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Preliminary thin layer and gas chromatography data indicate that tallow cholesterol is oxidised when tallow is exposed to high temperatures (180°C) for an extended period. This may be of some significance to human health since some of these oxidation products may be angiotoxic and/or carcinogenic and tallow is used as a deep‐fat frying medium in some fast‐food restaurants.
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RYAN et al. (1981) studied this question.
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