| 摘要 |
The novel feature is the addition of natural fatty acids of chain-length up to 18C which are saturated or mono- or poly-unsaturated, together with energy-providing saturated fatty acids such as stearic or palmitic acid, as well as other natural fatty acids of up to 18C. Dietetic food has all or part of the fats replaced by natural fatty acids so as to prevent the need to use triglyceride lipids which have to be split into free fatty acids by lipases during digestion. |
