Effect of deodorization and antioxidants on the stability of lard View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1944-10

AUTHORS

R. W. Riemenschneider, S. F. Herb, E. M. Hammaker, F. E. Luddy

ABSTRACT

DEODORIZATION produced no appreciable increase in the stability of steam-rendered lard but significantly increased the stability of kettlerendered lard. A substantial increase in the stability of lard was produced by tocopherol, regardless of whether it was added as a pure compound, as a concentrate, or as a tocopherol-bearing oil. Accelerated tests showed that this increase was more than doubled when small amounts of synergists also were added. Deodorization of the lard prior to addition of the synergistic antioxidant compositions produced even greater stability.Nordihydroguaiaretic acid was more effective than tocopherol as an antioxidant for lard, as determined by both the active oxygen and the oxygen-absorption methods. Deodorization of the lard prior to addition of this antioxidant and synergists did not effect further increase in stability over that obtained by the addition of these materials to undeodorized lard. More... »

PAGES

307-309

References to SciGraph publications

  • 1944-02. The antioxidant properties of nordihydroguaiaretic acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1933-07. Gum guaiac—A new anti-oxidant for oils and fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1937-10. Edible oil deodorizing equipment and methods in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-02. Fatty acid monoesters of l-ascorbic and d-isoascorbic acids as antioxidants for fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1941-04. Antioxidants for edible fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1943-11. Fatty acid monoesters of 1-ascorbic acid and d-isoascorbic acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1943-09. Modifications of the swift stability test in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02547326

    DOI

    http://dx.doi.org/10.1007/bf02547326

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1010403037


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