Edible lipids modification processes: A review

ABSTRACT

Lipid is the general name given to fats and oils, which are the basic components of cooking oils, shortening, ghee, margarine, and other edible fats. The chosen term depends on the physical state at ambient temperature; fats are solids and oils are liquids. The chemical properties of the lipids, including degree of saturation, fatty acid chain length, and acylglycerol molecule composition are the basic determinants of physical characteristics such as melting point, cloud point, solid fat content, and thermal behavior. This review will discuss the major lipid modification strategies, hydrogenation, and chemical and enzymatic interesterification, describing the catalysts used mechanisms, kinetics, and impacts on the health-related properties of the final products. Enzymatic interesterification will be emphasized as method that produces a final product with good taste, zero trans fatty acids, and a low number of calories, requires less contact with chemicals, and is cost efficient.

KEYWORDS:

• Hydrogenation
• trans-fatty acids
• cardiovascular
• chemical interesterification
• enzymatic interesterification
• lipase
• selectivity
• structured lipids
• polyunsaturated

Funding

The authors wish to thank Universiti Kebangsaan Malaysia and Alami vegetable oil products Sdn. Bhd. for their support of this research.