fattofat

Fattofat is a term used in food science and colloid chemistry to describe a class of fat droplets dispersed in an aqueous medium. It does not denote a single compound but a microstructure formed when fats, primarily triglycerides, are emulsified and stabilized by proteins or surface-active emulsifiers. The term, a portmanteau of the Italian fatto (made) and fat, reflects its status as a deliberately engineered fat-in-water dispersion. Its usage is not universally standardized and varies across studies.

Fattofat droplets typically range from submicron to a few micrometers in diameter and are stabilized by emulsifiers such as lecithin, mono- and diglycerides, or milk proteins. The interfacial layer reduces coalescence and can influence rheology, stability, and light scattering in the emulsion. In practice, fattofat systems are engineered through high-shear homogenization, temperature control, and sometimes enzymatic modification or the addition of polysaccharide thickeners to adjust droplet stability and digestibility.

Applications of fattofat span both food and cosmetic contexts. In foods, these emulsions can improve texture and mouthfeel in low-fat products, stabilize creamy dressings and beverages, and enable novel formulations in dairy, bakery fillings, and sauces. In cosmetics, fat droplets serve as emollients that impart slip and conditioning properties. In research, fattofat models help study lipid digestion, emulsifier performance, and the influence of microstructure on sensory perception.

Safety and regulation follow established guidelines for fats and emulsifiers used in foods and cosmetics. Caloric content and dietary considerations apply, and products must comply with pertinent food-safety or cosmetic regulations. See also emulsions, lipid droplets, and edible emulsifiers.