| 释义 |
interesterification|ˌɪntərɛstɛrɪfɪˈkeɪʃən|
[f. inter- 2 a + esterification.]
The exchange of alkoxy or acyl groups between an ester and another compound, sometimes used to modify the properties of margarine and other fats.
1941T. P. Hilditch Industr. Chem. Fats & Waxes (ed. 2) iv. ii. 305 Suggestions have..been made..with the objects either of interchanging the acyl radicals between the triglyceride molecules of the mixture of fats used, or of introducing a certain amount of butyroglycerides into the margarine fats. Brief reference may be made to these ‘interesterification’ processes. 1961Times Rev. Industry July 8/2 Interesterification..brings about a molecular rearrangement in the fat. This manifests itself in changes both in melting characteristics and crystal type.
Hence (as a back-formation) ˌintereˈsterify v. trans. and intr., to subject to or undergo interesterification; ˌintereˈsterified ppl. a.
1950Kirk & Othmer Encycl. Chem. Technol. V. 817 Some esters will interesterify with methanol at 100°C. or lower with no catalyst added. 1958C. Placek in Mod. Chem. Processes V. 84/2 In baking performance, directly interesterified lard has all the desirable properties of vegetable shortening. Ibid. 88/3 Until operating conditions (equilibrium) are reached, material appearing at the end of the run is usually not interesterified to the desired point and is recycled after catalyst separation. |