Structured lipids

19 Pages·2015·0.99 MB·English

Progr. in Nutr. - Vol. 17 - N. 3 - September 2015 | ISSN 1129-8723
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198 Wissam Zam
Direzione Generale
Structured lipids: methods of production, commercial products and nutraceutical
Direttore Generale
Paolo Cioni characteristics
Vice Presidente e Direttore Scientifico
Federico Cioni Original articles
214 A. Pleşea-Condratovici, C. Pleşea-Condratovici, N. Rosoga, N. Nedelcu
Direzione Editoriale
Efficacy and tolerability of a novel food supplement (Turbofer®) containing
Editing Manager
microencapsulated iron in liposomal form, in female iron deficiency anaemia
Anna Scotti

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Valeria Ceci 220 Attilio Luigi Mordenti, Nico Brogna, Flavia Merendi, Giorgia Canestrari,
Foreign Rights Massimo Dall’Olio, Giacomo Biagi, Andrea Formigoni
Nausicaa Cerioli Effect of feeding whole soybean and linseed on milk and Parmigiano Reggiano
cheese lipid fraction
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Simone Agnello Effects of yogurt dietary supplementation on the intestinal ecosystem of a
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Natalie Cerioli
Massimo Radaelli 238 Govindasamy Chandramohan, Khalid S. Al-Numair, Chinnadurai Veeramani,
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Mohammed A. Alsaif, A. Madi Almajwal
Massimiliano Franzoni
Protective effect of kaempferol, a flavonoid compound, on oxidative
mitochondrial damage in streptozotocin-induced diabetic rats

245 Asad Ali, Fatma Hussain, Muhammad Shahid
Investigation of the wound healing potential of Onosma hispidum root extract
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Progress in Nutrition 2015; Vol. 17, N. 3: 198-213 © Mattioli 1885
R e v i e w
Structured lipids: methods of production, commercial
products and nutraceutical characteristics
Wissam Zam
Department of Analytical and Food Chemistry, Faculty of Pharmacy, Al-Andalus University for Medical Sciences, Al-Quadmous,
Tartous, Syrian Arab Republic
Summary. Structured lipids (SLs) are generally defined as triacylglycerols (TAGs) that have been modified to
change the fatty acid composition and/or their positional distribution in glycerol molecules by chemical and/or
enzymatic reactions and/or by genetic engineering processes. They are designed for obtaining TAGs with im-
proved functional properties (i.e. fats with specific physical properties for food applications) and/or for medical
and nutritional applications, especially to meet for the growing need for healthier foods and to prevent obesity,
cancer and cardiovascular disease cardiovascular disease. Production methods of SLs and commercial products
examples are discussed in this review. Moreover, nutritional and medical uses of SLs and their effect on human
health are also reviewed in this paper.
Key words: Structured lipids, methods of production, commercial products and nutraceutical characteristics.
Introduction A high-fat diet poses at least two risks to one’s
health. First, fats produce a relatively large amount of
Lipids have long been recognized for the richness energy when metabolized, nine calories per gram, com-
they impart to foods as well as their satiety value in the pared with four calories per gram for carbohydrates
diet. Lipid is an important component of the diet, be- and proteins (5). Second, saturated fats and trans fatty
cause it provides both energy and essential fatty acids acids are believed to be responsible for an increase in
(EFAs). It is the most concentrated energy source in LDL cholesterol levels and decrease of HDL choles-
the diet, with an average energy value of 9 kcal/g com- terol levels which, in turn, have been implicated with
pared to 4 kcal/g for carbohydrates and proteins. They an increased risk for heart disease (6, 7).
