| Abstract: | Lipids provide specific functional, nutritional and sensorial properties to foods. The main dietary source of lipids is triacylglycerols. Triacylglycerols can occur in different forms, such as free (oil), droplets (emulsions) or crystallised network (butter). Whatever the form consumed, the triacylglycerols are emulsified in the stomach, as lipolysis takes place at the oil‐water interface. If some emulsifiers are already present at the surface of the lipid droplets, they will affect the lipolysis process. Another crucial parameter is the size of the emulsified droplets, as smaller droplets, providing a larger surface area for lipase binding, will be digested faster. The chain length and degree of saturation of the fatty acids and their position on the triacylglycerol backbone influence their digestion, mode of transport and absorption. Thus the choice of emulsifiers, particle size and fatty acid composition are major factors to take into account when processing food to reduce or increase lipid digestion and absorption. |
