Frying fats and oils
作者： Harold Kazier , Gerald Patrick McNeill , Frederick William Cain
DOI:
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摘要: Compositions suitable for use as a frying fat or oil may be derived from palm by process comprising interesterification and comprise triglycerides. The compositions have content of saturated fatty acids having 12 to 24 carbon atoms (SAFA) at least 53% weight, unsaturated 18 less than 47% weight. used prepare fried foods such donuts.
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