serve several important biological functions including: The guidelines for a healthy diet issued in vari-
1) acting as structural components of all membranes; ous countries recommend to lower the diet fat content
2) serving as storage form and transport medium of to 20-35% of total energy content (5). A reduction of
metabolic fuel; 3) serving as a protective cover on the energy intake through a reduction of dietary fat in-
surface of several organisms; and 4) being involved as take is easier said than done because fat contributes
cell-surface components concerned with cell recog- strongly to the sensory characteristics of our food such
nition, species specificity and tissue immunity (1, 2). as taste, appearance and texture. New developments
The role of dietary lipids in health and disease -no- in food technology now allow the partial replacement
tably coronary heart disease, obesity, hyperlipidemia, of dietary fat with substitutes called structured lipids
diabeties and cancer- is one of the most active areas of (SLs), which combine unique characteristics of com-
research in modern food science, nutrition, and bio- ponent fatty acids such as melting behavior, digestion,
chemistry (3, 4). absorption, and metabolism to enhance their use as
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Structured lipids: methods of production, commercial products and nutraceutical characteristics 199
functional lipids and as nutraceuticals of much lower essential fatty acids to hospital patients (15). Basic
energetic value and many health benefits. strategies for developing structured lipids are essen-
Structured lipids are generally defined as triacyl- tially based on one of the following approaches:
glycerols (TAGs) that have been modified by the in- • replacement of glycerol moiety of triacylglycer-
corporation of new fatty acids, restructured to change ols with alternative alcohols such as carbohydrates,
the positions of fatty acids, or synthesized to yield novel sugar alcohols or polyols such as sucrose fatty acid
TAGs aiming at obtaining some desirable properties esters;
(Figure 1) (8, 9). Various fatty acids, including different • replacement of long-chain fatty acids with alterna-
classes of saturated, monounsaturated, and n-3 and n-6 tive acids such as short-, medium and long-chain
polyunsaturated fatty acids (PUFAs) or their mixtures fatty acids esterified to glycerol.
may be used in this process, depending on the desired To produce SLs, chemical or enzymatic reactions
metabolic effect (10). Lipids can be restructured to meet such as direct esterification, acidolysis, alcoholysis, or
essential fatty acid requirements or to incorporate spe- interesterification can be used depending on the types
cific fatty acids of interest. SLs may offer the most ef- of substrates available.
ficient means of delivering target fatty acids for nutritive Chemical interesterification is a random reaction
or therapeutic purposes as well as to alleviate specific conducted at relatively high temperature and produc-
disease and metabolic conditions. Structured lipids can ing complete randomization of the fatty acid moieties
also be produced to obtain TAG with modified physi- in the triacylglycerol backbones (16). Chemical inter-
cal and/or chemical features, including melting point, esterification seems to be attractive due to the low cost
iodine and saponification values. They can be produced and large scale application. However, under the per-
via inter-esterification reactions of fats, oils, or mixtures spective of producing lipids with very specific compo-
thereof, either chemically or enzymatically (11-14). sitions aiming at functional and medical applications,
Much attention is being paid to SLs due to their enzymatic interesterification is far more interesting
potential biological functions and nutritional perspec- (17). With this respect, the enzymatic interesterifica-
tives. The aim of this review is to focus on the com- tion has the advantage of allowing a greater control of
ponent fatty acids, production strategies, medical and the positional distribution of fatty acid moieties in the
food applications and future prospects for research and final product due to both selectivity and regiospecific-
development in this field. ity of lipases (16, 18).
Many factors can influence the synthesis of SLs
such as the type of lipase and the lipase/substrate ratio
Methods of SLs production (19), the reaction medium (19), substrate concentra-
tions, content of water (20), temperature (19), and op-
Chemical or enzymatic reactions. SLs can pro- erational mode (21-23).
vide medium-chain fatty acids (MCFA) as a quick Lipases occur widely in nature and are active at
energy source and long-chain fatty acids (LCFA) as oil/water interface in heterogenous reaction system.
They catalyze the hydrolysis of triacylglycerols into
monoacylglycerols, diacylglycerols, free fatty acids and
glycerol, under macroaqueous conditions (24). In ad-
dition to acylglycerol ester hydrolysis, lipases can also
catalyze a wide variety of esterification, transesterifica-
tion, and polyesterification reactions (24). The set of
transesterification reactions includes acidolysis, inter-
esterification, and alcoholysis (24, 25).
Most lipases have their substrate selectivity ac-
Figure 1. General structure of structured lipids.
cording to chain length, unsaturation, and positional
S, M, and L is for short-chain, medium-chain, and long-chain
fatty acids, respectively. distribution (26, 27). Many different types of lipases
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200 W. Zam
have been investigated for the enzymatic modification nate, and produce fatty acid isomers not normally found
of oils and fats. Commercial lipases are available from in common sources of edible oils. Plant engineers are
microbial, plant, and animal sources. Among those, now trying to incorporate the principles used in chemi-
microbial lipases are the most attractive ones and their cal and enzymatic synthesis of “tailor-made” structured
utilization has been described extensively (28). Lipases lipids into their genetic engineering techniques.
