食用油脂の加熱劣化防止に対するトコフェロール, クエン酸及びペンタポリリン酸ナトリウムの相乗効果について

概要

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Using tocopherol as a natural antioxidant and citric acid and sodium pentapolyphosphate as synergists, the prevention of heat deterioration of frying oils was investigated. The addition of condensed phosphate, which chelates a trace amount of metal ions, to the refined palm oil containing tocopherol and citric acid caused the oxidative stability of the oil to increase by about twice as much. The synergistic effects o tocopherol, citric acid and sodium pentapolyphosphate in combination were also observed, on other edible fats and oils such as refined hydrogenated rapeseed oil, refined tallow and refined lard. The oxidative stabilities of these oils increased by about 2.0, 3.0, and 1.5 times, respectively, those in the absence of additions.
社団法人日本油化学会の論文