Abstract
In order to examine the correlation between the stability of both Vitamin A and β-carotene in margarine and moisture together with oils used as raw material, margarine were prepared with various amounts of water, coconut oil and cotton seed oil both of which were raw material oils, and then their preservability was examined at 5°C and 25°C for 12 months.As a result, it was found that the more the moisture content, the worse became the preservability of vitamin A and β-carotene, and especially this tendency was remarkable in the case of storage at 25°C and in the samples containing liquid oil. And those containillg coconut oil showed an increased stability, but, on the contrary, the survival rate of vitamin A and β-carotene markedly decreased with the increase in the amount of cotton seed oil.
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