Fats and oils: variety, effects and importance

The different ways in which fat functions

Fat often has a bad reputation – many people see it as a harmful cause of weight gain. Excessive consumption can indeed contribute to being overweight, but fats and oils have other benefits that make them indispensable. For example:

• Flavour enhancers: Fat is an excellent flavour carrier – on the one hand, it helps other ingredients to release their aromas, and on the other, it contributes its own flavour and a pleasant mouthfeel.

• Vitamin Messenger: Some essential vitamins – such as vitamins A, D, E and K – cannot be produced by our bodies. When we consume them through fatty foods, they can work most effectively, as they are fat-soluble.

• Energy source: Fat is a particularly quick and filling source of energy, as it contains more than twice as much energy as carbohydrates or protein in the same quantity.

• Melting behaviour: Melt-in-the-mouth chocolate – who doesn’t love it? Fat is used to ensure it melts in the mouth. It influences, for example, when the chocolate starts to melt.

• Structure: In some foods, fat acts as a stabiliser and binding agent – or has other beneficial effects on the desired texture. For example, desserts have a light, creamy texture, whilst other foods have a firmer consistency, without the fat being detectable as a separate ingredient.

Fats and oils: an insight into the range of products

The right oil for every dish? Not quite, but there are indeed a great many different types of fats and oils.

From olive oil, pumpkin seed oil and rapeseed oil to the more exotic coconut oil, vegetable oils are found in most kitchens. Some are particularly heat-resistant (peanut oil), whilst others are very rich in unsaturated fatty acids (rapeseed oil); vegetable oils offer significant benefits. Rapeseed oil is the most popular oil for home use and also has the best balance of omega-3 to omega-6 fatty acids. But vegetable fats in non-liquid form are also very popular: margarine and vegetable shortening are favoured not only by those following a vegan lifestyle.

Alongside vegetable fats, there are also edible fats of animal origin. These include butter and lard, as well as ghee, a type of clarified butter used in Indian cuisine. Furthermore, high-quality fish oil helps to meet the body’s requirement for omega-3 fatty acids.

How are they made?

Many of the commonly used vegetable oils are obtained through pressing and extraction processes. This involves crushing and pressing the seeds or pulp – for example, using an oil press. It is not uncommon for this to be followed by refining, which removes impurities and improves shelf life. Animal fats such as butter or lard are produced from the processing of Milk or derived from animal tissue.

3 types of cooking fat

Broadly speaking, fats and oils are divided into three categories, each of which has its own specific effects and risks:

Unsaturated fatty acids: Further categorised into monounsaturated and polyunsaturated fatty acids, they are found primarily in plant-based foods such as nuts and avocados, but also in some types of sea fish. The body relies on the intake of certain unsaturated fatty acids, as well as the omega-3 and omega-6 fatty acids they contain – in part to reduce inflammation and lower cholesterol, as well as to build cells.

Saturated fatty acids: These are found primarily in animal products, but also in coconut oil. They are often quite heat-stable. However, it is important to consume them in moderation, as saturated fatty acids can contribute to high cholesterol levels and associated cardiovascular diseases.

Trans fatty acids: This special case involves unsaturated fatty acids which change their original texture through various processes – for example, liquid forms are turned into spreadable fat.

Indispensable in the world of food

When it comes to cooking fats, less is more – that’s something we learn early on. But in the right quantities, the various fats and oils are indispensable for many dishes. This applies to both their texture and their flavour. Whether for deep-frying, in salads, in baked goods or in Mediterranean delicacies – the right oil makes everything better. And some classics are incredibly versatile.

At the same time, however, there is scope for creative variations – whether tart, spicy, swicy or in other flavours. From herb oil to the chilli version, the possibilities are endless. When it comes to finding the right Packaging, it should be airtight. Furthermore, oils and fats are best kept in a cool place away from light to prevent them from going rancid for as long as possible.

With Ehlert, everything runs like clockwork

Fats and oils play a vital role in many areas of the food industry. As fats are essential for life and, for example, help to strengthen cell structure, it is important to consume them in moderation. In food production, however, it is not just the quantity that matters, but also the quality. The cooking oil must be of high quality so that the dishes made from it can be too. At Ehlert, you can rely on exactly that – not only when it comes to our oils, but across our entire range. All our products, whether Food and clothing, whether ingredients or machinery, are precisely engineered and of high quality.

With over 100 years of company history, we know that this is exactly what matters.