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structured lipid [1 record]

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Record 1 1997-07-04

English

Subject field(s)
  • Food Industries
  • Fatty Substances (Food)
CONT

Isn't it a paradox to blend lipids with foodstuffs in order to reduce their fat content? Not if the lipids are mainly composed of middle chain fatty acids (8 to 12 carbon atoms) whose effect on the metabolism is the same as glucose. If moreover these lipids are structured through blending with essential fatty acids, they will be practically "taylor-made" for nutritional needs.

French

Domaine(s)
  • Industrie de l'alimentation
  • Corps gras (Ind. de l'aliment.)
CONT

Incorporer des lipides dans les aliments pour les «alléger»? Cela ne tiendrait-il pas du paradoxe? Non, si les lipides en question sont principalement composés d'acides gras à chaînes moyennes (huit à douze atomes de carbone) qui se comportent dans l'organisme comme du glucose, en empruntant les mêmes voies métaboliques et sans être stockés dans les tissus adipeux. Si, de plus, ces lipides sont structurés par l'incorporation d'acides gras essentiels, ils sont quasiment «sur mesure» pour les besoins nutritionnels.

OBS

Huile fabriquée sur mesure.

Spanish

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