ABSTRACT
Various types of biotechnology are already being utilized in the eld of edible oils, with the main examples shown in Table 7.1. This chapter outlines these biotechnologies as applied to the oil and fat industry. In the second half of the chapter, the development of a healthy cooking oil which is less likely to cause body fat accumulation and which utilizes the physiological action of medium-chain fatty acids and transesteri cation is described as an example. Countermeasures against obesity are signi cant for the prevention of lifestyle related diseases. Animal experiments have shown that medium-chain fatty acids are readily utilized as energy compared to long-chain fatty acids, and are less likely to accumulate as body fat. However, there are problems, such as fuming and bubbling in deep-frying. Applying transesteri cation, a functional medium-and long-chain triacylglycerol (MLCT) oil suitable for cooking and less likely to cause body fat accumulation was developed.
