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Lipids

  • C. Alais
  • G. Linden
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

The lipid group, as defined nowadays, is a more heterogeneous group than that of carbohydrates and the proteins. It may be subdivided into:
  1. (1)
    Lipids proper (esters or amides of a fatty acid — carboxylic acid formed from at least 4 carbon atoms — and an alcohol and an amine)
    1. (1.1)

      Glycerolipids (glycerides and glycerophospholipids)

       
    2. (1.2)

      Sphingolipids

       
    3. (1.3)

      Waxes

       
    4. (1.4)

      Steroids

       
    5. (1.5)
      Esters
      • • Glycerol esters

      • • Sphingosine amides

      • • Esters with an alcohol of high molecular weight

      • • Sterol esters

      • • Acid-alcohol esters

       
     
  2. (2)
    Lipoids (substances which have the same solubility characteristics as lipids)
    1. (2.1)

      Isoprenic lipids (carotenoids and quinones)

       
    2. (2.2)

      Free sterols

       
    3. (2.3)

      Hydrocarbons.

       
     

Keywords

Linoleic Acid Oleic Acid Cocoa Butter Erucic Acid Vitamin Activity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1991

Authors and Affiliations

  • C. Alais
    • 1
  • G. Linden
    • 1
  1. 1.University of NancyFrance

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