Detail of "18859-55-7"

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Synergistic effect of tocopherol, citric acid, and sodium pentapolyphosphate on the thermal oxidation of edible fats and oils

Synergistic effect of tocopherol, citric acid, and sodium pentapolyphosphate on the thermal oxidation of edible fats and oils. Nomura, Yukihiro; Yasuda, Atushi; Yamamoto, Masanori; Sugisawa, Ko (Res. Inst., House Food Ind. Co. Ltd., Japan). 77-92-9 and 18859-55-7 are cas registry numbers. These chemicals are also mentioned in this article. Yukagaku, 36(2), 117-19 (Japanese) 1987. CODEN: YKGKAM. ISSN: 0513-398X. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Using tocopherol as a natural antioxidant and citric acid [77-92-9] and sodium pentapolyphosphate as synergists, the prevention of heat deterioration of frying oils was investigated. The addn. of condensed phosphate, which chelates a trace amt. of metal ions, to the refined palm oil contg. tocopherol and citric acid caused the oxidative stability of the oil to increase 2-fold. The synergistic effects of tocopherol, citric acid and sodium pentapolyphosphate in combination were also obsd. on other edible fats and oils such as refined hydrogenated rapeseed oil, refined tallow and refined lard. The oxidative stabilities of these oils were ~2.0-, 3.0-, and 1.5-fold greater, resp., than those in the absence of addns. .