|
KMID : 0380619780100020250
|
|
Korean Journal of Food Science and Technology
1978 Volume.10 No. 2 p.250 ~ p.257
|
|
|
Effect of Methyl Silicone , TBHQ and BHA/BHT on Frying and Storage Stabilities of the Vegetable Salad Oil in High Density Polyethylene Bottles
|
|
|
|
|
Abstract
|
|
|
Functional additives such as methyl silicone, TBHQ and BHA/BHT have been evaluated for their effects on storage and frying stabilities of the vegetable salad oil.
All test results strongly suggest that methyl silicone improved the frying stability and TBHQ improved the storage stability. BHA/BHT improved neither storage stability, nor frying stability of the vegetable saladoil.
Based on the test results, it is recommended that methyl silicone in the range of 1.0±0.5ppm and TBHQ in the range of 200ppm be added to the vegetable salad oil for the improvement of frying and storage stabilities.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|