A breakthrough in fat replacement technology developed by the University of Guelph hit the Anuga trade show last month, courtesy of the Ontario Food Cluster (OFC).
Fat replacers can interfere with the absorption of fat soluble vitamins. However, the OFC innovation delivers fat replacers that are completely metabolised and do not prove a barrier to vitamin absorption.
Studies indicate the technology leads to fat replacers that promote weight loss and improve blood lipids. Applications for the technology include shortenings, chocolate, spreads and confectionery fats.
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