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Thermoanalytical investigation of edible oils

✍ Scribed by T. Kasprzycka-Guttman; D. Odzeniak

Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 370 KB
Volume: 204
Category: Article
ISSN: 0040-6031
DOI: 10.1016/0040-6031(92)85234-m

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## Abstract Hydrogenation of edible oils is an important process in the food industry to produce fats and oils with desirable melting properties and an improved shelf life. However, beside the desired hydrogenation reaction trans fatty acids are formed as well. As several studies indicate a negativ