Abstract
Thermal oxidation of tocopherols in lard was effectively inhibited by the addition of commercial soybean lecithin (Table-1, Fig.-1). There was no difference among α-, γ- and δ-tocopherol in the degree of inter-action with soybean lecithin (Table-2). Glycerides synthesized from a fatty acid mixture of lard was very unstable to thermal oxidative deterioration as compared with the original lard, but was highly stable to autoxidation. The instability of the glycerides to thermal oxidation could not be recovered even by the addition of soybean lecithin or unsaponifiable matter from lard (Table-3).
