margarine fat may be a blend of 50% of partially hydro-genated soybean oil of iodine value 68 and 50% of refined, bleached, and deodorized liquid soy oil of iodine value 135. Tub margarine may be a blend of the same components, with the sole difference being the ratio of liquid oil to hard fat at 2:1 rather than 1:1 as for stick product. The liquid product may be a blend of about 98% of liquid soy oil and 2% of fully hydrogenated soybean oil. Bakery products typically combine partially hydrogenated oil and liquid oil with fully hydrogenated fat to maintain structure in warm bakeries.

Living Gluten Free

Living Gluten Free

A beginners guide that will reveal how living "G" free can help you lose weight today! This is not a fad diet, or short term weight loss program that sometimes makes you worse off than before you started. This is a necessity for some people and is prescribed to 1 out of every 100 people on earth by doctors and health professionals.

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