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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

VALENZUELA B, Alfonso  y  SANHUEZA C, Julio. STRUCTURED LIPIDS AND FAT SUBSTITUTES, THE FUTURE LIPIDS?. Rev. chil. nutr. [online]. 2008, vol.35, n.4, pp.394-405. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182008000500001.

Structured lipids and fat substitutes are technological innovations ofthe chemistry offats that may have major future nutritional and technological impact. Structured lipids is referred to the development of different proce-duresfor modifying triacylglycerides in order to provide, or notprovide, speciflc fatty acids of nutritional impact. Fat substitutes are producís derived either from triacylglycerides or other raw materials, such as proteins and carbohydrates, aiming to provide zero or very low caloñes. Both innovative technologies are based and utilize the present knowledge on the biochemistry and physiology of lipids in the human body, particularly referred to the digestión and absorption of fatty acids. Although both technologies are not absolutely consolidated, thesefat processes may have the best perspectives in the future from the technological, nutritional, andprobably economic point ofview. This work reviews the most relevant aspects ofboth technologies.

Palabras clave : Structured lipids; fat substitutes; enzyme technology.

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