Lipase mediated upgradation of dietary fats and oils
(2003) In Critical Reviews in Food Science and Nutrition 43(6). p.635-644- Abstract
- In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie... (More)
- In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie triacylglycerols, PUFA-enriched and oleic acid enriched oils. It is also possible to change the physical properties of natural oils to convert them into margarines and hard butter with higher melting points or into special low calorie spreads with short or medium chain fatty acids. Today, by and large, fat and oil modifications are carried out chemically following the method of directed inter-esterification. The process is energy intensive and non-specific. Lipase mediated modifications are likely to occupy a prominent place in oil industry for tailoring structured lipids since enzymatic modifications are specific and can be carried out at moderate reaction conditions. However, as a commercial venture, lipases are yet to be fully exploited. Once the technologies are established, the demand of lipases in oil industry is expected to increase tremendously in the near future for specific modifications of fats and oils to meet the changing consumers' dietary requirements. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/294657
- author
- Gupta, R ; Rathi, P and Bradoo, Sapna LU
- organization
- publishing date
- 2003
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- structured triacylglycerols, lipases, interesterification, dietary fats, fat modification, transesterification
- in
- Critical Reviews in Food Science and Nutrition
- volume
- 43
- issue
- 6
- pages
- 635 - 644
- publisher
- Taylor & Francis
- external identifiers
-
- pmid:14669881
- wos:000186866400003
- scopus:2142849892
- ISSN
- 1040-8398
- DOI
- 10.1080/10408690390251147
- language
- English
- LU publication?
- yes
- id
- 9c804910-f3e7-46a0-bab6-2e2f3800c28c (old id 294657)
- date added to LUP
- 2016-04-01 11:39:11
- date last changed
- 2022-04-05 02:57:27
@article{9c804910-f3e7-46a0-bab6-2e2f3800c28c,
abstract = {{In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie triacylglycerols, PUFA-enriched and oleic acid enriched oils. It is also possible to change the physical properties of natural oils to convert them into margarines and hard butter with higher melting points or into special low calorie spreads with short or medium chain fatty acids. Today, by and large, fat and oil modifications are carried out chemically following the method of directed inter-esterification. The process is energy intensive and non-specific. Lipase mediated modifications are likely to occupy a prominent place in oil industry for tailoring structured lipids since enzymatic modifications are specific and can be carried out at moderate reaction conditions. However, as a commercial venture, lipases are yet to be fully exploited. Once the technologies are established, the demand of lipases in oil industry is expected to increase tremendously in the near future for specific modifications of fats and oils to meet the changing consumers' dietary requirements.}},
author = {{Gupta, R and Rathi, P and Bradoo, Sapna}},
issn = {{1040-8398}},
keywords = {{structured triacylglycerols; lipases; interesterification; dietary fats; fat modification; transesterification}},
language = {{eng}},
number = {{6}},
pages = {{635--644}},
publisher = {{Taylor & Francis}},
series = {{Critical Reviews in Food Science and Nutrition}},
title = {{Lipase mediated upgradation of dietary fats and oils}},
url = {{http://dx.doi.org/10.1080/10408690390251147}},
doi = {{10.1080/10408690390251147}},
volume = {{43}},
year = {{2003}},
}