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Principles of Food Chemistry pp 39–116Cite as

Lipids

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Part of the book series: Food Science Text Series ((FSTS))

Abstract

It is difficult to provide a clear and comprehensive definition for the class of substances called lipids. Early definitions were mainly based on whether the substance is soluble in organic solvents like ether, benzene, or chloroform and is not soluble in water. In addition, definitions usually emphasize the presence of fatty acids. Every definition proposed so far has some limitations. For example, monoglycerides of the short-chain fatty acids are undoubtedly lipids, but they would not fit the definition on the basis of solubility because they are more soluble in water than in organic solvents. Instead of trying to find a definition that would include all lipids, it is better to provide a scheme describing the lipids and their components, as illustrated in Fig. 2.1 shows. The basic components of lipids are listed in the central column with the fatty acids occupying the prominent position. The left column lists the lipids known as phospholipids. The right column of the diagram includes the compounds most important from a quantitative standpoint in foods. These are mostly esters of fatty acids and glycerol. Up to 99% of the lipids in plant and animal material consist of such esters, known as fats and oils.

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Authors and Affiliations

  1. Louisiana State University, Lakewood Ranch, FL, USA

    John W. Finley

  2. Department of Food Science, University of Guelph, Guelph, ON, Canada

    John M. deMan

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  1. John W. Finley
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Correspondence to John W. Finley .

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Finley, J.W., deMan, J.M. (2018). Lipids. In: Principles of Food Chemistry. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-63607-8_2

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