Effect of Antioxidants in the Control of Oxidized Flavor Development in Stored Frozen Cream. I. Use of Ethyl Caffeate, Sustane, Tenox II and Tenox Bha

Summary Studies on the delay or prevention of the development of oxidized flavor in stored frozen cream with and without added Cu were conducted using ethyl caffeate, Sustane (butylated hydroxyanisole), Tenox II (butylated hydroxyanisole with synergists, and Tenox BHA (without synergists) as antioxidants. Samples containing 40 per cent pasteurized cream from milk produced in early summer and from milk produced in the fall were stored at −10° F. in 0.5-pt. standard glass milk bottles and in 0.5-pt. friction-top tinned cans. Results of the two trials indicated that the antioxidants were effective in preventing the development of oxidized flavor for at least 6 mo. or longer in the absence of added Cu. In the presence of added Cu, however, ethyl caffeate at the 0.04 per cent level in summer cream was effective through 12 mo. but was ineffective in winter cream. None of the other antioxidants used was effective beyond 5 mo. of storage. Samples containing antioxidants and stored in metal cans without added Cu failed to hold up for a 6-mo. period.