Duck fat: Physicochemical characteristics, health effects, and food utilizations

Abstract

With the increasing global consumption and production of duck meat, the disposal of duck by-products has become both a serious environmental and economic concern. Such issues can be overcome through the use of duck fat derived from duck by-products and it can also be adopted as a healthier edible fat than other animal fats (e.g., pork and beef). This review provides comprehensive coverage of the physicochemical properties, health aspects, and potential applications of duck fat in the food industry. Compared to other animal fats and vegetable oils, the intrinsic fatty acid composition of duck fat, which is high in unsaturated fatty acids (especially oleic acid), provides the physical, thermal, and oxidative stability of final processed foods. Furthermore, it has several advantages over other animal fats, such as its anti-obesity, hepatic health effects, and anti-vascular aging effects. Overall, duck fat has potential advantages as an ingredient in the food industry.