Abstract:
Development of modified lipids with improved nutritional and functional properties has gained mounting interest
among scientists and technologists over the recent past. Properties and applications of lipids not only
depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs
of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with
trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and
interesterification has emerged as the main alternative technology. Interesterification catalyzed either by
chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured
lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification
offers more advantages such as milder processing conditions, less by-products and easier product recovery
compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to
produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and
cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings.
This review presents recent developments and current trends of enzymatic interesterification, its novel applications
and limitations.
