How Fats Behave and Why It Matters
Watch butter transform as temperature changes - it's like a real-time chemistry lesson! Cold butter from the fridge is rock-solid because all those saturated fatty acids are locked together. As it warms up, different fatty acids hit their melting points at different times, making it spreadable but still stable.
Your body can't make certain essential fatty acids like linoleic and linolenic acid, so you absolutely need them from food sources. You'll find unsaturated fats in avocados, nuts, seeds, and fish, whilst saturated fats come from cheese, butter, meat, and coconut oil.
Rancidity is what happens when oxygen attacks the double bonds in unsaturated fats, breaking them down into compounds that smell and taste revolting. This is why oils with lots of double bonds (like sunflower oil) go off faster than saturated fats. Food manufacturers add antioxidants to slow this process down.
Understanding fat properties helps explain cooking techniques. Plasticity lets you spread and shape fats, shortening breaks up gluten in pastry for that perfect crumbly texture, emulsification keeps oil and water mixed in mayonnaise, and aeration traps air bubbles when you cream butter and sugar for cakes.
Remember: The more unsaturated a fat is, the more liquid it stays and the faster it can go rancid!