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Annual Review of Food Science and Technology

Volume 8, 2017

Strategies for Producing and Incorporating Conjugated Linoleic Acid–Rich Oils in Foods

Abstract

Conjugated linoleic acid (CLA) is in ruminant-derived foods and is known to combat obesity-related diseases. However, CLA levels in a healthy diet are too low to produce a clinical effect. Therefore, CLA has been produced by linoleic isomerization through fermentation and chemical catalysis. Many of these techniques are not practical for food production, but a recent development has enabled production of CLA-rich triglyceride vegetable oils from high linoleic acid oils by a minor modification of conventional food-oil processing techniques. These oils were used to produce common lipid-based food, such as margarine, shortenings, and salad dressings, whose quality was enhanced by the presence of CLA-rich oil and provided a significant CLA source. Meat and egg CLA content and subsequent food quality can also be increased by addition of dietary CLA. However, consumer awareness of CLA benefits needs to increase prior to commercial-scale production of CLA-rich oil.

Keyword(s): CLA, conjugated linoleic acid, eggs, food oils, lipid-based foods, meat, milk, oil production
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2017-02-28
2024-04-26
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Strategies for Producing and Incorporating Conjugated Linoleic Acid–Rich Oils in Foods
Annual Review of Food Science and Technology 8, 181 (2017); https://doi.org/10.1146/annurev-food-030216-025703
/content/journals/10.1146/annurev-food-030216-025703
/content/journals/10.1146/annurev-food-030216-025703
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