Soft matter is a subfield of condensed matter comprising a variety of physical states that are easily deformed by thermal stresses or thermal fluctuations. They include liquids, colloids, polymers, foams, gels, granular materials, and a number of biological materials. These materials share an important common feature in that predominant physical behaviors occur at an energy scale comparable with room temperature thermal energy. At these temperatures, quantum aspects are generally unimportant. Pierre-Gilles de Gennes, who has been called the "founding father of soft matter," received the Nobel Prize in physics in 1991 for discovering that the order parameter from simple thermodynamic systems can be applied to the more complex cases found in soft matter, in particular, to the behaviors of liquid crystals and polymers.
Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.
A simple lipid is a saponifiable lipid with just two types of components. When more components exist, the saponifiable lipid is classified as a complex lipid.
Simple Lipids: Esters of fatty acids with various alcohols. a. Fats: Esters of fatty acids with glycerol. Oils are fats in the liquid state. b. Waxes: Esters of fatty acids with higher molecular weight monohydric alcohols.