Structured lipids: Synthesis and applications
- 1 February 1998
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 14 (1) , 17-34
- https://doi.org/10.1080/87559129809541148
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.Keywords
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