WE have observed that the addition of very small amounts of air-blown cacao-butter (Iodine No. = 20) to olive oil permits such oil to remain liquid and free from stearin deposit on storage at temperatures between 2° C. and 4° C. Untreated olive oil in such storage sets solid within 12 hours, whereas we have found the inhibition effect to persist after even four years storage at 2° C. (Fig. 1).
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CLAYTON, W., BACK, S., JOHNSON, R. et al. Inhibited Deposition of Stearin from Chilled Olive Oil. Nature 138, 801 (1936). https://doi.org/10.1038/138801a0