Abstract
The increasing demand for healthier food products with reduced saturated fatty acid (SFA) content has driven significant research into alternative fat sources. This dissertation explores enzymatic glycerolysis as a method for modifying vegetable oils to create structured oil systems that can serve as effective fat substitutes in various food applications. The study aims to address the existing knowledge gap regarding the kinetics of enzymatic glycerolysis and its impact on the physical properties of glycerolized oils. The research focuses on peanut oil, investigating the conversion of triacylglycerides (TAGs) to monoacylglycerides (MAGs) and diacylglycerides (DAGs) through enzymatic glycerolysis. It characterizes the chemical structure of the reaction products and the physical properties of the obtained structured oils. Furthermore, the performance of glycerolized oils in water-in-oil emulsions and ice cream matrix is evaluated. By systematically examining these aspects, this work provides novel insights into the potential of enzymatic glycerolysis as a sustainable and health-conscious method for structuring vegetable oils. The findings contribute to the development of new food products that align with contemporary demand for clean-label products, offering a potential solution for reducing SFA intake while maintaining desirable physico-chemical attributes. This research not only enhances the understanding of oil structuring technologies but also paves the way for future innovations in food formulation and processing.