Interesterification glycerol

Fatty acid methyl esters (FAME) are the gateway to many products. Use for glycerol, a byproduct of alcoholysis interesterification. Current FAME uses include cleaning graffiti... 

The physical properties of TAGs are determined by the types of fatty acids that compose them for example, the number of saturated and unsaturated chains, cis-and frawi-double bonds, short and long chains, chains with even and odd numbers of carbon atoms, and esterified positions of fatty acids with glycerol carbon atoms. Fats are modified by hydrogenation, interesterification, and fractionation to produce desirable physical properties for fat-based products. 

The crystal structures of margarines based on sunflower or canola oil (rape-seed) along with hydrogenated oil are stabilized in the p form by interesterification leading to randomization of the glycerol esters. 

Bohenin (BOB) is the name given to glycerol 1,3-behenate 2-oleate, which inhibits fat bloom when added to chocolate. It is produced in Japan by enzymic interesterification of triolein and behenic (22 0) acid or ester in the presence of a 1,3 stereospecific lipase. 

Interesterification is a process used in the fats and oils industry to modify the properties of triglyceride mixtures. Interesterification can be visualized as a breakup of a specific triglyceride, removal of a fatty acid at random, shuffling it among the rest of the fatty acid pool, and replacement at random by another fatty acid. The reaction ultimately attains equilibrium when all possible combinations of glycerol and fatty acids have taken place. This process is commonly referred to as randomization because... 

The human milk fat substitute, Betapol, introduced on the market by the Loders Croklaan Company (Unilever) (Xu, 2000), is an example sTAG. This 1,3-diooleoyl-2-palmitoyl-5 /i-glycerol (OPO) is primarily obtained by the interesterification of tripalmitin with oleic acid, catalyzed by a lipase from Rhizomucor miehei. 

Required sTAG are best obtained through enzymatic treatment of existing products or by TAG synthesis from glycerol and FA. They can be synthesized chemically or enzymatically as the result of esterification, acidolysis, alcoholysis, or interesterification (Lee and Akoh, 1998). 

Structured lipids (SL) are TAG that contain combinations of short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA) located in the same glycerol molecule these may be produced by chemical or enzymatic processes (29,30). These specialty lipids may be produced via direct esterification, acidolysis, and hydrolysis or interesterification. Structured lipids are developed to fully optimize the benefits of their fatty acid varieties in order to affect metabolic parameters such as immune function, nitrogen balance, and lipid clearance from the bloodstream. 

Po glycerol esters of interesterifed ricinoleic acid Polyglycetol esters of polycondensed fatty acids from castor oil. See Polyglyceryl polyricinoleate... 

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