Structured Lipids‐Novel Fats with Medical, Nutraceutical, and Food Applications

ABSTRACT Generally, structured lipids (SLs) are triacylglycerols (TAGs) that have been modified to change the fatty acid composition and/or their positional distribution in glycerol backbone by chemically and/or enzymatically catalyzed reactions and/or genetic engineering. More specifically, SLs are...

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Bibliographic Details
Published in:Comprehensive reviews in food science and food safety 2002-10, Vol.1 (3), p.110-120
Main Authors: Osborn, H.T., Akoh, C.C.
Format: Article
Language:English
Subjects:
acidolysis
interesterification
lipases
modified fats
structured lipids
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Summary:ABSTRACT Generally, structured lipids (SLs) are triacylglycerols (TAGs) that have been modified to change the fatty acid composition and/or their positional distribution in glycerol backbone by chemically and/or enzymatically catalyzed reactions and/or genetic engineering. More specifically, SLs are modified TAGs with improved nutritional or functional properties. SLs provide an effective means for producing tailor‐made lipids with desired physical characteristics, chemical properties, and/or nutritional benefits. The production, commercialization outlook, medical, and food applications of SLs are reviewed here. Physical property measurements for SL in food systems and future research needs for increased industrial acceptance are also included in this review.
ISSN:1541-4337
1541-4337
DOI:10.1111/j.1541-4337.2002.tb00010.x