Enhancement of the shelf-life of flavored butter oils by synthetic antioxidants.
Wadhwa B.K. | Kaur S. | Jain M.K.
The shelf-life of flavored butter oils was enhanced by adding permitted antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 0.02% level. Such samples competed well with conventional ghee. Tertbutylhydroquinone (TBHQ) (permitted antioxidant for vegetable fats) showed the greatest antioxidant potency and could be recommended even at a very low level (0.005%) for imparting a longer shelf-life to flavored butter oils.
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Эту запись предоставил Wolters Kluwer