Oxidative Rancidity Essay

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Oxidation is the major cause of deterioration of food and feed products which contain fats and oils, because it is one of the main causes of rancidity in these products. Oxidation is a "weak point" of almost all fats and vegetable oils, even those containing natural antioxidants. The factors to consider, when discussing deterioration of fats and oils and methods of prevention, include biochemical processes (enzyme caused deterioration), chemical processes (oxygen caused deterioration or auto-oxidation), nature and condition of substrates, required storage time, light, temperature, etc. Three types of additives are commonly used to prevent the deterioration of fats and oils: antioxidants, their synergists, and preservatives (antimicrobial agents). It should be noted that antioxidants and preservatives act independently of each other. Amalfi's major products are antioxidant formulations, however, formulations containing preservatives are also available. Antioxidants are added to fats and oils in minute quantities, because of cost factors and regulatory requirements. Another reason is inversion; when an excess of antioxidants acts in the opposite way and actually promotes oxidation. Antioxidants provide an alternate path for oxidation which does not involve the substrate, e.g. fats and oils. The antioxidant does not function indefinitely; it is destroyed in the process. Peroxide value is one of the most important criteria used to monitor the oxidation process. In the course of oxidation, the peroxide value first increases very slowly (the induction period). When this period ends, the peroxide value starts growing very rapidly, and signs of deterioration become evident. The efficacy of antioxidants can be expressed as a protective factor (PF): Induction period with antioxidant PF = ------------------------------------------------- Induction period without

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