Figure 2. Effect of heating on the percentage of elaidic acid of margarine samples treated at four different temperatures (120, 150, 190 and 250°C)

From

Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

Ibrahim Afaneh, Jehad Abbadi, Fuad Al-Rimawi, Ghassan Al-Dabbas, Saleh Sawalha

American Journal of Food Science and Technology. 2017, 5(6), 245-248 doi:10.12691/ajfst-5-6-4