interesterification
interesterification Fats are mixtures of triacylglycerols consisting of various fatty acids esterified with glycerol. Interesterification is the result of heat treatment that causes an exchange of some of the fatty acids between the glycerol molecules and alters the properties of the fat. Lard, for example, is not a good creaming agent for baked products until it has been so treated.
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interesterification