Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

中文翻译：

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结构化脂质的合成、理化特性和健康方面：综述

结构化脂质 (SLs) 是指通过化学、酶促或遗传修饰甘油主链中脂肪酸的组成和/或分布而获得的新型功能性脂质。由于SLs独特的理化特性和健康益处（例如，降低热量、改善免疫功能和减少血清甘油三酯），人们对新型SLs在食品工业中的研究和应用越来越感兴趣。SLs 的化学结构和分子结构主要决定了它们的理化特性和营养价值，这也受加工条件的影响。在这方面，本综述涵盖了 SL 在合成策略、理化特性、健康方面的最新发展和应用，和潜在的食品应用。SLs 的酶促合成，特别是固定化脂肪酶的酶促合成，并简要介绍了基因工程方法。讨论了受化学结构和加工条件影响的一些物理特性，例如固体脂肪含量、结晶和熔化行为、流变学和界面特性以及氧化稳定性。还探讨了 SL 与健康相关的考虑因素，包括其代谢特征、基于生物聚合物的脂质消化调节和液体油的油凝胶化。最后，简要介绍了 SL 的潜在食品应用。SLs工业生产的主要挑战和未来趋势，SLs在复杂食物系统中的理化特性和消化行为，