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.
Proceedings of the Iowa Academy of Science
© Copyright 1932 by the Iowa Academy of Science, Inc.
Kochenderfer, E. W. and Smith, H. Gregg
"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