The flavor problem of soybean oil. VI. Flavor and oxidative stability of furfural‐fractionated oil
- 1 August 1950
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 27 (8) , 314-317
- https://doi.org/10.1007/bf02649319
Abstract
Summary: Flavor and oxidative stabilities of furfural‐fractionated soybean oils have been evaluated. The raffinate fractions did not develop the off‐flavors typical of soybean oil as did the extract and original oil samples. The raffinate fractions have a low resistance to oxidation, but the addition of stabilizers improved the oxidative stability. Among the stabilizers tested were phosphatides, α‐tocopherol, and citric acid. Citric acid and phosphatides are believed to function in part as metal scavengers.This publication has 7 references indexed in Scilit:
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