Abstract
For over 40 years Oil World publications of Hamburg have provided business data on 17 commercial oils. These include 4 animal fats and 13 vegetable oils from 12 species. But natural oils are seldom optimum for their ultimate human use. This review refers briefly to the technological methods of modifying lipids and describes in more detail five biological procedures by which a wider range of lipids is being developed. These include the domestication of wild crops, the modification of existing crops by seed breeding and by genetic modification, the use of microbial lipids particularly as a source of PUFA, and the modification of triacylglycerol composition by lipase-mediated reaction.
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