Fig. 2. The oxidation stability of palm oils and flavouring oil gravies. RA = red sauce gravy from producer A; SA = spicy flavour gravy from producer A; RP5, RP8, and RPR = pilot red sauce gravy with SMP 5 °C, SMP 8 °C, and red palm oil, respectively; SP5, SP8, and SPR = pilot spicy flavour gravy with SMP 5 °C, SMP 8 °C, and red palm oil, respectively.
