| 摘要 |
Reduced calorie food compositions are produced by replacing at least a portion of the fat content of a conventional food with an ester of polymerized C18 unsaturated fatty acids. Said esters are at least partly hydrolyzed by the processes of intestinal digestion into simple alcohols and polybasic acids, which polybasic acids are of sufficient molecular weight that they are substantially not absorbed by the intestine, and are thus non-caloric. Additionally, the esters are altered by said intestinal digestion into an oil of high viscosity which avoids the laxative effect common to most low calorie oils. |
