The effect of various antioxidants on the keeping quality of yellow grease

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Abstract
Summary: Yellow grease was stabilized with varying quantities of BHA, BHT, and propyl gallate under laboratory conditions. Propyl gallate was the best antioxidant with BHA a close second.Yellow grease was stabilized with mixtures of BHA and citric acid; BHA, propyl gallate, and citric acid; and BHA and BHT under laboratory conditions. The BHA‐citric acid mix proved to be the best mixture.Grease was stabilized by adding various antioxidant mixtures before and after rendering. It was found better to add the antioxidant after rendering. Propyl gallate showed almost no carry‐through properties. It was also shown possible to add the citric acid before rendering and the antioxidant after rendering.It was found that extra citric acid (.1 to .5%) added with an antioxidant increased the effectiveness of the antioxidant when greases of low stability were encountered. The iron content of the initial grease seems to have some bearing on the ease with which it could be stabilized.

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