Food Lipids: Chemistry, Nutrition, and Biotechnology

VII. CONCLUSIONS
Despite the benefits of using lipase-catalyzed interesterification, it is unlikely that it
will replace chemical interesterification in the future. This is due to the higher cost
associated with enzymatic interesterification and the low cost of products, such as
margarines and shortenings, that are currently being produced using chemical interesterification.
The main attraction of lipase-catalyzed interesterification reactions is
in the specificities of individual lipases and their application to the development of
novel fats and oils that cannot be produced by chemical means. Future applications
will involve continued development of reduced-calorie products, enriched lipids, and
structured lipids. In addition, research will continue in the area of the characterization
of fatty acid specificities of new lipases particularly in the identification of 2-specific
lipases. In order for any of these new applications to be useful in the food industry,
scale-up studies simulating industrial processes are necessary.
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