Interesterification

When you want to combine an efficient, flexible production set-up with the ability to satisfy your customers’ many constantly changing demands, interesterification is an alternative answer.

By combining different oils and fats, interesterification makes it possible to produce hard fats from a wide range of raw materials – and in a way that conforms to modern market demands.

Interesterification is carried out by using a chemical catalyst (normally sodium methylate) to bring about a regrouping of the position of the fatty acids on the basic glycerol molecule.

Interesterification does not affect the degree of saturation of the fat, nor the location of the cis/trans chemical bonds. It is largely done to control the consistency of the oil or fat at different temperatures, a parameter that is crucial for your customers in the food industry.

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