Glycerolipids is an alternative term for glycolipids: compounds consisting of lipid moieties which are glycosidically linked to one or more monosaccharide residues, also known as glycosphingolipids. They include the galactolipids of plant membranes and the gangliosides of animal tissues. They influence the texture and nutritional profile of plant-based foods, act as natural emulsifiers, and participate in cell recognition processes studied in infant nutrition. Their distribution between foods affects how lipids are digested and absorbed, since the sugar head groups change interfacial behaviour during digestion.