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Lipids

  • Chapter
Food Analysis

Abstract

Lipids have at least three important functions in foods: culinary, physiological, and nutritional. The ability of lipids to carry odors and flavors and their contribution to the palatability of meats, to the tenderness of baked products, and to the richness and texture of ice cream are examples of the first kind. As lipids serve as a convenient means of rapid heat transfer, they have found increasing use in commercial frying operations. Dietary lipids represent the most compact chemical energy available to man. They contain twice the caloric value of an equivalent weight of sugar. They are vital to the structure and biological function of cells. Dietary lipids provide the essential linoleic acid, which has both a structural and functional role in animal tissue, and are carriers of the nutritionally essential fat-soluble vitamins.

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Authors
  1. Yeshajahu Pomeranz
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Pomeranz, Y., Meloan, C.E. (1994). Lipids. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_37

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