Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Effect of Soybean Lecithin on the Thermal Oxidation of Tocopherol in Blended Oil

혼합유중(混合油中) Tocopherol의 열산화(熱酸化)에 미치는 대두(大豆) Lecithin의 효과(效果)

  • Chang, Hyun-Ki (Dept. of Food & Nutrition, Soong Eui Woman's Junior College)
  • 장현기 (숭의여자 전문대학 식품영양과)
  • Published : 1993.11.30
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Abstract

The blended oil was prepared from cottonseed oil and palm olien. The oxidative stability of blended oil after the addition of natural tocopherol and soybean lecithin during heating was investigated and the effects of lecithin were evaluated. The result obtained were as follows: 1. When the concentration of palm olein in blended oil during heating was increased, the oxidative stability was improved. 2. By both addition of natural tocopherol and soybean lecithin during heating in blended oil, induction period was considerably increased and residual ratio of tocopherol was high. 3. The oxidative stability of potato chips prepared from blended oil was higher in the prsence of lecithin than in the absence of it.

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