Capable of dissolving in fats and oils, a synonym for fat-soluble. Liposoluble vitamins A, D, E, and K require dietary fat for absorption and are stored in the liver and adipose tissue, unlike water-soluble vitamins which are excreted more readily. This storage means deficiencies develop slowly but excessive intakes, particularly of vitamins A and D from supplements, can accumulate to toxic levels. In food technology, liposoluble colours, flavours, and antioxidants are formulated into the fat phase of products such as margarines and dressings. The distinction between liposoluble and water-soluble compounds is fundamental to nutrition, pharmacology, and food formulation.