Bederf van eetbare olien en vetten
article
A critical survey is given of the different types of deterioration occuring in edible oils and fats, viz.: tainting, hydrolysis, ketone rancidity, effects of high temperature heating, and autoxidation and related processes (flavour reversion, oxidized flavour in milk, and cold storage defects of butter). Autoxidation is treated more in detail. The course of autoxidation depends on the composition of the substrate and on the influence of external factors. Autoxidation in the presence of light very often proceeds in a way which is quite different from the course followed by autoxidation in the dark. The use of antioxidants is very promising as a means of preventing the autoxidative deterioration of edible fats and oils. Antioxidants are divided into three groups: primary antioxidants (which break the reaction chains), synergists (which enhance the effect of the primary antioxidants), and secondary antioxidants (counteracting the effect of prooxidants, e.g. metals and peroxides). Special attention is drawn to the esters of gallic acid; the octyl and dodecyl esters were thorouahly investigated. The effect of the esters of gallic acid on animal fats is shown, both in the Swift stability test and in actual storage tests (table 1). Furthermore, esters of gallic acid give excellent results in cod liver oil and in whole-milk powder. Octyl and dodecyl gallate have low acute and chronic toxicity.
TNO Identifier
79034
Source
Chemisch weekblad, 45(52), pp. 833-842.
Pages
833-842
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