Enzymes for interesterification

Healthier oils and fats

Enzymes for interesterification

Meet the demand for trans fat-free products

Trans fats are linked with heart disease, so the demand for margarines and other products with healthier, heart-friendly trans fat-free oils and fats is growing. You can meet this demand with our safe, environmentally-friendly enzymatic interesterification (EIE) solution. The partially hydrogenated oils (PHOs) used in many processed foods are a major source of trans fats. Through enzymatic interesterification, you get the right shelf life, flavor and melting characteristics. You also get oils with a far better color profile than with chemical processes. All while eliminating trans fats from your products.

A far better color profile than with chemical interesterification

A far better color profile than with chemical interesterification

The flasks above show the clear difference in oil color when using enzymatic and chemical catalysis. The colors shown are after reaction and before purification.

EIE - a simpler process with higher yields 

The chemicals used in chemical interesterification (CIE) are strong corrosive bases. They need careful handling to ensure worker safety. EIE is more cost-effective process with fewer steps that delivers higher yields. It also avoids harsh chemicals while reducing waste and by-products, making it more sustainable.

Cut the trans fats with enzymes

Cut the trans fats with enzymes

Trans fats are associated with heart disease, which leads to millions of deaths every year. All over the world, regulatory authorities are putting measures in place to reduce and even eliminate trans fats.

With enzymes, you can produce better-quality, heart-healthy, trans fat-free vegetable oils.

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