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http://dx.doi.org/10.23093/FSI.2018.51.2.148

Enzymatic production and industrial application of structured lipids  

Lee, Soo Jeong (Department of Food and Nutrition, Sookmyung Women's University)
Song, Ye Jin (Department of Food and Nutrition, Sookmyung Women's University)
Lee, Jung Eun (Department of Food and Nutrition, Sookmyung Women's University)
Choi, Eun Ji (Department of Food and Nutrition, Sookmyung Women's University)
Kim, Byung Hee (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Food Science and Industry / v.51, no.2, 2018 , pp. 148-156 More about this Journal
Abstract
Structured lipids are lipids in which the composition and/or positional distribution of fatty acids have been chemically or enzymatically modified from their natural biosynthetic form. Because structured lipids have desired nutritional, physicochemical, textural or physiological properties for applications in processed foods, functional foods, or nutraceuticals, many research activities have been aimed at their commercialization. The enzymatic production of structured lipids using lipases as the biocatalysts has a big potential in the future market due to the specificity or selectivity of the lipases. This article introduced some examples of specialty structured lipids that have been enzymatically produced and have been utilized as commercialized products. The commercialized products include medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free plastic fats, low-calorie fats/oils, and health-beneficial fatty acid-rich oils.
Keywords
structured lipids; enzymatic reaction; lipase; commercialization;
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