Reports suggest that these methods cause ill health effects but reasons are not explained properly.
The general formula of any edible oil or fat is shown by the attached file. As you know, an oil or a fat is also described as triester of glycerol or triglyceride. The 3 groups in the formula (R,R',R") are long chains which may be saturated (largely in a fat) or unsaturated (largely in an oil) . If chemical or enzymatic modification is to be carried out, it will involve partial or total changes on (R,R',R") but not from the other side (i.e. the -CH2-CH-CH2-). Any change on the groups will make the fat inedible. Imagine that Br2 is added to a single C=C in R' , then the product will simply become a poison.
Thank you Dr. Nizar and Chia Chun Loi for sharing valuable information.
Chemical esterification is involved with harmful chemical/ solvents. Enzymsatic esterification is expensive and affect taste of the final product.
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