Metal deactivation in lard View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1950-03

AUTHORS

S. G. Morris, J. S. Myers, Mary L. Kip, R. W. Riemenschneider

ABSTRACT

A number of compounds, including known synergists, amino acids, and amines, have been evaluated as deactivators for copper, iron, nickel, and tin in lard. Some were effective in deactivating copper but were relatively poor for iron. One compound was better for iron than for copper.Ascorbyl palmitate, potassium ascorbyl palmitate, and ascorbic, tartaric, citric, and phosphoric acids were the most effective. This deactivation may in part explain the synergistic effect of these compounds with phenolic antioxidants.The more powerful antioxidants however are generally poor metal deactivators, and in the presence of traces of metallic pro-oxidants become relatively ineffective unless metal deactivators are also added. More... »

PAGES

105-107

References to SciGraph publications

  • 1945-04. Oxygen absorption of methyl esters of fat acids, and the effect of antioxidants in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-11. The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metals in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1945-07. Stability values obtained by different rapid methods as a means of evaluating antioxidants for fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1943-09. Modifications of the swift stability test in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1946-04. Improvement of keeping quality of edible fats by some commercially available tannins in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    http://scigraph.springernature.com/pub.10.1007/bf02634401

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    http://dx.doi.org/10.1007/bf02634401

    DIMENSIONS

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