The Method That Makes Oils and Fats Healthier: Interesterification

Abstract

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.

Keywords

• Interesterification
• Margarine
• Trans fatty acids
• Hydrogenation

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