405
glycerides or, on highly thermostable silicone liquid phases, even triacylglycerols
may be analysed also.
Other Methods
Apart from chromatography other techniques for fat analysis include NMR, IR, MS
however they are usually coupled with chromatography. Measurement of density
and refractive index can be used to measure change in chain length and unsaturation
(McClements 2003). Modern mass spectrometry methods involving ionization by
electrospray (ESI), fast atom bombardment (FAB), atmospheric pressure chemicalionization (APCI), atmospheric pressure photo-ionization (APPI), and matrixassisted laser desorption (MALDI) techniques are highly sensitive and can produce
excellent quantitative data. The newest generation of mass spectrometers include
ion trap, mass quadrupole:linear ion trap (Q:LIT), quadrupole:time of flight (QToF),
linear ion trap:Orbitrap (LIT:Orbitrap), and Fourier transform ion cyclotron resonance (FT-ICR) and enable highly detailed analyses, though often at substantially
greater capital cost. All of these methods give a wealth of structural information
about analytes.
Of the various ionization methods, electrospray ionization appears to be the most
popular, as it offers both high sensitivity and good quantification with less need for
substantial structure-dependent response factors than the other ionization methods.
Excellent results are obtained for phospholipids, sphingolipids and simple lipids
such as triacylglycerols.
Modification of Lipids
With the ever growing demand for oils and fats in countries like China and India,
modifying lipids has become a necessity. The consumption of oils are limited to
lesser than 20 oils, however these are not always suited for food use and hence the
need for modifying it for the purpose of consumption. It is estimated that approximately 80% of total oil and fat produced is used for food and the balance for animal
feed and by the oleochemical industry. The major food uses include frying oils,
baking fats, cooking fats, shortenings, spreads, salad oils, mayonnaise, confectionery fats and ice cream. The changing nutritional requirements of the growing population have also led to new vistas in the modification process of lipids. Lipid
Modification processes is focused on specific areas such as developing target specific lipids that are effective in preventing and curing diseases in children and adults
likewise. The primary area of focus has been in developing structured lipids with the
help of medium-chain acids and long-chain polyunsaturated fatty acids (PUFAs).
Specific long chain PUFAs like docosahexaenoic acid and arachidonic acid, are
important both in the growth and development of infants. Based on the requirement
of the segment of the population the ideal lipids could be formulated using various
Lipids and Oils: An Overview
glycerides or, on highly thermostable silicone liquid phases, even triacylglycerols
may be analysed also.
Other Methods
Apart from chromatography other techniques for fat analysis include NMR, IR, MS
however they are usually coupled with chromatography. Measurement of density
and refractive index can be used to measure change in chain length and unsaturation
(McClements 2003). Modern mass spectrometry methods involving ionization by
electrospray (ESI), fast atom bombardment (FAB), atmospheric pressure chemicalionization (APCI), atmospheric pressure photo-ionization (APPI), and matrixassisted laser desorption (MALDI) techniques are highly sensitive and can produce
excellent quantitative data. The newest generation of mass spectrometers include
ion trap, mass quadrupole:linear ion trap (Q:LIT), quadrupole:time of flight (QToF),
linear ion trap:Orbitrap (LIT:Orbitrap), and Fourier transform ion cyclotron resonance (FT-ICR) and enable highly detailed analyses, though often at substantially
greater capital cost. All of these methods give a wealth of structural information
about analytes.
Of the various ionization methods, electrospray ionization appears to be the most
popular, as it offers both high sensitivity and good quantification with less need for
substantial structure-dependent response factors than the other ionization methods.
Excellent results are obtained for phospholipids, sphingolipids and simple lipids
such as triacylglycerols.
Modification of Lipids
With the ever growing demand for oils and fats in countries like China and India,
modifying lipids has become a necessity. The consumption of oils are limited to
lesser than 20 oils, however these are not always suited for food use and hence the
need for modifying it for the purpose of consumption. It is estimated that approximately 80% of total oil and fat produced is used for food and the balance for animal
feed and by the oleochemical industry. The major food uses include frying oils,
baking fats, cooking fats, shortenings, spreads, salad oils, mayonnaise, confectionery fats and ice cream. The changing nutritional requirements of the growing population have also led to new vistas in the modification process of lipids. Lipid
Modification processes is focused on specific areas such as developing target specific lipids that are effective in preventing and curing diseases in children and adults
likewise. The primary area of focus has been in developing structured lipids with the
help of medium-chain acids and long-chain polyunsaturated fatty acids (PUFAs).
Specific long chain PUFAs like docosahexaenoic acid and arachidonic acid, are
important both in the growth and development of infants. Based on the requirement
of the segment of the population the ideal lipids could be formulated using various
Lipids and Oils: An Overview