Antioxidant properties of the fatty alcohol esters of gallic acid

Summary and Conclusions The antioxidant properties of octyl, dodecyl, tetradecyl, hexadecyl, and octadecyl gallates in lard substrate were determined by the active oxygen method. The order of their effectiveness was about the same as that of the more active antioxidants, nordihydroguariaretic acid and gallic acid, that have been reported. The carry‐over of the antioxidant properties into baked goods was determined by storage tests on piecrust at 38° and 63°C. The results show that the higher gallates have good protective action in baked piecrust and are much superior to gallic acid and propyl gallate. These higher esters of gallic acid are readily soluble in fats. This factor is of great importance in commercial stabilization of fats.