Search Results for: Lard stearin mixed
because of its stability, it is slow to oxidize and, thus, resistant to rancidity, lasting up to two years owing to the high saturated fat content. it is commonly used in cooking, especially for frying. it can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard
because of its stability, it is slow to oxidize and, thus, resistant to rancidity, lasting up to two years owing to the high saturated fat content. it is commonly used in cooking, especially for frying. it can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard...
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