Oxidative stabilities of soybean oil and lard are improved by the addition of either sorbitol or citric acid. Sufficient sorbitol gives enough improvement in stability so that added citric acid gives no increased stability. Unless sorbitol acts as a neutral synergist, forms a powerful acidic synergist in trace amounts or a new antioxidant, the antioxidant activity of citric acid appears to come from its inactivating capacities for metals.
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Cowan et al. (1962) studied this question.
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