Interesterification as applied to fats and oils is a process whereby the fatty, acid moieties of glyceride molecules are rearranged in a random or directed manner. Either type of rearrangement may involve production of new triglyceride compositions in a predictable manner. A number of patented processes for accomplishing interesterification are discussed. Effective rearrangement catalysts are listed. Typical applications to commercial products are reviewed.
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Lewis Going (1967) studied this question.
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