Refined oils have a higher smoke point than unrefined oils from the same sources.
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Q25: Fats free of trans fatty acids are
Q26: Define shortening power and describe how fats
Q27: Complete the following outline of the steps
Q28: Emulsifying agents, such as mono- and diglycerides
Q29: Complete the following outline of the steps
Q31: Refined oils have a higher smoke point
Q32: Define emulsions. Explain how emulsifiers work.
Q33: Diet margarines have approximately half the fat
Q34: Complete the following outline of the steps
Q35: Elaidic acid produced during hydrogenation raises the
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