Food Science of Vermont"s chitolean is a combination of chitosan, sodium ascorbate and rice bran. Chitosan from the exoskeletons of shrimp is a natural source of fiber. Chitosan can absorb up to 5 times its weight in fats and is the most effective substance in the binding and removing of fats from food after ingestion. Chitolean has the added advantage of sodium ascorbate which increases chitosan"s absorptive ability.