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The use of antioxidants in potato chipping
Author(s) -
Magoffin J. E.,
Bentz R. W.
Publication year - 1949
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/bf02903172
Subject(s) - butylated hydroxyanisole , propyl gallate , antioxidant , food science , citric acid , chemistry , butylated hydroxytoluene , organic chemistry
Summary Laboratory and commercial‐scale fryings of potato chips have been made with various vegetable oils, vegetable shortenings, lard, and combinations of these. Fryings have been made with and without the addition of butylated hydroxyanisole as an antioxidant. The data from both types of experiments indicates that butylated hydroxyanisole possesses “carrythrough” antioxidant properties not only in animal fats but in vegetable oils and vegetable shortenings also. Data also indicates that the addition of propyl gallate and citric acid as synergists to the butylated hydroxyanisole increases the “carry‐through” antioxidant properties.