FIELD: chemistry.
SUBSTANCE: invention relates to method of liquid antioxidant preparing. Method consists in fact that in fresh water in vessel in equilibrium with environment, potato starch is filled at a weight ratio of starch to water of 1:(50-100), then liquid is mixed and left in vessel for 16-24 hours, during this period contents of vessel is stirred 4-8 times. Before filling in starch, water is boiled and cooled to room temperature.
EFFECT: ease of producing liquid antioxidant and low price of its main component, potato starch.
1 cl, 2 dwg
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