Like triglycerides, phospholipids contain glycerol and fatty acids. However, phospholipids also contain other substances that give them entirely different properties and functions.
All fats and oils and fat containing food contain a number of phospholipids. The phospholipids used by the food industry as emulsifiers.
Phospholipids occur naturally throughout the plant and animal world, albeit is small amount compared with triglycerides.
The lowest amounts of phospholipids are present in pure animal fats such as lard and beef tallow.
In some crude vegetable oil, such as cottonseed, corn and soybean oils, phospholipids may be present at levels of 2 to 3 percent. Fish, crustacea, and mollusks contain approximately 0.7 percent of phospholipids in the muscle tissue.
Naturally occurring phospholipids are often lost when foods are processed, but other phospholipids are frequently used as food additives.
Phospholipids are surface active, because they contain a lipophilic, and hydrophilic portion.
Since they can easily be hydrated, they can be removed from fats and oil during the refining process.
Overall, a typical diet contains only about 2 grams per day, However, phospholipids are not dietary essential because the body can readily synthesize them from available raw materials.
Because of phospholipids are soluble in both water and fat, they can help fat soluble substances including vitamins and hormones to pass easily in and out of cells.
The phospholipids also can act as emulsifiers in the body, helping to keep fats suspended in the blood and body fluids.
Phospholipids