Functions of Fats and Oils

Functions of Fats and Oils

1. Required to aerate food.

   • When fat is creamed with sugar it helps trap air.

2. Helps extend the shelf life of baked products.

   • The fat helps the product keep its moisture.
     • E.g. Muffins

3. Adds distinct flavours and odours to food.

   • E.g. Biscuits

4. Acts as cooking medium for roasting foods.

   • E.g. Chicken

5. Add a flaky texture to pastry.

   • The fats help to separate layers by creating steam.

6. Adds colour and shine to food.

   • E.g. Scones

7. Oils form an emulsion with liquids such as vinegar.

   • E.g. Salad dressings.

8. Prevents lumps of flour forming in a sauce.

   • E.g. Parsley sauce.

9. Gives shortening ability to a mixture and changes the texture.

   • Fats give shortbread its characteristic crumbly and short texture.