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International Journal for Research Trends and Innovation
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ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
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Impact Factor : 8.14
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| Paper Title: | Modern Approaches to Oil and Fat Modification through Interesterification: A Critical and Comprehensive Review |
| Authors Name: | Lipigya U. Taklikar , Vishal D. Deshmukh , Dr. V.Y. Karadbhajne |
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| Author Reg. ID: |
IJRTI_208183
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| Published Paper Id: | IJRTI2512038 |
| Published In: | Volume 10 Issue 12, December-2025 |
| DOI: | https://doi.org/10.56975/ijrti.v10i12.208183 |
| Abstract: | The modification of edible oils and fats through interesterification (IE) has emerged as a sustainable alternative for producing trans fat-free lipid systems with desirable functional properties. In this study, binary blends of vegetable oils and fats were subjected to both chemical and enzymatic interesterification, and the resulting products were evaluated for their physicochemical characteristics. Key quality parameters including free fatty acids (FFA), iodine value, peroxide value (PV), soap content, plastic range, slip melting point (SMP), solid fat index (SFI), oxidative stability, and triacylglycerol composition were systematically analysed and compared with commercially available margarine fats. The interesterified blends exhibited complete melting at body temperature, indicating their suitability for a diverse range of fat-based food applications. Chemical interesterification resulted in increased FFA and soap content, accompanied by reductions in PV, oxidative stability at 110 °C, SMP, and SFI, thereby shifting the plastic range toward lower temperatures. Conversely, enzymatically interesterified fats demonstrated lower SMP and SFI than their chemically interesterified counterparts, reflecting a more controlled structural rearrangement. Due to the non-specific catalytic nature of chemical IE, the potential for undesirable side reactions is greater compared to the highly specific enzymatic process. Overall, the findings highlight enzymatic interesterification as a greener, safer, and more effective approach for producing trans fat-free structured lipids suitable for industrial applications. |
| Keywords: | Interesterification (IE), Enzymatic lipase-catalyzed IE, Trans fat-free structured lipids, Binary vegetable fat blends, Thermal and physicochemical properties, Oxidative and melting characteristics |
| Cite Article: | "Modern Approaches to Oil and Fat Modification through Interesterification: A Critical and Comprehensive Review", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2455-2631, Vol.10, Issue 12, page no.a310-a324, December-2025, Available :http://www.ijrti.org/papers/IJRTI2512038.pdf |
| Downloads: | 000275 |
| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
| Publication Details: |
Published Paper ID: IJRTI2512038
Registration ID:208183
Published In: Volume 10 Issue 12, December-2025
DOI (Digital Object Identifier): https://doi.org/10.56975/ijrti.v10i12.208183
Page No: a310-a324 Country: -, -, India Research Area: Engineering Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2512038 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2512038 |
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED,
Journal Starting Year (ESTD) : 2016
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