Delta‐tocopherol as an antioxidant in lard

Summary Comparison of the antioxidative properties of α‐, β,γ‐, and δ‐tocopherols at concentrations of 0.02% and 0.1% tocopherol in lard have been made by means of a modified Swift Stability Test at 100°C. In order of increasing antioxidative effectiveness, the tocopherols are: α, β, γ, and δ.