*3.5.3 Interesterification*

The interesterification of liquid oils and fully hydrogenated vegetable oils has been the main alternative to produce fats with specific properties [84]. During the reaction, although the fatty acids remain unchanged, there is a redistribution of fatty acids in the triacylglycerol molecules, leading to changes in the triacylglycerol composition [88].

Two technological processes can be used for the interesterification of oils, including chemical and enzymatic interesterification. The chemical interesterification uses an alkaline catalyst, with no control over the fatty acid distribution, that is, it has a random nature. In turn, the enzymatic interesterification uses lipases with specific activities and selectivity, thus with greater control over the fatty acid distribution in triacylglycerol molecules [89]. Our research group developed interesterified fractions from macauba oil, which led to a patent application with the National Institute of Intellectual Property (INPI), registered under the number BR 102020 026665 9 [89].
