Give 5 functions of fat in the production food?

1. Texture: Fat contributes to the texture and mouthfeel of food products. For example, the fat in butter or shortening adds richness and creaminess to baked goods.

2. Flavor: Fat enhances the flavor of food by carrying and releasing flavor compounds. This is why foods that are high in fat, such as cheese, nuts, and chocolate, often have a richer, more satisfying flavor.

3. Shelf life: Fat can help to extend the shelf life of food products by preventing spoilage. This is because fat acts as a barrier that protects food from moisture and oxygen, which can cause food to deteriorate.

4. Nutrition: Fat provides essential nutrients, including essential fatty acids, which our bodies need for proper function. For example, omega-3 fatty acids, found in fatty fish and nuts, are important for heart health.

5. Energy: Fat is a concentrated source of energy, providing 9 calories per gram, more than twice the amount of calories provided by carbohydrates or protein. This is why foods high in fat, such as nuts and seeds, are a good source of quick energy.