Many foods naturally contain fats. Meats, dairy products, poultry, fish, nuts and vegetable oils supply most of the fats Americans eat. Whole grains and vegetables contain only small amounts of fats when prepared without added fats. Many prepared foods also contain fats. Further, there are grocery staples that are fats, such as butter, margarine products, shortening and oil.
Fats serve a variety of functions in foods.
Their unique mouth-feel supplies the rich, smooth, creamy sensation that distinguishes many foods. Fats also absorb and blend ingredient flavors and aromas to produce the distinct taste of individual foods. In baked goods such as cakes, fats help produce a high, fine texture. Fats also help keep doughs and batters from separating and falling. And fats coat the proteins in flour to make a tender or flaky product.