date:Jul 02, 2015
uble bonds such fatty acids are undesirable in food products and are commonly linked to negative health effects. This monograph is particularly useful to manufacturers, regulators and other parties when formulating and reformulating their products because it is the first public standard to define exactly what FHOs are and to provide a test and specification designed to differentiate them from PHOs, said Kristie Laurvick, Ph.D., senior scientific liaison for food ingredients at USP. With the FDA