Fats serve many functions in foods. Which function is not desired?

Fats play a vital role in food formulation and have several desirable functions, including emulsification, tenderizing, and flavor enhancement. However, oxidation is typically an undesirable process associated with fats.

Oxidation can lead to rancidity, which not only affects the flavor by producing off-tastes but also results in a loss of nutritional quality. The oxidative process can degrade the fatty acids in fats into harmful compounds, which can negatively impact both the safety and sensory characteristics of food products. This is why oxidation is not a desired function in the context of fats in food.

In contrast, emulsification is the process that helps blend fat with water, improving texture and mouthfeel. Tenderizing contributes to the softness and palatability of baked goods and other foods, while flavor enhancement from fats contributes to the overall sensory experience of the food. Each of these functions is desirable and beneficial, whereas oxidation poses risks that are to be avoided in food processing and storage.