Functional Lipids Development Service

Functional Lipids Development Service

Functional lipids are widely used as bioactive ingredients in various food products and offer specific health benefits or functional properties. The development of functional lipids is a dynamic and promising area in the food industry. Aprofood is constantly engaged in basic scientific research and can provide you with functional lipids development services.

Types and Sources of Functional Lipids

Functional lipids encompass a range of lipid-based ingredients including carotenoids, ω-3 PUFAs, medium-chain triglycerides (MCTs), conjugated linoleic acid (CLA), phytosterols and stanols, gamma-oryzanol, phospholipids, plant-based essential oils, structured lipids, and algal oil, etc.

The composition and functional properties of the above lipids may vary depending on the source and processing method. Common sources of functional lipids include marine organisms, vegetable oils, nuts, dairy products, legumes, etc. To meet the ever-increasing demand, researchers are exploring non-traditional sources of functional lipids such as algae, fungi, insects, and genetically modified crops, which offer the potential for sustainable production and novel functional properties.

Fig 1. Main lipid classes and their dietary sources.Fig 1. Main lipid classes and their dietary sources (Papotti B, et al.2021).

Benefits of Functional Lipids

Researchers have identified the specific health benefits of functional lipids, which include improving cardiovascular health, supporting brain function, promoting weight management, reducing inflammation, and enhancing nutrient absorption.

Our Service

Aprofood specializes in developing and optimizing methods for component separation, and technically modifying the structure of compounds to improve the stability and bioavailability of functional lipids.

Process of Functional Lipids Development

Selection of Source

Different sources of fats and oils have distinct compositions and fatty acid profiles. Our researchers evaluate the availability, sustainability, and nutritional profile of each source, and select raw materials based on their potential to deliver the desired functional properties.

Extraction & Refining

The selected raw materials undergo extraction processes to fractionate the desired functional fats and oils. Subsequent refining is carried out to remove impurities and improve the quality of the functional fats and oils.


Concentrate to increase their content in the final product. We achieve that through methods such as molecular distillation, selective extraction, or chromatography.


To enhance the functional properties of fats and oils, we provide advanced techniques, including genetic modification or selective breeding for modifications of their fatty acid composition. This can involve enriching specific fatty acids such as omega-3s or medium-chain triglycerides (MCTs), or reducing unhealthy saturated or trans fats.


This involves the evaluation of various properties that are crucial in determining the function and suitability of lipids in food products.

Developing a mature functional lipids product requires characterization of its safety and performance, verification of its bioactive function, as well as investigation of its formulation techniques for food application and its compatibility with food matrices. Here you can get a one-stop service for product development.

Why Choose Us?

Fig 2. Wide Range of Ingredients.

Wide Range of Ingredients

We are a one-stop shop for all types of food ingredients.

Fig 3. Customized Formulation Portfolio.

Innovative Program

We have a systematic development program to meet innovation needs.

Fig 4. Innovative Program.

Customized Formulation Portfolio

We develop customized additive combinations to optimize value for all types of foods and beverages.

Fig 5. Quality Assurance.

Quality Assurance

We have the highest standards of production and quality testing procedures.

Aprofood is a reliable partner for you, we provide you with high-quality food ingredients and help you find the optimal solution for food development and innovation. Please contact us for more information on developing your business.


  1. Papotti, B.; et al. Impact of Dietary Lipids on the Reverse Cholesterol Transport: What We Learned from Animal Studies. Nutrients. 2021, 13(8): 2643.
For Research Use Only.
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