Interesterified fat is a type of oil where the fatty acids have been moved from one triglyceride molecule to another. Interesterification does not alter the fatty acids. 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. It is not the same as partial hydrogenation which produces trans fatty acids, but interesterified fats used in the food industry can come from hydrogenated fat, for simplicity and economic reasons.
Read more about Interesterified Fat: Chemistry, Health Effects
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