Other methods include storing food in cool, dark places to minimize exposure to light and heat, using opaque or UV-blocking packaging materials, and adding chelating agents to bind metal ions that can catalyze oxidation reactions.
What are some other methods besides antioxidants and air-tight containers used to prevent rancidity in fats and oils?
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Besides antioxidants and air-tight containers, refrigeration and the addition of certain preservatives are effective methods to prevent rancidity in fats and oils. Refrigeration slows down chemical reactions, including oxidation, by reducing the temperature and slowing down the movement of molecules. Additionally, the incorporation of chelating agents, like citric acid, can inhibit metal ions that accelerate oxidation. Nitrogen flushing replaces the air in packaging with inert nitrogen, minimizing oxygen exposure. Finally, using opaque packaging materials shields contents from light, which can trigger photooxidation. Combining these methods helps preserve the quality and extend the shelf life of fats and oils in various food products.