Information AboutRancidification |
| CATEGORIES ABOUT RANCIDIFICATION | |
| food science | |
| SHOPPER'S DELIGHT | |
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Antioxidant s are often added to fat-containing foods in order to retard the development of rancidity due to oxidation. Natural anti-oxidants include Flavonoid s, Polyphenol s, Ascorbic Acid (vitamin C) and Tocopherols (vitamin E). Synthetic antioxidants include Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT) and Ethoxyquin . The natural antioxidants tend to be short-lived, so synthetic antioxidants are used when a longer shelf-life is preferred. The effectiveness of water-soluble antioxidants is limited in preventing direct oxidation within fats, but is valuable in intercepting free-radicals that travel through the watery parts of foods. A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water. Additionally, rancidification can be reduced (but not completely eleminated) by storing fats and oils in a place with little exposure to oxygen or free radicals, low temperature, and away from light. Light and heat warp the structure of fat, and greatly accelerate its reaction with oxygen. SEE ALSO |