Opportunities for the Fats and Oils Industry in the Functional Food Arena. - (:unkn) unknown (Petaling Jaya : MPOB, 2005)
The growing awareness of the important physiological role of lipids in health and nutrition has been reflected in a paradigm shift in the way the food industry and consumers view some fats, oils and oil-soluble natural products. This has generated opportunities for traditional and emerging functional lipid ingredients that have a health role beyond nutrition. Some of the lipids that have created interest in the functional food industry include healthier unsaturated oils and fatty acids, minor lipids and lipid-soluble products. In order to increase its range of functional lipid ingredients, the oils and fats industry should keep abreast of strategies for on-farm varietal selection and breeding, improved separation and extraction of bioactives, and modification and synthesis of speciality lipids. Is also needs to consider the technical, regulatory and consumer aspects when introducing new healthy lipid ingredients into foods. The evidence for the role of some lipids in prevention of disease and improving health status must be objectively evaluated as the sustained success of functional ingredients rests on scientific evidence for the development of valid health claims.
The growing awareness of the important physiological role of lipids in health and nutrition has been reflected in a paradigm shift in the way the food industry and consumers view some fats, oils and oil-soluble natural products. This has generated opportunities for traditional and emerging functional lipid ingredients that have a health role beyond nutrition. Some of the lipids that have created interest in the functional food industry include healthier unsaturated oils and fatty acids, minor lipids and lipid-soluble products. In order to increase its range of functional lipid ingredients, the oils and fats industry should keep abreast of strategies for on-farm varietal selection and breeding, improved separation and extraction of bioactives, and modification and synthesis of speciality lipids. Is also needs to consider the technical, regulatory and consumer aspects when introducing new healthy lipid ingredients into foods. The evidence for the role of some lipids in prevention of disease and improving health status must be objectively evaluated as the sustained success of functional ingredients rests on scientific evidence for the development of valid health claims.
Keywords: Ácidos grasos.; Alimentos.; Legislación; Lípidos.; Nutrición.; Salud.; Aceites y grasas.