About the Lipid Library

The AOCS Lipid Library® is your go-to source for comprehensive and expertly curated information on lipid science and technology. Whether you're looking to understand the latest research, develop innovative products, or broaden your knowledge, this guide provides the essential tools you need to succeed.

Since January 2017, the Lipid Library has been under the expert guidance of Editor-in-Chief Alejandro Marangoni.

About our sponsor

Support for Lipid Library is generously provided by Oil-Dri.

Oil-Dri’s products, including Pure-Flo®, Supreme®, and Perform® bleaching clays, excel in the purification of fats, oils, and oleochemicals. Our Select® adsorbents are effective at removing impurities in a biodiesel process and can replace the use of a water wash centrifuge in vegetable oil refining. Additionally, our latest innovations, Metal-X® and Metal-Z®, are engineered to efficiently remove trace metals from diverse feedstocks used in renewable diesel processing.

Triglyceride Property Calculator

Explore how molecular composition and polymorphic form affects the melting properties of triacylglycerides (TAGs). The calculator uses various empirical models to predict melting enthalpy and temperature for triacylglycerides of various molecular compositions and melting properties specified by the user.

When available, experimentally determined melting properties are provided for comparison.

Explore Resources

Lipid Library

Parallel Mass Spectrometry (APCI-MS and ESI-MS) for Lipid Analysis

Introduction Small lipids, such as fatty acids, are typically analyzed in the…

Lipid Library

Oil Refining

1.  Introduction The quality of fried foods depends not only on the…

Lipid Library

AOCS Award in Lipid Chemistry 1964 to 1981

The concept of an achievement award for lipid chemistry was first proposed…

Lipid Library

Characterization of Lipids by MALDI Mass Spectrometry

Introduction Because of their low volatility, lipids were until recently analysed mainly…

Lipid Library

Action of Natural Antioxidants During Frying

1.  Introduction The action of phenolic antioxidants to delay lipid oxidation in…