Goose fat, prized for its rich flavour and culinary versatility, is highly susceptible to oxidation due to its high content of unsaturated fatty acids. This document explores how natural antioxidants, such as tocopherols and plant extracts, can significantly enhance the oxidative stability of goose fat, preserving its quality and extending shelf life.
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Choose Your Location:
- United States
- Canada
- Mexico
South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
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You Will Learn About:
- Why goose fat is vulnerable to rancidity.
- The effectiveness of natural antioxidants in slowing lipid oxidation.
- Study results demonstrating improved shelf life.
- Practical applications for food processors and fat-based formulations.
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