LanguaL™ - an international framework for food description

FTC

H0208

Descriptor

FAT SUBSTITUTED

Scope note

Description


Food product prepared from a natural food product by removing endogenous fat and adding fat from a different source, e.g., egg substitute, in which egg fat is replaced by vegetable oil.

A. PRODUCT TYPE

B. FOOD SOURCE

ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE

ANIMAL USED AS FOOD SOURCE

CHEMICAL FOOD SOURCE

FOOD SOURCE NOT KNOWN

LIQUID AS FOOD SOURCE

ALCOHOL

HUMAN AS MILK SOURCE

WATER

PLANT USED AS FOOD SOURCE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

EXTENT OF HEAT TREATMENT NOT KNOWN

HEAT-TREATED

HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT

ALKALOID OR PURINE REMOVED

COMPONENT SUBSTITUTED

TREATMENT APPLIED NOT KNOWN

WATER ADDED OR REMOVED

J. PRESERVATION METHOD

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

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The LanguaL 2017™ Thesaurus - Systematic Display

	Updated 2018-06-12


	© 2015 Danish Food Informatics