Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Structure of Lipids

Structure of Lipids

Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic...

Lipid Digestion

Lipid Digestion

Lipids are large molecules that are generally not water-soluble. Since most of the digestive enzymes in the human body are water-based, there are specific steps the body must take to break down lipids and make them available for use.

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Clinically significant tumor histology in suspected primary bladder cancer: is every transurethral resection necessary?

Frontiers in surgery·2026

Same author

Fermentation of dry- and wet-extruded pea protein texturates for flavor development.

International journal of food microbiology·2026

Same author

Interfacial properties of dry-fractionated lentil protein concentrates and their water-extracted soluble and insoluble fractions as affected by pH.

Food research international (Ottawa, Ont.)·2026

Same author

Feasibility and workflow analysis of confocal microscopy in robot-assisted prostatectomy.

BJU international·2026

Same author

MRI prostate tumor volume predicts the need for systematic biopsies in patients undergoing MRI-targeted biopsy.

Minerva urology and nephrology·2026

Same author

Post-translational modifications of proteins and their effect on techno-functional properties for food applications.

Critical reviews in food science and nutrition·2025

Search research articles

Related Experiment Video

Updated: May 29, 2025

Preparation, Purification, and Use of Fatty Acid-containing Liposomes

Preparation, Purification, and Use of Fatty Acid-containing Liposomes

Published on: February 9, 2018

Precision Processing for Value-Added Fats and Oils.

Jochen Weiss¹, Sebastian Mannweiler¹, Hanna Salminen¹

¹Department of Food Material Science, University of Hohenheim, Stuttgart, Germany;

Annual Review of Food Science and Technology

|February 3, 2025

Summary

This summary is machine-generated.

This review explores sustainable methods for extracting and fractionating lipids from diverse sources. It highlights precision processing for specialty lipids, enhancing food products and human health through tailored lipid profiles.

Keywords:

extraction fats fractionation lipids oils production

More Related Videos

Biochemical and High Throughput Microscopic Assessment of Fat Mass in Caenorhabditis Elegans

Biochemical and High Throughput Microscopic Assessment of Fat Mass in Caenorhabditis Elegans

Published on: March 30, 2013

Procedure to Evaluate the Efficiency of Flocculants for the Removal of Dispersed Particles from Plant Extracts

Procedure to Evaluate the Efficiency of Flocculants for the Removal of Dispersed Particles from Plant Extracts

Published on: April 9, 2016

Related Experiment Videos

Last Updated: May 29, 2025

Preparation, Purification, and Use of Fatty Acid-containing Liposomes

Preparation, Purification, and Use of Fatty Acid-containing Liposomes

Published on: February 9, 2018

Biochemical and High Throughput Microscopic Assessment of Fat Mass in Caenorhabditis Elegans

Biochemical and High Throughput Microscopic Assessment of Fat Mass in Caenorhabditis Elegans

Published on: March 30, 2013

Procedure to Evaluate the Efficiency of Flocculants for the Removal of Dispersed Particles from Plant Extracts

Procedure to Evaluate the Efficiency of Flocculants for the Removal of Dispersed Particles from Plant Extracts

Published on: April 9, 2016

Area of Science:

Food Science
Biotechnology
Sustainable Processing

Background:

Lipids are crucial for food's energy, nutrients, flavor, and texture.
Specific lipids offer health benefits, while tailored fractions enhance food matrix design.
Minor lipid constituents possess unique functional properties for food applications.

Purpose of the Study:

To review lipid extraction and fractionation approaches from various feedstocks.
To discuss the properties, functionalities, and process design of specialty lipids.
To highlight sustainable technologies and recent advances in food lipid processing.

Main Methods:

Review of extraction and fractionation techniques for plant, animal, and microbial lipids.
Analysis of lipid properties, functionalities, and process design considerations.
Focus on sustainable extraction technologies and precision processing.

Main Results:

Discussion of crude oil manufacture, refinement, and fractionation steps.
Highlighting advances in obtaining bulk oils, fats, and specialty lipids.
Presentation of case studies on specialty ingredients from precision processing.

Conclusions:

Sustainable extraction and fractionation are key to developing specialty lipids.
Precision processing enables tailored lipid properties for improved food products and health.
Emerging feedstocks and advanced technologies drive innovation in lipid science.