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Key factors and recent advances in the flavor stability of soybean oil

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Journal of the American Oil Chemists’ Society

Abstract

This review of research at the Northern Regional Research Laboratory covers the effect of metallic impurities, their inactivation, proper protection for the oil, hydrogenation-winterization and other new aspects. Commercial application of this information has shown that soybean oil stability can be improved. These improvements in quality of the soybean oil extend its usefulness. Selective hydrogenation catalysts that may lead to still further improvements have been discovered.

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Authors and Affiliations

  1. Northern Regional Research Laboratory, Peoria, Illinois

    J. C. Cowan

Authors
  1. J. C. Cowan
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Additional information

No. Utiliz. Res. Dev. Div., ARS, USDA.

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Cowan, J.C. Key factors and recent advances in the flavor stability of soybean oil. J Am Oil Chem Soc 43, 300A–321A (1966). https://doi.org/10.1007/BF02682424

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  • DOI: https://doi.org/10.1007/BF02682424

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