ABSTRACT
Foods and food raw materials primarily consist of hydrophilic substances compatible with the aqueous medium of plant and animal tissues. Lipids, lipophilic vitamins, terpenes, and other nonpolar water-insoluble substances should thus be emulsified or converted into hydrophilic substances by formation of complexes with other food constituents. The most important complex-forming food components are proteins and carbohydrates — or, more correctly stated, saccharides.
