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Citric acid: Inactivating agent for metals or acidic synergist in edible fats?
Author(s) -
Cowan J. C.,
Cooney Patricia M.,
Evans C. D.
Publication year - 1962
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/bf02633338
Subject(s) - citric acid , sorbitol , chemistry , antioxidant , food science , soybean oil , organic chemistry , biochemistry
Abstract Oxidative stabilities of soybean oil and lard are improved by the addition of either sorbitol or citric acid. Sufficient sorbitol gives enough improvement in stability so that added citric acid gives no increased stability. Unless sorbitol acts as a neutral synergist, forms a powerful acidic synergist in trace amounts or a new antioxidant, the antioxidant activity of citric acid appears to come from its inactivating capacities for metals.