The Effects of Nordihydroguaiaretic Acid, Salt and Temperature of Storage on the Stability of Fat and Fat-Soluble Vitamins in Cream and Butter

Abstract

Nordihydroguaiaretic acid (NDGA), added to milk at the rate of 0.005% of the fat, prior to pasteurization at 82.2[degree]C for 30 min. and subsequent separation, was effective in preventing oxidized flavors in cream and in stabilizing the fat and fat-soluble vits. when the cream was held 30 days at 0 to 1[degree]C following storage for 15 to 247 days at -17.7 to -16.1[degree]C. Nordihydroguaiaretic acid caused an apparent increase in the tocopherol content of winter fat from approx. 2000 to 3200 [mu]g./100 g. of fat, indicating a possibility that the antioxidant activity centered in the fat phase of the cream was largely responsible for the stabilization of cream. Depletion of the total vit. C content of cream resulted in the prevention of the oxidized flavors for 247 plus 30 days at indicated temps. and the fat became unstable after 30 days at 0 to 1[degree]C following storage for 40 days at sub-zero temps. In contrast to this, control cream containing ascorbic acid developed oxidized flavors during storage at both sub-zero and 0 to 1[degree]C, and the fat became unstable after 20 days at 0 to 1[degree]C, following storage for 15 days at sub-zero temps. The fat in butter containing 2% of added salt retained its stability for at least 247 days at sub-zero temps. and then for the additional 30 days at 0 to 1[degree]C.[long dash].