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Oxidative stability of interesterified blends

✍ Scribed by K. Aitzetmüller

Book ID: 112765292
Publisher: Springer-Verlag
Year: 1996
Tongue: English
Weight: 17 KB
Volume: 73
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02518127

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## Abstract The stability characteristics of a number of interesterified fat products made from vegetable oil‐mixtures were studied and compared to those of a commercial hydrogenated stuff, vanaspati. It was found that the interesterified products, after addition of antioxidants had comparable stab