Properties of Fats and Oils
Nutrition and Food Science · Secondary 3 · Food Science and Properties · 2.º Período

Properties of Fats and Oils

Analyze the functional properties of fats and oils, including aeration, shortening, and emulsification. Understand their role in food texture and flavor.

MOE Syllabus OutcomesMOE NFS Syllabus 2.3.1MOE NFS Syllabus 2.3.2

About This Topic

Analyze the functional properties of fats and oils, including aeration, shortening, and emulsification. Understand their role in food texture and flavor.

Key Questions

  1. How do fats contribute to the texture of pastries?
  2. What is an emulsion and how is it stabilized?
  3. Why do fats have different melting points?

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