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From an analytical perspective it is important to consider another classification of fats:

1. Storage fats (mainly triglycerides): the fat deposits of plants (seeds) and animals (fat tissue). These are easy to extract with organic solvent, without additional treatment. Sometimes these fats are emulsified (e.g. in milk).

2. Structural fats: Phospholipids (mainly in animal tissue, but also in plant material) and glycolipids or sulfolipids (mainly in plant material), are part of cell membranes, and often associated with proteins and carbohydrates. The (non-) covalent bonds between the fats and the sugars need to be disrupted before the fats are extractable.

Right! Most products contain both cell membranes (phospholipids or glycolipids) as well as storage fat.

However, very lean meat and fish does not contain storage fat (or is very low in storage fat).

Not right. Most products contain both categories of fat together, because they contain both cell membranes (phospholipids or glycolipids) as well as storage fat. However, very lean meat and fish does not contain storage fat (or is very low in storage fat).