Olestra? The Jury's Still Out

Ellin Doyle
Food Research Institute, Department of Food Microbiology and Toxicology, University of Wisconsin–Madison. email:medoyle@facstaff.wisc.edu.
J. Chem. Educ., 1997, 74 (4), p 370
DOI: 10.1021/ed074p370
Publication Date (Web): April 1, 1997

Abstract

Summary of information and sources on the topic of olestra, a fat substitute consisting of a mixture of sucrose polyesters.

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  • Received: August 03, 2009

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