Grasas y Aceites, Vol 48, No 2 (1997)

Flavour changes due to effect of different packaging materials on storing of cottonseed oil, hydrogenated oil and margarine.


https://doi.org/10.3989/gya.1997.v48.i2.770

Y. El-Shattory
Department of Fats and Oils, National Research Centre, Egypt

M. A. Saadia
Department of Fats and Oils, National Research Centre, Egypt

F. H. Said
Department of Fats and Oils, National Research Centre, Egypt

Abstract


Bleached cottonseed oil, partially hydrogenated palm oil and margarine were packed in metal cans and white plastic bottles and stored for seven months at room temperature on side bench. Assessment of the stability of the oils towards flavour deterioration was reported. The deterioration of flavour developed from bleached cottonseed oil, partially hydrogenated palm oil and margarine was observed due to increase amount of aldehydes and ketones which play an important role in deterioration of the oils. From the results we found metal can offered suitable and better protection against deterioration than plastic package for cottonseed oil, partially hydrogenated palm oil. While plastic container was better for storing margarine and this is due to the presence of water and salt in margarine where they compose about 16% and 2% respectively.

Keywords


: Cottonseed oil; Flavour; Hydrogenated oil; Margarine; Package – Storage

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