The elaboration of lipid products with colloidal properties, structurally and functionally modified, other than the starting base, with structural role in the integrated product and by micellar carriers in ensuring the health status, is relatively recent, being the result of accepting the idea that: the food has determinant role in the prophylaxis and therapy of certain conditions. The paper addresses two aspects: 1- methods of lipid modification (simple mixing, hydrogenation, inter-esterification, fractionation), continuously optimized, by scientific understanding of the physico-chemical-colloidal processes. In general terms "fractionation" describes the processes of fractional crystallization of triglycerides (with the major influence parameters represented by duration and temperature), from a lipid mixture, in order to eliminate structures with high melting range and their mechanical separation; 2- integration of some lipid fractions (oleins) in the manufacturing process of bakery products (bread) on a classical technology. In a narrow sense, dry fractionation is the process by which natural or already modified oils and fats are separated into solid/liquid (stearine/olein) fractions. The main qualitative-sensorial and physico-chemical aspects of the oils were evaluated as integrated axillary material, with collidal properties and the finished product (bread), which allows the final conclusions to be drawn favorable or not, to the variants of the analyzed samples, based on a selective specialized study, and finally proposed technological flow. The bibliographic study allowed the synthesis of new conclusions and the elaboration of new ideas that fit in the area of food engineering concerns.
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