THE APPLICATION OF LIPASES IN MODIFYING THE COMPOSITION, STRUCTURE AND PROPERTIES OF LIPIDS.
 
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Pol. J. Food Nutr. Sci. 2004;54(1):3–10
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ABSTRACT
Structured triacylglycerols (sTAG), not so long ago called “lipids of the future”, have become functional food available on the market. In the nearest future, some fatty products designed for infant and children nutrition in the USA will contain increased concentrations of arachidonic (AA) and docosahexaenoic (DHA) acids. Many formulae and dietetic products containing triacylglycerols with modified chemical structure and composition - structured triacylglycerols (sTAG) - are available as supplements to human nutrition. This paper reports on the directions and possibilities of lipid modification catalyzed by lipases. Two basic methods for the synthesis and modification of triacylglycerols to obtain sTAG are characterized. The main properties of sTAG are also discussed.
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ISSN:1230-0322