EVALUATION OF THE STABILITY OF SOME ANTIOXIDANTS FOR FAT-BASED FOODS

This paper discusses the evaluation of the stabilities of 2-t-butyl-4-methoxyphenol, 2,6-di-t-butyl-4-methylphenol and propyl gallate, which are frequently incorporated as antioxidants in fat-based foods. The stability of an antioxidant depends upon its volatilization, thermal decomposition and oxidation. The results of investigations performed by differential scanning calorimetry, pressure differential scanning calorimetry and thermogravimetry have shown that the stabilities of the materials studied increase in the above-mentioned order of antioxidants.