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A simple method for the improvement of the keeping quality of oils and fats
Author(s) -
Bertram S. H.,
Wynia G. M.
Publication year - 1952
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/bf02631729
Subject(s) - sulfur , iodine value , chemistry , iodine , acid value , food science , organic chemistry , biochemistry
Summary The efficiency of antioxidants is judged by means of a modified Swift test. Addition of 0.05% sulfur during the deodorizing process yields a 4‐1.4 time prolonged keeping time of oils and fats. There is a linear relation between iodine value and the remaining speed of oxidation in % in the tests made with sulfur. The reduction of the velocity is inversely proportional to the iodine value. The effects of gallate and the sulfur seem to be additive. The residual amount of sulfur left in the oils and fats after deodorization is very small and only slightly higher than that present in ordinary deodorized oils and fats.