FL - The Functions of Fat Microlesson

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The Functions of Fat

Fats, a type of lipid, play different roles in our diets and food preparation . FunctionsOfFat.png 

Quick Glance: Did You Say Fat?

In our society, this word tends to have a negative connotation. But, in actuality, we need fats in our diet. Healthy fats that is. Fats are a category of organic soluble substances that do not melt or dilute in water. Fats are more difficult to break down than carbohydrates and thus they store more energy. They also help with many of the functions in our bodies. There are different types of fats as well. Some are from animals and others from plants. In the lesson ahead, you will learn all about fats and why they are vital to our existence.

Explore: Fat or Lipid?

Fats, a type of lipid, play different roles in our diets and food preparation. They provide a source of energy for both humans and animal species. Some of the understanding of how fats function is based on Chemistry. The type of fat will greatly depend on the molecular structure. As you can imagine, this also affects how it works in different recipes and foods. But first, it is important to understand the difference between a fat and a lipid.

Lipid Vs Fat Lipids are a class of organic molecules that are insoluble in water and soluble in organic solvents, whereas fats are an oily substance found in the body, under the skin, or around the organs. Lipids are a diverse group of biomolecules found in the animal body, whereas fats are a type of lipids. Three types of lipids include steroids, triglycerides, and phospholipids; two types of fats include saturated fat and trans fat. Some lipids are liquids while others are solid; Fats are solid substances. Lipids serve as a structural component and an energy molecule in the body; Fats serve as an engery source.  

The presentation below gives you a good overview and understanding of how these work.

 

One of the best ways to get fat in our diets is through plant sources. Olive, Avocado, Canola, and other plant-based oils are a healthier option. Those are classified as Unsaturated fats. So, as you can see from the video you just watched, there are many different kinds of fats. Some are good for you and others are not. Animal sources that are hard at room temperature which include bacon and sausage drippings, high fat pork and beef, and other meat items can have a negative impact on your health if eaten in excess. One of the best ways to get fat in our diets is through plant sources. Olive, Avocado, Canola, and other plant-based oils are a healthier option. Those are classified as Unsaturated fats.

You will learn a lot more about fats in the presentation below.

 

Emulsification

The process by which two liquids that normally do not mix well together is called Emulsification.

Have you ever eaten mayonnaise?

If so, you have probably eaten a product with an emulsifier. Emulsification of fats allows companies to mix a water-based substance and a fat-based substance together. This is important for cooking and also aids in digestion. To emulsify fats, you need substances such as bile salts or other compounds that help connect the fat and water. If you do not have an emulsifier, then the oil and fat will separate back out. Lecithin is a common emulsifier and can be found in chicken eggs and soy products. Honey and mustard are also common emulsifiers that are used to bind salad dressings and sauces. Take a look at some of the common products that we eat that require or use an emulsifier.

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The video below is a good example of how Emulsifiers work. They are quite important in the Food Science world because they enable food manufacturers to create foods that would otherwise be unstable or have a short shelf life.

 

Challenge

So do you think you understand fats? Try the challenge below to test your knowledge.

 

Takeaway: Butter!

ButterPlease.png Butter has been used for years in recipes. It adds taste, texture, and flakiness to baked goods and other food items. But, did you know that butter is not for every recipe? Butter has a low burn or smoke point so it can burn quickly. Because it has a high amount of milk fats, this causes it to melt quite quickly. So, if you are using butter in a recipe, it should be used at the end of the recipe. This can add an incredibly rich taste to sauces and meats. But, because it has a high-fat content, it should be used sparingly. Also, many companies are producing butters from grass-fed cows which provide a hormone-free and more organic product for consumers.

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