PROCESS FOR PROTECTING A FAT AGAINST OXIDATION

摘要

To protect a fat against oxidation, the fat is contacted with a vegetable material containing phenolic antioxidants by mixing the vegetable material and the fat at elevated temperature, after which the mixture is pressed and clarified to obtain a stabilized liquid fat containing the antioxidants. Where it is desired to protect a food containing a fat, the stabilized fat is incorporated in the fatty phase of the food.