Chapter 4: Strategies to Modify and Improve the Fatty Composition of Foods
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Published:10 Dec 2021
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Special Collection: 2021 ebook collection
S. Ramirez-Montes, I. S. Ibarra, E. M. Santos, A. Lamas, A. Lopez-Santamarina, and J. A. Rodriguez, in Fats and Associated Compounds: Consumption and Human Health, ed. J. M. M. Lopez and A. C. Saez, The Royal Society of Chemistry, 2021, ch. 4, pp. 67-90.
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Modification of the fatty acid profile of certain foods is required to offer healthier foods. This chapter presents some strategies such as modification of fatty acid composition of milk and meat through animal feeding to the replacement of animal fat by vegetable oils, the use of oleogels and the synthesis of structured lipids. The main strategy is improving functional and nutritional functions of lipids by changing chain length, unsaturation level or positional distribution of fatty acids in natural fats.
