Functional properties of fat in food

Food manufactures use the many forms of fats and oils as ingredients in a wide variety of food products, or further process the fats and oils into manufactured products.

The major animal sources include butter, lard, tallow and fish and plant sources include sunflower, olive, corn, soy, cotton, palm kernel, coconut, rape and linseed.

Dietary fat contributes to the combined perception of mouth-feel, taste and aroma.

Fat in food can have different functions: exchange agents, stabilizers, gel-forming components, thickening components, consistency agents, humidity retainers and they can have the role of factors responsible for flavor and odor.

Fat also contributes to creaminess, appearance, palatability, texture, lubrication properties of foods, and increases the feeling of satiety during meals.
Functional properties of fat in food