Lauric acid imparts soapy taste to edible oil and to fried bread in the concentration of less than 1 g,kg-', palmitic acid and stearic acid taste neutral in the concentration of up to 20 g k g -', oleic acid is neutral in thc same concentration range, while purified linoleic acid tastes slightly bit
The effect of free fatty acid on the technological properties of tung oil
β Scribed by C. V. Cutting
- Publisher
- John Wiley and Sons
- Year
- 1952
- Tongue
- English
- Weight
- 443 KB
- Volume
- 3
- Category
- Article
- ISSN
- 0022-5142
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In this report evidence is presented that the rapid rise in the free fatty acid (FFA) content of fish oils during storage is due to contamination of the oils by bacteria belonging to the genus Alcaligenes.
Effect of some substances present in cottonseed oil. e.g. phospholipids, free fatty acids and soapstock, on colour fixation of the oil was investigated. These components wcre added to cottonseed oil at different ratios and the oil exposed to a colour fixation treatment (heating at 60 "C for 15 days)
Long-term storage of fish oils frequently leads to deterioration in quality due to enzymatic formation of free fatty acids (FFA). The present investigation has identified a number of chemical characteristics which can serve as indices in predicting which oils arc liable to show FFA escalation on sto