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United States Department of Agriculture

Agricultural Research Service

Title: Low Calorie Fat Substitutes: Synthesis and Analysis

Authors
item Lee, Ki-Teak - CHUNGNAM NATL UNIV
item Foglia, Thomas
item Lee, Jeung-Hee - CHUNGNAM NATL UNIV

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: September 15, 2004
Publication Date: June 1, 2005
Citation: Lee, K., Foglia, T.A., Lee, J. 2005. Low calorie fat substitutes: synthesis and analysis. In: Hou, C.T., editor. Handbook of Industrial Biocatalysis. Boca Raton, FL:CRC Press. p. 16-1:16-19.

Technical Abstract: This chapter describes several approaches to the production of structured lipids (SLs) that involve the directed enzymatic interesterification of a fat and oil with medium-chain triacylglycerols or selected fatty acids/esters. Other approaches to the synthesis of these predefined lipids include the dry fractionation of natural fats and oils to produce triacylglycerol fractions that are rich in nutritionally important fatty acids in combination with directed enzymatic interesterification of these fractions with selected fatty acids. The processes described allow for the design of SLs that may have potential as food and nutritional supplements, in enteral and parenteral applications, and as low-calorie fat substitutes. When SLs are synthesized, the products must first be separated from unreacted substrates, usually by distillation or chromatography, their physical properties measured for the intended application, and their triacylglycerol (TAG) molecular species composition determined. Several high performance liquid chromatographic methods are presented in this chapter that can enable researchers in speciating triacylglycerols of newly synthesized SLs.

Last Modified: 12/19/2014
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