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Effect of triacylglycerol structures on the thermal oxidative stability of edible oil

✍ Scribed by Ryosuke Hoshina; Yasushi Endo; Kenshiro Fujimoto

Publisher
Springer-Verlag
Year
2004
Tongue
English
Weight
366 KB
Volume
81
Category
Article
ISSN
0003-021X

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Phosphorylated acylglycerols and their sdts containing nitrogen inhibit the autoxidation of rapeseed, soybean, sunflowerseed, and hydrogenated rapeseed oils, similarly as natural soybean or rapeseed phospholipid concentrates (lecithins). The activity is moderate at low concentration levels (0.02-0.1