are enzymes that preferentially catalyze the hydrolysis Since oleic acid (18:1) appears to have a similar
and synthesis of esters and TAG. Some lipases exhibit effect on cholesterol as linoleic acid (18:2 n-6) and is
substrate selectivity. Lipase from Penicillium camem- not as susceptible to oxidation, researchers increased
bertii U-150 can hydrolyze mono- and diacylglycerols the ratio of monounsaturated fatty acids (MUFAs) to
but not TAG (29). TAG with lower molecular weight PUFAs in soybean and canola oil by modifying the
fatty acids were hydrolyzed more easily with lipase activity of a microsomal membrane-bound oleate de-
from Penicillium caseicolum than those with higher mo- saturase (39). Trans fatty acids are produced during the
lecular weight fatty acids (30). Lipase from Geotrichum hydrogenation process used by food companies and
candidum has shown preference to the unsaturated their presence become a major health concern for con-
substrates with a double bond at the 9-position (31). sumers. Several companies are actively pursuing the
When cis- and trans- form of 18:1 in l-elaidate-2,3- development of seed oils that contain levels of satu-
dioleate were compared for lipolysis, lipase from Ge- rated fatty acids high enough to permit the elimina-
otrichum candidum preferentially hydrolyzed the cis- tion of the need for hydrogenation, and, subsequently,
form to free fatty acid (32). the production of trans fatty acids (40). Cloning and
Among the currently available methods for modi- characterizing genes for a family of thioesterases was
fying lipids, lipase-catalyzed reactions are better than the 1st step toward the goal of incorporating MCFAs
conventional chemical methods since lipases mimic into oil seed crops that naturally do not contain such
natural pathways, which concern mild reaction condi- fatty acids. A gene from the California bay tree that
tions, high catalytic efficiency, and the inherent selec- produces MCFAs in its seeds was incorporated into
tivity of natural biocatalysts (33, 34). Typical applica- canola plants. The transgenic canola now accumulates
tions of lipase-catalyzed interesterification reactions up to 65% more lauric acid in their seed TAGs (41).
include the production of cocoa butter substitutes, hu- The sn-2 acyltransferase has a high degree of specific-
man milk fat substitutes, partial acylglycerols, modi- ity for an unsaturated fatty acid; therefore, most of the
fied fish oil products, margarines, structured lipids, and oleic acid found in these TAGs is at the sn-2 position.
several lipid products (35, 36). This oil was marketed as Laurical® (Table 1).
Genetic engineering. Genetic modification of
oilseed crops to improve quality, pest and disease resis-
tance and yield has expanded in recent years to include Commercial products examples of structured lipids
modification of the fatty acid composition of oils for
food use. Caprenin. Caprenin is a common name for cap-
The main method of fatty acid profile modifica- rocaprylobehenin, a structured lipid containing C8:0,
tion is the cloning and transfer of a gene from one C10:0, and C22:0 fatty acids esterified to glycerol
plant species into another species to produce the de- moiety (Figure 2) (42). It is manufactured by Procter
sired levels of specific fatty acids. As well, naturally & Gamble’s (Cincinnati, Ohio, U.S.A.) from coconut,
occurring enzymes can be modified or new ones can palm kernel, and rapeseed oils by a chemical trans-
be introduced to modify the fatty acid profile of the esterification process. The MCFAs are obtained from
oilseed (37). Genes from bacterial, animal and yeast the coconut oil and the LCFAs from rapeseed oil. Be-
sources have also been incorporated into oilseeds for cause behenic acid is only partially absorbed and capric
fatty acid modification (38). and caprylic acids are more readily metabolized than
Genetic codes are available to introduce double other longer chain fatty acids, caprenin provides only
bonds, elongate carbon chains, synthesize eicosapentae- 5 kcal/g (43, 44).
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Structured lipids: methods of production, commercial products and nutraceutical characteristics 201
Procter & Gamble filed a Generally Recognized
as Safe (GRAS) affirmation petition to the U.S. Food
and Drug Administration (FDA) for use of caprenin
in soft candies such as candy bars, and in confectionery
coatings for nuts, fruits, cookies, and so on. Caprenin
has a bland taste, is liquid or semisolid at room tem-
perature, and is fairly stable to heat. It can be used as
a cocoa butter substitute. Caprenin, in combination
with polydextrose, was commercially available briefly Figure 2. Caprenin chemical structure.
in reduced-calorie and reduced- fat chocolate bars
(45). Swift et al. (46) showed that Caprenin fed as an
SL diet to male subjects for 6 days did not alter plasma as Benefat® by Cultor Food Science (Ardsley, N.Y.,
cholesterol concentration but decreased HDL-chol U.S.A.). Benefat is produced by base-catalyzed inter-
by 14%. However, the medium chain triacylglycerol esterification of highly hydrogenated vegetable oils
(MCT) diet raised plasma TAGs by 42% and reduced with TAGs of acetic and/or propionic and/or butyric
HDL-chol by 15%. acids (48).
