Guarantee of Food Safety of Fat by Technology of Interesterification

摘要

At reception of hard fats with the special purpose the particularattention is given to an arrangement of fat acids (acyls) in the moleculeof triacylglycerides as their structurally-mechanical and rheologicalproperties essentially depend on it [1]. It is known that process ofhydrogenation is accompanied with interesteri?cDtion of the fat acids,depending by nature of applied catalyst [2].