title: Edible lipids modification processes: A review.
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.
authors.affiliation: a Department of Chemical and Process Engineering , Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia , Bangi Selangor , Malaysia.
authors.forename: Abdul Amir H
authors.initials: AA
authors.lastname: Kadhum
authors.affiliation: a Department of Chemical and Process Engineering , Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia , Bangi Selangor , Malaysia.
authors.forename: M Najeeb
authors.initials: MN
authors.lastname: Shamma
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003258:Consumer Behavior; D004041:Dietary Fats / Q000009:adverse effects / Q000032:analysis* / Q000378:metabolism; D004800:Enzymes, Immobilized / Q000737:chemistry / Q000378:metabolism; D004951:Esterification; D005223:Fats / Q000737:chemistry*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling; D063427:Food Quality; D005524:Food Technology / Q000639:trends; D014943:Global Health; D006801:Humans; D006865:Hydrogenation; D008049:Lipase / Q000737:chemistry / Q000378:metabolism; D015394:Molecular Structure; D013237:Stereoisomerism; D044242:Trans Fatty Acids / Q000009:adverse effects* / Q000032:analysis / Q000737:chemistry / Q000378:metabolism
chemical_list: D004041:Dietary Fats; D004800:Enzymes, Immobilized; D005223:Fats; D044242:Trans Fatty Acids; D008049:Lipase
keywords: Hydrogenation; cardiovascular; chemical interesterification; enzymatic interesterification; lipase; polyunsaturated; selectivity; structured lipids; trans-fatty acids