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Rules of formulation are discussed. Some characteristic properties of raw materials and finished products can be instrumentally determined, others more empirically. Such approach applies to raw material interchangeability as well. Formulation problems will differ according to the type of finished product: margarines, shortenings, salad dressings, deep frying fats, specialty fats. They will also vary depending on the user: household, catering, manufacturer or food industry. Modern methods for formulation are then described.
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J. Lefebvre (1983) studied this question.
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