Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: a review of their nutritional implications
Tilakavati Karupaiah1 and Kalyana Sundram2
1 Department of Nutrition & Dietetics, Faculty of Allied Health Sciences, National University of Malaysia, Jalan Raja Muda Abdul Aziz, Kuala Lumpur 50300, Malaysia
2 Malaysian Palm Oil Council (MPOC), 2nd Floor Wisma Sawit, Lot 6, SS6 Jalan Perbandaran, 47301 Kelana Jaya, Selangor, Malaysia
This study can be accessed at: http://www.nutritionandmetabolism.com/content/4/1/16
The author found that the interesterification
processing procedure of fats may lead to heart disease.There are two basic methods for producing interesterfied oil blends. The most common uses a chemical catalyst, such as sodium methoxide or ethoxide (dangerous and highly toxic industrial solvents), or hazardous metallic sodium or sodium-potassium alloy. The first three require heat of 80o C to 120oC to produce interesterified fatty acids. The product must then be neutralized (to remove the caustic catalyst), bleached (to get rid of the resultant dark brown color) and deodorized (a process which can actually introduce trans fats into the mix).
Another method uses enzymes to produce the interesterified fats. It is more expensive but results in less loss of oil through the formation of soaps, esters and mono- and di-glycerides.
Whichever method is used, rest assured that this is a highly industrialized process involving heat that begins with oils that have already been subjected to a highly industrialized process. The resulting product may be trans-free, but it will still contain chemical residues, hexanes and many dangerous breakdown products full of free radicals.
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