| Autor: |
Gwo, Y. -Y., Flick, G. J., Dupuy, H. P., Ory, R. L., Baran, W. L. |
| Zdroj: |
Journal of the American Oil Chemists' Society; December 1985, Vol. 62 Issue: 12 p1666-1671, 6p |
| Abstrakt: |
The addition of 0.02% ascorbyl palmitate (AP) reduced color development of frying fat (animal fat/vegetable oil [A-V] shortening) and vegetable oil (partially hydrogenated soybean [V-S] oil) in simulation studies. It also reduced peroxide values, development of conjugated diene hydroperoxides (CDHP) and their subsequent degradation to volatile compounds, such as decanal and 2,-4 decadienal, indicating that AP has the ability to inhibit thermal oxidation/degradation of frying fats and oils. A commercial french fry fat had lower CDHP values compared to A-V fat in simulated studies, and fried chicken oil had lower CDHP values than the V-S oil. Peanut oil had higher thermal stability than the other fats and oils. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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