A part of the importance of fats and oils derives from the functional properties that they confer to the foods. This is a consequence of their chemical nature and structural features. Lipids are relatively insoluble in water because their large non-polar region. However, they also contain groups with some degree of polarity. The combination of these polar and non-polar groups and their variations is what gives the range of functional properties observed and what made them so valuable. This issue of Grasas y Aceites reviews some of the functional properties of fats and oils. The Editors hope that the studies included will provide an state of the art reference volume of present knowledge and applications in these areas.
Belton, P. (2000). The functional properties of fats and oils - A richness of diversity. Grasas y Aceites, 51(1–2), 1–5. https://doi.org/10.3989/gya.2000.v51.i1-2.402