ABSTRACT
Researchers working in the ‚eld of oils and fats, particularly the technicians of the fat-processing industry, call all phospholipids “lecithins,” which are considered by many authors as a group of compounds with the common property of having a phosphoric acid in their molecule, for which two different categories are distinguished: glycerophospholipids, the derivatives of glycerol, and sphingophospholipids, those that do not contain it (Figure 34.1). The concept of lecithins being lipids that contain a molecule of phosphoric acid (mainly glycerophospholipids) is widespread among the industry staff who work with these compounds (Graciani Constante 2006).
