STUDY OF THE ROLE OF VITAMIN A IN THE FORTIFICATION OF EDIBLE OIL

Abstract

The nutritional value of fat depends on its fatty acid composition as well as on
the content of various additives (vitamins, phosphatides, etc.). Vitamin A is well
preserved and utilized by the body only when dissolved in fats. This vitamin plays an
important role in metabolism and especially in the vital activity of the growing
organism. Considering these features of fat processing, the study examined the degree
of vitamin A retention in fortified cottonseed oil and the effect of food-grade
phosphatides on it. Phosphatides are biologically active substances and at the same
time act as natural antioxidants, stabilizers, and emulsifiers