REINVENTING FAT (THE EVOLUTION AND EMERGING POTENTIAL OF STRUCTURED LIPIDS): A REVIEW

Abstract

Structured lipids are a new, rapidly developing area in food science, biotechnology, and nutrition. The current evidence indicates that they can improve digestibility, oxidative stability, sensory quality, and targeted health benefits, and can help in the innovation of infant formula, medical foods, and functional bakery fats. Recent progress in the engineering of lipases, green lipids, and highly accurate lipidomic is steering the evolution of the new generation of custom lipids. Nonetheless, the barrier of cost, consumer confidence, and unbalanced regulations are still issues that should be overcome. Organized lipids will increase to be an ingredient of a robust functional food and nutraceutical innovation with coordinated scientific, industrial, and policy efforts, providing technological utility and quantifiable health advantages.