Interest in food lipids has grown dramatically in recent years as a result of findings related to their health effects. Fats and oils have often been condemned because of their high energy value and due to potential health problems associated with certain saturated fatty acids as well as trans fats. However, lipids are important in that they provide essential fatty acids and fat-soluble vitamins as well as flavor, texture, and mouthfeel to foods. In addition, the beneficial health effects and essen- tiality of long-chain omega-3 fatty acids such as eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) and that of omega-6 fatty acids such as arachidonic.
