Lipids can be defined as a significant class of biological molecules that play a number of crucial roles in different processes and are major components of foods of both plant and animal origin. The primary function of lipids in food, triacylglycerol’s and phospholipids are the most abundant and significant compounds that determine desirable qualities in foods, including texture, structure, flavor, color, and nutritional value of products of both plant and animal origin. It should also be mentioned that lipids contain essential fatty acids, such as linoleic and linolenic acids. When it comes to the human body, the primary function of lipids is providing energy reserve,