ABSTRACT
Structured lipids (SLs) are a new generation of fats and oils with improved nutritional or physical properties because of modifications to incorporate new fatty acids or to change the position of existing fatty acids on the glycerol backbone by chemically and enzymatically catalyzed reactions and/or genetic engineering. Comprehensive reviews on the rationale, production, analysis, commercial outlook, and future prospects of SLs are available [1-3]. With the ability to combine the beneficial characteristics of component fatty acids into one triacylglycerol (TAG) molecule, lipid modification enhances the role fats and oils play in food, nutrition, and health applications. Many of these potential applications exist either partly or wholly as emulsions. Examples include nutritional beverages, infant formulae, mayonnaise, margarine, and salad dressings.
