2 results about "Enzymatic interesterification" patented technology

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.