Article | REF: F1010 V1

Chemical components in food products

Author: Claude SIRET

Publication date: June 10, 2002, Review date: January 15, 2018

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


Français

3. Lipids

3.1 Presentation

Based on their hydrophobic nature, two groups of lipids with distinct biological functions can be distinguished.

Some lipids are made up of completely apolar molecules: these are neutral lipids. On the other hand, other lipids have a bipolar molecule, one end of which remains attracted to water: amphiphilic lipids.

In biological terms, neutral lipids are deposit lipids, constituting energy reserves in living matter. Amphiphilic lipids, on the other hand, are the building blocks of biological membranes.

The biochemical classification of lipids is as follows:

  • simple lipids or homolipids are ternary lipids made up solely of C, H and O. They are neutral...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Lipids