This statement about fat replacers is false c. they provided the taste and texture of fats, but with fewer k calories.
Fat replacers may be divided into categories, i.e., fats substitutes and fats mimetics. Fat substitutes are molecules that own the bodily and useful traits of traditional fats molecules (e.g., triglycerides). Fat substitutes can immediately update traditional fats molecules in ingredients on a weight-for-weight basis.
They are commonly artificial molecules which give no power energy or established lipid molecules which give decreased power energy. Fat substitutes can efficaciously preserve the palatability of ingredients as they are able to reproduce the feel and mouthfeel of fats.
They are typically warmness solid and appropriate for excessive temperature cooking and frying applications. They might not reproduce the flavor residences of fats as fats itself presents flavour to ingredients and is a provider of different fats-soluble flavour compounds in ingredients.
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