Home > Iowa Academy of Science > Journals & Newsletters > Proceedings of the Iowa Academy of Science > Volume 39 (1932) > Annual Issue
Document Type
Research
Abstract
Vegetable lecithins have been recommended for use as antioxygenic or stabilizing substances to delay rancidity in fats and oils, although complete experimental evidence as to their efficacy is lacking. Measuring the induction period of the oxidation of lard by means of the oven-test, two commercial samples of soy-bean lecithin were shown to be weak antioxidants, having indices of 1.7 and 1.8 respectively.
Publication Date
1932
Journal Title
Proceedings of the Iowa Academy of Science
Volume
39
Issue
1
First Page
169
Last Page
170
Copyright
©1932 Iowa Academy of Science, Inc.
Language
en
File Format
application/pdf
Recommended Citation
Kochenderfer, E. W. and Smith, H. Gregg
(1932)
"Vegetable Lecithin as an Antioxidant,"
Proceedings of the Iowa Academy of Science, 39(1), 169-170.
Available at:
https://scholarworks.uni.edu/pias/vol39/iss1/34