ABSTRACT

Fats and oils contribute flavor, palatability, a creamy mouthfeel, and lubricating action to foods1,2. Frying in fats or oils transmits heat rapidly and uniformly, evaporates moisture, and provides high temperatures promoting browning and crispness. The desirable functional properties that fats and oils provide in foods are important to consumer expectations, desires, and acceptance2. Consumer demand for reduced-fat food products fluctuates in response to public health and media information that relates calorie and fat restrictions to a healthy lifestyle and predictable longevity. Even though the consumer demand, industry marketing, and retail sales of reduced-fat foods are described as inconsistent and fluctuating, consumers still expect reduced-fat foods to exhibit the appearance, texture, and flavor of their full-fat counterparts3.