Summary
The future of the soybean oil industry depends in part upon increasing the flavor stability of edible soybean oil. A procedure, which is reported to have been used by the German soybean oil refiners for combating flavor instability, has been tested on laboratory scale and appears to have distinct merit. Oils subjected to a particularly thorough degumming operation and to the subsequent addition of a small amount of citric acid during deodorization possessed a significantly higher flavor stability than did those subjected to a conventional type of refining.
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One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.
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Dutton, H.J., Moser, H.A. & Cowan, J.C. The flavor problem of soybean oil. I. A test of the water washing-citric acid refining technique. J Am Oil Chem Soc 24, 261–264 (1947). https://doi.org/10.1007/BF02643330
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DOI: https://doi.org/10.1007/BF02643330