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Lipids  -  Fat

 Updated 2015-08-15

 Lipids - fats - oils

In chemistry, the overall term lipids covers fats, which are solid at room temperature (20° C), and oils, which are liquid at room temperature and oils is lipids. However, in daily language the terms fat/fats and lipid/lipids are often used synonymously.

Lipids are substances that are insoluble in water and soluble in organic solvents such as ether, chloroform and benzene.

Lipids in foods are a very diverse group of components and includes a long range of constituents; triglycerides/fatty acids, phospholipids and sterols being the most common.



New release of the NZ Food Composition Database

The 2017 release of the NZFCD products are now available on the NZFCD website.
A farm to fork ontology.

FoodOn is a new ontology built to represent entities which bear a “food role”, currently based largely on LanguaL.
For more information,
see the FoodOn site.
Indian food composition tables 2017.

The Indian food composition tables 2017 have been published. A PDF copy of the tables can be downloaded.
For more information see the Indian FCDB site.
FAO/INFOODS dataset on pulses published.

The FAO/INFOODS Global food composition database for pulses – version 1.0 (uPulses1.0) has been published.
For more information, see the FAO/INFOODS website.