The most common processes for obtaining the right consistency and melting points of margarine and baking fats are chemical interesterification and hydrogenation. Both processes require harsh processing, often resulting in high levels of waste products and generation of trans-fatty acids. Enzymatic interesterification is a more costefficient and sustainable process, and it produces no transfatty acids.
Key benefits of our solutions
• Produces higher-quality fats
• Enables natural processing without the use of chemicals
Lipozyme 435 is a nonspecific lipase with activity against a broad range of fatty acids. It is useful for ester production, acidolysis and the generation of Omega-3-boosted lipid products.