Interesterification is a process of redistribution of fatty acid molecules present in triglyceride oil over its glycerol molecules. This type of oil that has undergone the process of Interesterification is called Interesterified fat. In other words, Interesterified fat is a type of oil where the fatty acids have been moved from one triglyceride molecule to another. This is generally done to modify the melting point, slow rancidification and create oil more suitable for deep frying or making margarine with good taste and low saturated fat content.
Read food labels before buying, not just the nutrition facts panel, but the ingredient list too as Interesterified fats are not required to be on the nutrition facts panel.
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