The Effects of Sugar Alcohols on Oxidative Stabilities of Fats and Oils

Abstract

The antioxidative activities of glycerol, xylitol, sorbitol and maltitol were investigated against the autoxidation of linoleic acid in aqueous system and lard added to biscuits.
Although glycerol, sorbitol and maltitol accelerated the autoxidation of linoleic acid in the range of 0.008-0.8M, xylitol exhibited the antioxidative activity at the same concentration.
However, glycerol, xylitol, sorbitol and maltitol showed remarkable inhibition on the autoxidation of lard in biscuits. Especialy, induction period of lard was prolonged about 300 and 500 days with maltitol and sorbitol at 10% level respectively.
Synergistic effect did not exist in a combination of xylitol with tocopherol.