Oxidation of Fats in Foods

<p>All lipids are subject to an undesirable reaction known as oxidation. When this reaction occurs in foods, it creates a number of primary and secondary compounds that have food quality, nutritional and health implications, known as oxidative rancidity. </p>

All lipids are subject to an undesirable reaction known as oxidation. When this reaction occurs in foods, it creates a number of primary and secondary compounds that have food quality, nutritional and health implications, known as oxidative rancidity. A number of factors can influence fat oxidation including the type of fat, temperature, metals and light. However, there are ways to prevent it.

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