A comparison of commercially used phenolic antioxidants in edible animal fats

Summary Butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate were compared for antioxidant efficiency alone and in combination with each other in lard. A comparison of the physical properties of these three antioxidants was also made. BHA was found to synergize with propyl gallate to produce the best all‐around antioxidant. The mixture of BHA and BHT produced the best carry‐through stability in lard, particularly when higher temperatures were used. Propyl gallate alone produces the best AOM stability in lard.