Role of sugar, fat and salt in food

Did you know that sugar, fat, and salt are not only flavor carriers but they fulfill a number of other functions that are important in the production of food as well?

Food producers are constantly developing product recipes with a view to trends and consumer wishes: less sugar in breakfast cereals, less fat in yogurt, and less salt in frozen pizza. But what sounds simple is in practice associated with complex research and development processes. Because sugar, salt, and fat have, in addition to their nutritional and physiological effects, important taste and technological properties for which in the event of a reduction or replacement must be found. To get more information about blood circulation, you may check https://rocketmannaturals.com/.

The essentials in brief

Sugar

Sugar is a flavor-giving but also a body-giving ingredient. It refines spicy dishes, is a fermentation aid for yeast baked goods. In addition, it has a preserving function, e.g. in jam production, and supports a natural color and flavor development, for example by caramelization. The different types of sugar such as glucose such as grape sugar, fructose such as fruit sugar or lactose such as milk sugar also have different levels of solubility and sweetness, which affects the properties of the food as well.
Sugar serves to round off the taste. It has a positive effect on the texture and consistency of food and forms the basis for the fermentation of yeast. In compote, syrup, pickled fruits, or jams, sugar binds the available water and thus has a natural preservative effect.

Fat

Fat is divided into unsaturated and saturated fatty acids. It is a carrier of fat-soluble vitamins and flavorings. Fat influences the melting behavior and is used for structuring and stabilizing. In addition, it is also responsible for the pleasant consistency of a lot of products and contributes to satiety.

Salt

In a number of products, salt is not only crucial for the development of aroma and taste. It also inhibits the growth of microorganisms and thus fulfills an important preservative function that cannot be easily replaced. Salt fulfills important technological functions in food production that must be observed.