The roles of oxidation and antioxidants in the various major processing steps in producing edible fats and oils are reviewed, including the basic nature of the oxidation problem, the function of phenolic antioxidants in overcoming it, and a listing of antioxidants currently available. In addition, some important considerations in achieving best results with antioxidants, whether added during processing or to the finished fat or oil, are emphasized.
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E. R. Sherwin (1978) studied this question.
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