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Summary The causes of the considerably better keeping quality of elaïdinated oils and fats have been investigated through the rate of peroxide formation. They are physical as well as chemical in nature. The more solid composition of elaïdinated fats is the physical cause. Traces of selenium have been proved to behave as a strong antioxidation agent. The elimination of traces of metals in the course of the process of elaïdination with Se also has a very favorable influence. The elaïdo configuration of the unsaturated acids, however, has been shown to be the principal factor in retarding oxidation.
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Sidney Bertram (1949) studied this question.
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