The flavor problem of soybean oil. I. A test of the water washing-citric acid refining technique View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1947-08

AUTHORS

Herbert J. Dutton, Helen A. Moser, John C. Cowan

ABSTRACT

The future of the soybean oil industry depends in part upon increasing the flavor stability of edible soybean oil. A procedure, which is reported to have been used by the German soybean oil refiners for combating flavor instability, has been tested on laboratory scale and appears to have distinct merit. Oils subjected to a particularly thorough degumming operation and to the subsequent addition of a small amount of citric acid during deodorization possessed a significantly higher flavor stability than did those subjected to a conventional type of refining. More... »

PAGES

261-264

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02643330

DOI

http://dx.doi.org/10.1007/bf02643330

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1040841232


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