Answers are grounded in this paper and cite their sources.
The paper comments different formulations of soy oil products such as salad and cooking oils, margarine, shortenings, commercial shortenings, frying shortenings, and fluid shortenings. Hydrogenation and its influence on final products is also included.
No takes yet. Share an insight, caveat, or question.
John B. Woerfel (1995) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: