Idioma:

Photoactivation and color formation in antioxidant treated lard

Dugan {jrJr.}, L. R. ; Marx, Lotte

Journal of the American Oil Chemists' Society, 1953-11, Vol.30 (11), p.452-454 [Periódico revisado por pares]

Texto completo disponível

Citações Citado por

Título:
Photoactivation and color formation in antioxidant treated lard
Autor: Dugan {jrJr.}, L. R. ; Marx, Lotte
É parte de: Journal of the American Oil Chemists' Society, 1953-11, Vol.30 (11), p.452-454
Notas: Journal paper No. 73, American Meat Institute Foundation.
Descrição: Summary A study has been made of factors causing blue colors in antioxidant treated lards. The formation of blue‐colored lards or of blue‐black sludges in lard storage tanks is due to reaction of propyl gallate in the antioxidant with iron contamination in the lard. The solubility of the antioxidant mixture in lard is not a factor in the formation of blue‐colored lard. A new cause of blue‐colored lard has been discovered. This is a photoactivated blue color resulting from irradiation of antioxidant treated lard. The blue color was developed in lard treated with BHA, propyl gallate, and citric acid only when lecithin was present and the lard was contaminated with iron. The state of oxidation of the lard did not contribute to these colors.
Editor: Berlin/Heidelberg: Springer-Verlag
Idioma: Inglês

Voltar para lista de resultados