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A study of methods for evaluation of the stability of fats and shortenings
Author(s) -
Pohle W. D.,
Gregory R. L.,
Weiss T. J.,
Giessen B.,
Taylor J. R.,
Ahern J. J.
Publication year - 1964
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/bf02663959
Subject(s) - tallow , shelf life , monoglyceride , environmental science , test method , food science , chemistry , pulp and paper industry , waste management , mathematics , engineering , statistics , fatty acid , organic chemistry
The data from several laboratory tests [Active Oxygen Method (AOM), modified ASTM bomb, modified ASTM bomb with catalyst added to the fat, a manometric method and an accelerated oven test] were compared with data from a storage test at 85F evaluated organoleptically at selected intervals. Tests were carried out on lard, hydrogenated vegetable oil and tallow, with and without added monoglyceride, and with and without selected antioxidants. A comparison of the data from the laboratory tests with that from the storage tests indicated: 1) that the different types of fats behave differently, 2) the laboratory tests cannot be used as an index of shelf stability except for a given type of formulation of fat for which the relationship between the laboratory test and the shelf stability is known, 3) the modified ASTM bomb method is the most reliable for estimating shelf life, and 4) the modified ASTM bomb method with catalyst is not as precise as the bomb method, but may be used for control purposes where some accuracy may be sacrificed in the interest of shorter time.