FAT FUNCTIONALITY IN FOOD

Palm oil is widely used by food manufacturers because of its functional benefits, versatility and widespread availability.

The suitability of a fat for food manufacturing depends on its physical properties, such as solidness, melting point and oxidative stability

Appearance and Taste

Fats can make food more pleasant by enhancing its texture and mouthfeel, its appearance, and by releasing fat-soluble flavours

Aeration

Fats give cakes and mousses an airy and stable texture, by trapping bubbles of air

Coating

A crumbly texture found in some pastry and biscuits is maintained by fat coating the flour particles to prevent them from absorbing water

Glazing

Fats can give a glossy appearance to foods

Moisture Retention

Fats help retain a product´s moisture content and therefore prevent drying out

Layering Effect

Fats help separate the layers of gluten and starch formed in the dough when making puff pastries, like croissants

Plasticity

Fats can be processed to rearrange their melting point, suitable to produce spreads and cheeses ready spreadable from the fridge

Heat Transfer

Frying fat acts as an efficient heat-transfer medium

   
Source: EUFIC