Summary Deodorization‐polymerization of oils at 280°C. for times up to 20 hr. decreased iodine value and color and increased viscosity, refractive index, and mean molecular weight. Free fatty acid remained at a low value. Stability to oxidation was increased slightly for linseed oil. Organoleptic qualities were improved for linseed, weedseed screenings, and rapeseed oils but were unchanged or slightly deteriorated for cottonseed and peanut oils. The rate of hydrogenation of deodorized‐polymerized linseed oils decreased with increased polymerization. Hydrogenation produced amorphous fats and did not appear to be accompanied by depolymerization. Calculated changes in unsaturation were paralleled by decreases in iodine value and refractive index.
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Lips et al. (1953) studied this question.
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