Interesterification is a fundamental modification widely used in the fats and oils industry on a commercial scale. This process involves rearrangement of fatty acid chains within and between triacylglycerol molecules, with consequent improvement of the physical properties of fats and oils. A recently, developed enzymatic process makes possible regiospecific reactions. This paper outlines interesterification and introduces future applications.
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Wataru Matsumoto (1999) studied this question.