A Study of the Use of the Antioxidant Nordihydroguaiaretic Acid in Dairy Products. II. Its Antioxygenic Properties in Unsweetened Frozen Cream

Abstract

Concn. of from 0.00125 to 0.005% nordihydroguaiaretic acid (NDGA) (expressed on the basis of the fat content of the cream) retarded the development of oxidized flavor during storage for 11 months at sub-zero temps. When the frozen cream was thawed and then held for a week at 40[degree]F, the NDGA prevented the development of oxidized flavor.