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The analysis of the physical properties of oils and fats allows us to understand the behavior and characteristics of these elements, as well as their differences.
According to Regulation (EC) No 1831/2003, antioxidants in animal nutrition will be considered "technological additives" defining antioxidants as: "substances that prolong the shelf life of feed and feed materials, protecting them against spoilage caused by oxidation. "
The autooxidation of fats is of paramount importance in the food industry as the degree of lipid oxidation has remarkable consequences for the quality of the food.