RU2318014C1 - Method for stabilizing lipids - Google Patents

Abstract

FIELD: fat and oil industry.

SUBSTANCE: invention relates to methods used for protection of lipids, oils and fats against oxidation. Invention proposes a composition that comprises phenolic antioxidant and lecithin as a synergist substance of antioxidant. Para-acetaminophenol is used as a phenolic antioxidant. The claimed composition is added in the amount 0.15-1.27% of lipid mass, and all components are taken in the definite ratio. Invention provides decreasing the oxidation process rate of lipids by 2-6 times and to reduce the level of hydroperoxides formed in process of oxidation of lipids by 75.4%.

EFFECT: improved and valuable properties of composition.

3 tbl, 5 ex

Description

The invention relates to the field of food technology, and in particular to methods of protecting lipids, oils, fats from oxidation and oxidative degradation, and can be used in the food, cosmetic and chemical-pharmaceutical industries to obtain stable lipid-containing food additives (nutraceuticals), medical and cosmetic products and drugs.

To inhibit the oxidation processes, antioxidants (oxidation inhibitors) are used, which are increasingly used to prevent oxidative transformations of lipids and preparations containing them in vitro, as well as in vivo in the complex treatment of a wide range of diseases / Gerchuk M.P. Antioxidants in the food industry // Zh. All-Union. Chem. society to them. D.I. Mendeleev. - 1960. - N.4. - S. 395-402. Avakumov V.M., Kovler M.A., Kruglikova - Lvova R.P. Medicines for metabolic therapy based on vitamins and enzymes (Review) // Questions honey. chemistry. - 1992. - T.38. - N 4. - S.14-21. Durnev A.D., Seredenin S.V. Antioxidants as a means of protecting the genetic apparatus // Chem.-farm. journal - 1990. - N 2. - S.92-100 /. Thus, the antioxidants present in the drug or cosmetic product are not only the active principle of these agents, but can significantly inhibit their oxidation during long-term storage, helping to maintain easily oxidized biologically active components in their native state.

Recommended courses of prescribing nutraceuticals, oral medications, lipid preparations with antioxidants are quite long (up to 30 days), which determines particular care in the selection of oxidation inhibitors / Degtyarev I.A., Zaikov G.E. Ionol. Distribution in the body and biological effect // Chem.-farm. journal - 1985. - N 10. - S.1160-1168. Leninger A. Fundamentals of Biochemistry. - M. - World. - 1985. - T.1. - S. 385 /.

Around the world, targeted screening (selection) of multifunctional stabilizers, antioxidant drugs, synergistic mixtures. Synergistic mixtures include an antioxidant and a synergist, which does not show an inhibitory effect on its own, but in its presence the effectiveness of the antioxidant increases significantly. The use of synergistic mixtures allows to obtain highly effective compositions and at the same time reduce the amount of antioxidant.

A known composition for stabilizing lipids, including the following components, mass in%:

α-tocopherol (or α-tocopherol acetate) 2.4-80.0 benzaflavin 2.3-76.9 lecithin 8.3-93.8

added in an amount of 0.4-5.2% by weight of lipids / Patent 2077558 RU, IPC ⁶ C11B 5/00, published July 20, 1996 /.

The specified composition inhibits the process of lipid oxidation due to the antioxidant action of naturally occurring inhibitors of α-tocopherol (6-hydroxy-2,5,7,8-tetramethyl-2-wick-chroman, vitamin E), benzaflavin (an analogue of vitamin B ₂ ) and lecithin (egg phosphatidylcholine). In the composition of this composition, benzaflavin and lecithin exhibit a synergistic effect with respect to α-tocopherol or α-tocopherol acetate. However, the practical application of this synergistic mixture is difficult due to the multicomponent composition, the lack of industrial production of benzaflavin, and the high cost of drugs obtained in experimental production.

In this regard, it is advisable to search for highly effective synergistic mixtures that can significantly inhibit the oxidation of fats, oils, lipids, used as the basis for pharmaceuticals, food additives, various cosmetic products, but simpler in composition and available for practical use.

The objective of the invention is to save the use of expensive compounds, achieving an inhibitory effect with less antioxidant.

The technical result of the invention is to simplify the composition and increase its inhibitory effect at the lowest concentrations of antioxidants.

