Etude de la stabilite oxydative de la margarine iodee

Abstract

In the whole world iodine deficiency is the most frequent cause of alteration of the intellectual development of a person. The objective of the present study consists in the analysis of oxidative stability and physic-chemical properties of iodinated margarine. Margarine that contains 1 μg of iodine per 1g of the product was produced according to proposed scheme, further there were studied physic-chemical properties and oxidative stability in initial product and in the product after three months storage. Considerable organoleptical difference in comparison with non-fortified product was not revealed.