Fats and oils are found in nearly all foods with different content. But the fats and oils are often added intentionally to foodstuffs to various destinations.
Figure 2.24: Raw foods of animal fat source
In food processing, oil and fats serve as a conductor of heat, such as cooking oil, shortening (white butter), fat (lard), butter, and margarine. The addition of fat is also intended to improve the texture and flavor of foods, such as candy bars, addition of shortening in making cakes, and on several other types of cuisine. The addition of fat can improve the taste and quality of the food, but its use must be kept under control and the amount is not excessive.
Figure 2.25: added fat food
Various foodstuffs such as meat, fish, eggs, milk, avocado, peanuts, and some kind of vegetable fats or oils that are usually eaten with the materials. Fats and oils are known as fat hidden (invisible fat). While fats or oils that have been extracted from animal or vegetable material and purified oils commonly known as fat or fat naked eye (visible fat).
Visible fat fat is often used in various food processing. While the hidden fat is directly consumed by humans when a person consumes food. Animal fats contain many sterols called cholesterol, phytosterol menngandung whereas vegetable fat. Land animal fats such as milk fat, lard, beef fat. Fat of marine animals such as whale oil, cod liver oil, fish oil is a liquid and is called Herring oil
