The Functions Of Fats In Food

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The fat and oils are not only caloric, but they also have many chemical, physical and nutritional functions in the food we eat. Here are eight of the most important fat functions in foods.

1. Appearance

Fats and oils can change the appearance of food, creating a shiny texture. The ability of fat to refract light is also responsible for the opaque appearance of milk. Fats also help in the process of darkening many foods, giving them an attractive golden-brown color.

2. Emulsions

Fats and oils are an important component in most emulsions. Emulsions are the conversion of fat or oil into water (or vice versa). There are many emulsions in the culinary world, including salad dressings, mayonnaise, sauces and cheese. Emulsifying fats in liquid creates unique taste qualities.

3. Taste

Fat has the unique ability to absorb and retain aromas. Oils are often mixed with herbs and spices for canning. Fats also contain compounds that impart specific flavors. The way the fat covers the tongue and allows the aromas to linger can also change the taste.

4. Heat transfer

Fats provide one of the most efficient modes of heat transfer during cooking. From deep frying to frying in a pan or wok, hot oil can transfer high levels of heat to the surface of the food without overheating the internal parts. The use of fats and oils for heat transfer also facilitates the formation of crusts.

5. Melting point

The type of fat used in a product often determines the melting point of the final product. Melting point is the temperature at which a substance changes from a solid to a liquid. This feature is especially important for products such as chocolate, icing and salad dressings. Saturated fats, such as butter and lard, are solid at room temperature, making them ideal for using solid foods such as chocolate and icing. Vegetable oils are liquid at room temperature, making them ideal for use in products such as salad dressings. The low melting point of vegetable oils allows salad dressings to remain in liquid form when cooled.

6. Nutrition

The fat are the most caloric compound in food, containing more than twice as many calories per gram of protein or carbohydrates. Although this cannot be seen as an advantage in modern society, the ability to provide energy-dense foods is still a necessity in many parts of the world. Fat is an effective method of delivering calories when needed. Fats are also important for the supply of fat-soluble vitamins such as vitamins A, E, D and K.

7. Satiety

Fat plays an important role in the preparation of foods that satisfy or make us feel full. Because fats take longer to digest than carbohydrates or proteins, high-fat foods stay in the stomach longer and slow down the feeling of hunger.

8. Solubility

Although fats and oils are not soluble in water, there are other chemicals that are only soluble in fats. Many of these fat-soluble compounds are responsible for the taste of food and even the content of vitamins. The inclusion of fats in food allows maximum taste and a wider range of nutrients.