ABSTRACT
Plant lipids belong to two categories: (1) structural lipids necessary for the metabolism of cells and all plant tissues; and (2) storage lipids, which serve as a source of energy for germinating plant seeds. Only the latter are used in the food industry, and also for nonedible uses. However, structural lipids may be important with regard to changes in the properties of food during storage and processing because such changes affect the sensory and functional properties of food.
