Metal deactivation in lard

Summary A number of compounds, including known synergists, amino acids, and amines, have been evaluated as deactivators for copper, iron, nickel, and tin in lard. Some were effective in deactivating copper but were relatively poor for iron. One compound was better for iron than for copper. Ascorbyl palmitate, potassium ascorbyl palmitate, and ascorbic, tartaric, citric, and phosphoric acids were the most effective. This deactivation may in part explain the synergistic effect of these compounds with phenolic antioxidants. The more powerful antioxidants however are generally poor metal deactivators, and in the presence of traces of metallic pro‐oxidants become relatively ineffective unless metal deactivators are also added.