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Trans Fat-Free Production Strategies for Margarine

Without trans fats commonly derived from partly hydrogenated fats, it is much more difficult to consistently produce high-quality margarine.

Every part of the production process becomes more sensitive to a variety of factors that were comfortably handled by partially hydrogenated oils in the past.

Download to find out more.



Download to find out more.

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DOWNLOAD WHITEPAPER

Trans Fat-Free Production Strategies for Margarine

Without trans fats commonly derived from partly hydrogenated fats, it is much more difficult to consistently produce high-quality margarine.

Every part of the production process becomes more sensitive to a variety of factors that were comfortably handled by partially hydrogenated oils in the past.

Download to find out more.



Download to find out more.

DOWNLOAD

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