Transesterification of Fats

Transesterification of fats

Fat transesterification (also called fat randomization) is the process of changing the structure of triglycerides in fats and oils by redistributing acyl groups between glycerol molecules.

As a result of transesterification, randomization occurs, that is, a random distribution of fatty acids among glycerol positions. If the original fat contained triglycerides with a certain regularity in the arrangement of fatty acids, then after transesterification this regularity is disrupted.

Transesterification allows you to change the physical properties of fats, such as melting and crystallization points, texture, and also improve their technological characteristics. This process is widely used in the food industry in the production of margarines, confectionery fats, and in the production of biofuels.

Transesterification of fats is a method that allows you to change the structure of triglycerides and create new fats that are more resistant to oxidation. This process occurs when fats are heated in the presence of a catalyst, which causes the bonds between hydrocarbon rings to break and new bonds to form between them.

By transesterifying fats, you can change their properties, for example, increase the melting point, reduce viscosity or improve solubility in water. This can be useful in the food industry, cosmetics, pharmaceuticals and other industries.

One example of the use of fat transesterification is in the production of margarine, which contains less saturated fat and more polyunsaturated fat. Transesterification of fats is also used to create biologically active food additives, such as lecithin and phospholipids.

Although transesterification of fats is an effective method for changing their properties, it can also lead to the formation of undesirable products such as free radicals and peroxides. Therefore, it is necessary to carefully control the transesterification process and select optimal conditions to obtain the desired result.