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| What are the contributions of fats to foods? | to Top |
- textural qualities <
- emulsions
- shortening or tenderizers
- medium for transferring heat
- aeration and leavening
- carrier for flavors, spices and colorants.
- spray oils
Fats make the following contributions.
Fats are used where one of the above roles are important. Fried foods and spreads are the most obvious; however, it often will serve to hold the fat-soluble flavors, contribute a little body, and disperse other ingredients.
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Updated: Saturday, December 29, 2007.
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