... caramel-like, sweet, fruity, nutty and meaty flavours in foods; formed in foods by the maillard reac-tion and thermal degradation of carbohydrates.furcellaran Danish agar; an anionic, sulphated ... general, fats from animal sources arehigh in saturated and relatively low in unsaturated fatty acids;vegetable and fish oils are generally higher in unsaturated and lower in saturated fatty acids.In ... tapioca.fat, saturated fats containing only or mainly saturated fattyacids.fat-soluble vitamins vitamins a, d, e and k; they occur in food dis-solved in the fats and are stored in the body to a...