https://kvalifood.com/tags/fatty-acids/ Recent content in Fatty-Acids on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/lipid-chemistry/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/lipid-chemistry/ <h1 id="lipid-chemistry">Lipid Chemistry</h1> <img src="https://kvalifood.com/wiki/lipid-chemistry/lipid-chemistry_hu_5a7e4a7bcd29299.webp" alt="" loading="lazy"> <p>Lipids (from Greek for &ldquo;fat&rdquo;) are a large chemical family — fats, oils, phospholipids, pigments (carotenoids, chlorophyll), vitamin E, cholesterol, waxes — all consisting mainly of long carbon chains with projecting hydrogen atoms. Their defining property is hydrophobia: carbon-hydrogen bonds are nonpolar (atoms pull with equal force on electrons), so lipids cannot form hydrogen bonds with <a href="https://kvalifood.com/wiki/water-science/">water</a>. When mixed, polar water molecules bond with each other and nonpolar lipids segregate, minimizing contact. This single property — the oil-water divide — explains <a href="https://kvalifood.com/wiki/emulsions/">emulsions</a>, fat rendering, oil-based extraction of aromas, and why fats float.</p>