Estructuracion de lipidos y sustitutos de grasas, ¿lipidos del futuro?

Abstract

Structured lipids and fat substitutes are technological innovations of the chemistry of fats that may have major future nutritional and technological impact. Structured lipids is referred to the development of different procedures for modifying triacylglycerides in order to provide, or not provide, specific fatty acids of nutritional impact. Fat substitutes are products derived either from triacylglycerides or other raw materials, such as proteins and carbohydrates, aiming to provide zero or very low calories. Both innovative technologies are based and utilize the present knowledge on the biochemistry and physiology of lipids in the human body, particularly referred to the digestion and absorption of fatty acids. Although both technologies are not absolutely consolidated, these fat processes may have the best perspectives in the future from the technological, nutritional, and probably economic point of view. This work reviews the most relevant aspects of both technologies.