Lipids are organic compounds that are insoluble in water and include fats, waxes, oils, hormones and components of cell membranes. They serve several important functions in the body including energy storage, protection of organs, hormone production, and insulation. Lipids undergo crystallization which affects the structure and properties of fat-based food products. Their physical state and crystallization behavior impact characteristics like texture and stability. Lipids can be solid fats or liquid oils depending on their state at room temperature, and provide foods with a smooth, creamy consistency.

1. Role and Uses of Lipids
Crystallization and Consistency of Lipids

2. LIPIDS
 A Lipid is any of various organic compounds that are
insoluble in water.
 They are include fats, waxes,oils,hormones and certain
components of membranes
 It is the part of the body, along with protiens, sugars
and minerals.
 It can be found in many parts of the human cell,
membranes, cholestrol, blood cells etc.,

4. ROLE OF LIPIDS
Energy storage.
Protection.
Insulation.
Hormone precursors.
Lubrication.
Formation of cholesterol.
Chemical messengers.

5. Energy storage
 The excess energy from the food we eat is digested and
incorporated into adipose tissue, or fatty tissue. Most of
the energy required by the human body is provided by
carbohydrates and lipids.
 glycogen is quite bulky with heavy water content, thus
the body cannot store too much for long.
 fats are packed together tightly without water and store
far greater amounts of energy in a reduced space.
 A fat gram is densely concentrated with energy—it
contains more than double the amount of energy than a
gram of carbohydrate.

6. Insulating and protecting
 Lipids are also used to insulate and protect your
body.
 You have a layer of fat just below your skin that
helps to keep your internal body temperature
regular despite the external temperature.
 Your vital organs, such as the kidneys, have a layer
of fat around them that acts like bubble wrap to
protect them from injury.

7. Hormones secretion
 Steroids
 Steroid hormones are fat-soluble molecules made
from cholesterol.
 Among these are the three major sex hormones
groups: estrogens, androgens and progesterones.

8. USES OF LIPIDS
Lipids are important in the diet as energy sources and
as sources of essential fatty acids and fat soluble
vitamins.
 Which tends to associate with fats.
 They are also contribute satiety, flavour,and
palatability to the diet.
 They are also coatings and polymers.
 Also used in printing inks, lubricants,solvents and as
fuels.

9. Crystallization of Lipid
Crystallization of fats is a determinant physical event
affecting the structure and properties of fat-based
products.
The stability of these processed foods is regulated by
changes in the physical state of fat and alteration in
crystallitation behaviour.
 Different components have been evaluated, such as
Triacyglycerols,partial glycerides and free fatty acids
,phospholipids and emulsifiers.

10.  Crystallization of lipids has important implications in
the industrial food processing.
 These products have physical characteristics that
largely depend on fat crystals.
 Such products include chocolates, margarines,
spreads, fats for bakery and confectionery, dairy
products and general- purpose shortenings.

11. CONSISTENCY OF LIPIDS
Lipid in foods ,it gives a smooth creamy texture that
most of us enjoy.
Lipids are solid in room temprature are termed as fat ,
while those that are liquid in room temprature are
termed as oil.
Pure fats and oils are colorless, odorless and tasteless.