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fat substitute

   Also found in: Wikipedia 0.01 sec.
fat substitute, substance used to replace dietary fat in the manufacture of foods. Fat substitutes are made in a variety of ways, mostly by manipulating natural food products such as egg whites, whey, and oats. Fat substitutes try to mimic the texture and flavor of fat while providing fewer calories and less metabolizable fat. The dietary consequences of consuming fat substitutes are under scrutiny.


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Try low calorie, low fat substitutes of your much loved foods.
To meet these needs Ulrick & Short has responded to the growing issues of fat substitutes by exclusively developing and manufacturing a fat replacer, Delyte a highly functional clean label ingredient.
Topics include fortification of foods with eicosapentaenoic acid and docosahexanoic acid, fat substitutes, trans fatty acids and trans-free lipids, the actions of conjugated linoleic acid in human subjects, extraction and purification of fatty acids, and physical properties of lipids.
 
 
 
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