Interesterification
Eliminating trans fats
Enzymatic interesterification eliminate trans fats for healthier oils and fats - and a healthier lifestyle
Meet demand for trans fat free products
As trans fats are linked with heart disease, there is an increasing demand for heart-friendly trans fat free products.
With enzymatic interesterification, you obtain the correct shelf life, as well as the right flavor and melting characteristics. And you get oils with a far better color profile.
All while eliminating trans fats from your products.
Better quality oils without trans fats
We could prevent a half-million deaths from heart disease every year simply by reducing the trans fats in our food. Regulatory authorities worldwide are putting measures in place to reduce and even eliminate trans fats. By using enzymes, manufacturers can avoid all trans fats – and deliver higher quality oils.
How does this compare with chemical interesterification?
SFC curves for 60% palm stearin and 40% coconut oil blend.
There is a visible difference in oil color when using enzymatic and chemical catalysis. The colors shown are after reaction and before purification.
Chemicals used in chemical interesterification (CIE) are strong corrosive bases and require careful handling to ensure worker safety. Enzymatic interesterification (EIE) avoids harsh chemicals while reducing waste and by-products, making it more sustainable.
It’s also a more cost-effective process with fewer processing steps – and delivers higher yields.
Higher quality trans fat free oils and fats
Enzymatic interesterification with Lipozyme® TL IM offers various advantages over chemical interesterification.
It allows you to produce higher yields on high-quality, trans fat free oils and fats suitable for trans fat free margarine and other products. All without using harsh chemicals or generating unwanted by-products.
What could this mean for your business?
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