Polydextrose can also substitute fat in traditional pastry and crisp food products and keeps their crispness properties.

多聚葡萄糖还可代替脂肪用于传统糕点和松脆制品中而保证制品的“起酥”特性。

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I convert the crisp fat in Joe's breakfast bacon into fatty acids and glycerol.

我把乔早餐吃的熏肉中的脆肥肉转变成脂肪酸和甘油。

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Happiness is on a park bench read a book, a ball rolling to feet, picked it up and returned to follow the fat boy hands, then listen to his crisp said: "thank you."

幸福就是在公园的长椅上看书，有一只皮球滚到脚边，把它拾起来还给追随而来的那个胖乎乎的小男孩手中，然后听他脆生生的说：“谢谢姐姐。”

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