The use of antioxidants in butter products. Astaxanthin

The work analyzes the use of astaxanthin and other antioxidants in human nutrition. The aim of the work is to study the individual properties of butter enriched with astaxanthin and to harmonize its flavor development and quality by using additives with snackfood, delicatessen and functional purposes. The study objects are butter samples with astaxanthin and food additives of vegetable and oceanic origin, in particular, the Artemia Gold additive containing cysts of crustaceans of the Artemia genus.