Lipids

Definition

Large and diverse group of naturally organic compounds that are non-polar structures.
They are obtained from: butterfat, coconut oil, palm kernel oil, animal fats, palm oil, olive oil, other oils.

Structure

Fatty acids, that consist of C, H, and O, arranged as carbon chains connected to a carboxyl group in an end.
Energetic: 9 kcal/g

Types

- Fatty acids

• Saturated.
• Unsaturated.

- Glycerides

• Triglycerides. They are main constituent of vegetable oils and animal fats with a structure: glycerol with three fatty acids.
• Phosphoglycerides.

- Non-glycerides

• Sphingolipids.
• Waxes.
• Steroids.

- Complex lipids

• Lipoproteins.
• Glycolipids.

Classification

Fats / Oils

• When solid: fats.
• When liquid: oils.

At room temperature.

Unsaturated / Saturated

• No double bonds between carbons: saturated.
• Double bond(s) between carbons: unsaturated.