date:Mar 21, 2014
ieve the water trapped inside these flocs makes the sauce seem fattier than it really is and preserves the look, feel and flavour.
Wu explained that fat plays various roles in determining the overall sensory attributes of food products.
It carries flavours, so cutting the fat content lessens the intensity of the flavour. The appearance, meaning the opacity or lightness, of a food mixture largely depends on light scattering by fat droplets, so high fat content gives a milky appearance to a sauc