Abstract
The deterioration of icing cream kept in the dark was dependent largely on the hydrolysis, and the oxidative deterioration was negligibly small. The hydrolytic deterioration resulting in a rancid odor and an increase of acid value was accelerated by adding egg white, but it was effectively inhibited by the addition of ethanol within 1% of the final concentration.
On the irradiation with fluorescent lamps, photooxidation of icing cream occurred predominantly giving unpleasant off-flavor followed by an increase of peroxide value.
Egg white acted more effectively as an inhibitor of the photo-oxidative deterioration of icing cream than antioxidants such as tocopherols and lecithin, suggesting that it may intercept to pass fluorescent light through icing cream.
