A recent study explores the potential benefits of utilizing duck fats in the food industry, highlighting their unique fatty acid composition and improved properties compared to vegetable oils. Duck fats offer a healthier alternative to saturated fats, making them a valuable resource for enhancing food products.
By Dr. Priyom Bose, Ph.D.Oct 22 2023Reviewed by Benedette Cuffari, M.Sc. In a recent study published in the journal LWT, scientists discuss the potential advantages of using duck fats in the food industry.
Fats also act as a precursor for producing prostaglandins and steroid hormones. Several fat-soluble vitamins are essential for human functions. The excessive consumption of saturated fats promotes adverse effects on human health, particularly manifestations of cardiovascular diseases . As a result, researchers have investigated alternatives to saturated fats in processed food, which could reduce the disease burden linked to CVDs.
The high melting point of duck eggs promotes an increased coating rate. This melting behavior could be attributed to its fatty acid composition and the presence of the β form among the polymorphic forms. One German study revealed that the utilization of duck fat and κ-carrageenan could serve as an alternative to pork and beef fats. Duck fat does not alter oxidative and physicochemical properties nor influence sensory deterioration.
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