| http://www.w3.org/ns/prov#value | - The at least one constituent may be contacted with the two or more conversion agents at the same time or in series or a combination thereof.Preferably, the at least one constituent of the food material is selected from esters, monoglycerides, diglycerides, triglycerides, fats, including lard, tallow and butter fat; fatty acids, fatty acid esters, waxes, wax esters, oils including oils extracted fr
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