ABSTRACT
Texture that meets expectation is the most universal challenge to successful research and development. Flavor characteristics of varied cuisines are relatively open to design, with distinctive identities and varied intensity, levels of sharpness, sweetness, saltiness, spiciness, and aroma. But in all cuisines, tenderness in meats and fish and texture of fruits and vegetables are challenged by intense heat-processing, and the integrity of cellular structure is threatened by freezing and by physical and chemical interactions with other ingredients. Processing technology sometimes conflicts with the best culinary approaches for achievement of desired texture in protein foods. Among their many contributions to foods/food preparation, fats and lipids play a role in tenderization, aeration of batters and doughs, enhancement of smoothness, body, and other textural properties, all of which determine the texture of food products, particularly baked goods. Fats affect the texture of crystalline candies and frozen desserts by retarding crystallization.
