Description
Contents page
1. Scope ……………………………………………………………………………………………………………………………… 1
2 Description …………………………………………………………………. Error! Bookmark not defined.
2.1 Product definitions ………………………………………………………………………………………………………… 1
2.2 Other definitions …………………………………………………………………………………………………………… .2
3. Essential Composition and Quality Factors ………………………………………………………………… ………2
3.1 GLC ranges of fatty acid composition (expressed as percentages) ………………………………………. 2
4. Food Additives ……………………………………………………………………………………………………….. ………..2
4.1 Flavouring ……………………………………………………………………………………………………………………. …2
4.2 Antioxidants……………………………………………………………………………………………………………………..3