Shortenings interesterification

Fig. 34.30. Schematic drawing of multiple enzyme reactor system for enzymatic interesterification of trans-free margarine and shortening oils. (Courtesy of Novozymes A. S, Bagsvaerd, Denmark.)...

The simplest technique for formulating is to blend the various components together and by far the majority of margarine base oils and shortenings are formulated in this way. Other techniques such as fractionation and interesterification are sometimes used under special circumstances, for example, to produce high polyunsaturated and/or low trans margarines or to reduce recrystallization tendencies. 

Commonly used interesterified fats, whieh provide suitable fimctionality for the food industry, include fats that are rich in the long-ehain SYK, palmitic acid (16 0) and stearic acid (18 0) [77]. Chemical and enzymatic interesterification has been specially used in the formulation of margarines and shortenings to provide products with no TFA but that still maintain physical properties, taste, and stability [80]. 

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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