ADM & Novozymes' Enzymatic Interesterification: A Game-Changer in Edible Oils
In 2002, chemical giant BASF pioneered the first commercial production of enzymatically interesterified oils. This marked a significant shift in the edible fats and oils industry, paving the way for healthier, more sustainable products.
The breakthrough was made possible by Novozymes' development of a cost-effective, immobilized enzyme, and Archer Daniels Midland Company's (ADM) process to stabilize it for commercial use. Together, ADM and Novozymes created a method to produce edible fats and oils completely free of trans fatty acids.
The enzymatic interesterification process offers numerous benefits. It reduces trans fat content in foods without compromising the functionality of partially hydrogenated vegetable oils. This not only improves public health but also has a significant environmental impact. Compared to partial hydrogenation, the process has the potential to save 400 million pounds of soybean oil and eliminate substantial amounts of sodium methoxide, soaps, bleaching clay, and water each year.
Since the first commercial production, ADM has produced over 15 million pounds of interesterified oils. This innovative process contributes to improved public health by replacing partially hydrogenated oils with interesterified oils that contain no trans fatty acids and have increased polyunsaturated fatty acids. Moreover, it eliminates the use of harsh chemicals, byproducts, and waste streams, leading to more efficient use of edible oil resources.
The enzymatic interesterification process, developed by ADM and Novozymes, has proven to be a game-changer in the edible fats and oils industry. It offers a healthier, more sustainable alternative to partially hydrogenated oils, contributing to improved public health and reduced environmental impact. With over 15 million pounds of interesterified oils produced since 2002, the process continues to make a significant difference in the way we produce and consume edible oils.
