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Carotenization of margarine

Carotenization of margarine

Przemysl Rolny I Spoz 8(4): 115-120

In concentration up to 10 I.U./mg and under normal temperature and light conditions, beta-carotene does not influence in any way the oxidation of margarine. Higher concentrations of carotene and elevated temperature of storage result in prooxidative properties of carotene. The losses of vitamin A are 7% higher in the presence of carotene. The losses of carotene are about 15% lower in the presence of vitamin A, on the basis of spectrophotometric assays.

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Accession: 024285371

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