The specified technical result is achieved by the fact that in the composition for stabilization of lipids, including phenolic antioxidant and lecithin as an antioxidant synergist substance, the peculiarity is that para-acetaminophenol (paracetamol) is used as a phenolic antioxidant with the following ratios of the components in the mixture, mass in% :

para-acetaminophenol 1.2-58.3 lecithin 41.7-98.8

added in an amount of 0.15-1.27% by weight of lipids.

The compound proposed as a phenolic antioxidant was synthesized at the Novosibirsk Institute of Organic Chemistry. N.N. Vorozhtsova SB RAS. The para-acetaminophenol compound is active in the reaction with peroxide radicals and additionally has the ability to directly interact with hydroperoxides, destroying them without the formation of free radicals, which is not observed in the presence of α-tocopherol. The destruction of hydroperoxides under the influence of the proposed compounds, in turn, is the reason for the gain in periods of induction and ensure high efficiency compared to the prototype.

For para-acetaminophenol, there is a positive correlation between the concentration and the magnitude of the inhibitory effect, which is not observed for α-tocopherol, this dependence is extreme and at high concentrations the antioxidant effect of α-tocopherol changes to pro-antioxidant.

The effectiveness of the stabilizers was evaluated by several independent methods / N. Storozhok. Intermolecular interactions of the components of natural lipids in the oxidation process. Dis. ... Dr. chem. sciences. M .: Institute of Biochemical Physics. N.M. Emanuel RAS, 1996. P.360. Tsepalov V.F., Kharitonova A.A., Gladyshev G.P. et al. Determination of rate constants and inhibition coefficients of phenol antioxidants using a model chain reaction // Kinetics and Catalysis. - 1977. - T. 18. - issue 5. - S.1261-1267 /:

- studied the kinetics of oxygen absorption in the initiated oxidation of lipid substrates of various origin in the presence of the proposed composition and prototype;

- the kinetics of accumulation of the primary oxidation products — hydroperoxides — by the method of iodometric titration (IF) during lipid autooxidation at elevated temperatures (60 ± 0.2 ° C) was tested.

The kinetics of oxygen absorption was studied by a manometric method in Warburg-type devices with initiated lipid oxidation in the presence of azobisisobutyronitrile initiator (AIBN) at a concentration of 3.0 × 10 ^-3 mol / L at a temperature of 60 ± 0.5 ° C. Lipid samples without additives served as a control antioxidants.

Natural lipids (whitefish) and oleic acid methyl ester (methyl oleate) were used as oxidation substrates. An experimental series of fish lipids was developed at the Salekhard fish canning factory according to the method / Storozhok N.M., Kutuzova I.V. Composition for stabilizing lipids. Patent 2077552, RU, publ. in BI No. 11. - 1997 /. The study of the fatty acid composition of lipids made it possible to establish the presence of a significant amount of polyunsaturated fatty acids (up to 37%), including penta- and hexaenes, up to 12% and 2%, respectively / Ushkalova V.N., Artamonova N.A., Storozhok N.M. , Goryaev M.I. Fatty acid composition of common and neutral lipids of whitefish in the Ob basin. // Chemistry of nature. connected. - 1981. - No. 5. - S. 555-558 /.

The effectiveness of combinations of compounds was investigated with the following ratios of components in the mixture, mass in%:

para-acetaminophenol 0.5-98.8 lecithin 1,2-99,5

added in an amount of 0.02-2.44% by weight of lipids.

In the presence of a certain additive of α-tocopherol oxidation inhibitors, para-acetaminophenol, a mixture of para-acetaminophenol with lecithin, and also a prototype, the oxidation kinetics were recorded using the methods described above. The obtained data were based kinetic curves of oxygen uptake (O ₂ mm ³⁾ or accumulation of peroxides (g I _2/100 g lipid).

From the kinetic curves, the induction periods (τ) were determined, for which they took:

- time (in minutes) during which the process of initiated lipid oxidation reached a maximum speed (τ _ind ),

- time (in hours) the accumulation of peroxides, quantitatively corresponding to the value of the IF 0.1% I ₂ .

свидетельствовало о проявлении синергизма в совместном действии компонентов, а

- об эффекте антагонизма.The effectiveness of the joint inhibitory effect of the mixture was quantitatively characterized by the absolute value of the difference (Δτ) of the periods of induction of oxidation of methyl oleate (MO) in the presence of an antioxidant composition (AO) (τ _Σ ) and a simple sum of individual components (Στ _i ) (additive effect) (Δτ = τ _Σ - Στ _i ) either expressed in relative units - (Δτ / Στ _i ) × 100%. Inequality

testified to the manifestation of synergism in the combined action of the components, and

- about the effect of antagonism.

