Summary 1. Tocopherols have been found to be carry‐through antioxidants in lard. 2. Gamma tocopherol, which is a better antioxidant than alpha tocopherol, is also a better carry‐through antioxidant. 3. Higher levels of tocopherol provide increased carry‐through stability although the AOM stability of lard is decreased. 4. Combinations of BHA with tocopherol in lard provide increased carry‐through stability but do not increase the AOM stability.
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Dugan et al. (1956) studied this question.
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