Butter, Oils, Sugar: Working Characteristics

Butter, oils, and sugar each have unique characteristics in food preparation and nutrition.
Butter provides rich flavor and a crumbly texture in baked goods because of its saturated fat content.
Butter also creates light, airy products when creamed with sugar due to aeration.
Oils, mainly unsaturated fats, contribute distinctive flavors and provide moisture and tenderness in dishes.
Oils are used for frying, sautéing, and as emulsifying agents in dressings and sauces.
Sugar acts as a sweetener and plays a key role in caramelisation, browning, and preservation.
Sugar also contributes to the structure and texture of baked goods, enhances viscosity in sauces, and aids in bread fermentation.
Overall, these three ingredients offer a wide range of culinary applications.