| 摘要 |
A food product containing mixed glycerides, including polyunsaturated fatty acid residues, highly unsaturated fatty acid residues, or a combination thereof, is stabilized by the addition of phospholipids. The addition of phospholipids to fat blends has been found to have an unexpected stabilizing effect on the fats contained in the blend. The phospholipids are preferably derived from vegetables, milk, microbes, or a combination thereof. |
