reduced EU and US legislation state that for a food label or advertising to bear a claim that it contains a reduced amount of fat, saturates, cholesterol, sodium, or alcohol it must contain 25% less of the specified nutrient than a reference product for which no claim is made. A food may not claim to have a reduced content of a nutrient if it is already classified as low in or free from that nutrient.
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Reducing Sugar , reducing sugar A monosaccharide or disaccharide sugar that can donate electrons to other molecules and can therefore act as a reducing agent. The pos… Bulk Sweeteners , sweeteners, bulk sweeteners, bulk Used to replace sucrose and glucose syrups. One example is hydrogenated glucose syrup, in which the free aldehyde g… ATTENUATE , at·ten·u·ate • v. / əˈtenyoōˌāt/ [tr.] (often be attenuated) reduce the force, effect, or value of: her intolerance was attenuated by a rather unexpe… Acarbose , acarbose A group of complex carbohydrates (oligosaccharides) which inhibit the enzymes of starch and disaccharide digestion; used experimentally to r… Denitrification , Denitrification is a microbial process by which fixed nitrogen is lost from soil or aquatic systems to the atmosphere. This loss occurs when bacteria… Dietary Fiber , Fiber, Dietary FIBER, DIETARY. In 1972 British physician Hugh Trowell defined dietary fiber as "that portion of the food which is derived from cellul…
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