Effect of Citric Acid on the Oxidative and Flavor Stability of Soybean Oil

Citric acid was added into the deodorized soybean oil. Citric acid content in the oil was determined by GLC wtih 5% Silicone OV-17 and the effect of citric acid on the oxidative and flavor stability of the soybean oil was tested. Citric acid did not protect the oil against fluorescent light. On the other hand, citric acid markedly improved flavor and oxidative stability when the oils were deteriorated under spontaneous autoxidation conditions. However, its efficiency was independent of its concentration. Citric acid solubility in the soybean oil was measured. At least 50ppm citric acid could be dissolved in the oil after 4 weeks of storage.