Lipids. Colloidal components with functionality in food systems


Corina Iuliana Megyesi, Laura Rădulescu, Cristina Liliana Mitroi, Camelia Cioban, Adrian Riviș, Alexandru Erne Rinovetz

Volume 27, Issue 4;
Pages: 446-452; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


The multitude of natural and / or partially or fully processed food products, regardless of the technology accessed, can be found at some point in the form of emulsions, or in a colloidal physical state. These emulsions contain a variety of ingredients, such as water, lipids, proteins, carbohydrates, minerals, sugars, and surfactants. By the combined action of covalent and physical binding forces, the constituent components give personality to the structural individuals that imprint on the product the final physical-chemical properties. Food lipids are generators and supports for many substances that give the taste and aroma of each food product. The quality and specificity of the flavor depend on the composition, the heat treatment applied and the processing. The major role of agri-food processing is to detect the complex relationship between the structural properties of the network and the molecular ones in order to finally obtain functional foods with beneficial characteristics on the body.

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