Fat improves texture: In cakes biscuits and cookies, acts as leavening agent – in cake by incorporating oil in the flour forms walls around each little bubble.
Fat as a shortening agent: In baked products being insoluble in water, fat interferes with the hydration of gluten and cohesion of gluten strands during mixing, thus shortening them and making the product tender.
Fats for smoothness:
In ice cream and frozen desserts limits size of crystal and gives smooth texture
Fats interferes with crystallization of sugar – halwa, candies
Avoid lump formation – Upma
Forms emulsion in mayonnaise gives smooth texture
Fats enhances flavour
Aromatic flavour substances dissolve in fat and intensifies flavor Ex. Onion, ginger, garlic, pepper etc.
Fats improve palatability in taste, flavor, palatability, eg. Ghee.
Fats acts as coloring agents. Ex. Turmeric added to oil distributed in food uniformly.
Synergists
Compounds that delays auto-oxidation by reinforcing the action of antioxidants.
Ex. Citric acid, phosphoric acid, ascorbic acid, lecithin, EDA – They combine with the pro oxidant metals like cupper and iron and makes them ineffective.
Participants