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Advance in application of very long chain fatty acids in specialty oils and fats
  
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KeyWord:very long chain fatty acids  margarine  shortening  cocoa butter replacers  specialty oils and fats  crystallization
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LI Jiaxi College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001,China
 
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Abstract:
      Very long chain fatty acids(VLCFAs), especially saturated and monounsaturated VLCFAs, have been widely used in the industrial and medical fields, while they have also shown considerable application potentials in the food industry in recent years because of their unique digestive and metabolic pathways and function characteristics. The sources and characteristics of common VLCFAs (behenic acid, erucic acid, lignoceric acid and nervonic acid) were introduced, and their effects on crystallization of triglyceride systems were also described. Their application and research status for the production of shortening, margarine and cocoa butter replacers as anti-frost agent and crystal promoter, low calorie base oil, strengthening base oil were summarized, and their development trends were also discussed.
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