ABSTRACT
Foods and food raw materials primarily consist of hydrophilic substances compatible withtheaqueousmediumofplantandanimaltissues.Lipids,lipophilicvitamins, terpenes,andothernonpolarwater-insolublesubstancesshouldthusbeemulsiŒedor convertedintohydrophilicsubstancesbytheformationofcomplexeswithotherfood constituents.Themostimportantcomplex-formingfoodcomponentsareproteins and saccharides.
