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Quizzed article | REF: P3327 V2

Food Lipids . Analysis, quality, authenticity and minor compounds

Authors: Denis OLLIVIER, Florence LACOSTE, Jacques ARTAUD

Publication date: June 10, 2021, Review date: November 7, 2022 | Lire en français

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    7. Glossary and acronyms

    Adulteration; adulteration

    Fraudulent practice corresponding to the intentional substitution of part of a product with inferior raw materials or to recover compounds of interest.

    Authenticity

    Conformity of a product whose certification is linked to a reference system (a standard, a set of bibliographic data or a regulatory requirement).

    Wax; wax

    A group of compounds generally made up of fatty acid esters and mono- or di-fatty alcohols with high carbon condensation of at least 20 carbon atoms.

    Fats

    Solid lipids (concrete) at room temperature.

    Huiles; oils

    Liquid lipids at room temperature.

    Unsaponifiable (fraction); unsaponifiable matter...

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