PRODUCTION OF INTERESTERIFIED OILS AND FATS

摘要

Hardstock fat for margarine and like emulsion food products is prepared by enzyme rearrangement of a mixture of fatty reactants distinguished from one another by fatty acids of different chain length, and if necessary including hydrogenation and fractionation steps. In particular a mixture may consist of palmitic and lauric fats or their constituent acids, and also very short chain saturated fatty acids to provide asymmetric glycerides for improving margarine quality.