Enzymatically Interesterified Oils and Shortenings

The enzymatic interesterification of oils offers low trans-fat alternatives that can meet the functional demands of various applications.

Enzyme interesterification subjects oils to less severe processing conditions. Besides being economical, it increases processing flexibility and provides numerous functional characteristics such as a sharper melting profile and low trans fat. ADM’s Tom Tiffany, senior technical sales manager, shares the details.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.