Oxidation of Fats in FoodsOxidation of Fats in Foods

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.