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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

© Copyright 1932 by the Iowa Academy of Science, Inc.

Language

EN

File Format

application/pdf

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