VERFAHREN ZUM SCHÜTZEN EINES FETTMATERIALS GEGEN OXYDATION

摘要

In order to protect a fatty substance against oxidation, it is brought into the presence of plant matter containing phenolic antioxidants, by mixing the plant matter and the fatty substance at high temperature, then the mixture is pressed and clarified to obtain a stabilised liquid grease containing the antioxidants. In the case where a food containing a fatty substance is to be protected, the stabilised grease is incorporated into the fatty phase of the foodstuff.