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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
R. B. Calder
Affiliation:
Gonville and Caius College. (School of Agriculture, Cambridge.)
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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
Information
The Journal of Agricultural Science , Volume 7 , Issue 4 , April 1916 , pp. 470 - 472
Copyright
Copyright © Cambridge University Press 1916

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