Nutrition experts have stated that a high level of trans fatty acids in foods is far more of a health hazard than previously realized. Fortunately, there are ways to reduce or eliminate trans fats. Chemical interesterification is one way. But why not rethink interesterification entirely by using enzymatic technology? That way it is possible to obtain not only trans fat reduction, but also manufacturing cost cuts and better end-product quality.
Rethinking interesterification
Already now interesterification based on enzymes makes it possible to avoid the formation of trans fats without the use of chemicals. And yet, the manufacturers are able to achieve and control the desired melting characteristics which means they can produce healthier and better margarines and shortening fats without giving up the right “mouth feel’’. The enzymatic interesterification process is very simple and cost-effective because it doesn’t require any major investments in new equipment – only one single column/tank is needed, in order to get started.
Healthy visions
Novozymes is devoted to continuing this evolution by developing and supplying enzymes and know-how that are tailor-made for this specific application. And by rethinking manufacturing processes we may be able to say goodbye to trans fats in the foreseeable future, and at the same time provide increased profitability for the industry.