Shared Left Border
    Home
    Main Entities
     -  Food
     -  Component
         -  Energy
         -  Protein
         -  Carbohydrate
         -  Lipids - Fat
            -  Fatty Acids
         -  Organic acids
         -  EBI Chemical Entities
     -  Value
     -  Method
     -  Reference
    Estimating Values
    Recipe Calculation
    Data Presentation
    Data Interchange
    Links
  
  
    DFI Home
    LanguaL™
    SciName Finder™

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 NZ Food Composition Database

2017-05-19
The 2017 release of the NZFCD products are now available on the NZFCD website.
 
FoodOn
A farm to fork ontology.

2017-02-02
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.

2017-02-01
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.

2017-01-31
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.