Premium
Photoactivation and color formation in antioxidant treated lard
Author(s) -
Dugan {jrJr.} L. R.,
Marx Lotte
Publication year - 1953
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/bf02641679
Subject(s) - antioxidant , chemistry , propyl gallate , citric acid , food science , lecithin , gallate , colored , organic chemistry , biochemistry , nuclear chemistry , materials science , composite material
SummaryA study has been made of factors causing blue colors in antioxidant treated lards. The formation of blue‐colored lards or of blue‐black sludges in lard storage tanks is due to reaction of propyl gallate in the antioxidant with iron contamination in the lard. The solubility of the antioxidant mixture in lard is not a factor in the formation of blue‐colored lard. A new cause of blue‐colored lard has been discovered. This is a photoactivated blue color resulting from irradiation of antioxidant treated lard. The blue color was developed in lard treated with BHA, propyl gallate, and citric acid only when lecithin was present and the lard was contaminated with iron. The state of oxidation of the lard did not contribute to these colors.