PROCESS FOR PROTECTING A FAT AGAINST OXIDATION

摘要

To protect a fat against oxidation, the fat iscontacted with a vegetable material containing phenolicantioxidants by mixing the vegetable material and the fatat elevated temperature, after which the mixture ispressed and clarified to obtain a stabilized liquid fatcontaining the antioxidants.Where it is desired to protect a food containing afat, the stabilized fat is incorporated in the fattyphase of the food.