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Soybean “lecithin” and its fractions as metal‐inactivating agents
Author(s) -
Evans C. D.,
Cooney Patricia M.,
Scholfield C. R.,
Dutton H. J.
Publication year - 1954
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/bf02639161
Subject(s) - chemistry , flavor , lecithin , food science , alcohol , cadmium , soybean oil , sugar , oxidative phosphorylation , chromatography , organic chemistry , biochemistry
Summary The addition prior to deodorization of 0.1% of either crude phosphatides, or the alcohol‐soluble, or the alcohol‐insoluble fraction all improved the oxidative stability and the initial flavor of soybean salad oil. However all three additives caused significant darkening of the oils and the introduction of undesirable storage flavors when added at levels which improved the oxidative stability. High‐sugar fractions from the crude phosphatides did not darken the oil nor did they confer improved oxidative or flavor characteristics. Cadmium‐precipitated lecithin and inositol‐phosphatidic acids containing no amino nitrogen gave lower color to salad oils upon deodorization than did the amino‐nitrogen‐containing phosphatides. Purified cadmium‐precipitated lecithin had little effect upon the oxidative stability when added at levels below 0.02%. A significant improvement results from the addition of 0.05%, and oxidative stability shows further improvement by raising the level to 0.1%; however no increase in stability was obtained by raising of the concentration above this level. At concentrations of 0.01 and 0.05%, cadmium‐precipitated lecithin had little effect on the color of the oil. At levels of 0.1 and 0.2%, significant darkening of the oils occurred though much less than with the amino‐nitrogen‐containing phosphatides. Based on the flavor responses of oils to which these phosphatides were added, it appears that phosphatides constitute the precursors for the melony, bitter, cucumber flavors frequently encountered in aged soybean salad oils. These flavor responses are the same as those obtained from added phosphoric acid.