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Retardation of the oxidation of fats by ascorbic esters

  • Physical Chemistry
  • Published:
Bulletin of the Academy of Sciences of the USSR, Division of chemical science Aims and scope

Summary

  1. 1.

    In admixture with tert-butylmethoxyphenol, ascorbyl palmitate effectively retards air-oxidation processes in rendered animal fats.

  2. 2.

    Replacement of palmitic acid by a mixture of synthetic fatty acids (C14-C16 fraction) in the preparation of ascorbic esters does not affect their antioxidant properties deleteriously.

  3. 3.

    The effectiveness of a mixture of 0.01% of tert-butylmethoxyphenol and 0.02%) ascorbyl palmitate as an antioxidant for rendered animal fats does not depend on the temperature of oxidation.

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Authors and Affiliations

  1. Institute of Chemical Physics of the Academy of Sciences of the USSR, USSR

    D. G. Knorre, Iu. N. Liaskovskaia, V. I. Piul'skaia & N. M. Emanuel

  2. All-Union Meat Industry Research Institute of the Food Ministry of the USSR, USSR

    D. G. Knorre, Iu. N. Liaskovskaia, V. I. Piul'skaia & N. M. Emanuel

Authors
  1. D. G. Knorre
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  2. Iu. N. Liaskovskaia
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  3. V. I. Piul'skaia
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  4. N. M. Emanuel
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Knorre, D.G., Liaskovskaia, I.N., Piul'skaia, V.I. et al. Retardation of the oxidation of fats by ascorbic esters. Russ Chem Bull 7, 1372–1377 (1958). https://doi.org/10.1007/BF00914848

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  • DOI: https://doi.org/10.1007/BF00914848

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