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Generally, liquid oils are more sensitive to oxidation and they used to be hydrogenated to enhance stability for the food industry. However, considerable amounts of trans fatty acids are formed during hydrogenation, which have been proven to be undesirable from a nutritional and health point of view.
Nowadays consumers are well-informed about the health risks of trans fats and alternatives to hydrogenation to protect frying oils are essential.
Natural fry oil stabilizers are the alternative. They have been found to be most efficient at cleaning up cooking oils of trans fats and we bring these products to you in both standard and bulk packs to suit your needs.
Our range of natural fry oil stabilizers and antioxidants work well with our fry oil powders
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