Degreasing

Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal. Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal. Degreasing is often used by dieters, particularly those following low-fat diets to reduce their fat consumption to induce weight loss. The energy content of 1 g of fat is 9 calories, while that of carbohydrates and proteins are 4 calories. Hence, dieters often view decreasing fat consumption as an efficient way of losing weight without greatly sacrificing total volume of food. Degreasing during meal preparation is used to reduce the energy content of the food being prepared. Those people who wish to reduce their cholesterol level or fat intake, in particular people with hypercholesterolemia often use degreasing to reduce their fat consumption.