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A laboratory method for determining the ability of antioxidants to stabilize fat in baked goods
Author(s) -
Mattil K. F.,
Black H. C.
Publication year - 1947
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/bf02643503
Subject(s) - food science , antioxidant , moisture , chemistry , solubility , mathematics , biochemistry , organic chemistry
Summary Verification is offered for the hypothesis that the ability of an antioxidant to stabilize the fat in baked goods is a function of its solubility characteristics. Thus, to be effective in baked goods, an antioxidant may not be sufficiently more soluble in water than in fat that it will be washed out of the fat by the moisture in the other ingredients. On the basis of this observation a laboratory method involving the partition of antioxidants between equal amounts of fat and hot water has been developed. Good correlation has been found between this laboratory test and actual bakeshop results.