Structured and Modified Lipids by Frank D. Gunstone
By Frank D. Gunstone
This article addresses serious issues within the increasing industry and construction for lipids. It combines novel and conventional tools from technological and organic views to accomplish the best pathways for construction of transformed lipids. The booklet is equipped into 3 sections exploring improvement, new creation tools and profitable items and makes use of.
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Additional info for Structured and Modified Lipids
INTRODUCTION Fats and oils contain many different fatty acids, both saturated and unsaturated, which can exhibit a wide range of physiological effects. Two polyunsaturated fatty acids (PUFA) cannot be synthesized by humans and must be provided by the diet. These acids and their derivatives are referred to as essential fatty acids (EFA). In 1992, the British Nutrition Foundation Task Force on Unsaturated Fatty Acids: Nutritional and Physiological Significance (1) published its findings, and the following sections are taken from its general conclusions and recommendations.
The oil TABLE 6 Fatty Acid Composition of Commodity Soybean Oil and Some Genetically Modified Oils Based on Ita Commodity Saturated (L) Linoleic (H) Palmitic (H) Stearic (H) Saturated (H) Sat/len (L) P/len (H) 16 : 0 18 : 0 18 : 1 18: 2 18 :3 Other 10 4 11 24 8 22 4 19 4 3 6 4 25 18 3 4 23 23 28 15 17 9 28 23 52 60 52 44 39 38 61 48 8 10 3 11 8 11 3 3 2 — — 2 3 2 1 3 H ϭ High; L ϭ low. a The original paper also contains triacylglycerol composition and sn-1, -2, and -3 distribution. Source: Ref.
The producer spends much time carefully refining, stabilizing, and packaging an oil product. The user might be in the same group or a customer. The user might be interested in the analytical and sensory properties of the oil for a bulk application or capsule product. The sample might be needed by another department in the company for testing in a food application or by a customer for similar food application testing. The sample will probably have an expiration date, but if it has to survive fresh for some weeks or months before testing then good sample preparation procedures are essential.