 |
 |
Articles / TULARC / Food / Fat-free Diet / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
8.4 Mono and diglycerides |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / Fat-free Diet / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
8.4 Mono and diglycerides |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the Fat-free Diet FAQ, by artemis@rahul.net (Michelle Dick) with numerous contributions by others.
The NLEA stipulates that all sources of fat must be included in the
fat measurement; this includes mono and diglycerides. However, the
FDA did not mandate that a specific type of test be used in
measuring the fat and not all tests capture mono and diglycerides.
Since mono and di-glycerides are used almost exclusively for their
emulsification properties it is rare that a food contains enough of
these fats to affect the overall fat content in a nutritionally
significant way.
Continue to:
|
|
|
|
 |
|