Salatrim/Benefat. Salatrim (an acronym derived Benefat is a low-calorie fat like Caprenin, with a
from short and long acyl triglyceride molecule) is the caloric availability of 5 kcal/ g. Stearic acid is poorly or
generic name for a family of structured triglycerides only 50% absorbed (49), whereas acetyl and propionyl
comprised of a mixture containing at least one short groups in Benefat are easily hydrolyzed by lipases in
chain fatty acid (primarily C2:0, C3:0, or C4:0 fatty the stomach and upper intestine and readily converted
acids) and at least one long chain fatty acid (predomi- to carbon dioxide (50). Nabisco filed a Generally Rec-
nantly C18:0, stearic acid) randomly attached to the ognized as Safe (GRAS) affirmation petition to the
glycerol backbone (Figure 3) (47). U.S. Food and Drug Administration (FDA) in 1994
Salatrim was developed by the Nabisco Foods for use of Benefat in baking chips, chocolate-flavored
Group (Hanover, N.J., U.S.A.) but now marketed coatings, baked and dairy products, dressings, dips,
Table 1. Commercial Sls containing polyunsaturated fatty acids and their applications.
Brand name Fatty acid composition Application
Betapol C16:0 (45%) Infant food formulation
Impact Interesterification with high lauric acid oil Pharmaceuticals for patients suffering from
and high linoleic acid oil trauma or surgery, sepsis or cancer
Laurical C12:0 (40%) and unsaturated fat Medical nutrition and confectionery coating,
(C18:1, C18:2 and C18:3) coffee whiteners, whipped toppings and
filling fats
Neobee C8:0, C10:0 and LCFA (n–6 and n–3) Nutritional or medical beverages
Structolipid LCT (63%) and MCT (37%) – Intravenous fat emulsion as a rapid source of
caprylic (27%), capric (10%), energy for patients and parenteral nutrition
palmitic (7%), oleic (13%),
linoleic (33%) and α-linoleic acid (5%)
Captex C8:0, C10:0, C18:2 Captex diet resulted in increased heat
production and altered energy metabolism
in obese Zucker rats. It also improved
absorption of 18:2 n-6 when administered
to cystic fibrosis patients.
LCFA: Long chain fatty acid, LCT: Long chain triacylglycerol, MCT: Medium chain triacylglycerol.
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202 W. Zam
and sauces, or as a cocoa butter substitute in foods. The
consistency of Benefat varies from liquid to semisolid,
depending on the fatty acid composition and the num-
ber of short chain fatty acids (SCFAs) attached to the
glycerol molecule.
Olestra/Olean®. Olestra is an acylated sucrose
polyester with six to eight fatty acids obtained from
vegetable oil (e.g., soybean, corn, sunflower) as shown
in figure 4. It is prepared by interesterifying sucrose and Figure 3. Salatrim chemical structure.
edible oil methyl esters in the presence of an alkali cata-
lyst, at 100-140°C (51). Sucrose polyester (SPE) devel-
opment dates back to the year 1880, when a derivative
of sucrose was prepared by acetylation to sucrose octa-
acetate. In 1952 the concept of sucrose fatty acid polyes-
ter (SPE) production was initiated for use in detergents.
The other concept was to come up with a fatlike mol-
ecule that would significantly reduce fat calories by pre-
venting their hydrolysis and absorption. This led to the
discovery of a non-digestible and non-absorbable fatlike
molecule called sucrose fatty acid polyester, now known
as olestra, by Mattson and Volpenhein while working
on the absorption of fats by infants (52).
