FIELD: chemistry.
SUBSTANCE: invention concerns oil and fat industry. Vegetable oil is stabilised by adding 3-8 wt % antioxidative additive which contains the following in wt %: unrefined mustard oil 65-70 and corn seed oil 30-35.
EFFECT: invention improves protection of vegetable oil including vitamin-containing from oxidation while maintaining good organoleptic properties at the same time.
1 tbl, 9 ex
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