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Factors in the decolorizing of tallow. II. Oxidation
Author(s) -
Rich A. D.,
Greentree Alexander
Publication year - 1958
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/bf02640113
Subject(s) - tallow , chemistry , prime (order theory) , food science , mathematics , combinatorics
Summary Data have been presented to illustrate the effect of oxidation in the decolorizing of tallow. In most cases the effect was detrimental to the color of the decolorized fat. However, in the case of a Prime Tallow, oxidation proved beneficial from the standpoint of obtaining a lower color.