Olestra has the organoleptic, and thermal prop-
erties of fat. Is not hydrolyzed by gastric or pancre-
atic enzymes because the large size and number of the
nonpolar fatty acids, thus it is nondigestible, hence
noncaloric; it is also nontoxic, yet nutritional concerns
Figure 4. Olestra chemical structure.
potentially exist (53). Its functionality is dependent on
the chain length and unsaturation of the esterified fats,
as with normal lipids (54). Olestra made from highly made up of only capric acid (57). Neobee 1095 is a
unsaturated fatty acids is liquid at room temperature; solid product. Therefore, this product may be suitable
olestra made from highly saturated fatty acids is solid in certain applications which require solid fats. Neobee
(55). Because of its unique properties, olestra can serve 1814 is an MCT derivative made by interesterification
as a zero-calorie replacement (up to 100%) for conven- of MCT with butter oil (58); it contains half of the
tional fat in a variety of foods. It can be exchanged for long-chain saturated fatty acids found in conventional
fats in products such as ice cream, margarine, cheese, butter oil and is suitable to replace butter oil in a vari-
and baked goods, and it can be blended with vegetable ety of applications. Neobee 1814 may serve as a flavor
oil (56). Olestra’s configuration also makes it possible carrier and functions as a textural component for low-
for the substance to be exposed to high temperatures, fat food products (57).
such as frying. Structured lipid containing polyunsaturated
Neobee. Neobee is another caloric reduced fat, it fatty acids (PUFA). Nowadays, the most familiar
is composed of capric and caprylic acids and produced types of low-calorie lipids are triacylglycerols with
by Stepan Company (Maywood, N.J., U.S.A.). This short- and long-chain acyl residues (SLCTs), triacyl-
class of specialty lipids includes different products. glycerols with medium- and long-chain acyl residues
For example, Neobee 1053 and Neobee M-5 contain (MLCTs) and diacylglycerols (DAGs) (59). To act as
both capric and caprylic acids, while Neobee 1095 is an ideal lipid substitute, the products should contain
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Structured lipids: methods of production, commercial products and nutraceutical characteristics 203
unsaturated fatty acids, especially essential fatty ac- Structured triacylglycerols (ST) enriched in eicos-
ids, and have no harmful effects. SLs containing n–3 apentaenoic acid (EPA) in position 2 of the triacylg-
highly unsaturated fatty acids were produced with im- lycerol (TAG) backbone were synthesized by acidolysis
mobilized sn–1,3 specific and non-specific lipases as of a commercially available EPA-rich oil and caprylic
biocatalysts. Highly unsaturated fatty acids, such as acid, catalyzed by the 1,3-specific immobilized lipase
eicosapentaenoic (EPA, 20:5 n–3), docosahexaenoic lipozyme IM (66).
(DHA, 22:6 n–3), linolenic (18:3 n–3) and gamma Table 1 summarize some commercial SLs con-
linolenic (18:3 n–6) acids, are important in foods, nu- taining polyunsaturated fatty acids and their food and
trition, and pharmaceutical applications (60). SLs con- medical applications (67).
taining these fatty acids and medium-chain fatty acids Despite the health benefits of SLs containing
may be desirable as ‘nutraceuticals’ for supplementa- polyunsaturated fatty acids, they are highly prone to
tion in infant formula or as food supplement for adults oxidative deterioration and thus require adequate pro-
to enhance overall health (61). tection to deter their oxidation (68). Some studies
For the most part, the position of the highly un- have shown that the rate of autoxidation and melting
saturated fatty acid in the glycerol moiety is key to properties of TAGs can be affected by the position of
their functionality in foods and absorption when con- unsaturated fatty acids on the glycerol molecule (69).
sumed. Perhaps, these designer lipids may replace con- TAGs having unsaturated fatty acids at the 2-position
ventional fats and oils in certain specialty applications of glycerol are more stable toward oxidation than those
because of their structure-health (nutraceutical or linked at the 1- and 3-positions (70).
medical lipids) and structure-function (functional lip- Further research are conducted in order to opti-
ids) attributes. In most cases, insertion of the desired mise the SLs’ stabilisation and storage by use of appro-
highly unsaturated fatty acid at the sn–2 position will priate antioxidants and packaging technologies.
provide maximum nutritional benefits (60). Specific In Nagachinta and Akoh study (71), Maillard re-
structured lipids were designed with PUFA residues action products, obtained from heated whey protein
at the sn-2 position and MCFA residues at the sn-1,3 isolates and corn syrup solids solution, were used as
positions. In this form, the PUFA residues are pro- encapsulants for microencapsulation of 2 enzymati-
tected against oxidation by the two saturated MCFA cally synthesized SLs for infant formula applications.
residues. Hamam et al. (62) showed that the presence The encapsulated SL powders had low peroxide and
of palmitate in the sn-2 position of the TAG, in in- thiobarbituric acid-reactive substances values.
