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Food Reviews International Volume 14, 1998 - Issue 1
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Original Articles

Structured lipids: Synthesis and applications

Ki‐Teak Lee Department of Food Science & Technology, The University of Georgia, Athens, GA, 30602–7610
&
Casimir C. Akoh Department of Food Science & Technology, The University of Georgia, Athens, GA, 30602–7610
Pages 17-34 | Published online: 03 Nov 2009
 
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Abstract

Structured lipids (SL) are defined as triacylglycerols (TAG) restructured or modified to change the fatty acid composition and/or their positional distribution in glycerol molecules by chemical or enzymatic processes. SL may provide the most effective means of delivering desired fatty acids for nutritive or therapeutic purposes. In this review, the synthesis and applications of structured lipids, nutritional/clinical aspects of fatty acids, immobilization, and characteristics of lipases are discussed.

Notes

To whom correspondence should be addressed.

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