Functions of Fats in Food

It is difficult to substitute any other ingredient for the functional characteristics of fats. The unique configuration of the triglyceride molecule, specifically the length and saturation of the three fatty acids, contributes to its ability to be used as a heat transfer medium and a shortening and to play an important role in emulsions. It also influences a fat’s melting point, plasticity, solubility, flavor, and nutrient content. Read more »