Food Lipids: Chemistry, Nutrition, and Biotechnology

Table 9 Factors That Affect Outlook for Commercialization of the Enzymatic Process
Specialty needs or niche market as food ingredient, fine chemical use, nutritional
supplement, enteral and parenteral feeding.
Cost of enzymatic versus chemical process and product yield.
Ease with which the enzymatic process can be scaled up.
Position specific with enzymes versus randomized products with chemical synthesis.
Consumer preference: natural versus synthetic products.
Cost-benefit assessment: investment and potential returns.
Catalyst reuse: immobilized enzyme can be reused several times without significant loss of
activity.
Side or unwanted products of the reaction.
Processing costs to obtain products of high purity.
Regulation by the FDA (time-consuming process).
Competition with genetically engineered crops that produce structured lipids (e.g., high
lauric acid canola oil).
Enzymes allow scientists to design SLs intended for various applications, which
may include treatment of cystic fibrosis patients; individuals with pancreatic insufficiency;
acquired immune deficiency syndrome (AIDS) patients, who need to boost
their immune system by consuming SLs containing 20:5n-3 at the sn-2 position;
stressed and/or septic and hospital patients; and preterm infants. Potential nonmedical
applications include foods and nutritional supports. SLs will continue to play a role
in enteral and parenteral nutrition.
More research is needed on the effect of all lipid emulsions, especially SL
emulsions, on the immune system. The notion that MCTs do not go via lymphatic
transport is becoming less acceptable in the scientific community. The use of enzymes
in constructing SLs destined for either portal or lymphatic transport will
greatly enhance our knowledge on how SLs are metabolized. Chemical synthesis
will lead to randomized SLs. Since the position and type of fatty acids in the TAG
is key to their metabolism, the best alternative to chemical synthesis is the use of
lipases. More applications of SLs in our regular diets is encouraged, meaning that
food technologists need to explore this further. Genetic engineering of vegetable oil
producing plants as covered in Chapter 30 will play a role in future commercial
availability of SL.
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