Search Results for: Vegetable fats not further prepared
which adversely affect the safety, flavour, odour and appearance of oil and are required to be removed for making them edible. after refining, oils will become more safe, palatable and stable against rancidity upon storage. this was stated by r b n prasad, chairperson, scientific panel on oils and fats
"the country's apex food regulator has officially allowed the refining of vegetable oils using permitted food-grade materials. most of the nutritional components, like tocopherols, tocotrienols, phytosterols, oryzanol lignans, etc. are retained in reasonably higher quantities during refining," he added...
https://www.fssai.gov.in/upload/media/FSSAI_News_Oil_FNB_11_01_2019.pdf