Development of color in fats stabilized with amino-hexose-reductones |
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Authors: | Patricia M Cooney J E Hodge C D Evans |
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Affiliation: | (1) Northern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture, Peoria, Illinois |
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Abstract: | Summary Amino reductones derived from hexoses were evaluated for color development in heated, oxidizing fat systems. Browning was
observed to some extent with all the amino-hexose-reductones. The brown color frequently faded upon long heating of the oils.
The density of color increased with reductone concentration and varied markedly among the different amino reductones. Morpholino-hexose-reductone
could be used in lard and vegetable oils at concentrations up to 0.01% without introducing visually detectable amounts of
color. Heating soybean oil solutions of the amino reductones at 100°C. under vacuum slowly destroyed the reductone but did
not cause development of color. Air or oxygen was required for color production. Addition of citric acid along with the reductone
reduced the amount of color developed. Reductones in fat systems show similarities in browning to reductones in aqueous systems.
New considerations for the mechanism of antioxidation by polyphenols and reductones in oils are presented.
Presented at the spring meeting, American Oil Chemists’ Society. New Orleans, La., April 28-May 1, 1957. |
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