Edible Vegetable Fat Interesterified

See also section 1113.

Edible vegetable fat interesterified.

It is not the same as partial hydrogenation which produces trans fatty acids but.
This is generally done to modify the melting point slow rancidification and create an oil more suitable for deep frying or making margarine with good taste and low saturated fat content.
The terms lipid oil and fat are often confusedlipid is the general term though a lipid is not necessarily a triglyceride.

Examples include cholesterol phospholipids and triglycerides.
Interesterified fat is a type of oil where the fatty acids have been moved from one triglyceride molecule to another.
Structured lipids sls are lipids that have been modified from their natural form for specific food and nutraceutical applications.

Chocolate fats cocoa butter improver cbi and cocoa butter equivalent cbe are specially formulated from palm oil together with shea butter sal fat or.
Enzymatic interesterification is a process in which a lipase enzyme is used to catalyse the exchange of fatty acids attached to the glycerol backbone of a fat.
Crude palm olein cp stearin.

Crude palm oil cp olein.
The standards together make up the australia new zealand food standards code.
Schedule 15 substances that may be used as food additives.

Structured lipids for food and nutraceutical applications introduction.
Back what are the important requirements for ensuring production of cpo with the lowest possible ffa.
Solid fat content sfc is also one of the methods to monitor the interesterification degree of enzymatically interesterified fat zhang et al 2004the following model is best fitted to monitor the interesterification degree using sfc.

Note 1 this instrument is a standard under the food standards australia new zealand act 1991 cth.
Fat is one of the three main macronutrients along with the other two.