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

Y. El-Shattory; M. A. Saadia; F. H. Said

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

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

Authors

Y. El-Shattory Department of Fats and Oils, National Research Centre
M. A. Saadia Department of Fats and Oils, National Research Centre
F. H. Said Department of Fats and Oils, National Research Centre

DOI:

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

Keywords:

, Cottonseed oil, Flavour, Hydrogenated oil, Margarine, Package – Storage

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.

Downloads

Download data is not yet available.

Downloads

Published

1997-04-30

How to Cite

El-Shattory Y, Saadia MA, Said FH. Flavour changes due to effect of different packaging materials on storing of cottonseed oil, hydrogenated oil and margarine. Grasas aceites [Internet]. 1997Apr.30 [cited 2025Feb.23];48(2):61-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/770

Download Citation

Issue

Vol. 48 No. 2 (1997)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.