Oxystearin is a crystallization inhibitor and release agent that is a
modified fatty acid composed of the glycerides of partially oxidized
stearic and other fatty acids. it is used in vegetable oils to prevent
them from clouding in the refrigerator and in griddling fats and oils
to prevent food from sticking to the frying pan.
Sicherheitsprofil
Low toxicity by an unspecified route. When heated to decomposition it emits acrid smoke and irritating fumes.
