Polymerization inhibitors for polyunsaturated oils

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 1973 English Publisher:WileyJournal:Lipids, volume 8, pages 337-341 (issn: 0024-4201, eissn: 1558-9307,

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Authors: R J, Sims; J A, Fioriti; M J, Kanuk;

doi: 10.1007/bf02531917

pmid: 4712975

Polymerization inhibitors for polyunsaturated oils

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Abstract

AbstractSeveral edible anionic surfactants were found to function as polymerization inhibitors for safflower oil. The most effective additive was the sodium salt of phosphated mono‐ and diglycerides. Additional inhibitors included sodium diacetyltartaric acid esters of mono‐ and diglycerides, sodium stearoyl‐2‐lactylate, sodium stearyl fumarate, sodium succinoylated mono‐ and diglycerides, dioctyl sodium sulfosuccinate, and sodium sulfoacetate esters of mono‐ and diglycerides. It is suggested that these surfactants behave in a manner similar to methyl polysiloxane, as oxygen barriers at the oil‐air interface. This view is supported by data showing that in the free acid, oil soluble form their functionality is minimal. But when they are neutralized to form the sodium salts their effectiveness is markedly enhanced.

Keywords

Glycerol, Silicon, Chromatography, Gas, Hot Temperature, Chemical Phenomena, Fatty Acids, Essential, Polymers, Fatty Acids, Sodium, Esters, Acetates, Dietary Fats, Chemistry, Drug Stability, Glycerophosphates, Lactates, Cooking, Oils, Oxidation-Reduction, Stearic Acids

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