Deterioration of β-carotene in certain hydrogenated fats. III.—Factors affecting the rate at which green discoloration occurs

✍ Scribed by D. J. McWeeny

• Publisher: John Wiley and Sons
• Year: 1968
• Tongue: English
• Weight: 777 KB
• Volume: 19
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740190506

✦ Synopsis

The influence of a variety of additives and thermal treatments upon the rate at which green discoloration develops in P-carotene-hydrogenated fat systems is reported. The observed effects are discussed in relation to the hypothesis that the colour change is associated with the production of P-carotene epoxides from the oxidation of Pcarotene by peroxy acids which are formed by the interaction of aldehydoglycerides with dissolved oxygen. Possible methods which might be employed in avoiding the incidence of the discoloration include suitable choice of oil, the use of certain additives, notably commercial lecithin (for food uses), adequate 'tempering' of the finished fat, and care in the use of cool (and cold) storage.