抄録
In order to prepare samples for stability tests, hydrogenated fatty oils were treated with boiling diluted salfric acid solution then followed by washing, alkaline refining, activated earth bleaching, and deodorizing. Such refining was found to be satisfactory for the purpose of eliminating copper and other pro-oxydant metals. A routine test for evaluating stability was proposed, comprising of exposing refined and deodorized specimens under direct sun light or artificial ultra violet light and determining the order of their stability by organoleptic evaluation on the slightly reverted specimens. From the results of the experiments, it was found that hydrogenated tallow, lard, finback whale oil developed reversion flavor when their peroxide value were still well under 5 m. eq. /kg. Also an evaluation was made on stability of five hydrogenated finback whale oil having almost the same lodine number (68-69) prepared with Adkins, Cu-Cr (9 : 1), Cu-Al (3 : 2), Cu-Ni (9 : 1) and KW type catalysts.
