ABSTRACT
Most usual type of stabilisers-substances which are able to react with peroxy radicals, transforming them into inactive species, which are incapable to propagation of chain reactions. Among substances with such property substituted phenols are often used. These stabilisers are of high efficiency and low toxicity and can be used for polymer wrapping in the food industry. The number of phenolic stabilisers is rather large, but the best investigated are hindered phenols (with bulk substituents in the o-position }, their chemical properties and stabilising ability are described in many books and reviews.1•2 Accumulated information facilitates choice of a specific stabiliser for a given material in a particular processing or service situation.
