Abstract:The article analyzes the use of culinary fats in the preparation of food products, examines the requirements that are imposed on culinary fats. The use of oils with an increased content of oleic acid as a promising raw material for the production of culinary fats resistant to oxidation is justified. The analysis of the fatty acid composition of the samples of the initial oils was carried out by the gas-liquid chromatography method, and the resistance of these oils to oxidation by the accelerated oxidation meth… Show more
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