Enzymatic interesterification
Enzymatic Interesterification is a process used in the food industry to modify the physical properties of oils and fats. This process involves the rearrangement of fatty acids on the glycerol backbone of triglycerides, under the influence of an enzyme known as a lipase.
Process[edit | edit source]
The enzymatic interesterification process begins with the selection of a suitable lipase. The lipase acts as a catalyst, speeding up the reaction without being consumed in the process. The lipase used can be specific (only acting on certain types of fatty acids) or non-specific (acting on all types of fatty acids).
The lipase is mixed with the oil or fat at a specific temperature and for a specific duration. During this time, the lipase breaks the ester bonds between the glycerol and the fatty acids in the triglycerides, allowing the fatty acids to rearrange themselves on the glycerol backbone. This rearrangement results in a new triglyceride with different physical properties.
Applications[edit | edit source]
Enzymatic interesterification is used in the food industry to modify the properties of oils and fats. For example, it can be used to increase the melting point of an oil, making it more suitable for use in baking or frying. It can also be used to decrease the melting point of a fat, making it more spreadable at room temperature.
In addition to its use in the food industry, enzymatic interesterification has potential applications in the production of biofuels and in the pharmaceutical industry.
Advantages and Disadvantages[edit | edit source]
One of the main advantages of enzymatic interesterification over chemical interesterification is that it is a more environmentally friendly process. It does not require the use of harsh chemicals and produces fewer by-products.
However, enzymatic interesterification is typically slower and more expensive than chemical interesterification. The cost and availability of suitable lipases can also be a limiting factor.
See Also[edit | edit source]
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