ABSTRACT
Lipids are a broad group of compounds that are generally soluble in organic solvents but only sparingly soluble in water. The majority of them are derivatives of fatty acids. In fact, the glycerol esters of fatty acids account for about 98% of the lipids in foods and over 90% of the fat in the body (Belitz et al., 2009; Ensminger et al., 1995; McClements and Decker, 2008). Fatty acids are, therefore, the major constituents of lipids.
