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Interesterification of Oils & Fats

Interesterification is widely applied and a strong growing fat modification technique.

Each oil and fat  - or mixture thereof - shows its own rearrangement or a redistribution of the fatty acids in the glycerol fragment of the molecule. Therefore the products have a wide application in the manufacture of margarines, spreads, shortenings and many other fat products.

It is important to fully understand the factors which are affection the process and lead to the wanted product:

  • Objectives from marketing
  • Choice of the right - local available - feedstock
  • Quality of the feedstock
  • Optimum use of the present equipment
  • Influence of process parameters
  • Endpoint control
  • Post-refining

We can help you to produce the right product at low costs according all well known international quality standards.

HP Kopp Consulting | kopp@fat-consulting.com