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Interesterification of fats

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Interesterification changes the distribution of the fatty acids among the glycerides of fats or mixtures of fats from what was present originally. This affects the physical nature and behavior of fats. A discussion of this process from the standpoints of mechanism, catalysts, methods of monitoring the reaction and applications will be presented.

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Authors and Affiliations

  1. Lever Brothers, 45 River Road, 07020, Edgewater, NJ

    B. Sreenivasan

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  1. B. Sreenivasan
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Sreenivasan, B. Interesterification of fats. J Am Oil Chem Soc 55, 796–805 (1978). https://doi.org/10.1007/BF02682651

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  • DOI: https://doi.org/10.1007/BF02682651

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