Triglycerides, the energy-yielding dietary fats, consist of three fatty acids bonded in the form of esters to a glycerol backbone.<unk>  uses sucrose as the backbone in place of glycerol, and it can form esters with up to eight fatty acids.<unk>  is a mixture of hexa-, hepta-, and octa-esters of sucrose with various long chain fatty acids. The resulting radial arrangement is too large and irregular to move through the intestinal wall and be absorbed into the bloodstream.<unk>  has the same taste and mouthfeel as fat, but it passes through the gastrointestinal tract undigested without contributing calories or nutritive value to the diet. From a mechanical point of view, scientists were able to manipulate the compound in such a way that it could be used in place of cooking oils in the preparation of many types of food. Since it contains fatty acid functional groups,<unk>  is able to dissolve lipid-soluble vitamins, such as vitamin D, vitamin E, vitamin K, and vitamin A, along with carotenoids. Fat-soluble nutrients consumed with<unk>  products are excreted with the undigested<unk>  molecules. To counteract this loss of nutrients, products made with<unk>  are fortified with oil-soluble vitamins.
Olestra
Protandim
Zestra
Dienogest
Degarelix
Medarex
Estropipate
Fosfestrol