| 摘要 |
food industry. SUBSTANCE: high-olein oil with high oxidizing stability has content C18:1 of more 65% of fat acids share. Induction time of oil is more 50 h. Oxidizing stability achieves without hydrogenation or adding of antioxidants. Food product contains this oil. The product is prepared by hydrogenation or ester interchange, or hydrolysis, or fractionation. It also contains such by-products: resins, soaps, stearins, lecithins, free fat acids, tocopherols, sterols and volatile substances. EFFECT: higher oxidizing stability of mixed oil product. 9 cl, 6 dwg, 11 tbl, 11 ex
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