Abstract
The thermostability of silicone oil and antioxidation effects of lard containing silicone oil were evaluated by thermogravimetric (TG) and Rancimat methods.In programmed TG for silicone oil alone, the initial temperature of weight loss shifted to the higher temperature side with increase in viscosity. In programmed TG of lard samples to which silicone oil had been added, slight elevation in the initial temperature of weight loss was noted for several samples.For isothermal TG, thermostability evaluated based on the initial time of decomposition for lard samples to which a silicone oil had been added was found similar to oxidative stability measured by the Rancimat method. Antioxidant effects determined by the two methods failed to show any definite relationship with the type or amount of silicone oil added.
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