и максимальная

скорости процесса окисления в присутствии и в отсутствие антиоксиданта. Эффективность стабилизации окисления определяли также по величине

количественно характеризующей степень уменьшения скорости поглощения кислорода в присутствии метилолеата (МО) и метилолеата с добавками антиоксидантов (МО+АО).The criterion of antioxidant action was the initial

and maximum

oxidation rate in the presence and absence of an antioxidant. The efficiency of oxidation stabilization was also determined by

quantitatively characterizing the degree of decrease in the rate of oxygen absorption in the presence of methyl oleate (MO) and methyl oleate with the addition of antioxidants (MO + AO).

It was found that the dependence of the change in the induction periods for an individual α-tocopherol is extreme. The range of effective concentrations is in the range (2.5-80.0) × 10 ^-4 mol / L, which corresponds to (0.03-1.08)% by weight of lipids, the maximum of this dependence was determined at a concentration of 25.0 × 10 ^-4 mol / L (0.34% by weight of lipids). The dependences of the change in the magnitude of the periods of induction on the concentration of para-acetaminophenol in the oxidation system were linear, this compound in a mixture with lecithin exhibits a synergistic effect that exceeded the prototype in its inhibitory effect.

A study of the inhibitory effect of mixtures of para-acetaminophenol with constant concentrations of lecithin showed that the dependence of the induction periods on the concentration of para-acetaminophenol is also extreme with a maximum in the region of 4 × 10 ^-4 mol / L (0.05% by weight of lipids). The range of effective concentrations corresponded to (1.0-14.0) × 10 ^-4 mol / L, which is (0.01-0.19)% by weight of lipids.

In order to select the most effective synergistic mixtures, two-component compositions, including para-acetaminophenol and lecithin, were studied in more detail, while the concentrations of each of the components of the mixture were selected from the indicated region of the most effective mixtures.

The ranges of changes in the concentration of each of the components, which as a whole comprise the most highly effective mixtures, are represented by the following values, mass in%:

para-acetaminophenol 1.2-58.3 lecithin 41.7-98.8

added in an amount of 0.15-1.27% by weight of lipids.

The invention is illustrated by the following examples, for the technology of preparation of antioxidant compositions, the calculations are also given in grams.

EXAMPLE 1

Take 10 g (accurately weighed) (7.4 × 10 ^-1 mol / l) of esters of unsaturated higher fatty acids, for example methyl oleate or methyl linoleate, and add 0.0150 g (0.15%) of a mixture of para-acetaminophenol and lecithin. The stabilizing composition contains 0.0010 g of para-acetaminophenol, 0.0140 g of lecithin, which is respectively 0.01% and 0.14% by weight of lipids. The ratio of the components of the stabilizing mixture is as follows, mass in%:

para-acetaminophenol 9.1 lecithin 90.9

EXAMPLE 2

Take 10 g (accurately weighed) (7.4 × 10 ^-1 mol / l) of unsaturated higher fatty acid esters, for example methyl oleate or methyl linoleate, and add 0.0710 g (0.71%) of a mixture of para-acetaminophenol and lecithin. The stabilizing composition contains 0.0030 g of para-acetaminophenol, 0.0680 g of lecithin, which is respectively 0.03% and 0.68% by weight of lipids. The ratio of the components of the stabilizing mixture is as follows, mass in%:

para-acetaminophenol 3.8 lecithin 96.2

EXAMPLE 3

Take 10 g (accurately weighed) (7.4 × 10 ^-1 mol / l) of esters of unsaturated higher fatty acids, for example methyl oleate or methyl linoleate, and add 0.0190 g (0.19%) of a mixture of para-acetaminophenol and lecithin. The stabilizing composition contains 0.0050 g of para-acetaminophenol, 0.0140 g of lecithin, which is 0.05% and 0.14% by weight of lipids, respectively. The ratio of the components of the stabilizing mixture is as follows, mass in%:

para-acetaminophenol 28.6 lecithin 71,4

EXAMPLE 4

Take 10 g (accurately weighed) (7.4 × 10 ^-1 mol / l) of esters of unsaturated higher fatty acids, for example methyl oleate or methyl linoleate, and add 0.0730 g (0.73%) of a mixture of para-acetaminophenol with lecithin. The stabilizing combination contains 0.0050 g of para-acetaminophenol, 0.0680 g of lecithin, which is respectively 0.05% and 0.68% by weight of lipids. The ratio of the components of the stabilizing mixture is as follows, mass in%:

