Definition: Lipids are organic sub-stances soluble in fat solvents such as alcohol, ether, and chloroform but not in water. The term includes fatty acids, soaps, neutral fats, phospholipids, ste-roids and waxes. Oils found in seeds, butter from milk, and lard from meat, are examples of fats found in foods.
Classification: Lipids are classified as follows
Functions: The functions of lipids are to
· Provide energy reserve and supply 9 kcal/gram.
· Serve as a vehicle for the absorp-tion of fat-soluble vitamins A, D, E, and K
· Supply essential fatty acids neces-sary for growth and function
· Provide energy source so that pro-teins are spared for tissue growth and repair
· Gives satiety
· Act as insulators against heat and cold.
Food Sources: Visible fat sources are But-ter, Ghee and Oil, Invisible fat sources are Cereals, Pulses, Oil seeds, Milk and Egg.