296 III. CHEMISTRY OF NEUTRAL FATS 



Table 42 



Induction Periods of Lards Containing 0.01% of Antioxidant as Determined 



BY Active Oxygen Test at 98° C." 



BY Active Oxygen Test at 98° C." 



Induction 

 period, 

 Antioxidant Description hours 



" W. O. Lundberg, Puhlication No. 20, Hormel Institute, Uninersitij of Minnesota 

 1947. 



(i) Butylhydroxyanisole. Kraybill and associates^^^ have recently re- 

 ported that butylated hydroxyanisole (BHA) is an especially satisfactory 

 antioxidant for animal fats. It is readily soluble in fats and practically in- 

 soluble in water. The commercial product consists chiefly of two isomers, 

 namely 3-fer/-butyl-4-hydroxyanisole (2-<cr^-butyl-4-methoxyphenol) and 

 2-ier/-butyl-4-hydroxyanisole. The stability of lard was increased from 4 

 to 18 hours by the addition of 0.005% of the antioxidant. It was shown to 

 have a synergistic action with acids, hydroquinone, lecithin, methionine, 

 and thiodipropionic acid. When combined with hydroquinone or propyl 

 gallate and an acid synergist, it was found to be very effective for protecting 

 crackers and pastry from spoilage where lard was used in the preparation. 

 The product is harmless when fed at several hundred times the level per- 

 mitted by the Meat Inspection Division of the Bureau of Animal Industry, 

 U. S. Department of Agriculture (Memorandum No. 118, December, 

 1948). 



(j) Other Antioxidants. Compounds related to vitamin K have also 

 been shown to exert antioxidant activity. ^^* This is likewise true for 

 crude lecithin.^^*"^^'' The lecithin preparations are more active toward 



"3 H. R. Kraybill, L. R. Dugan, Jr., B. W. Beadle, F. G. Vibraiis, V. Swartz, and H. 

 Rezabek, /. Am. Oil Chemists' Soc, 26, 449-453 (1949). 



"4 H. Bollmann, U. S. Patent No. 1,575,529 (March 2, 1926). 



"5 G. I. Evans, Ind. Eng. Chern., 27, 329-331 (1935). 



"" E. W. Kochenderfer and H. G. Smith, Proc. Iowa Acad. Sci., 39, 169-170 (1932). 



"^H. N. Holmes, R. E. Corbet, and R. A. Ragatz, Ind. Eng. Chem., 28, 133-135 

 (1936). 



