For the following products, identify if they are at risk oflipid oxidation. For each of the following products, comment on thetype of fat and explore ways to prevent lipid oxidation both duringthe product preparation and after packaging.
Products
1.       Wholemilk powder: 31% milk fat, 5% water
2.       Bluecheese: 30% milk fat
3.       Non-dairysoy creamer: 10% fat, 80% water
4.       Oilfired corn chips: corn oil (30% fat), 2% water
5.       Almondbutter: 5% saturated fat, 60% unsaturated fat (mainlypoly), 3% water
6.       Peanutbutter: 10% saturated, 50% unsaturated (mainly poly), 3%water
7.       Blueberrymuffin: canola oil (2% saturated, 15% unsaturated), 4%water
8.       Smokedsausage: pork (28% fat), 40% water
9.       Chiabar: 28% fat (6% saturated, 22% unsaturated)
10.   Ramen chickenflavored noodle soup: 16% fat (8% saturated, 8%unsaturated) vegetable oil. 2% water
