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Development of color in fats stabilized with amino-hexose-reductones

  • Technical
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Journal of the American Oil Chemists’ Society

Summary

Amino reductones derived from hexoses were evaluated for color development in heated, oxidizing fat systems. Browning was observed to some extent with all the amino-hexose-reductones. The brown color frequently faded upon long heating of the oils. The density of color increased with reductone concentration and varied markedly among the different amino reductones. Morpholino-hexose-reductone could be used in lard and vegetable oils at concentrations up to 0.01% without introducing visually detectable amounts of color. Heating soybean oil solutions of the amino reductones at 100°C. under vacuum slowly destroyed the reductone but did not cause development of color. Air or oxygen was required for color production. Addition of citric acid along with the reductone reduced the amount of color developed. Reductones in fat systems show similarities in browning to reductones in aqueous systems. New considerations for the mechanism of antioxidation by polyphenols and reductones in oils are presented.

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Authors and Affiliations

  1. Northern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture, Peoria, Illinois

    Patricia M. Cooney, J. E. Hodge & C. D. Evans

Authors
  1. Patricia M. Cooney
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  2. J. E. Hodge
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  3. C. D. Evans
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Cooney, P.M., Hodge, J.E. & Evans, C.D. Development of color in fats stabilized with amino-hexose-reductones. J Am Oil Chem Soc 35, 167–171 (1958). https://doi.org/10.1007/BF02539874

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  • DOI: https://doi.org/10.1007/BF02539874

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