Trans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using Triadica sebifera oil (TSO) and soybean oil (SO). Through optimized enzymatic interesterification (EIE), a 6:4 TSO to SO ratio was used, with a reaction temperature of 60 °C, enzyme dosage of 2%, and 240 min duration. The resulting product was free of TFAs, rich in unsaturated fatty acids (50.31%), and exhibited desirable physical attributes suitable for commercial shortening. The oil pr...
