These extra chains make olestra's molecular structure much different from that of the typical fat molecule.

All this time, the fat molecules have been rearranging themselves around the bubbles.

This is because the fat molecules are large and entangled.

When the spinning fat molecules reach a certain size, the buttermilk is drained off.

Many types of fat molecules are actually carboxylic acids.

The properties of any specific fat molecule depend on the particular fatty acids that constitute it.

If the fat molecules are changed chemically, then a commercial process would involve a chemical change.

During this process, the salt dissolves the muscle proteins, which helps to suspend the fat molecules.

When eaten, fat molecules (whatever their source or concentration) are broken down and digested.

The fat molecules are exactly the same as the ones in whole milk, there are just fewer of them.