Composition of natural antioxidants for the stabilization of polyunsaturated oils

A natural antioxidant composition for stabilization of polyunsaturated oils comprising an amount of tocopherol, an amount of ascorbic acid, an amount of citric acid, an amount of soybean phospholipids, and an amount of rosemary extract which is effective to stabilize polyunsaturated oils.

A natural antioxidant composition for stabilization of an oil rich in tocopherols comprising an amount of ascorbic acid, an amount of citric acid and an amount of phospholipids which is effective to stabilize an oil rich in tocopherols.

A natural antioxidant composition for stabilization of an oil rich in tocopherols comprising an amount of ascorbic acid, an amount of citric acid, an amount of soybean phospholipids, and an amount of rosemary extract which ic effective to stabilize an oil rich in tocopherols.

A fish oil containing an antioxidant composition which comprises tocopherols in an amount of from about 0.05% to about 0.2% by weight, ascorbic acid in an amount of from about 0.01% to about 0.04% by weight, citric acid in an amount of from about 0.01% to about 0.04% by weight and de-oiled soybean phospholipids in an amount of from about 0.1% to about 0.4%, all by weight of the fish oil.

A tocopherols rich vegetable oil containing an antioxidant composition comprising ascorbic acid in an amount of from about 0.01% to about 0.04% by weight, citric acid in an amount of from about 0.01% to about 0.04% by weight, and de-oiled soybean phospholipids in an amount of from about 0.1% to about 0.4%, all by weight of the vegetable oil.

A vegetable oil antioxidant composition comprising an amount of tocopherol, an amount of ascorbic acid, an amount of citric acid and an amount of phospholipids which is effective to stabilize a vegetable oil.