Low-calorie structured lipids are an advanced form of functional lipids made by changing the position of fatty acids attached to the glycerol backbone. The main reason for their production is to get nutraceutical lipids. Different methods are used to synthesize low-calorie structured lipids, like chemical or enzymatic methods. Initially, these lipids are prepared by using chemical methods. Synthesis of low-calorie structured lipids using enzymes is now in demand due to several advantages like good catalytic efficiency, environmentally friendly, and moderate reaction conditions. Enzymatic interesterification is mostly used in industries to make modified lipids like low-calorie structured lipids, human milk substitutes, cocoa butter equivalents, margarine, and shortenings. This review summarizes the synthesis, uses and clinical applications of modified lipids in food systems.

低热量结构脂质是功能性脂质的高级形式，通过改变附着在甘油主链上的脂肪酸的位置而制成。生产它们的主要原因是为了获取营养脂质。使用不同的方法来合成低热量结构化脂质，例如化学方法或酶法。最初，这些脂质是通过化学方法制备的。由于酶催化效率好、环境友好、反应条件温和等优点，现在需要使用酶合成低热量的结构脂质。酶促酯交换主要在工业中用于制造改性脂质，例如低热量结构化脂质、母乳替代品、可可脂等同物、人造黄油和起酥油。本综述总结了食品系统中改性脂质的合成、用途和临床应用。