Oil modification involves altering the composition and structure of triglycerides to adjust the physical and chemical properties of oils, resulting in products with varying plasticity and taste profiles.
Myande offers comprehensive turnkey solutions for oil modification processes, including hydrogenation, fractionation, and interesterification, tailored to meet diverse production requirements.

Hydrogenation: This process involves the addition of hydrogen to unsaturated fatty acids in the presence of a catalyst, converting liquid oils into solid or semi-solid fats, which enhances stability and alters melting properties for applications like margarine and shortening.

Fractionation: Fractionation separates oils into solid (stearin) and liquid (olein) fractions through controlled crystallization, allowing for the modification of physical properties and creating tailored fats suitable for various food applications.

Interesterification: This chemical or enzymatic process rearranges the fatty acids within and between triglycerides to modify the melting point, improve oxidative stability, and enhance functionality in products like margarine and low-fat spreads.