Cause and Prevention of Rancidity in Palm Nut Kernel Cake

The Journal of Agricultural Science (Impact Factor: 0.65). 03/1916; 7(04):470 - 472. DOI: 10.1017/S0021859600002379


One of the most common complaints of users of palm nut kernel cake is that it is liable to become rancid on keeping. Rancidity developing in an oil-seed residue like palm nut kernel cake is likely to be due to splitting of the fats of the cake by a fat-splitting ferment or enzyme— a lipase—formed under certain conditions. The resting seeds do not contain lipase, but they are likely to contain a zymogen from which under suitable conditions lipase is formed.(Received December 10 1915)

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