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Pilot‐plant preparation of edible safflower oil
Author(s) -
Beal R. E.,
Moser H. A.,
Brekke O. L.
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/bf02672662
Subject(s) - citric acid , flavor , safflower oil , food science , chemistry , edible oil , mathematics
Summary Tests conducted on a pilot‐plant scale with two lots of commercial, alkali‐refined safflower oil demonstrate that no difficulty is experienced in producing a salad oil of good, initial quality with good flavor stability when stored at 60°C. in the dark. Although results indicate safflower oil is suitable for a salad oil, they should not be construed as indicating its stability as a cooking oil since tests of this type were not conducted. The addition of citric acid improved the oxidative stability of the oil, and citric acid plus propyl gallate gave even further improvement. No significant increase in flavor stability resulted from these additives.