Described are polyester fibers having a free carboxyl group content of not
more than 3 meq/kg which are stabilized by an epoxide composition
comprising at least one epoxidized fatty acid ester having an epoxide
content of not less than 1.5% by weight, based on the composition.
The polyester fibers possess excellent hydrolytic stability and are useful
for making products for the food-processing industry.
