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HandWiki. Enzymatic Interesterification. Encyclopedia. Available online: https://encyclopedia.pub/entry/28995 (accessed on 23 September 2026).
HandWiki. Enzymatic Interesterification. Encyclopedia. Available at: https://encyclopedia.pub/entry/28995. Accessed September 23, 2026.
HandWiki. "Enzymatic Interesterification" Encyclopedia, https://encyclopedia.pub/entry/28995 (accessed September 23, 2026).
HandWiki. (2022, October 12). Enzymatic Interesterification. In Encyclopedia. https://encyclopedia.pub/entry/28995
HandWiki. "Enzymatic Interesterification." Encyclopedia. Web. 12 October, 2022.
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Enzymatic Interesterification (EIE) is the catalytic reaction that occurs when an enzyme is introduced into oil and rearranges the fatty acids on the glycerol backbone of a triglyceride. Triglycerides are either liquid or solid at room temperature. The rearrangement of the fatty acids that occurs with enzymatic interesterification provides structure and functionality to triglycerides at room temperature. This process adjusts the melting properties, increasing functionality and plasticity in food production applications. One of five different ways of altering melting property profiles, enzymatic interesterification is unlike the more widely used partial hydrogenation method in that it produces no trans fatty acids and lowers saturated fat content.
glycerol
triglyceride
triglycerides
References
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- “Chemical vs. Enzymatic Interesterification.” De Greyt, Wim. IUPAC-AOCS Workshop on Fats, Oils & Oilseeds Analyses & Production, 6 Dec. 2004. Retrieved October 20, 2010 http://old.iupac.org/symposia/proceedings/Tunis04/degreyt-interesterification-modifieddgw.pdf
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- Rousseau, D. (2002) Chapter 13:The Effects of Interesterification on the Physical Properties of Fats. Physical Properties of Lipids. CRC Press.
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- Chim Phys 10 (1844). Pelouze, J. Ann. Page 434.
- DE patent 417,215 http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=DE417,215
- Wisdom, R. A.; Dunnill, P.; Lilly, M. D.; Macrae, A. (1984), "Enzymic Interesterification of Fats: Factors Influencing the Choice of Support for Immobilized Lipase.", Enzyme and Microbial Technology 6 (10): 443–446, doi:10.1016/0141-0229(84)90093-0 https://dx.doi.org/10.1016%2F0141-0229%2884%2990093-0
- “Legal and Policy Resources on Public Health ‘Winnable Battles’” www.cdc.gov. Retrieved October 20, 2010. http://www2a.cdc.gov/phlp/winnable/transfat.asp
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- “Enzymatic Interesterification: Process Advantages and Product Benefits.” Husum, T. L., L. S. Pedersen, P. M. Nielsen, M. W. Christensen, D. Kristensen, and H. C. Holm. Palm Oil Information Online Service, Dec. 2003. Retrieved October 20, 2010. http://palmoilis.mpob.gov.my/publications/pod39-p7.pdf
- Osório, N. M.; Dubreucq, E.; Da Fonseca, MM R.; Ferreira-Dias, S. (2009), "Operational Stability of Immobilized Lipase/acyltransferase during Interesterification of Fat Blends.", Eur J Lipid Sci Technol 111 (4): 358–367, doi:10.1002/ejlt.200800194 https://dx.doi.org/10.1002%2Fejlt.200800194
- Hui, Y.H. (2006), Handbook of Food Science, Technology, and Engineering, Vol.1, Boca Raton: Taylor & Francis, ISBN 1-57444-551-0
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