Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils. Efficacy of plastic packaging
1984
Warner, K. | Mounts, T.L.
Abstract: The increasing use of plastic bottles for oils in domestic and foreign markets motivated a study to compare the effects of light, temperature, and nitrogen sparging on the storage stability and flavor of native and hydrogenated soybean oils in plastic (polyvinylchloride (PVC) and acrylonitrile) and glass containers. Both oil types showed similar flavor deterioration patterns, regardless of container or type of aging used. Oils in plastic containers in accelerated light exposure tests with air in the container headspace showed a flavor and oxidative stability equivalent to oils in glass containers. The use of amber glass containers significantly improved the oil stability in such tests. No significant differences were found in flavor or peroxide value in oils stored in glass or PVC containers at 60 degrees C with air in the container headspace or during long-term storage with nitrogen in the container headspace. Hence, plastic bottles appear equivalent to glass bottles for packaging and storing soybean oils. (wz)
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