11 - Enzymatic Interesterification

Abstract

This chapter reviews the Chemical Interesterification (CIE) process and then compares it to the Enzymatic Interesterification (EIE) process. It will not review the reaction mechanisms or the products created via the interesterification process. Interesterification is a process that allows the modification of the melting characteristics of a blend of oils without changing the Fatty Acid Composition (FAC) of the original blend. Utilizing interesterification allows the manufacturer to produce a functional product with less saturated fat and with essentially no trans fatty acid. The traditional method for interesterification was to use a strong chemical to rearrange the distribution of the fatty acids in a random fashion. Commercial enzymes are now available that allow the same rearrangement without the use of harsh chemicals. It is not enough to be “green” for an industrial process to be implemented over an existing technology, but it must also be economical. The Enzymatic Interesterification technology enables an economic value over the existing CIE process by eliminating various processing steps and dramatically reducing the waste material generated in the process. An additional value typically not included in most calculations is the improved quality of both the oil and the finished product.