Structured lipids are esters of fatty acids, which were modified from its natural form. The aim of this work was to obtain structured lipids by chemical interesterification of the swine lard with the bleached oil or esters from carp viscera. The materials and the structured lipids produced were characterized by physicochemical, differential scanning calorimetry (DSC), Fourier transform infrared (FT‐IR), nuclear magnetic resonance (NMR), and solid fat content analysis to be evaluated the interesterification reaction. The structured lipids from blends of swine lard/fish oil and of swine lard/fish esters presented similar characteristics to the swine lard. The NMR results show that changes in the fatty acids percentage present in positions sn‐1,3 and sn‐2 of the structured lipids was more pronounced when the carp oil was used. The solid fat content curves showed that, the structured lipids from fish oil and swine lard presented characteristics for application in baking products, however, when produced from esters and swine lard showed potential to be used in frying and condiments. Practical applications The structured lipids have received special attention in the last years, being included in the functional foods and nutraceuticals group. The physicochemical and nutritional characteristics of saturated fats can be improved by incorporating fish oil. The production of structured lipids by chemical method shows some advantages, as low cost and facility for application in large scale. Thus, in this work, the structured lipids were produced by chemical interesterification of the saturated fat (swine lard) with bleached oil or esters from common carp viscera. Based on the results, the structured lipids obtained from fish oil and its esters with the swine lard showed potential for application in baking products, fried food, and in the production of condiments.

Several studies have been carried out to obtain unsaturated fatty acid (UFA) concentrates, due to their nutritional importance in food applications. The aim of this work was to obtain UFA concentrates from bleached cobia (Rachycentron canadum) and Argentine croaker (Umbine canosai) oil by complexation with urea, and to evaluate their physicochemical and thermal properties during processing. The fatty acids found in high amounts in the crude and bleached oils of cobia and Argentine crocker were palmitic, oleic and linoleic acids. Higher percentages of UFA were present in the oils extracted from the visceras, around 69 and 63% for cobia and Argentine croaker, respectively, and after complexation with urea, the percentages of UFA present in both concentrates were around 88%. Through the thermograms it was possible to observe that the UFA concentrates showed a 50% decrease in their maximum degradation temperature.