What it does
Fat in a meat product is not just energy; it is a solid particle that holds its shape through chopping, survives cooking and releases flavour in the mouth. Simply removing it and adding water gives a wet, soft product. A structured fat system traps oil and water inside a gel network, usually protein or hydrocolloid based, which can be cut, ground and cooked like fat.
Where it works
Fat reduction in sausage, burger and coated products, where the appearance of fat particles matters as much as the mouthfeel. Also marbling, where visible structured fat replaces visible animal fat.
Where it does not
The structure has to survive everything the real fat survived. A gel that holds in the bowl and melts in the cooker has solved nothing, and a system specified without stating the thermal and mechanical history is usually being specified to fail. Flavour release is also different, because animal fat carries flavour that a vegetable oil gel does not.
What it interacts with
Heat and shear, which are what it has to withstand. The protein and hydrocolloid used to build it, which decide whether it is cuttable or spreadable.
