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Abstract
The effect of ascorbic acid and α-tocopherol on fat oxidation has been studied in a microemulsion consisting of soybean oil, sunflower oil monoglycerides and water. It was observed that the presence of ascorbic acid in the water aggregates gave a pronounced reduction in the oxidation rate, and even after storage at 40°C for 100 days only a minor oxidation of the oil was observed, whereas the control, without ascorbic acid, was highly oxidized.