para-acetaminophenol 7.4 lecithin 92.6

EXAMPLE 5

Take 10 g (accurately weighed) (7.4 × 10 ^-1 mol / l) of esters of unsaturated higher fatty acids, for example methyl oleate or methyl linoleate, and add 0.0820 g (0.82%) of a mixture of para-acetaminophenol and lecithin. The stabilizing combination contains 0.0140 g of para-acetaminophenol, 0.0680 g of lecithin, which is respectively 0.14% and 0.68% by weight of lipids. The ratio of the components of the stabilizing mixture is as follows, mass in%:

para-acetaminophenol 21.9 lecithin 78.1

The effectiveness of the inhibitory effect of mixtures of the above substances was evaluated on the basis of oxygen absorption kinetics obtained using the manometric method described in detail in the description of the invention.

The results are shown in table 1. From the data of table 1 it is seen that all the recommended combinations of oxidation inhibitors exceed the prototype in terms of efficiency. The greatest synergistic activity in comparison with the prototype is a mixture (example 4), including 7.4% para-acetaminophenol and 92.6% lecithin, added at a concentration of 0.05% and 0.68%, respectively, of the mass of lipids, while the effect of synergism accounted for 34.1%.

A composition with the addition of 21.9% para-acetaminophenol and 78.1% lecithin at a concentration of 0.14% and 0.68%, respectively, of the mass of lipids is highly effective, the induction period was 1570 min (the synergy effect of the mixture was 8.3%) . The efficiency of using the proposed mixture in methyl oleate is 37.7% higher compared to a mixture of α-tocopherol with lecithin and benzaflavin (prototype) (table 1).

It was found that the effectiveness of synergies with the combined use of para-acetaminophenol and lecithin in different substrates is from 34.1-42.9%, while for the prototype the effectiveness of the mixtures varied between 16.7-20.0% (table 1) .

A comparison of the inhibitory effect of the studied mixtures shows that the absolute value of the periods of induction of the mixture, including 7.4% para-acetaminophenol and 92.6% lecithin, added in amounts of 0.05% and 0.68% by weight of lipids, respectively, is higher during oxidation methyl oleate (570 min) than with the oxidation of fish lipids (200 min). These data are explained by a higher degree of unsaturation of higher fatty acids that are part of fish lipids, and, consequently, by their higher oxidizability. However, a comparison for the indicated mixture of Δτ / Στ _i values in% obtained during the oxidation of different substrates shows that this indicator is higher for inhibition of fish lipids than methyl oleate (42.9% and 34.1%, respectively). These data are explained by a higher degree of unsaturation of higher fatty acids included in fish lipids / Ushkalova V.N., Artamonova N.A., Storozhok N.M., Goryaev M.I. The fatty acid composition of common and neutral lipids of whitefish in the Ob basin // Chemistry nat. connected. - 1981. - No. 5. - S. 555-558 /, therefore, their higher oxidizability. The introduction of the recommended concentration of the studied compounds recreates the antioxidant system and provides effective protection of lipids from oxidation. A higher inhibitory ability of the above mixture in comparison with the prototype was proved by several independent methods (above) (table 1, 2, 3).

The most effective range of antioxidant concentrations was established from 1.0 × 10 ^-4 mol / L to 14.0 × 10 ^-4 mol / L; below a concentration of 1.0 × 10 ^-4 mol / L, the antioxidant is ineffective (induction period is 30-50 min), above a concentration of 14.0 × 10 ^-4 mol / L, the effectiveness of synergism with lecithin is reduced to 3%. Additives of lecithin in concentrations below 10.0 × 10 ^-4 mol / L are ineffective, and above 10.0 × 10 ^-3 mol / L promote (accelerate) the oxidation process.

When studying the kinetics of the accumulation of hydroperoxides, it was shown that in experiments with a concentration of 7.4% para-acetaminophenol and 92.6% lecithin at a concentration of 0.05% and 0.68% by weight of lipids, the percentage of destruction of hydroperoxides is 75.4%, that is not observed in the presence of the prototype (table 3).

