sucrose pol·y·es·ter (p l  - s t r)n. A complex synthetic compound of sucrose and fatty acids that the body is unable to digest or absorb, produced commercially as a partial substitute for fats in cooking oils, shortening, butter, and other high-calorie or high-cholesterol foods. |
sucrose polyester (SPE),
a synthetic nonabsorbable fat that, when added to the diet, reduces plasma cholesterol levels by increasing the excretion of cholesterol in the feces. It is formulated to have the characteristic texture, taste, and consistency of regular margarine or vegetable oil and adds no calories to the diet.
Olestra
A proprietary synthetic—no-calorie fat—approved by the FDA (1996) for use in savory snack foods—e.g., tortilla chips, potato chips, and crackers
Side effects Gastrointestinal discomfort including cramps, diarrhoea; olestra binds fat-soluble vitamins A, D, E, and K, and carotenoids and thus could theoretically cause malnutrition
Side effects Gastrointestinal discomfort including cramps, diarrhoea; olestra binds fat-soluble vitamins A, D, E, and K, and carotenoids and thus could theoretically cause malnutrition
How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content.
| ?Page tools | ||
|---|---|---|
|