Cooking oils stability

More recent physicochemical assays have also confirmed that the thermal stability of penicillin G is pH-dependent (32). At 100 C, the half-life of penicillin G was given a value of 45 min in pure aqueous solutions, a value of 25 min at pH 5.5, and a value of 8 min at pH 8.2. In cooking oil heated at 180 C and 140 C, the half-life of penicillin G was estimated at 18 min and 45 min, respectively... 

The thermal stability of oxfendazole has been examined in both water and cooking oil (88). Some evidence of instability was observed in boiling water after 3 h. This instability was associated with hydrolysis of the carbamate group of the oxfendazole molecule and formation of an amine byproduct. In hot cooking oil at 150 C or 180 C, the half-life of oxfendazole was 15 min or 6 min, respectively. The instability was also associated with the formation of the amine byproduct, which increased as the concentration of the parent drug decreased. 

The additives in PVC bottles for cooking oil and other food products must have FDA clearance. For flexible packaging materials, the most common stabilizers are mixed metals such as barium-zinc and calcium-zinc, which replaced the older cadmium-zinc formulations. For rigid blow molded containers and calendered sheets, or-... 

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