Volume 1, Issue 3 p. 110-120

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

H.T. Osborn

H.T. Osborn

The authors are with the Univ. of Georgia, Dept. of Food Science and Technology, Food Science Building, Athens, GA 30602-7610.

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C.C. Akoh

C.C. Akoh

The authors are with the Univ. of Georgia, Dept. of Food Science and Technology, Food Science Building, Athens, GA 30602-7610.

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First published: 20 November 2006
Citations: 160

Direct inquiries to author Akoh (E-mail: [email protected]).

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.