5 uses of fat in your food and why it is important

Nutritional value aside, the presence of fats in food have many other purposes. While fats are often seen as something of an enemy, they aren’t, and they indeed have many positive effects on the body. While certain fats are good for us, today we will examine not how it impacts our body, but how it is useful when present in the food that we eat.

Fats play a role in determining how food appears. Fat refracts light, therefore foods like butter which have more fat have a glossier and more moist visual appearance. Fats also aid the browning process in foods when exposed to high temperatures, which gives a golden-brown appearance, like in the case of fries.

Fats in the form of cooking oil can transfer high levels of heat to the surface of the food, without jeopardizing the interiors with too much heat. Therefore fats make for an efficient way to heat food while cooking.

There are vitamins, known as fat-soluble vitamins that are only absorbed into the bloodstream via fat. This explains the ability of fat to absorb, and it works in the same manner when it comes to absorbing flavours. By absorbing and preserving flavours, fats increase the flavour of foods, while also adding flavours of their own thanks to fat compounds that lend flavours.

The best example of fats changing the texture of food is baked goods, where fats tenderize foods like cookies and muffins. This change gives the food a more lubricating mouthfeel, which is why they are so delicious and addictive.

By enhancing the flavour, fats make food more satisfying, activating our brain’s reward system, which in turn sends signals of satiety. Moreover, fats take longer to digest than protein and carbs, therefore foods with more fat stay in the gut longer and delay the feeling of hunger.