Which of the following fats benefits from interesterification?
A) lard
B) cocoa butter substitutes
C) butter
D) both a and b are correct
E) both b and c are correct

Question

Quizplus · Accepted Answer

Interesterification is a process that changes the fatty acid composition of a fat or oil. It can be used to improve the texture, stability, and other properties of fats and oils. Lard and cocoa butter substitutes both benefit from interesterification. Lard is a hard fat that can be made softer and more spreadable by interesterification. Cocoa butter substitutes are fats that are used to replace cocoa butter in chocolate. Interesterification can improve the texture and stability of cocoa butter substitutes.

Which of the Following Fats Benefits from Interesterification