Organoleptic and Oxidative Stability

TABLE I report that specially processed soybean oils containing little or no linolenate gave higher scores in aging tests than soybean oils with linolenate contents of 2.0-7.8. Room odor scores and descriptions were included in this report (4). Consequently blends of soybean and peanut oil appeared to be worth investigating since such blends could lower linolenate significantly. The French laws provide other reasons for testino blends, particularly when peanu t oil is high-priced and soybean oil is low-priced. A table oil containino less than 5% linolenate may be labeled a superior oil. Thil~ mixtures of a soybean oil containing 6-9% linolenate with peanut oil could easily achieve the labeling requirement for table oiL superior grade. In addition if the oil is sold in packages of 5 kg or more, laws permit the inclusion of certain antioxidants up to 0.0 I% (Frank A. Padovano, Acting Agricultural Attache, American Embassy, Paris, France). Oil sold in small packages may not have additives that have been approv~d for the larger packages. Consequently the legal restnctlOns for a cooking oil are considerably different in France than in the United States and this gave us additional reasons for making a study of the blends.