{"title":"A review on preparation and application of low-calorie structured lipids in food system","authors":"Hira Ijaz, Shangde Sun","doi":"10.1007/s10068-024-01689-8","DOIUrl":null,"url":null,"abstract":"<p>Low-calorie structured lipids are an advanced form of functional lipids made by changing the position of fatty acids attached to the glycerol backbone. The main reason for their production is to get nutraceutical lipids. Different methods are used to synthesize low-calorie structured lipids, like chemical or enzymatic methods. Initially, these lipids are prepared by using chemical methods. Synthesis of low-calorie structured lipids using enzymes is now in demand due to several advantages like good catalytic efficiency, environmentally friendly, and moderate reaction conditions. Enzymatic interesterification is mostly used in industries to make modified lipids like low-calorie structured lipids, human milk substitutes, cocoa butter equivalents, margarine, and shortenings. This review summarizes the synthesis, uses and clinical applications of modified lipids in food systems.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"59 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01689-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Low-calorie structured lipids are an advanced form of functional lipids made by changing the position of fatty acids attached to the glycerol backbone. The main reason for their production is to get nutraceutical lipids. Different methods are used to synthesize low-calorie structured lipids, like chemical or enzymatic methods. Initially, these lipids are prepared by using chemical methods. Synthesis of low-calorie structured lipids using enzymes is now in demand due to several advantages like good catalytic efficiency, environmentally friendly, and moderate reaction conditions. Enzymatic interesterification is mostly used in industries to make modified lipids like low-calorie structured lipids, human milk substitutes, cocoa butter equivalents, margarine, and shortenings. This review summarizes the synthesis, uses and clinical applications of modified lipids in food systems.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
