FIELD: fat and oil, food industry. SUBSTANCE: stabilization is carried out by addition of synergistic mixture to fats and fatty-like substances. Mixture contains synthetic phosphorylated glycerides of higher fatty acids and ascorbic acid at mass ratio = (5-100):1, respectively. Mixture amount is 0.25-1.05% of product mass. EFFECT: improved method of stabilization. 2 tbl
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