Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions

In the paper, the effect of the lipid complex in fats and oils on human organism and their role in physiology of nutrition are reviewed. Aspects of impairment of the nutritional status upon fat consumption, in particular, the excess consumption of saturated fats, trans-isomers of fatty acids, and cholesterol and the deficiency of polyunsaturated fatty acids and phospholipids, are discussed. Data on oil and fat in modern structure of nutrition are described. Aspects of the development of balanced fat compositions, accounting for normal physiological needs of modern people for lipids and their structural components, are reviewed. Data on the construction of fatty bases from milk fat, natural, and modified vegetable oils and fats providing for predetermined consumer properties of functional fatty milk products are presented.