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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.


 References


 



 News
New release of the Swedish food database

2018-12-18
A new release of the Swedish food database published. See the Swedish National Food Administration website.
 
New release of the Danish Food Composition Database.

2017-12-15
The Danish Food Composition Database, FRIDA version 3, has been published.
See the DTU National Food Institute website.
 
New release of the French Food Composition Table

2017-12-07
The 2017 version of the French Food Composition Table is online.
See the ANSES-CIQUAL website.
 
New release of Brazilian Food Composition Table.

2017-10-17
Version 6.0 of the Brazilian Food Composition Table is now available.
See the TBCA website.