier: Interesterification
AU  - İnanlar, Batuhan
AU  - Altay, Filiz
PY  - 2024
DA  - September
Y2  - 2024
DO  - 10.34248/bsengineering.1310721
JF  - Black Sea Journal of Engineering and Science
JO  - BSJ Eng. Sci.
PB  - Karyay Karadeniz Yayımcılık Ve Organizasyon Ticaret Limited Şirketi
WT  - DergiPark
SN  - 2619-8991
SP  - 1081
EP  - 1091
VL  - 7
IS  - 5
LA  - en
AB  - Interesterification is a versatile modification technique with significant benefits for health, the environment, and the economy. It serves as an advantageous alternative to partial and full hydrogenation, preventing the formation of trans fatty acids and saturated fats. While more research is needed to fully understand its health impacts, existing studies suggest that the health effects may stem from end products rather than the process itself. This method is particularly valuable in producing alternatives to breast milk, enriching foods with omega-3 fatty acids, and contributing to food safety through applications like edible film production. From an environmental standpoint, enzymatic interesterification is especially advantageous due to its ability to reuse enzymes and minimize waste, thus reducing environmental impact. The process also offers energy savings and increased efficiency, which are both environmentally and economically beneficial. By preserving food quality, aiding in the production of trans fat free margarine, and reducing the need for hydrogenation, interesterification supports the food industry while indirectly contributing to lower health expenditures. Despite its advantages, interesterification is influenced by factors such as fatty acid composition, triacylglyceride stereochemistry, temperature, process duration, catalyst usage, and the condition of the oil mixture. Challenges such as acyl migration and residue formation can arise. While both chemical and enzymatic methods are utilized, enzymatic interesterification has become more popular due to its efficiency and environmental benefits. Future research should focus on enzymatic interesterification to optimize its applications. Given its widespread use, it is recommended that interesterification undergo thorough risk assessments by national and international authorities to ensure safety, particularly concerning its health effects.
KW  - Interesterification
KW  - Margarine
KW  - Trans fatty acids
KW  - Hydrogenation
N2  - Interesterification is a versatile modification technique with significant benefits for health, the environment, and the economy. It serves as an advantageous alternative to partial and full hydrogenation, preventing the formation of trans fatty acids and saturated fats. While more research is needed to fully understand its health impacts, existing studies suggest that the health effects may stem from end products rather than the process itself. This method is particularly valuable in producing alternatives to breast milk, enriching foods with omega-3 fatty acids, and contributing to food safety through applications like edible film production. From an environmental standpoint, enzymatic interesterification is especially advantageous due to its ability to reuse enzymes and minimize waste, thus reducing environmental impact. The process also offers energy savings and increased efficiency, which are both environmentally and economically beneficial. By preserving food quality, aiding in the production of trans fat free margarine, and reducing the need for hydrogenation, interesterification supports the food industry while indirectly contributing to lower health expenditures. Despite its advantages, interesterification is influenced by factors such as fatty acid composition, triacylglyceride stereochemistry, temperature, process duration, catalyst usage, and the condition of the oil mixture. Challenges such as acyl migration and residue formation can arise. While both chemical and enzymatic methods are utilized, enzymatic interesterification has become more popular due to its efficiency and environmental benefits. Future research should focus on enzymatic interesterification to optimize its applications. Given its widespread use, it is recommended that interesterification undergo thorough risk assessments by national and international authorities to ensure safety, particularly concerning its health effects.
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UR  - https://doi.org/10.34248/bsengineering.1310721
L1  - https://dergipark.org.tr/en/download/article-file/3192988
ER  -