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sucrose polyesters


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(SPE)

Mixtures of hexa‐, hepta‐, and octa-esters of sucrose and fatty acids (C‐12 to C‐20 and above). Can replace fats and oils in foods and food preparation but pass through the gastro-intestinal tract without being absorbed, hence known as fat substitutes or fat replacers.

Subjects: Medicine and Health.


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