β Scribed by Adhikari, S. ;Dasgupta, J. ;Bhattaharyyta, D. ;Chakrabarty, M. M.
No coin nor oath required. For personal study only.
The stability characteristics of a number of interesterified fat products made from vegetable oilβmixtures 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 stability to vanaspati in most cases, and, hence would not offer any storage problem.
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