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elaidinization : ウィキペディア英語版 | elaidinization Elaidinization is a chemical reaction which alters the orientation of double-bonds from cis- to trans-. It is most often performed on fats and oils to increase both the melting point and the shelf life without reducing the degree of unsaturation. The typical product of elaidinization is trans fat. ==Etymology== The word originates from elaidic acid, the trans-isomer of oleic acid.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「elaidinization」の詳細全文を読む
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