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Several chemical compounds having antioxidant efficacy in food fats and oils and cleared for food use by governmental regulatory agencies are available for such use by vegetable oil processors in many nations of the world. These antioxidants are reviewed with particular attention to major benefits and possible shortcomings they may afford when added to vegetable oils. Some guidelines in selecting antioxidants to achieve optimum results are offered. Also, precautions to be observed in adding antioxidants to fats and oils are discussed.
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E. R. Sherwin (1976) studied this question.
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