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This document provides an overview of processing and preservation technologies for fats and oils. It discusses the chemical composition and properties of fats and oils, which are composed primarily of triglycerides. Various processing techniques are described, including extraction, refining, fractionation to obtain desired melting points, interesterification to modify melting points, and hydrogenation to increase melting points by saturating double bonds. The document also discusses the use of fractionated,

Author

Rahman Sidik

Language

EN