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An accelerated stability test using the peroxide value as an index

  • Published:
Oil & Soap

Summary

A quick stability test for lard is described which depends on the peroxide content for identification of the rancid point. By its use ordinary samples of lard can be evaluated for stability in a working day. Oleo oil also is being tested by this method. It is applicable to edible fats and oils and hydrogenated shortenings. Typical peroxide curves for various fats and oils are shown. The effect of copper in accelerating oxidative rancidity is discussed.

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Authors and Affiliations

  1. Swift and Company Laboratories, Chicago, Ill.

    A. E. King, H. L. Roschen & W. H. Irwin

Authors
  1. A. E. King
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  2. H. L. Roschen
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  3. W. H. Irwin
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King, A.E., Roschen, H.L. & Irwin, W.H. An accelerated stability test using the peroxide value as an index. Oil Soap 10, 105–109 (1933). https://doi.org/10.1007/BF02654773

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  • DOI: https://doi.org/10.1007/BF02654773

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