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Cause and Prevention of Rancidity in Palm Nut Kernel Cake

Published online by Cambridge University Press:  27 March 2009

R. B. Calder
Affiliation:
Gonville and Caius College. (School of Agriculture, Cambridge.)

Extract

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.

Type
Research Article
Copyright
Copyright © Cambridge University Press 1916

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