Lesser amounts of lipases are used in oleochemical transformations (Bornscheuer, 2000). Lipases can play an important role in the processing of g-linolenic acid, a polyunsaturated fatty acid (PUFA); astaxanthine, a food colorant; methyl ketones, flavor molecules char- acteristic of blue cheese; 4-hydroxydecanoic acid used as a precursor of g-decalactone, a fruit flavor; dicarboxylic acids for use as prepolymers; interesterification of cheaper glycerides to more valuable forms (., cocoa butter replacements for use in chocolate manufacture) (Undurraga et al., 2001); modification of vegetable oils at position 2 of the triglyceride, to obtain fats similar to human milkfat for use in baby feeds; lipid esters including isopropyl myristate, for use.
