Interesterification random rearrangement

An alternative method is interesterification where the fatty acids are rearranged. This can be done chemically, which gives a random distribution, or by using enzymes. The advantage of enzymes is that they are very specific in their action. It is quite possible using a lipase to remove... 

Interesterification. The least known and practiced processing technique available to the fats and oUs processor for modification of the physical properties of an oil is interesterification, often referred to as rearrangement. The ability to modify the melting point and functional crystallization characteristics without changing the fatty acid composition makes interesterification a process with a number of unique possibilities. The benefits of the random interesterification processes are summarized in Table 21 (133). 

Interesterification rearrangement)—Random interesterification of triglyceride fats, particularly lard, produces a refined crystal structure, thus enhancing texture and cake baking properties in shortening formulations. 

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