Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)
- Volume 6 Issue 1
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- Pages.15-19
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- 1989
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- 1225-9098(pISSN)
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- 2288-1069(eISSN)
DOI QR Code
Synergistic Effect of Tocopherol, Citric Acid and Sodium Polyphosphate on the Oxidative Stability of Heated Frying Oil
가열유지(加熱油脂)의 산화안정성(酸化安定性)에 대(對)한 Tocopheol, 구연산 및 인산염(燐酸鹽)의 상승효과(相乘效果)
- Chang, Hyun-Ki (Dept. of Food & Nutrition, Soongeui Woman's Junior College)
- 장현기 (숭의여자전문대학 식품영양과)
- Published : 1989.05.31
Abstract
The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1
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