5. Applications

Interesterification finds its greatest application in the manufacture of shortenings. Lard, due to its high proportion of disaturated triacylglycerols with palmitic acid in the 2 position, forms relatively large and coarse crystals, even when scraped surface heat exchange equipment is used in order to minimize this b tendency. Shortenings made from natural lard possess a grainy consistency and poor performance in baking. Simple randomisation of lard improves its plastic range and makes it a better shortening. Directed interesterification, however, may result in a product with a higher total solids content at high temperatures and thus an extended plastic range.

Salad oil can be made from palm oil by fractionation after directed interesterification. The use of interesterification has also been applied to the production of high-stability margarine blends and hard butters that have highly desirable melting qualities, such as cocoa butter substitutes.