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Throughout history, fats and oils have been a fundamental part of human food due to their nutritional properties, their caloric intake and many other beneficial properties for food.
According to AECOSAN, the Spanish Agency for Consumer, Food Safety and Nutrition, "Food additives are substances that are added to foods with a technological purpose (to improve their appearance, texture, resistance to microorganisms, etc.) at different stages of their manufacturing, transportation or storage.
A few days ago, Víctor León Fernández, our Head of Laboratory, was interviewed about the important need to stabilize food fats and oils.