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A study of the color stability of commercial oleic acid

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Journal of the American Oil Chemists’ Society

Abstract

Commercial oleic acid has a tendency to develop a dark color during heating. It has been found that this discoloration is partially due to oxidation and partially due to the presence of minor constituents. Their characterization as oxidized and polymerized fatty acids will be reported in a separate paper. The effects of the two factors are synergistic to each other and thus accentuate the darkening of the commercial oleic acid when it is heated under air. Removal of the minor constituents from commercial oleic acid by silicic acid treatment drastically improved its color stability. The generally acknowledged concept that the higher the polyunsaturated fatty acid content in the commercial oleic acid, the lower its color stability, is not correct. The color stability of commercial oleic acid is more predominantly dependent upon the content of minor constituents than that of polyunsaturated fatty acid.

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References

  1. Chang, S.S., “Basic Studies on the Color and Odor Stabilities of Commercial Fatty Acids Through the Isolation and Identification of Minor Constituents,” Final Report to Eastern Regional Research Center on Grant No. 12-14-100-9893(73), ARS, USDA, Philadelphia, PA, 1971.

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Author information

Authors and Affiliations

  1. Department of Food Science, Cook College, Rutgers, The State University of New Jersey, 08903, New Brunswick, NJ

    Sherman S. Lin, A. L. Hsieh, David B. S. Min & Stephen S. Chang

Authors
  1. Sherman S. Lin
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  2. A. L. Hsieh
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  3. David B. S. Min
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  4. Stephen S. Chang
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Additional information

Paper of the Journal Series, New Jersey Agricultural Experiment Station, Cook College, Rutgers, The State University of New Jersey.

Present address: Anderson Clayton Foods, Box 63, Richardson, TX 75080.

Present address: Quaker Oats Co., 617 W. Main St., Barrington, IL 60010.

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Lin, S.S., Hsieh, A.L., Min, D.B.S. et al. A study of the color stability of commercial oleic acid. J Am Oil Chem Soc 53, 157–161 (1976). https://doi.org/10.1007/BF02586356

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  • DOI: https://doi.org/10.1007/BF02586356

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