Fats and Oils substitution for healthier foods

Case Study: Commercial Fats/Oils Substitution Project

The creation of a food ingredient with health benefits can have far-reaching potential, especially when it is a suitable substitute for widely used ingredients.

The widespread use of oils with heart-healthy fatty acid profiles were of interest to the ILSI North America Lipid Committee.

The challenge was to quantify this potential in terms of fatty acid intakes in the American population.

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