Enzymatic interesterification for producing edible fats and oils that contain no trans fatty acids. Archer Daniels Midland Company and Novozymes have created enzymatic interesterification to replace chemical interestification processes. Trans fatty acids are a strong risk factor for heart disease. Trans fatty acids are formed during the hydrogenation process and are found in high concentrations in various foods. Interesterification is the most effective way to decrease trans fat content in food without adversely manipulating it. Enzymatic interesterification produces less waste than chemical interesterification but is usually more expensive and difficult to stabilize. Novozymes developed a cost-effective immobilized enzyme, and ADM developed a process to stabilize the immobilized enzyme to enable commercial production. Enzymatic interesterification eliminates harsh chemicals, byproducts, and solid and water waste streams; it also improves the use of edible oil resources. This process also replaces partially hydrogenated oils with interesterfied oils that contain no trans fatty acids and increased polyunsaturated fatty acids.
EPA Presidential Green Chemistry Challenge: 2005 Designing Greener Chemicals Award
Archer Daniels Midland Company and Novozymes