The causal relationship between the essential features of the invention and the achievement of the technical result is as follows. The effects of inhibition obtained for the first time by a synergistic mixture of para-acetaminophenol with lecithin can be explained on the basis of ideas about the mechanism of antioxidant action. It was found that both components of the mixture act on a complex multi-stage oxidation process by various mechanisms.

Thus, in accordance with published data, α-tocopherol exhibits extremely high activity in the reaction only in the reaction with peroxide radicals (RO ₂ ^• ) leading to oxidation. The reaction rate constant of α-tocopherol with RO ₂ ^• (reaction 7 according to the classical scheme) is 3.60 × 10 ⁶ M ^-1 × s ^-1 . / Storozhok N.M., Khrapova N.G., Burlakova E.B. The study of intermolecular interactions of the components of natural lipids in the oxidation process // Chemical kinetics. - 1995. - T. 14. - No. 11. - S. 29-46. Burlakova E.B., Krashakov S.A., Khrapova N.G. The role of tocopherol in the peroxidation of lipids of biomembranes // Biological membranes. - 1998. - T.15. - No. 2. - S.137-168 /.

Thus, the para-acetaminophenol compound is active in the reaction with peroxide radicals with a reaction rate constant of K ₇ = 4.00 × 10 ⁴ M ^-1 × s ^-1 , reduces the rate of lipid oxidation by 5-40 times, and also further reduces the level of hydroperoxides formed in the process of lipid oxidation is 75.4% (Table 3). The destruction of hydroperoxides under the influence of the claimed compounds, in turn, is the reason for the gain in periods of induction and ensuring high efficiency. Lecithin acts as a synergist of oxidation due to the ability of the amino groups included in its composition to destroy hydroperoxides in a non-radical way, as well as when interacting with polyunsaturated fatty acid residues - a fragment of its structure, to restore the antioxidant phenoxyl radicals, thereby increasing the effectiveness of the oxidation inhibitor / Storozh N.M. Intermolecular interactions of the components of natural lipids in the oxidation process. Dis. ... Dr. chem. sciences. M .: Institute of Biochemical Physics. N.M. Emanuel of the Russian Academy of Sciences, 1996 .-- P.360 /.

The proposed composition, including para-acetaminophenol and lecithin, achieves the effect of inhibiting lipid oxidation at low concentrations of the components of the mixture compared to the prototype. The combination in one composition of an inhibitor acting on different elementary reactions of a complex oxidative process, as well as an antioxidant synergist, allows to increase the antioxidant inhibitory ability and effectively inhibit the oxidation of polyunsaturated substrates.

Table 1 Comparative characteristics of the synergistic effects in the combined antioxidant effect of a mixture of para-acetaminophenol with lecithin and a mixture of α-tocopherol with benzaflavin and lecithin (prototype)
(oxidation substrate methyl oleate C = 7.4 × 10 ^-1 M, W _i = 4.2 × 10 ^-8 M ^-1 × s ^-1 , T = 60 ° C) No. p / p Mixture composition Component concentration Evaluation of effectiveness (by induction periods), min Evaluation of effectiveness (oxidation rate) Molar conc. × 10 ^-4 M Mass fraction,% τ _ind AO, min Στ _i , min τ _Σ , min Δτ, min (Δτ / Στ _i ) × 100%

