Animal fat

Animal fats and oils are

chickens and cows. Dairy products yield animal fat and oil products such as butter

Certain fats, such as goose fat, have a higher smoke point than other animal fats, but are still lower than many vegetable oils such as olive or avocado. ^[2]

Animal fats are commonly consumed as part of a

fast-food products.^[3]

Culinary uses

Many animal fats and oils are consumed directly, or indirectly as ingredients in food. The oils serve a number of purposes in this role:

Shortening – to give pastry a crumbly texture.
Texture – oils can serve to make other ingredients stick together less.
Flavor – some may be chosen specifically for the flavor they impart.
Flavor base – oils can also "carry" flavors of other ingredients, since many flavors are present in chemicals that are soluble in oil.

Secondly, oils can be heated, and used to cook foods. Oils suitable for this purpose must have a high flash point.

References

ISBN 0-309-02440-4

^ The Goose Fat Information Service, Goosefat.co.uk, 2012-03-19, retrieved 2012-03-19

^ Meat Products with High Levels of Extenders and Fillers, Food and Agricultural Organization of the United States, archived from the original on 2019-02-07, retrieved 2012-03-16

Authority control databases: National

Czech Republic

Retrieved from "https://en.wikipedia.org/w/index.php?title=Animal_fat&oldid=1191286519"

[1] ISBN 0-309-02440-4

[2] The Goose Fat Information Service, Goosefat.co.uk, 2012-03-19, retrieved 2012-03-19

[3] Meat Products with High Levels of Extenders and Fillers, Food and Agricultural Organization of the United States, archived from the original on 2019-02-07, retrieved 2012-03-16

[2]

[3]

Culinary uses

See also

References