The phrase "a mixture of fat" is correct and usable in written English.
It can be used when describing a combination of different types of fats in a food product or recipe.
Example: "The recipe calls for a mixture of fat, including butter and olive oil, to enhance the flavor and texture of the dish."
Alternatives: "a blend of fat" or "a combination of fat".
A gumbo begins with a roux, a mixture of fat and flour slowly browned over low heat.
Like us, with our lightweight freeze-dried food stocks, these men subsisted largely on a diet of preserved food that could easily be reconstituted – salt pork, dried peas and corn for "hominy grits", and pemmican (a mixture of fat and meat), supplemented by the wild rice that grows in the region's marshes.
Thresholds applied to the water and fat images are used to identify voxels that correspond to fat and soft tissue and to separate them from the background; voxels representing a mixture of fat and soft tissue were also used by Martinez-Möller et al. [4] when the values in both images were above these thresholds, this is illustrated in yellow in Figure 1E.
For example, functional magnetic resonance imaging (fMRI) scanning suggests that fed rats show a high preference for a mixture of fat and carbohydrate in the form of potato chips compared to their standard chow or single macronutrient foods.
Avocado and soy unsaponifiables (ASU) is a mixture of fat soluble extracts in a ratio of about 1 avocado):2(soy).
BBC Good Food uses a mixture of fat-free yoghurt and light condensed milk, which gives an even icier finish, and a weird, slightly powdery texture that I'm not keen on.
Minutes after birth, replacement surfactant, a mixture of fats and proteins that looks like skim milk, is percolated into the baby's lungs.
Based on the food items, the diet enriched in C16:0 was a mixture of fats with triglyceride structures of POP and POo where palmitic acids were esterified at sn-1 or sn-3 positions which have relatively neutral effects on cholesterol levels.
Dissolution rate could also be influenced by changing the lipid binder from pure hard fat into a mixture of hard fat, glycerol distearate and glycerol trimyristate.
After thawing, milk samples that originated from a single expression were centrifuged at 3,000 rpm for 15 min. After separation of the milk-fat layer from the aqueous phase, a mixture of milk fat (0.5 g), Na2SO4 (5 g), and hexane (50 mL) was boiled for 10 min and allowed to cool before lipid determination.
Most commercial vegetable oils are a mixture of unidentified oils (fat, fat, and more fat) that have been extracted with chemicals.
