Click on the image of the different fats and oils in the outer ring and see
how the fatty acid composition in the bottle changes.
Palm oil is widely used by food manufacturers because of its functional benefits and versatility.The suitability of a fat for food manufacturing depends on its physical properties, such as solidness, melting point and oxidative stability. |
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Appearance and TasteFats can make food more pleasant by enhancing its texture and mouthfeel, its appearance, and by releasing fat-soluble flavours |
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AerationFats give cakes and mousses an airy and stable texture, by trapping bubbles of air |
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CoatingA crumbly texture found in some pastry and biscuits is maintained by fat coating the flour particles to prevent them from absorbing water |
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GlazingFats can give a glossy appearance to foods |
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Moisture RetentionFats help retain a product´s moisture content and therefore prevent drying out |
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Layering EffectFats help separate the layers of gluten and starch formed in the dough when making puff pastries, like croissants |
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PlasticityFats can be processed to rearrange their melting point, suitable to produce spreads and cheeses ready spreadable from the fridge |
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Heat TransferFrying fat acts as an efficient heat-transfer medium |
Source: EUFIC