Oxidation of fatty acids and means of its prevention
1981
Kiritsakis, A.K. (School of Technical Education, Thessaloniki (Greece). Dept. of Food Technology.) | Roumbelaki-Aggelaki, K. (School of Technical Education, Iraklio (Greece). Dept. of Food Technology)
The oxidation of fats, oils and other fatty substances is one of the most important problems in the industry of these products. The initiation and the speed of oxidative reactions depended on environmental factors such as: oxygen, temperature, light, moisture and the catalytic metals copper and iron. With the proper control of the environmental factors it is possible to prevent or to delay the process of oxidative deterioration. In addition the used natural and chemical antioxidants are tocopherols, phenols and the BHA, PG and TBHQ, while important synergistics are the citric, phosphoric, ascorbic and sulfuric acids as well as the EDTA (Ethylene diamine tetra acetic acid) and doses of antioxidants and synergists must be within the recommended limits of food administration rules of each country, taken into consideration the amount needed for the best results
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