For the following products, identify if they are at risk of lipid oxidation. For each of the following products, comment on the type of fat and explore ways to prevent lipid oxidation both during the product preparation and after packaging.

For the following products, identify if they are at risk of lipid oxidation. For each of the following products, comment on the type of fat and explore ways to prevent lipid oxidation both during the product preparation and after packaging.

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For the following products, identify if they are at risk of lipid oxidation. For each of the following products, comment on the type of fat and explore ways to prevent lipid oxidation both during the product preparation and after packaging.
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1.       Whole milk powder: 31% milk fat, 5% water

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2.       Blue cheese: 30% milk fat

3.       Non-dairy soy creamer: 10% fat, 80% water

4.       Oil fired corn chips: corn oil (30% fat), 2% water

5.       Almond butter: 5% saturated fat, 60% unsaturated fat (mainly poly), 3% water

6.       Peanut butter: 10% saturated, 50% unsaturated (mainly poly), 3% water

7.       Blueberry muffin: canola oil (2% saturated, 15% unsaturated), 4% water

8.       Smoked sausage: pork (28% fat), 40% water

9.       Chia bar: 28% fat (6% saturated, 22% unsaturated)

10.   Ramen chicken flavored noodle soup: 16% fat (8% saturated, 8% unsaturated) vegetable oil. 2% water

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