More than 95% of fat in food consists of triglycerides, which are categorized based on the length of fatty acids connected to glyceride backbone.[23] The length of long-chain triglycerides prevent their absorption through the intestinal mucosa.[24] For that reason lipases in the gastrointestinal tract must hydrolyse it to smaller molecules, free fatty acids and monoglyceride,[25] before absorption can occur.[26]