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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 Swedish food database

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

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

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

Version 6.0 of the Brazilian Food Composition Table is now available.
See the TBCA website.