on 02-03-201505:07 PM - edited on 10-15-202109:55 AM by Closed Account
Many compounds are insoluble in water but are very soluble in organic solvents. These biological compounds are referred to as lipids. Many different types of lipids exist, often grouped together into families for convenience. To the food scientist, perhaps the most familiar lipids are fats and oils. This notebook describes various chromatography techniques for analyzing a variety of fats and oils found in food products.