Interesterified fats are oils (such as soybean oil) that have been chemically modified. This is done in order to make them more solid, less liable to go rancid and more stable for applications such as deep frying. The interesterification process is used as an alternative to partial hydrogenation, which results in trans fats. However, research indicates that interesterified fats may pose other health risks. Binomial name Glycine max Merr. ... Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Hydrogenation is a chemical reaction in which unsaturated bonds between carbon atoms are reduced by attachment of a hydrogen atom to each carbon. ... A trans fatty acid (commonly shortened to trans fat) is an unsaturated fatty acid molecule that contains a trans double bond between carbon atoms, which makes the molecule less kinked compared to cis fat. Research suggests a correlation between diets high in trans fats and diseases like atherosclerosis and coronary...

Chemistry

Interesterification of soybean oil increases its stability

In a polyunsaturated fat, one or more polyunsaturated fatty acids (PUFA) are esterified to a glycerol backbone. Interesterification is used to replace the PUFA with an unsaturated fatty acid, typically stearic acid. The process can be applied to natural oils or fats, or hydrogenated or fractionated oils. It can be induced by chemicals or enzymatic catalysts. The interesterified fats can be separated through controlled crystalization.^[1] Interesterification does not introduce trans fatty acids. However, the resulting fat can be subtly different than natural oils. In polyunsaturated fats, the PUFA is commonly found at the middle position (sn2) on the glycerol. Stearic acid is not usually found at sn2 in vegetable oils used in the human diet.^[2] Download high resolution version (640x951, 162 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Download high resolution version (640x951, 162 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... An unsaturated fat is a fat or fatty acid in which there is one or more double bonds between carbon atoms of the fatty acid chain. ... A polyunsaturated fatty acid (PUFA) is a class of unsaturated fat that contains more than one double bond. ... General formula of a carboxylate ester. ... Glycerol, also well known as glycerin and glycerine, and less commonly as propane-1,2,3-triol, 1,2,3-propanetriol, 1,2,3-trihydroxypropane, glyceritol, and glycyl alcohol is a colorless, odorless, hygroscopic, and sweet-tasting viscous liquid. ... An unsaturated fat is a fat or fatty acid in which there is one or more double bond in the fatty acid chain. ... Stearic acid, also called octadecanoic acid, is one of the useful types of saturated fatty acids that comes from many animal and vegetable fats and oils. ...

Health effects

Research has raised concern about interesterified fats. Stearic acid is used because, unlike other saturated fats, it does not raise LDL. However, reasearch has suggested that replacing a polyunsaturated fatty-acid molecule in vegetable oil with stearic acid might pose problems if that stearic acid is placed in the middle fatty-acid position on a fat molecule, since it is not as easily metabolized.^[2] Other, early research shows that interesterified fats may lower HDL even more than trans fats.^[3] Low-density lipoprotein (LDL) refers to a class and range of lipoprotein particles, varying in their size and contents, which carry cholesterol in the blood and around the body, for use by cells. ...

References

1. ^ "Kellens, Marc" (2000). Interesterification Process Conditions. Retrieved on 2007-01-29.
2. ^ ^{a b} Shelley Wood (2007-01-19). Risks in New Fat May Be Similar to Trans Fat. Retrieved on 2007-01-19.
3. ^ Sundram K, Karupaiah T, Hayes K. (2007). "Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans.". Nutr Metab. DOI:10.1186/1743-7075-4-3. Retrieved on 2007-01-19.