Applications of Structured Lipids in Foods
摘要
The interesterification process can lead to the production of modified lipids with various applications, such as lipid bases in cocoa butter substitutes and equivalents, substitutes for human milk fat, low-calorie structured lipids, trans-free plastic fats, and special lipids rich in essential fatty acids, among others. These applications are discussed in more detail in the following chapter, aiming to understand current trends and limitations of structured lipids and what is being offered in the market as an alternative to partially hydrogenated fats.