| http://www.w3.org/ns/prov#value | - The remainder of the constituents/ingredients may be present in the foodstuff.In a preferred aspect of the present invention the first constituent of the food material/foodstuff is hydrophobic and/or lipophilic.Preferably, the first constituent of the food material/foodstuff is selected from esters, monoglycerides, diglycerides, triglycerides, fats, including lard, tallow and butter fat; fatty aci
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