Summary
Butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate were compared for antioxidant efficiency alone and in combination with each other in lard. A comparison of the physical properties of these three antioxidants was also made.
BHA was found to synergize with propyl gallate to produce the best all-around antioxidant. The mixture of BHA and BHT produced the best carry-through stability in lard, particularly when higher temperatures were used. Propyl gallate alone produces the best AOM stability in lard.
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Gearhart, W.M., Stuckey, B.N. A comparison of commercially used phenolic antioxidants in edible animal fats. J Am Oil Chem Soc 32, 386–390 (1955). https://doi.org/10.1007/BF02639693
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DOI: https://doi.org/10.1007/BF02639693