AI Article Synopsis
- Low-calorie structured lipids are specialized lipids created by rearranging fatty acids on a glycerol backbone for nutraceutical purposes.
- Various methods exist for their synthesis, with a shift from chemical to more efficient and eco-friendly enzymatic processes gaining popularity.
- This review discusses the synthesis, applications, and clinical uses of these modified lipids in various food products.
Article Abstract
Unlabelled: 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.
Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01689-8.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11695523 | PMC |
| http://dx.doi.org/10.1007/s10068-024-01689-8 | DOI Listing |
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Article Synopsis
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