For frying and baking, fats are used to improve the flavour and mouth-feel of food. Food that is completely fat-free not only tends to be unappetizing, but also difficult to prepare. In addition, certain fats such as butter and olive oil contribute a distinctive flavour to food. The amount and type of fats used in food preparation depend on individual tastes and methods of cooking.
In frying, oil allows food to be cooked at high temperatures and prevents it from sticking to the pan. Vegetable oil, butter and lard are often used for stir frying. Oil is needed for deep-frying food.
Butter, margarine and lard are often used to make cakes, pastries and biscuits. In baking, fats also help to make baked goods flaky and aerated.
Fats can be stored as lipids, for energy later. They also make up structural components, such as cellular membranes, and can be used in the production of cholesterol and signaling hormones.
protects the body organs. concentrated form of energy. there you go that is your answer! thanks. bye
Fats can be a source of energy and protection for internal body organs.
False. Glucose is not used as an energy source when proteins and fats are not available.
Animal fats do not make paper. Animal fats can be used in the making of paper in order to obtain a certain texture.
YES
Lund
Fats and oils are used to storge energy in a living organism
yes
hydrochloric acid
Yes. That is part of their function.
Fats mostly store energy. They also provide padding and insulation, cover and insulate nerves and are used to make cell walls and hormones.
There are six main groups of nutrients which are used in the body: proteins, carbohydrates, fats, vitamins, minerals and water.
There are many organic compounds that serve as energy sources. For living systems, two common ones are sugars and fats.