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SIR CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE / MYSURU570 020, / INDIA (Constituent Laboratory of SIR, New Delhi (Ministry of Science & Technology) An ISO 9001:2008, ISO 14001:2004 & ISO 17025:2005,
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How to fill out fats and oil modification

01
Identify the type of fats or oils being used in the recipe.
02
Determine the desired outcome of the modification (e.g. reducing saturated fats, increasing stability).
03
Research different modification techniques such as hydrogenation, interesterification, or fractionation.
04
Choose the most appropriate technique based on the desired outcome and type of fats or oils.
05
Follow the specific instructions for the chosen modification technique to alter the fats or oils accordingly.

Who needs fats and oil modification?

01
Food manufacturers looking to improve the nutritional profile or stability of their products.
02
Individuals following specific dietary requirements or recommendations (e.g. low-fat diet, high-oleic oil).
03
Researchers studying the effects of different fats and oils on health and food properties.
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Fats and oil modification involves altering the chemical composition of fats and oils to change their physical properties or improve their functionality.
Any entity or individual that modifies fats and oils for commercial purposes is required to file fats and oil modification.
To fill out fats and oil modification, one must provide information about the modification process, ingredients used, intended purpose, and any relevant safety data.
The purpose of fats and oil modification is to produce fats and oils with desired properties for various applications such as food production, cosmetics, and industrial uses.
Information such as the type of modification process, ingredients used, quantities produced, intended use, and any safety data must be reported on fats and oil modification.
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