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Heat stability of tocopherols

, : Heat stability of tocopherols. Fett Wissenschaft Technologie 90(7): 247-251

The tocopherols are very important biological and nutritive components of our food. Furthermore, they are also antioxidants. The tocopherols are not volatile substances (such as e.g. BHA and BHT) and they don't cause off-flavour (TBHQ) or colour (lecithin) at higher temperatures, therefore, they can be used for stabilisation of frying fats. The stability of tocopherols at C is relatively good and it depends on the kind of fat. The heat stability of tocopherols is mostly higher in fats with higher iodine value.

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