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Lipids

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Food Chemistry

Abstract

Lipids are formed from structural units with a pronounced hydrophobicity. This solubility characteristic, rather than a common structural feature, is unique for this class of compounds. Lipids are soluble in organic solvents but not in water. Water insolubility is the analytical property used as the basis for their facile separation from proteins and carbohydrates. Some lipids are surface-active since they are amphiphilic molecules (contain both hydrophilic and hydrophobic moieties). Hence, they are polar and thus distinctly different from neutral lipids. The two approaches generally accepted for lipid classification are presented in Table 3.1.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München and Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz & Professor Dr.-Ing. W. Grosch

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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© 1999 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W. (1999). Lipids. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_4

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  • DOI: https://doi.org/10.1007/978-3-662-07281-3_4

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-64692-1

  • Online ISBN: 978-3-662-07281-3

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