ショ糖脂肪酸エステルとの相乗効果 : トコフェロールの酸化防止効果向上に関する研究 (第8報)

概要

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The synergistic antioxidant effects of tocopherol (Toc) and sucrose fatty acid ester (SE), another food emulsifier, on lard and palm oil were investigated by the oven and AOM tests. Seven types of SE of different ester composition were tested. The antioxidant effects of SE alone were also studied in the same manner.<BR>1) In the oven test, the SE, when directly added to lard, all showed slight antioxidant effects and slightly enhanced the antioxidant effect of Toc on lard. These effects were difficult to compare directly because of the different solubilities of the SE. Nevertheless, they appeared to depend on the ester composition or SE hydroxyl values. No effects were observed on palm oil.<BR>2) All SE could be homogeniously dissolved with 0.20% in fats by using monoglyceride as the medium, as previously described. In the oven test, the effects of SE on lard became more pronounced with increased hydroxyl values. However, SE-6 with 50% monoester showed a larger effect than SE-7 with a higher hydroxyl value. In the AOM test, the effects of all SE were quite small and essentially the same.