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Polyphosphates as synergistic antioxidants

  • Published:
Journal of the American Oil Chemists Society

Summary and Conclusions

The antioxidant activities of a number of synergists were measured in aqueous fat systems at several pH values. A group of polyphosphates not previously investigated was most promising of the synergists tried. Orthophosphates were ineffective but antioxidant activity increased from pyrophosphate through tri and “heptaphosphate” and finally to the most active “hexametaphosphate” and Maddrell's salt. Citrate compared with triphosphate and pyrophosphate in antioxidant activity; all other synergists tried were less effective than pyrophosphate.

Relatively large molar concentrations of orthophosphates interfered markedly with the antioxidant activity of citrate and the higher polyphosphates.

The polyphosphates also inhibited rancidity in the presence of added copper and iron but did not eliminate the catalytic effect of the metals.

Antioxidant activity of the phosphates in dry fats did not parallel their activity in aqueous fat systems.

Properties of polyphosphates which might affect their use as antioxidants in foods are discussed.

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Authors and Affiliations

  1. College of Home Economics, Syracuse University, USA

    Betty M. Watts

Authors
  1. Betty M. Watts
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Additional information

Financed in part by a grant from the Monsanto Chemical Company to the Institute of Industrial Research, Syracuse University.

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Watts, B.M. Polyphosphates as synergistic antioxidants. J Am Oil Chem Soc 27, 48–51 (1950). https://doi.org/10.1007/BF02634877

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  • DOI: https://doi.org/10.1007/BF02634877

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