FIELD: food technology. SUBSTANCE: proposed composition contains 2.4-80.0 mass % of α-tocopherol or a-tocopherol acetate, 2.3-76.9 mass % of benzaflavin and 8.3-93.8 mass % of lecithin. Said lecithin is used as mixture, its concentration being 0.4-5.2 % of mass of lipids. EFFECT: improved stabilization of oils, fats and lipids during their stabilization. 4 tbl
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