Processing, color deterioration during

The remaining anhydrides are destroyed by subsequent hydrolysis through the addition of a small amount of water [152,154]. The color of the acid deteriorates during storage and therefore should be processed as quickly as possible, usually by neutralization. The most important is product LAS, which can be found on the market in various forms. The storage and processing properties can be improved by the addition of suitable additives. From such forms (LAS Na content 80-96%) powders can be manufactured by appropriate processes... 

Abers, J.E. and Wrolstad, R.E., Causative factors of color deterioration in strawberry preserves during processing and storage, J. Food ScL, 44, 75, 1979. 

During the main manufacturing process it is possible, by using aluminum and sodium compounds, to feed the recycle alcohol more than 1000 times without risking an intolerable deterioration of the color number. 

Autoxidation is the most common process leading to oxidative deterioration and is defined as the spontaneous reaction of atmospheric oxygen with lipids (3). The process can be accelerated at higher temperatures, such as those experienced during deep-fat frying, which is called thermal oxidation, with increases in free fatty acid and polar matter contents, foaming, color, and viscosity (4). Lfnsaturated fatty acids... 

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