抄録
Already that milk components in margarine stabilize vitamine A, and that antioxidant activity due to presence of protein components, were known.
This activity are studied about experimental products of margarine.
Therefore, we make sure this vitamine A stabilizing activity of milk proteins on the marketed margarine.
Conbinations of raw material of margarine and its general components are reserched.
Also peroxide value estimated through storage for 26 weeks, for comparison of vitamine A stability between margarine and puff paste.
These results are shown in Fig. 1. and Fig. 2.
By these results, our data match to previous experimental data.
