Concern about diet and wellness has led to the design of fortified, enriched, modified and enhanced foods.

Acylglycerol structure is an interesting lipid building block to be modified.

Enzymes are more specific and versatile for the preparation of structured lipids.

Several reaction systems have been implemented and the meaningful variables involved have been studied.

Novel lipid products are available in the market as a result of advances in biochemistry, enzymatic reaction systems understanding and reaction design improvement.