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High-temperature natural antioxidant improves soy oil for frying.

Publication: Emerging Food R&D Report
Publication Date: 01-OCT-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Concern about trans fatty acids is causing food manufacturers to seek alternative frying oils that have a similar oxidative stability to hydrogenated fats. As you may know, the primary health risk identified for trans fatty acid consumption is an elevated risk of coronary heart disease. A comprehensive review of trans fat studies published in 2006 in the New England Journal of...

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