Fat stabilization

Active Oxygen Method for Fat Stability (AOM) (Cd 12-57) determines the time (in hours) for a sample of fat or oil to attain a predetermined peroxide value (PV) under the conditions of the test. The method is used to estimate the comparative oxidative stability of fats and oils. The method has been placed in surplus, in favor of Cd 12b-92 (Oil Stability Index), but retains official status and is still used in domestic industry. p-Anisidine Value (AV) (Cd 18-90) determines the amount of aldehydes (principally 2-alkenals and 2,4-dienals) in animal and vegetable fats and oils. These are degradation products of peroxides, which are not removed by bleaching. Some fats and oils chemists propose increased use of this method in purchase specifications. Bleaching Test for Soybean Oil (Cc 8e-s63) determines the color of a sample of soybean oil after treatment with a specified bleaching earth. Specific methods exist for other oil species. 

Fat stability is the time, in h, required for a sample of fat or oil to attain a peroxide value of 100. This period of time is... 

Baltes, J. 1967. Tocopherols as fat stabilizers. In Tocopherol, K. Lang, ed. Darmstadt, Germany Stein-kopff Verlag. 

Antioxidants added before rendering improve the fat stability. Sims and Hilfman (42) studied the stabilization of lard and edible beef fats during pressure steam rendering. Antioxidants tested included butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate and citric acid combinations, and a mixmre of BHA and BHT. Best results for a given stabihzer level were obtained with the individual phenolics BHA and BHT. Poorer results were obtained with the mixtures in propylene glycol. 

Increasing levels of emulsification significantly depleted protein from the fat globule in the mix. The adsorbed protein content in the mix (mg m of fat surface area) correlated with major characteristic analyses describing the fat structure in ice cream (fat agglomerate size, fat agglomeration index, solvent extractable fat Fig. 6). Thus, the measurement of protein load in the mix can be used to predict ice-cream-fat stability and related structure. Structural analyses indicated enhanced interaction between fat and air as protein adsorption decreased. It was also observed that the fat content in the dripped portion collected from a meltdown test correlated well with other indices of fat destabilization. 

A high degree of asymmetric induction has been realized in the carbanion-accelerated Claisen rearrangement of phosphorus-stabilized anions. Treatment of 1,3,2-oxazaphosphorinane (166) with freshly prepared lithium dimsylate led to a 95 5 ratio of a-methyl ketones (167) and (168) (Scheme 33). Li" coordination combined with steric interactions provide the necessary control elements fat stabilization of the highly organized allyl anion conformation (169). 

Uses Hard wax, emollient for cosmetics and pharmaceuticals consistency agent for fatty food preps. coating fat stabilizer in nut pastes crystallization promoter, m.p. modifier, bodying agent, and moisturizer in pharmaceuticals filler, binder, lubricant, disintegrant, solubilizer, carrier, emulsifier, emollient in tablets, capsules, suppositories in food-pkg. adhesives defoamer in food-contact paper/paperboard in food-contact textiles... 

Kummerow et al. (1948) found that the feeding of highly unsaturated fatty acids was detrimental to fat stability of eviscerated frozen turkeys, as determined both by peroxide values on the extracted skin fat and also by organoleptic tests on the cooked carcass. Klose et al. (1951) observed fishy flavors in roasted turkeys fed linseed oil as well as fish oils. The fishy flavors in this case were present in the fresh roasted turkeys as well as in those cooked after being stored in the freezer. Peroxide values of birds fed linseed oil increased very rapidly in freezer storage. 

At present economic factors also preclude the feeding of tocopherol concentrates to meat animals. Large doses of this vitamin in the feed do increase fat stability, but most of it is excreted. Only a small fraction of that fed is absorbed from the digestive tract and stored in the fat. It is possible that deposition of either tocopherol or fatty acids or both may be influenced by the feeding of substances which can affect fat metabolism, but such studies are too few and in too early a stage to warrant any conclusions at present. 

The current understanding of fat stabilization with anti-oxidants helps us to develop stable blended oil containing all essential and diverse types... 

Figure 13.19 Structure of sodium glycocholate. The hydrophobic tail of sodium glycocholate dissolves in ingested fats, stabilizing them on the aqueous medium of the digestive system.

Uses Detergent, wetting agent, dispersant emulsifer for waxes, oils, and fats stabilizer for syn. resins Properties Solid HLB 14.5 100% cone,... 

Uses Emulsifier, water binder, fat stabilizer, vise, booster, protein enrichment for vegetable meals, dietetic foods, meat and sausage prods. 

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