Directed interesterification as a new processing tool for lard

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Abstract
Summary: The directed interesterification process has been put into successful factory use on lard shortenings. This process increases the fraction of high melting solids (trisaturated glycerides) and decreases the fraction of intermediate melting glycerides (disaturated glycerides) in lard. This change in glyceride composition allows the following advantages to be realized in lard shortenings: an improved plastic range for any given level of oxidative stability, meaning less variation in softness and creaming properties from cold to warm temperatures, achieved without the use of relatively expensive hardstock (completely hydrogenated fat); an improved uniformity from a variable raw material, and a flexibility that makes possible a wider selection of raw materials; and an overall performance equivalent to the premium vegetable shortenings.

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