Structured Lipid Functionality and Application

Abstract

Overconsumption of fat can lead to obesity and increased the risk of metabolic syndrome in overweight and obese people. Structured lipids are lipids modified to change the fatty acid composition and positional distribution to improve functionality and nutritional properties, which can be used to target specific diseases and metabolic conditions. Interesterification is a process used to produce structured lipids that avoids the production of trans fat which is associated with the increased risk of coronary heart disease. There is a growing interest in enzymatic interesterification because it provides higher positional specificity and mild reaction conditions. Due to the advantage of this process, structured lipids utilising medium-chain fatty acids in the sn-1, 3 position and long-chain polyunsaturated fatty acid in specific sn-2 position in triacylglycerol have increased nutritional benefits as structured lipids are able to provide essential long-chain polyunsaturated fatty acids in a form that provides the hydrolysis and absorption advantages of medium-chain fatty acids. Industries are producing cocoa butter equivalent and human milk fat substitutes, which are both common structured lipids containing different chemical structures to mimic their original functionality. Current research is seeking alternatives to improve on the physical and nutritional properties of lipids. Nutraceutical applications of structured lipids are driving further development, however, to-date widespread industrial application is limited due to the cost of enzymes.