摘要
油炸食品用油随着煎炸时间的延长,油脂的品质逐渐劣变,其对人体的健康存在危害。由L-抗坏血酸棕榈酸酯复配而成的复合稳定剂,能明显延长煎炸用油的使用寿命,效果好于其他单体抗氧化剂。
A complex stabilizer containing L-ascorbyl palmitate was used in frying oil.Results showed that can the L-ascorbyl palmitate-contaiing stabilizer can significantly improve the stability of the frying oils,better than other commercial anti-oxidents.
出处
《现代食品科技》
EI
CAS
2010年第9期972-974,共3页
Modern Food Science and Technology
基金
粤港关键领域重点突破项目(2007A020902002)
