Abstract
AbstractInteresterification changes the distribution of the fatty acids among the glycerides of fats or mixtures of fats from what was present originally. This affects the physical nature and behavior of fats. A discussion of this process from the standpoints of mechanism, catalysts, methods of monitoring the reaction and applications will be presented.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
