Acknowledgements
M. Cansell and L. Couëdelo (Laboratoire de Chimie et Biologie des Nano-objets, Bordeaux, France) are acknowledged for having contributed to the emulsified structure chapter. We thank Y. Masson for editing English language.
The authors thank the ACTIA (Association for Technical Coordination for Food Industry), Ministry of Agriculture, CNIEL (French dairy board) and the Poitou-Charentes region for the support that enabled the creation of this network and this review.
References
Figure caption
Figure 1. Summary of the various molecular & supramolecular structures of lipids in food products. Adapted from [334, 335].
Figure 2. Importance of supramolecular and triacylglycerol structures on digestion and postprandial lipemia. Highly schematized; adapted from [16, 334, 336].
Figure 3. Thermal behavior of different fats and oils: (A) examples of melting profiles of milk fat and palm oil highlighting their different melting temperature (C. Lopez, personal communication). (B) correlation between the solid fat content (SFC) of fat at 5°C and major triacylglycerol species (PSO: 16:0/18:0/18:1, regardless of regiodistribution of these fatty acids; OOO: 18:1/18:1/18:1, triolein) in different products from 2 origins: pork (lard vs rillettes) and duck (fat extracted from foie gras vs rillettes); adapted from [337].
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