The effect of two antioxidants on the light stability of vitamin A in fluid milk

Studies were conducted to determine if addition of the antioxidants ascorbyl palmitate or α-tocopherol, as part of the vitamin carrier would increase the stability of added vitamin A against light degradation. Two studies were conducted. In the first study, 3 concentrations (0.01, 0.02, 0.04% on a milk weight basis) of each of the antioxidants was used, in the second the concentration was 0.01% on a milk fat basis. In neither of the studies was the rate of vitamin A loss altered by the addition of the antioxidants.