fant formula instead of conventional fats, improved
digestibility of the fat and absorption of other impor-
tant nutrients such as calcium. In a study conducted by Nutraceutical characteristics of SLs
Decker (63), saturated fatty acids at the sn-2 position
have been found to be beneficial in terms of providing Functional SLs
increased caloric intake through infant formula and The interesterification and genetic engineering
enteral supplements. processes have been used in the production of struc-
An SL made by reacting tripalmitin with unsatu- tured lipids with specific physical properties such as
rated fatty acids using an sn-1,3 specific lipase closely having a desired melting point, slow rancidification,
mimicked the fatty acid distribution of human milk and also for the production of functional structured
was commercially developed for application in in- lipids possessing specific compositions and nutritional
fant formulas under the trade name Betapol (Loders properties. Table 2 summarize the potential uses of
Croklaan, Glen Ellyn, Ill., U.S.A.) (64). functional structured lipids.
Structured lipids (SL) enriched with omega 6 Margarine fats. Chemical and enzymatic inter-
PUFA were synthesized from coconut oil triglycerides esterification has been specially employed in the for-
by employing enzymatic acidolysis with free fatty acids mulation of margarines and shortenings with no trans
obtained from safflower oil (65). FAs while still maintaining physical properties, taste
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204 W. Zam
and stability. The vegetable oils including corn, palm, the need for hydrogenation to be used in bakery goods
peanut, cottonseed, canola, and sunflower oils can be and for frying. The oil also has a healthier FA composi-
randomly interesterified with fully hydrogenated soy- tion. High-oleic sunflower oil having better oxidative
bean oil or fully hydrogenated cottonseed hard fats to stability in deep frying applications and extended shelf
produce desirable fat compositions for margarines and life compared to traditional sunflower oil has been de-
shortenings (72). veloped using selective breeding and mutagenesis (75).
Cocoa butter equivalents. Due to high cost and Other example includes canola oil seed mutants with
fluctuations in the supply and demand of cocoa butter, low linolenic/high oleic acid content (76).
cocoa butter equivalent (CBE) with a TAGs composi- Breast milk fat substitute. Lipids are the major
tion similar to cocoa butter is used as an alternative source of energy in human milk or infant formulas.
source. Recently, vegetable oils such as Mahua, Kokum Hence, modification of fats and oils for infant formulas
and mango fats, palm oil, tea seed oil, and olive oil in order to obtain not only the correct fatty acid (FA)
have been used to prepare CBE through enzymatic composition but also the same positional distribution
catalyzed interesterification until a similar composi- as in human milk fat (HMF) via interesterification
tion of cocoa butter is obtained. The triacylglycerol had been widely investigated. Christensen and Hol-
composition of oils was redesigned so that properties mer (77) prepared a HMF analogue using a Rhizomu-
such as the melting point, solid fat content and fat cor miehei lipase-catalyzed modification of butter oil.
crystal network microstructures of the structured oil Unilever produced a milk fat substitute named Betapol
and cocoa butter were very much similar (73). for infant formulas (64). Also, Yang et al. (78) modi-
Frying oils. Genetic engineering process had been fied lard by lipase to produce HMF substitutes.
used for the production of modified oils that have a lot
of benefits which include high oxidative stability, zero Health benefits of SLs
trans-fat and low saturated FAs, non-hydrogenated, One of the earliest uses of SL was in enteral
high oleic content, liquid at room temperature, and ex- and parenteral nutrition followed by its application
cellent taste and flavor (74). Recently, genetically mod- in a range of clinical settings including prevention of
ified soybean oil has been introduced that eliminates thrombosis, improved nitrogen balance, and enhanced
Table 2. Potential uses of functional structured lipids.
Potential uses SL related to food application References
Margarine, butter, spreads, Benefat, Neobee and Olestra 48, 56, 58
shortening, dressings, dips,
and sauces
Cocoa butter equivalents Caprenin and Benefat 45, 50
Confectioneries and soft candies Caprenin and Laurical 41, 45
Baking chips, baked goods Benefat and Olestra 48, 56
Snack foods Caprenin, Captex 45
Low caloric food Caprenin, Benefat, Neobee 43, 49, 57
Frying oil Genetically modified soybean oil, 75, 76
high-oleic sunflower oil and canola oil
seed mutants with low linolenic/high
oleic acid content.
Infant food formulas SLs containing EFAs and 61, 64
MCFAs such as Betapol
Dairy products Benefat 50
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