one Individual α-tocopherol 1,0 0.01 75 0 0 0 0 6.5 1,2 2.0 0,03 160 0 0 0 0 6.4 1.3 4.0 0.05 280 0 0 0 0 6.3 1.3 6.0 0.08 400 0 0 0 0 6.4 1.3 8.0 0.11 500 0 0 0 0 6.2 1.3 10.0 0.14 600 0 0 0 0 6.4 1.3 25.0 0.34 980 0 0 0 0 6.3 1.3 30,0 0.41 670 0 0 0 0 6.3 1.3 2 Individual para-acetaminophenol 1,0 0.01 130 0 0 0 0 1.4 5.7 2.0 0,03 220 0 0 0 0 1.3 6.2 4.0 0.05 425 0 0 0 0 1,2 6.9 6.0 0.08 625 0 0 0 0 0.7 12.1 8.0 0.11 820 0 0 0 0 0.3 26.7 10.0 0.14 1030 0 0 0 0 0.3 28.6 25.0 0.34 3240 0 0 0 0 0.2 42.1 30,0 0.41 3850 0 0 0 0 0.2 47.1 PROTOTYPE A mixture with a ratio of 23.1% α-tocopherol and 19.2% benzaflavin and 57.7% lecithin 3 α-tocopherol 75 1.01 300 300 350 fifty 16.7 4.9 1,6 Benzaflavin thirty 0.41 - Lecithin 80 1,08 - A mixture with a ratio of 23.3% α-tocopherol and 23.3% benzaflavin and 53.4% lecithin four α-tocopherol 58 0.78 450 450 540 90 twenty 4.3 1.9 Benzaflavin thirty 0.41 - Lecithin 62 0.84 - A mixture with a ratio of 17.7% α-tocopherol and 20.6% benzaflavin and 61.7% lecithin 5 α-tocopherol 25 0.34 980 980 1140 60 6.1 2,4 3.3 Benzaflavin fifteen 0.20 - Lecithin 40 0.50 - STATED COMPOSITION A mixture with a ratio of 1.0% para-acetaminophenol and 99.0% lecithin 6 Para-acetaminophenol 0.5 0.01 70 70 80 10 14.3 1,6 5,0 Lecithin 50,0 0.68 - A mixture with a ratio of 7.4% para-acetaminophenol and 92.6% lecithin 7 Para-acetaminophenol 4.0 0.05 425 425 570 145 34.1 0.8 10.0 Lecithin 50,0 0.68 - A mixture with a ratio of 10.7% para-acetaminophenol and 89.3% lecithin 8 para-acetaminophenol 6.0 0.08 550 550 700 150 27.3 0.5 16,0 Lecithin 50,0 0.68 - A mixture with a ratio of 13.8% para-acetaminophenol and 86.2% lecithin 9 para-acetaminophenol 8.0 0.11 820 820 970 150 18.3 0.3 28.6 Lecithin 50,0 0.68 - A mixture with a ratio of 21.9% para-acetaminophenol and 78.1% lecithin 10 para-acetaminophenol 14.0 0.19 1450 1450 1570 120 8.3 0.3 32,0 Lecithin 50,0 0.68 - A mixture with a ratio of 13.8% para-acetaminophenol and 86.2% lecithin eleven para-acetaminophenol 16,0 0.22 1660 1660 1720 60 3.6 0.2 41.0 Lecithin 100.0 1.36 - * - antioxidants

table 2 Kinetic effects of the antioxidant effect of a mixture of para-acetaminophenol with lecithin in the oxidation of lipids of various nature With _substrate = 7.4 × 10 ^-1 M, C _(AIBN) = 3 mm, T = 60 ° C), P≤0.05 No. p / p Mixture composition Component concentration Evaluation of effectiveness (by induction periods), min Evaluation of effectiveness (oxidation rate) Molar conc. × 10 ^-4 M Mass fraction,% τ _ind AO, min Στ _i , min τΣ min Δτ, min (Δτ / Στ _i ) × 100%

Oxidation substrate - methyl oleate one Individual α-tocopherol 2.0 0,03 160 0 0 0 0 6.4 1.3 25.0 0.34 980 0 0 0 0 6.3 1.3 2 Individual para-acetaminophenol 2.0 0,03 220 0 0 0 0 1.3 6.2 25.0 0.34 3240 0 0 0 0 0.2 42.1 A mixture with a ratio of 7.4% para-acetaminophenol and 92.6% lecithin 3 Para-acetaminophenol 4.0 0.05 425 425 570 145 34.1 0.8 10.0 Lecithin 50,0 0.68 - Oxidation substrate - whitefish fat four Individual α-tocopherol 2.0 0,03 46 0 0 0 0 29.0 1,2 25.0 0.34 240 0 0 0 0 24.0 1,5 5 Individual para-acetaminophenol 2.0 0,03 60 0 0 0 0 5.3 6.6 25.0 0.34 1220 0 0 0 0 0.8 43.8 A mixture with a ratio of 7.4% para-acetaminophenol and 92.6% lecithin 6 Para-acetaminophenol 4.0 0.05 140 140 200 60 42.9 2.9 12.1 Lecithin 50,0 0.68 - * - antioxidants

Claims (1)

Composition for stabilizing lipids, including phenolic antioxidant and lecithin as an antioxidant synergist substance, characterized in that paracetaminophenol is used as a phenolic antioxidant in the following ratios of components in the mixture, wt.%: paraacetaminophenol 1.2-58.3 lecithin 41.7-98.8 added in an amount of 0.15-1.27% by weight of lipids.