Antioxidants in aqueous fat systems View Full Text


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Article Info

DATE

1951-11

AUTHORS

Barbara T. Lehmann, Betty M. Watts

ABSTRACT

A number of phenolic inhibitors were tested in pure dry hard lard and in the same lard in contact with an aqueous solution at pH 7.5. In dry lard, at a concentration of .005%, the order of effectiveness of the antioxidants tested was NDGA (best), BHA, propyl gallate, lauryl gallate, and alpha-tocopherol. In contact with aqueous solutions at pH 7.5 NDGA was much less effective, and BHA was the best antioxidant tried. Of a group of synergistic antioxidants in aqueous solution in contact either with plain lard or with lard containing .005% of the phenolic inhibitors mentioned above, hexametaphosphate and Maddrell’s salt were the most effective. Ascorbate generally accelerated rancidity with all of the primary antioxidants except NDGA. Polyphosphates counteracted the accelerating effect of ascorbate. Combinations of polyphosphate with ascorbate and primary inhibitors gave prolonged protection. More... »

PAGES

475-477

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Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02613064

DOI

http://dx.doi.org/10.1007/bf02613064

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1036478134


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