FIELD: food industry.
SUBSTANCE: method for stabilisation of a food product containing fat or oil envisages addition of antioxidant represented by green tea extract to the product, the extract containing: epigallocatechin- 8.5%, DL-catechin- 12%, gallate epigallocatechin- 42.1%, epicatechin- 5.4%, gallate gallocatechin- 7.2%, gallate epicatechin- 10.4%. The antioxidant is introduced into the product in a amount of 0.003-0.5% of the finished product weight.
EFFECT: improved efficiency of stabilisation of a food product containing fat or oil.
2 cl, 2 ex
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