Interesterified (IE) fats are plant oils that have been chemically or enzymatically modified to mimic the physical properties of hard fats such as butter or lard, allowing spreads and similar products to achieve a rich texture without using industrial trans fats.
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definition
Describes the purpose and processing outcome of interesterification in food formulation.
Interesterified fats in processed foods are commonly listed on ingredient labels under generic terms such as 'vegetable oil' or 'palm oil'.
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labeling
Common labeling practice that can obscure the presence of modified fats in processed foods.
Interesterified fats contain the same fatty acids found in many natural fats—palmitic acid, stearic acid, and oleic acid—but the fatty acids can occupy different structural positions within the triglyceride molecule, and those positional differences can influence digestion and metabolism.
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biochemical
Explains compositional similarity to natural fats and the metabolic relevance of molecular structure.