Enzymatic interesterification produces hardstocks for margarine and shortening fats without creating unhealthy trans-fatty acids. Enzymatic interesterification is a more cost-efficient process than chemical interesterification.
Enzymatic degumming is a well-established industrial process for the physical refining of vegetable oils. It gives higher yields, significant cost savings, and an environmentally-friendly process.
Enzymes also allow the production of fish oils and other specialty oils such as oleochemicals from specialty esters and amides for the cosmetics industry.