Effect of deodorization and antioxidants on the stability of lard
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DEODORIZATION produced no appreciable increase in the stability of steam-rendered lard but significantly increased the stability of kettlerendered lard. A substantial increase in the stability of lard was produced by tocopherol, regardless of whether it was added as a pure compound, as a concentrate, or as a tocopherol-bearing oil. Accelerated tests showed that this increase was more than doubled when small amounts of synergists also were added. Deodorization of the lard prior to addition of the synergistic antioxidant compositions produced even greater stability.
Nordihydroguaiaretic acid was more effective than tocopherol as an antioxidant for lard, as determined by both the active oxygen and the oxygen-absorption methods. Deodorization of the lard prior to addition of this antioxidant and synergists did not effect further increase in stability over that obtained by the addition of these materials to undeodorized lard.
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