What is the difference between lipids, sugar and starch?
Lipids are a class of hydrocarbon-containing organic compounds essential for the structure and function of living cells. Lipids are characterized by being water-insoluble and soluble in nonpolar organic solvents. Although the term lipid is often used as a synonym for fat, the latter is in fact a subgroup of lipids called triglycerides. The “simple” sugars, or monosaccharides (such as glucose), store energy which biological cells use and consume. In a list of ingredients, any word that ends with “ose” probably denotes a sugar. Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. Starch (in particular cornstarch) is used in cooking for thickening sauces. In industry, it is used in the manufacture of adhesives, paper, textiles and as a mould in the manufacture of sweets such as wine gums and jelly babies. It is a white powder, and is tasteless and odourless.
