Abstract
AbstractFats and oils have limited applications in their natural form due to their specific chemical composition. To widen their application and functionality, they need to be modified. Interesterification is one of the modification processes used for this purpose and has advantages over hydrogenation which generates considerable amounts of undesirable trans fatty acids. Numerous studies describe changes occurring during interesterification in triacylglycerols and in physical and chemical properties of the end‐products. The few literature reports available have shown inconsistent results from a slight to extensive loss of tocopherols during the interesterification process. This paper provides information on the effects of interesterification on minor lipid components such as tocopherols, phytosterols and phytosterol oxidation products.
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