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Trace elements in edible fats. IX. Influence of demetalization on the oxidative and flavor stabilities of soybean oil
Author(s) -
Vioque A.,
Gutierrez R.,
Albi M. A.,
Nosti N.
Publication year - 1965
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540144
Subject(s) - flavor , chemistry , soybean oil , oxidative phosphorylation , food science , organic chemistry , biochemistry
Abstract Crude and degummed soybean oils were demetalized by passing through columns packed with cation exchange resins. These oils were refined, bleached, deodorized and compared with untreated oils for oxidative and flavor stabilities. Treatment of oils with resin lowered metal content and increased stability as measured by oxidative and sensory tests.