Edible lipids modification processes: A review

Abdul Amir H. Kadhum, M. Najeeb Shamma

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Lipid is the general name given to fats and oils, which are the basic components of cooking oils, shortening, ghee, margarine, and other edible fats. The chosen term depends on the physical state at ambient temperature; fats are solids and oils are liquids. The chemical properties of the lipids, including degree of saturation, fatty acid chain length, and acylglycerol molecule composition are the basic determinants of physical characteristics such as melting point, cloud point, solid fat content, and thermal behavior. This review will discuss the major lipid modification strategies, hydrogenation, and chemical and enzymatic interesterification, describing the catalysts used mechanisms, kinetics, and impacts on the health-related properties of the final products. Enzymatic interesterification will be emphasized as method that produces a final product with good taste, zero trans fatty acids, and a low number of calories, requires less contact with chemicals, and is cost efficient.

Original languageEnglish
Pages (from-to)48-58
Number of pages11
JournalCritical Reviews in Food Science and Nutrition
Volume57
Issue number1
DOIs
Publication statusPublished - 2 Jan 2017

Fingerprint

Oils and fats
Lipids
Fats
Oils
lipids
enzymatic interesterification
Fatty acids
Margarine
Trans Fatty Acids
Glycerides
Hydrogenation
Cooking
Chain length
ghee
Chemical properties
Freezing
Names
Melting point
cooking fats and oils
oils

Keywords

  • cardiovascular
  • chemical interesterification
  • enzymatic interesterification
  • Hydrogenation
  • lipase
  • polyunsaturated
  • selectivity
  • structured lipids
  • trans-fatty acids

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Edible lipids modification processes : A review. / Kadhum, Abdul Amir H.; Shamma, M. Najeeb.

In: Critical Reviews in Food Science and Nutrition, Vol. 57, No. 1, 02.01.2017, p. 48-58.

Research output: Contribution to journalArticle

Kadhum, Abdul Amir H. ; Shamma, M. Najeeb. / Edible lipids modification processes : A review. In: Critical Reviews in Food Science and Nutrition. 2017 ; Vol. 57, No. 1. pp. 48-58.
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