Why do some companies and their costomers prefer foods with saturated fats?

Question

Please make it somewhat scientific; not because "it taste's better"

UMM... why is it cheaper, is it because the fats are harder to break up and is more expensive to manufacture

earth 2 sum ppl, the health market is booming, some companies want to keep up with other companies who "reduce fat content" and reducing fats would be a smart move if money didn't matter

Answer 1

There's very little science involved - it's mostly economics.

The science: Saturated fats tend to be solid at room temperature. They are easier to use in food manufacturing operations.

The economics: Saturated fats give a better texture and taste to foods than non-saturated fats. Saturated fats also have a much longer shelf life. Products made from these fats taste better and last longer, so that's what the consumer is going to buy, whether it's better for their health or not.

Economically, food companies need to make what people will buy, so the continued use of saturated fats is a no-brainer from their perspective.

Answer 2

Saturated fat is much healthier for the body than polyunsaturated and especially trans-fats. There is much scientific evidence to back this up - you can check out www.mercola.com or read the books, The Maker's Diet, and The Coconut Diet for more info. Your body needs good quality saturated fat to function properly.

Answer 3

There really no scientic answer, but its all about money my friend. Saturated Fats cost a LOT cheaper than anty other type. The more healthier the Fat the more expensive it is! Ka ching$$$

Answer 4

If you refuse to accept the correct answer, what do you want us to say? It tastes better, it's the only fat that is solid at room temperature (like butter), and it's way better for you than trans fats. People like the taste, so they buy it, and that's why companies sell it. period

Answer 5

OK, because the people who consume foods higher in saturated fats experience greater papillae stimulation than when consuming poly-unsaturated fats.