Desserts are high in fat, as an element, which is the main problem of the consumer therefore remove the fat substitute substances used in making desserts is a subject of interest to product development.
Candy fatty components in high volumes, which are the primary consumers, thus bringing the fat substitute used in making desserts that is so attractive to develop the product.
The desserts are fat component is high, which is the main problem of consumers, so the เอาสา) fat substitute used in the dessert that it is interesting for product development.