Fat also adds to the aroma, texture and flavor of food and makes us feel full. Fats are compounds that do not dissolve in water. Some of these terms include saturated fatty acids, polyunsaturated fatty acids, and triglycerides. The fats and oils, which include salad and cooking oils, butter, margarine and cream, are visible fats because they are easily seen and identified. The two other groups contain invisible fats, which can not be separated from the foods.
Visible fats can become invisible once they are integrated into a food.
For example, butter on bread is a visible fat, but when used to make the bread, fat becomes invisible. The difference between visible and invisible fat can also be described by looking at meat as an example. Other invisible fats are found in baked goods, nuts, peanut butter, processed meats and deep-fried foods such as potato chips. The increase in the fat content of the American diet has come primarily from increased consumption of salad and cooking oils and shortening. The use of animal fats has actually decreased.